Pulled Pork Sandwiches with Crunchy Apple Cabbage Slaw (25 Mins + Slow Cook Time)

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This sandwich will take your pulled pork game to a whole new level.

The tender, juicy pulled pork is piled high on a soft bun and topped with a refreshing slaw made from crunchy cabbage, crisp apples, and sweet carrots.

The slaw adds a fresh, tangy crunch that perfectly complements the savory, smoky pulled pork.

This sandwich is perfect for a casual weeknight dinner or a weekend gathering with friends and family.

Let’s make this delicious pulled pork sandwich!

  • Prep Time: 25 minutes
  • Cook Time: 6-8 hours slow cook time
  • Total Time: 6-8 hours + 25 minutes
  • Yield: 6–8 sandwiches 1x

Ingredients

Units Scale

For the pulled pork:

  • 3–4 pounds pork shoulder (or pork butt)
  • 1 tablespoon olive oil
  • 1 cup barbecue sauce (store-bought or homemade)
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the slaw:

  • 2 cups shredded green cabbage
  • 1 large apple, julienned (such as Granny Smith or Honeycrisp)
  • 1 cup shredded carrots
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste

For assembly:

  • 6–8 sandwich buns
  • Extra barbecue sauce (optional)

Instructions

  1. Prepare the pulled pork (10 minutes + 6-8 hours cooking time):
    • Preheat your oven to 300°F (150°C) or set your slow cooker to low.
    • In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper.
    • Rub the spice mixture all over the pork shoulder.
    • Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side.
    • Transfer the pork to a Dutch oven or slow cooker. Add the barbecue sauce, apple cider vinegar, and brown sugar.
    • If using an oven, cover and cook for 6-8 hours, or until the pork is tender and easily shreds with a fork. If using a slow cooker, cook on low for 8-10 hours.
    • Once cooked, shred the pork with two forks and mix with the juices in the pot to keep it moist.
  2. Make the apple, cabbage, and carrot slaw (10 minutes):
    • In a large bowl, combine the shredded cabbage, julienned apple, and shredded carrots.
    • In a separate small bowl, whisk together the apple cider vinegar, honey, mayonnaise, Dijon mustard, salt, and pepper.
    • Pour the dressing over the cabbage mixture and toss well to coat. Adjust seasoning to taste and set aside.
  3. Assemble the sandwiches (5 minutes):
    • Toast the sandwich buns lightly if desired.
    • Pile a generous amount of pulled pork onto the bottom half of each bun.
    • Top with a heaping spoonful of the apple, cabbage, and carrot slaw.
    • Add extra barbecue sauce if desired, then place the top bun over the slaw.
  4. Serve:
    • Serve the sandwiches immediately, with extra slaw on the side if desired. Enjoy!

Notes

To enhance the flavor of the pulled pork, you can marinate it in the spice rub overnight before cooking.

For an extra layer of flavor, try adding a slice of cheddar cheese or a pickle to each sandwich.

This pulled pork sandwich pairs wonderfully with a side of baked beans, corn on the cob, or potato salad.

Enjoy making and sharing this delicious and hearty dish with your loved ones!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 450
  • Sugar: 14g
  • Sodium: 900mg
  • Fat: 20g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 85mg

Pair this with...

Baked Beans

Grab a can of your favorite beans (navy or pinto work great) and drain off the excess liquid. In a baking dish, combine the beans with a good squirt of ketchup, a dollop of mustard, a splash of Worcestershire sauce, and a sprinkling of brown sugar. Mix it all up and pop it into the oven and bake until it's bubbling.

Stovetop Mac ‘n Cheese

Begin by boiling your preferred pasta (elbow macaroni is a classic choice) until al dente. While the pasta cooks, in a separate pot, make a simple roux by melting butter and whisking in some flour. Gradually add milk, stirring continuously to avoid lumps, creating a smooth white sauce. As the sauce thickens, reduce the heat and stir in generous handfuls of shredded cheese (think cheddar, Monterey Jack, or even some Gouda) until it's gloriously melty. Drain the pasta and stir it into the cheese sauce, letting each piece get coated in cheesy goodness. Season with a touch of salt, pepper, and maybe a dash of paprika or mustard powder for an extra kick.

Fried Pickles

Start by grabbing a jar of your favorite pickles and slice them into coin shapes. Get 'em on some paper towels to blot out the excess moisture – the drier, the crispier they'll get. In one bowl, whisk up some eggs, and in another, mix together flour or breadcrumbs with seasonings like paprika, garlic powder, and a pinch of cayenne if you're feeling spicy. Dip each pickle coin into the egg, then into the dry mix, making sure it's well coated. Heat some oil in a skillet until it's shimmering but not smoking. Carefully slide those coated pickles in and fry until they're golden and crispy. It's usually quick, so keep an eye out! Scoop them out, let them rest on a paper towel to get rid of any excess oil, and serve with a dipping sauce.

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