If you are dreaming of a dish that bursts with tender, smoky flavors and a delightful crunch, then the Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe is your new best friend in the kitchen. This recipe combines the ease of slow-cooking with the homey comfort of a classic BBQ sandwich, topped with fresh, tangy coleslaw that adds the perfect balance. Whether you’re preparing for a weekend gathering or a hearty weeknight dinner, these sandwiches will quickly become a staple you’ll want to share with everyone you know.
Ingredients You’ll Need
This Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe keeps things gloriously simple, yet every ingredient plays a crucial role in building those rich, savory, and fresh layers of flavor and texture. From spices that wake up the pork shoulder to the crispness of coleslaw for that refreshing finish, here’s everything you’ll want to have on hand:
- Brown sugar (2 tbsp): Adds caramelized sweetness that contrasts beautifully with the smoky spices.
- Paprika powder (2 tsp): Brings warmth and a subtle smoky note to the pork rub.
- Onion powder (1 tsp): Enhances savory depth without overpowering the meat.
- Garlic powder (1 tsp): Offers a gentle pungency that complements the pork perfectly.
- Cumin powder (1/2 tsp): Introduces an earthy, slightly nutty flavor that rounds out the spices.
- Mustard powder (3/4 tsp): Provides a mild tang and subtle heat to the rub.
- Salt (1 tsp): Essential for seasoning and bringing out all those luscious flavors.
- Black pepper (1/2 tsp): Adds just the right hint of bite and complexity.
- Pork shoulder or butt (1.5 – 2.2 kg / 3 – 4.5 lb), skinless and boneless: The star of the dish, slow-cooked to tender perfection.
- Apple cider or apple juice (3/4 cup): Infuses moisture and a subtle fruity note to keep the pork juicy.
- Coleslaw (1 quantity): Crisp, creamy, and tangy—the ultimate topping for texture contrast.
- Bread rolls (6 – 8): Soft and sturdy enough to cradle all the pulled pork and slaw.
- Pork juices (1 cup): Used to build a flavorful BBQ sauce that makes every bite irresistible.
- Ketchup (2 1/2 cups): Forms the sweet, tangy base of the homemade BBQ sauce.
- Apple cider vinegar (1/2 cup): Adds brightness and a balanced acidity to the BBQ sauce.
- Brown sugar (2/3 cup): Sweetness to complement the tang and spice of the sauce.
- Black pepper, onion or garlic powder, mustard powder (1 1/2 tsp each): Complex layers of seasoning in the sauce.
- Lemon juice (1 tbsp): Lifts the sauce with fresh citrus notes.
- Worcestershire sauce (1 tbsp): Brings umami richness and depth to the BBQ sauce.
How to Make Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe
Step 1: Make the Rub and Prepare the Pork
Combine all the dry spices – brown sugar, paprika, onion powder, garlic powder, cumin, mustard powder, salt, and black pepper – to create a fragrant rub. Spread this mix generously over your pork shoulder, massaging it into every nook and cranny. For a deeper flavor, let the pork marinate with the rub for about an hour, or even overnight if you have the time. This step lays the flavor foundation for your Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe.
Step 2: Slow Cook the Pork
Place the rubbed pork into your slow cooker and pour over the apple cider or juice. Cooking it low and slow for about 8 hours allows the collagen and fat to break down, turning what might be a tough cut of meat into irresistibly tender, pull-apart perfection. This method is effortless but absolutely key to that melt-in-your-mouth texture we all crave.
Step 3: Remove and Reserve the Juices
Once cooked, take the pork out of the slow cooker and place it in a roasting pan. Make sure to reserve the flavorful pork cooking juices, as they are the secret ingredient for your luscious BBQ sauce. This step ensures your sauce has authentic depth and porky goodness.
Step 4: Optional Roasting for Added Crispness
If you love a little crust and char on your pulled pork, pop the roasting pan into the oven at 180C/350F and roast the pork for an additional 20 to 30 minutes. This step crisps up the outer edges, adding wonderful texture contrast to the tender meat inside. While the pork roasts, you can start preparing your homemade BBQ sauce using the reserved juices.
Step 5: Shred the Pork
Using two forks, gently pull the pork apart into strands. If cooked properly, it will fall apart with ease and have that signature pulled pork look and feel. This shredding step is where you start to envision those hearty sandwiches and the joy they’ll bring.
Step 6: Toss the Pork in BBQ Sauce
Stir your pork into the homemade BBQ sauce made from the broth, ketchup, vinegar, sugars, and spices until each strand is beautifully coated. The sauce clings to the meat without drowning it, delivering bursts of tangy, sweet, and smoky flavor in every bite. Keep some extra sauce on the side for those who like their sandwiches saucier.
Step 7: Assemble Your Sandwiches
Warm your bread rolls and pile them high with the saucy pulled pork. Top generously with fresh, crunchy coleslaw for that refreshing contrast. Setting everything out for people to build their own sandwiches makes it a fun, interactive meal that’s perfect for gatherings or casual family dinners.
How to Serve Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe
Garnishes
To elevate your Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe, consider simple garnishes like fresh pickle slices, a sprinkle of chopped fresh parsley or cilantro, or a dash of hot sauce. These add fresh brightness, extra flavor variety, and a touch of color that makes the sandwiches truly irresistible.
Side Dishes
Classic sides like crispy sweet potato fries, baked beans, or corn on the cob marry perfectly with these sandwiches. If you’re leaning lighter, a simple green salad with a zesty vinaigrette or grilled vegetables balances the richness of the pulled pork and slaw beautifully.
Creative Ways to Present
For a fun twist, serve your pulled pork in slider form on mini rolls for parties, wrap it in lettuce leaves for a low-carb option, or use sturdy tortilla wraps for handheld ease. Layering with different types of slaws—like a spicy jalapeño slaw or a creamy apple slaw—can keep the flavors fresh and exciting each time you make this Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover pulled pork and BBQ sauce separately in airtight containers in the refrigerator. The pork will stay juicy and flavorful for up to 4 days, making it an excellent option for quick meals later in the week.
Freezing
If you want to keep your Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe ready for even longer, freeze pulled pork in freezer-safe containers or bags for up to 3 months. Make sure to leave some room for expansion, and label your containers so you can easily find them when craving a comforting pulled pork fix.
Reheating
To reheat, gently warm your pulled pork in a saucepan over low heat with a splash of water or extra BBQ sauce to prevent drying out. Microwave works fine too—just cover and heat in short intervals, stirring occasionally. Reassemble your sandwiches with fresh coleslaw just before serving to preserve that crisp, refreshing texture.
FAQs
Can I use a different cut of pork for this recipe?
Absolutely! While pork shoulder or butt is ideal because of its fat content and tenderness, you can also use pork loin if you prefer leaner meat. Just be mindful that leaner cuts might need less cooking time and might not shred as easily.
How important is marinating the pork before cooking?
Marinating is optional but highly recommended if you have the time. It allows the spices to penetrate deeper into the meat, resulting in even more flavorful pulled pork. Even a quick 1-hour rub will make a difference.
Can I make the coleslaw from scratch?
Definitely! Homemade coleslaw is incredibly simple and fresh. A quick mix of shredded cabbage, carrots, and a tangy dressing made from mayo, vinegar, a bit of sugar, salt, and pepper will have you hooked on the freshness it adds to every sandwich.
What if I don’t have a slow cooker, can I use a pressure cooker or oven?
Yes! A pressure cooker works well to speed up the cooking process (usually about 1 hour on high pressure). Oven roasting at low heat for several hours covered in foil can also yield tender results, just keep an eye on moisture levels.
How spicy is this Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe?
This recipe is designed to be flavorful and balanced, not overly spicy. However, if you like a kick, feel free to add some cayenne pepper to the rub or a drizzle of hot sauce when assembling your sandwich.
Final Thoughts
I can’t recommend the Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe enough for anyone craving a comforting, crowd-pleasing meal that’s surprisingly easy to prepare. With tender, fall-apart pork soaked in tangy BBQ sauce and topped with crisp coleslaw, every bite is a harmony of textures and flavors. Give it a try the next time you want to impress family or friends without spending hours over the stove—you’ll be so glad you did!
Print
Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 – 8 servings
- Category: Sandwich
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker BBQ Pulled Pork Sandwich recipe offers tender, flavorful pulled pork that melts in your mouth, perfectly complemented by a tangy homemade BBQ sauce and crisp coleslaw. Slow-cooked to perfection, it’s an easy crowd-pleaser ideal for casual gatherings or a comforting family meal.
Ingredients
Rub Ingredients
- 2 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
Main
- 1.5 – 2.2 kg (3 – 4.5 lb) pork shoulder or butt, skinless and boneless
- 3/4 cup apple cider or apple juice
- 6 – 8 bread rolls, warmed
- 1 quantity coleslaw (prepared separately)
BBQ Sauce
- 1 cup pork juices from slow cooker, once cooked
- 2 1/2 cups ketchup
- 1/2 cup apple cider vinegar
- 2/3 cup brown sugar
- 1 1/2 tsp black pepper
- 1 1/2 tsp onion powder (or garlic powder)
- 1 1/2 tsp mustard powder
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
Instructions
- Prepare the rub and season the pork: In a bowl, mix together all the rub ingredients (brown sugar, paprika, onion powder, garlic powder, cumin, mustard powder, salt, and black pepper). Rub this mixture evenly all over the pork shoulder. Optionally, marinate the pork for 1 hour to enhance the flavor.
- Slow cook the pork: Place the seasoned pork into your slow cooker and pour the apple cider or apple juice over it. Cook on low heat for 8 hours, or alternatively, pressure cook for 1 hour and 30 minutes on high to speed up the process.
- Remove and reserve juices: Once cooked, carefully remove the pork from the slow cooker and place it into a roasting pan. Reserve the cooking liquid for making the BBQ sauce.
- Optional roasting: For extra flavor and texture, roast the pork in a preheated oven at 180°C (350°F) for 20 to 30 minutes until the outside is nicely browned.
- Shred the pork: Use two forks to pull apart the pork. It should be fall-apart tender and easy to shred.
- Make and toss with BBQ sauce: To make the BBQ sauce, combine the reserved pork juices, ketchup, apple cider vinegar, brown sugar, black pepper, onion or garlic powder, mustard powder, lemon juice, and Worcestershire sauce in a saucepan. Heat and stir until well combined and slightly thickened. Toss the shredded pork with the BBQ sauce to coat thoroughly.
- Assemble sandwiches: Pile the sauced pulled pork onto warmed bread rolls. Top generously with coleslaw. Serve with extra BBQ sauce on the side if desired.
- Serve and enjoy: Lay out rolls, pulled pork, coleslaw, and optional extras so everyone can build their own sandwich to taste.
Notes
- Note 1: Pork shoulder or butt is preferred for its marbling and tenderness.
- Note 2: Apple cider adds a subtle tang and sweetness but apple juice is a good alternative.
- Note 3: Slow cooking on low heat for 8 hours yields tender and juicy meat; pressure cooking is a faster option.
- Note 4: Roasting after slow cooking is optional but adds a delightful caramelized crust.
- For best results, allow the pork to rest briefly after roasting before shredding.
- Coleslaw enhances the sandwich with a crunchy, fresh contrast but can be omitted if preferred.
