Pulled Pork Sandwiches with Coleslaw Recipe

Pulled Pork Sandwiches with coleslaw

I always make a double batch of this pulled pork. Serve with a refreshing side of coleslaw, takes no extra time. It’s delicious and inexpensive — the perfect combo.


For the coleslaw:

  • 3 tablespoon brown sugar
  • ¾ cup mayonnaise
  • 3 tablespoon milk
  • 2 tablespoon cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • 8 ounces coleslaw mix
  • ½ cup dried cranberries

For the sandwiches:

  • 3 pounds pork butt or shoulder
  • 2 tablespoon brown sugar
  • 3 tablespoon dry Cajun seasoning
  • 1 cup barbecue sauce
  • 8 hamburger buns


For the coleslaw:

Put the brown sugar, mayonnaise, milk, vinegar, garlic powder, and ground mustard in a bowl and stir until combined. Add the coleslaw mix and cranberries and stir until completely coated. Refrigerate until ready to serve.

For the sandwiches:

Preheat the oven to 350 degrees. Cut the pork into chunks 4 inches long and remove any excess fat. Combine the brown sugar and the Cajun seasoning in the bottom of a 9-by-13-inch baking dish. Dredge the meat in the mixture on all sides and arrange the meat in the pan, leaving any excess rub behind. Add about a ½ of inch water to the pan and cover tightly with aluminum foil. Bake for 2 ½ hours, or until the meat is very tender.

Remove the meat from the pan and shred with a fork. Stir together the pork and barbecue sauce in a saucepan and cook over low heat for 10 minutes, or until hot.

Spoon the pulled pork onto the buns and serve immediately with the coleslaw.

What to Serve with Pulled Pork Sandwiches (17 Tempting Sides)

There&rsquos nothing quite like tender and succulent pulled pork bathed in barbecue sauce and placed in soft, perfectly toasted buns.

Pulled pork sandwiches are seriously delicious and taste even better when enjoyed with family and friends!

Now, the pork takes a bit of time to make, but it&rsquos worth the wait! And since it&rsquos so delicious, you&rsquove got to pair it with side dishes worthy of its juicy, savory flavors.

Today, we&rsquove rounded up some of the best dishes to serve alongside your tasty pulled pork sandwich. You&rsquore in for a treat!

Dr. BBQ&rsquos Carolina Pulled Pork Sandwiches video

BEFORE you watch the video&hellip.I just wanna say that:

Dearest Daytime Host Dave,

I know that at the very beginning of the video it looks like you got a pie thrown at your face. A big, fat whipped cream pie.

Something happened to the video somewhere along the line from the studio to satellite to my home through the cable tubes to my recorder to the DVD to my computer to iMovie through the Internet tubes to BlipTV back through the Internet tubes into your computer monitor.

Somewhere along that chain, somehow you got blasted with whipped cream. But at least it was quick-disappearing whipped cream, after a few seconds it magically disappears! I am so sorry, but I&rsquove tried three times to wipe the whipped cream off the video, but I can&rsquot seem to fix the problem.

So to make it up to you, I will let you throw a pie at ME, 5 seconds before we go on air. I think that&rsquos quite fair, don&rsquot you?

Love, happiness and pie,


Thank you Sur La Table for providing the beautiful Foldable Grilling Tools

Here&rsquos host Dave, adjusting his microphone. Rob the floor manager and camera man coordinates the cameras, the talent and the set.

And this is his Dr. BBQ&rsquos latest cookbook, The NFL GameDay Cookbook. The recipe for the Barbequed Pulled Pork Sandwiches are from this book. Your lover promised some nookie tonight if you bought the book.

Oh, you want a closer look?

But WAIT! I didn&rsquot even tell you my part in this tag-team!

Oh wait til you see what I made with his pulled pork&hellipI Asian-fied it with a special BBQ sauce recipe from Kogi BBQ Taco Truck in Los Angeles&hellipI&rsquove got a recipe and video of the: Korean Style Tacos with Kogi BBQ Sauce.

Slow Cooker Pulled Pork Sandwiches and Buttermilk Coleslaw

In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper and cayenne, if using. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight.

Place pork in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the barbecue sauce and 3 cups of the skimmed broth. Stir into the pork and cook 2 hours. Using a slotted spoon, remove the pork from the slow cooker. Place the meat on a serving platter or on individual buns. Serve the remaining sauce alongside.

I can’€™t have a summer barbecue without this buttermilk coleslaw on the menu. I absolutely love the flavors of the spicy Dijon mustard combined with the tang of the cider vinegar and buttermilk, and the sweetness of the brown sugar and the secret ingredient:€“ celery salt. The colors of the green and purple cabbage with the orange carrots look so pretty on the table. When you make my pulled-pork barbecue, be sure to make this coleslaw and serve them together on a bun.

Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, kosher salt, and pepper in a large bowl. Add the cabbages and carrots and toss to combine. Cover and chill until serving time.

Pro tips

  • If you have a food processor, use the slicer attachment to quickly shred your vegetables into thin strips.
  • Those who aren't a fan of cabbage can just swap out the cabbage for an equal amount of broccoli in this recipe to get a good mayo-free broccoli slaw.
  • Taste the slaw and see if it needs more seasoning after it is chilled. Taste buds register flavor less at lower temperatures, so you may need more salt and sugar to get the perfect taste.
  • To get each shred of veggie perfectly coated, try pouring the slaw and the dressing in a big ziploc bag and tossing it around

Boston Butt pork roast, kaiser rolls, coleslaw, cabbage, green bell pepper, slaw dressing

Carolina Pulled Pork
Sandwiches with Coleslaw

Photo by Jeff Tucker and Kevin Hossler

Notice that we have not limited this recipe to the "southeastern corner of Western North Carolina," but rather have made a universal Carolina recipe that you can sauce up with two or three styles of Carolina BBQ sauces. Even the coleslaw can go north or south. There is a minor debate about whether or not to use a rub, with purists generally preferring to salt the pork roast–a practice most smoking chefs don’t approve of. If you wish to use a rub, use the Memphis Rib Rub, p.00, which is quite similar to Carolina rubs.

Pulled Pork Sandwiches

If using a rub, sprinkle it thickly over the roast and allow to sit, covered, at room temperature, for 3 hours. Start a fire and place the roast in the smoker on a rack. Place a drip pan beneath the grill as this roast will drip a lot of fat. Smoke the roast with 200 degree F. smoke for 4 or more hours, or until it is falling off the bone, or until the internal temperature reaches 170 degrees F.

Mix together the ingredients for the salad in a bowl. Combine all the ingredients for the dressing in another bowl. Pour the dressing over the salad and mix well. Cover and refrigerate for 2 hours.

Remove the roast from the smoker, transfer to a cutting board, and allow to sit for 20 minutes. With your fingers, remove any skin and fat from the roast. Pull the pork into thin pieces about an inch and a half long. This is slippery work and tedious, so if you get frustrated, take out a knife and chop the pork into ½ inch pieces. Then change the name of this recipe to Carolina Chopped Pork Sandwiches.

To serve, place the pork on the buns, spread the sauce of choice over the pork, and then add coleslaw to taste.

Keto Chaffle Pulled Pork Sandwich with Creamy Coleslaw

Place the pork butt fat side down on the grate so it will protect the meat and so the fat gets crispier for when you pull pork into pieces for flavor and texture. Smoke uncovered until is reaches 165 degrees internally. Place in a foil pan, cover it and put it back in the cooker until is reaches 205 degrees.

Pull the pan and let rest. Pour whatever juice from the pan into a separate container to separate the fat from the juices. Then put the juices back into the pan and begin to pull the pork roast into medium sized chunks and remove any large pieces of fat or tendon.

Sprinkle the same rub that you used to cook with over the pulled pieces to get a little more flavor and toss it with the cooking juices.

Combine all ingredients for coleslaw dressing and taste for additional seasoning adjustments. Toss cabbage (or coleslaw mix) with the dressing. Coleslaw may seem thicker to start with, but will adjust when rested in fridge for 1 hour.

Heat mini waffle iron. Place 1 slice of cheese on the waffle iron or sprinkle shredded cheese to cover the bottom of the waffle maker. Pour 1/2 of a beaten egg over the melting cheese. Place section slice of cheese or cover the gg with shredded cheese and close waffle iron. Let it cook for 3 minutes (until crisp sides) or more if you want it more crunchy.

Note: It will get more crunchy as it cools so try it first to see what texture you like and then adjust the time accordingly.

Assemble chaffle sandwich or eat in bowl if you want to omit the chaffles.

Coleslaw recipe for pulled pork

This is the best coleslaw recipe I can imagine to go with pulled pork. The flavors are designed to be subtle and compliment the pork, not overpower it. If you’ve just made a spectacular smoked pork shoulder, the last thing you want is coleslaw that covers it up.

This coleslaw recipe features finely sliced cabbage and onion in a light and creamy dressing. The dressing is very lightly sweet and tart and will complement any pulled pork sandwich. The method of prepping the cabbage will leave the perfect amount of crunch.

I wish I could take full credit for this recipe. It’s based on one by Serious Eats that I thought was awesome, but a bit too flavorful to go on a pulled pork sandwich. I tweaked their recipe quite a few times until I came up with this variation that is just about perfect to me. I’ve made this same recipe many times to eat with fried chicken sandwiches and other BBQ meals and it always gets rave reviews.

Crock Pot Pulled Pork And Coleslaw Sandwiches

A really yummy crave-worthy sandwich made with pulled pork in the slow cooker and creamy cole slaw.


  • ½ cups Ketchup
  • ⅓ cups Cider Vinegar
  • ⅓ cups Packed Brown Sugar
  • 6 ounces, weight Tomato Paste
  • 2 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Yellow Mustard
  • 1-½ teaspoon Salt
  • 1 teaspoon Onion Powder
  • 3 pounds Pork Sirloin Roast, Cut Into 3 Pieces
  • 1 package Sandwich Rolls/hamburger Buns
  • _____
  • 1 bag (14 Oz. Bag) Cole Slaw Mix
  • ½ cups Mayonnaise
  • 3 Tablespoons Canola Oil
  • ¼ cups Sugar
  • 1 Tablespoon Cider Vinegar
  • ¼ teaspoons Salt
  • ½ teaspoons Celery Seed
  • 1 teaspoon Onion Powder


For the pulled pork: mix together ketchup, cider vinegar, brown sugar, tomato paste, Worcestershire sauce, yellow mustard, salt, and onion powder in a crock pot. Add pork and turn pieces to coat with sauce. Cover, and cook on low for 6-8 hours. Once done, shred pork and stir to completely incorporate in the sauce.

For the cole slaw: mix coleslaw mix, mayo, canola oil, sugar, cider vinegar, salt, celery seed, and onion powder well in a large bowl. Cover and let chill for 1-2 hours.

Once pork is done and cole slaw is chilled, make sandwiches! Put some pork on your bun and top with cole slaw. Enjoy!

  • 3 tablespoons cider vinegar
  • 4 teaspoons sugar
  • 2 teaspoons canola oil
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon celery seeds
  • ¼ teaspoon mustard seeds
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 carrot, shredded
  • Salt & freshly ground pepper to taste
  • 1 teaspoon canola oil
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 1 cup ketchup
  • ¼ cup cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon hot pepper sauce
  • Salt to taste
  • 2 12-ounce pork tenderloins, trimmed
  • 6 Kaiser or other large rolls, split

To make coleslaw: Whisk together vinegar, sugar, oil, Dijon mustard, celery seeds and mustard seeds in a mixing bowl. Add green and red cabbage and carrots toss well. Season with salt and pepper.

To make barbecue sauce: Heat oil in a saucepan over medium heat. Add onions and garlic and saute until golden brown, 4 to 5 minutes. Add ketchup, vinegar, sugar, mustard, Worcestershire, hot pepper sauce and salt. Cook, stirring, until the mixture boils, 1 to 2 minutes. Remove from the heat and set aside.

To cook pork and assemble sandwiches: Preheat the broiler. Place tenderloins on a broiler pan and season with salt and pepper. Broil 4 inches from the heat until lightly browned, about 6 minutes. Turn the tenderloins over and broil until the internal temperature registers 160 degrees F, 6 to 7 minutes longer. (The center should be juicy with just a trace of pink.) Let the meat stand for 5 minutes before cutting into thin strips. Add the meat to the barbecue sauce and toss well.

To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls.