Pulled Pork Sandwiches are tender and juicy with slow roasted BBQ flavor. Piled high, and perfect for when you want something that satisfies.
These amazing Sandwiches combine our Easy Pulled Pork recipe, Classic Coleslaw, and favorite barbecue sauce into one mouthwatering bite. The perfect summertime dinner!
Sabrina’s Pulled Pork Sandwich Recipe
This easy Pulled Pork Sandwich recipe has all the irresistible taste of tender, slow cooked pork shoulder, made in your own kitchen. The key to this recipe is giving yourself plenty of time to make it. The hands on time is pretty quick, it’s the marinating and cooking that takes a while. Once your meat is slow roasted to perfection, it gets pulled into pieces and smothered in BBQ Sauce. Finally, you can keep it simple with a side of potato chips, or go all out with Mac and Cheese and Potato Salad. I’ve also included directions below on how to make this with a slow cooker or instant pot, so be sure to check it out.
Recipe Card
Ingredients
Pulled Pork:
- 1/2 cup packed brown sugar
- 1 teaspoon ground nutmeg
- 1/4 cup smoked salt
- 1/4 cup coarse ground black pepper
- 1/4 cup sweet paprika
- 1/3 cup smoked paprika
- 1 tablespoon cayenne pepper
- 2 tablespoons ground cumin
- 4 pounds pork shoulder
- 2 tablespoons canola oil
Cole Slaw:
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 2 teaspoons lemon juice
- 1/4 teaspoon celery seed
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 16 ounces coleslaw mix , no purple cabbage in mix
To Finish:
- 6 Hawaiian Bread Buns
- 2 tablespoons butter , melted
- 2 cups bbq sauce
Instructions
Pulled Pork:
- Mix everything but the pork shoulder and the oil together in a large metal bowl.
- Add in the pork shoulder and roll it in the seasoning well, packing on all the seasoning as best you can.
- Wrap the top with saran wrap and refrigerate overnight (optional but very highly recommended).
- Preheat the oven to 325 degrees.
- Using a large dutch oven add the canola oil over medium high heat.
- Brown the pork on all sides then turn off the stovetop.
- Add in a small rack into the dutch oven (in the absence of this use crumpled foil).
- Place the pork on top of rack or foil, then cover.
- Cook for 3-3 ½ hours (if the meat is longer rather than thicker 3 should be long enough).
- If you want to keep the juices, skim the fat off then pour over the pork before serving.
- Shred into large chunks with two fork, removing any large pieces of fat.
- Mix with BBQ Sauce.
Cole Slaw:
- In a large mixing bowl whisk together the mayonnaise, white vinegar, lemon juice, celery seed, white pepper, salt and sugar.
- Mix in the coleslaw mix.
- Refrigerate at least 2 hours before serving.
To Finish:
- Brush melted butter on the inside of the Hawaiian buns and place face down on a griddle, or in a 375 degree oven for 5-7 minutes until browned.
- Top bottom of the bun with ½ cup of BBQ pork mixture, then ⅓ cup of cole slaw.
Nutrition
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Chef’s Note
I like to plan for approximately ½ pounds of meat per sandwich. This allows for a satisfying portion size, and also accounts for some volume reduction that occurs during the cooking process. This recipe uses 4 pounds pork butt shoulder and should make roughly 6 sandwiches.
Table of contents
Can this be made ahead of time?
This absolutely can be prepared in advance. You can marinate the pork for up to 48 hours. And after it’s cooked, it will be good for up to 3 days. The coleslaw will keep for up to 2 days, but is crispiest within 24 hours. Assemble accordinglly before serving so the bread doesn’t get soggy.
How to Store
- Store: Place the meat in an airtight container and store in the refrigerator for up to 3-4 days. Keep the coleslaw in a separate container for up to 3 days.
- Reheat: Reheat gently on the stovetop or the oven, adding a splash of water or BBQ sauce to prevent drying out.
- Freeze: Cool completely and store in a freezer-safe container. Freeze for up to 3 months. Thaw the meat in the refrigerator overnight before reheating. The coleslaw will not freeze well, so make it fresh.
Alternative Cooking Methods
Slow Cooker Pulled Pork Sandwiches
- Prepare the pork shoulder with the spice rub.
- Sear the shoulder in a skillet to add flavor.
- Transfer to the slow cooker.
- Cook on low heat for 8-10 hours or high heat for 4-6 hours.
- Shred and drain the excess liquid, removing any fat.
- Mix with BBQ sauce.
- Prepare the coleslaw, and toast the buns.
- Assemble the sandwiches and serve hot.
Instant Pot Pulled Pork Sandwiches
- Prepare the pork with the spice rub.
- Sear the shoulder with oil using the sauté function.
- Remove pork and deglaze the pot with broth, scraping up any browned bits.
- Add the trivet to the pot and place pork on top.
- Secure the lid and seal the valve.
- Cook on Manual High Pressure for 60 minutes, then naturally release pressure for up to 20 minutes.
- Shred, drain the broth and fat, then coat with BBQ sauce.
- Prepare the coleslaw, and toast the buns.
- Assemble the sandwiches and serve hot.
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