Pulled Pork Sandwiches with Crunchy Slaw (30 Minutes)

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Indulge in the irresistible flavors of tender pulled pork sandwiches with a delightful crunch of homemade slaw. This recipe combines delicious pulled pork, coated in a tangy barbecue sauce, piled high on soft buns, and topped with a refreshing and crisp slaw. Whether you’re hosting a casual gathering or simply craving a comforting meal, these simple sandwiches are sure to satisfy. Let’s get cooking!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches 1x

Ingredients

Units Scale
  • 1.5 pounds pork shoulder or butt, boneless
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup barbecue sauce
  • 4 hamburger buns or sandwich rolls

For the slaw:

  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper, to taste

Instructions

  1. In a small bowl, combine the paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub the spice mixture evenly over the pork shoulder.
  2. Heat a large skillet or pot over medium-high heat. Add the seasoned pork shoulder and sear it on all sides until browned, about 3-4 minutes per side.
  3. Pour the barbecue sauce over the seared pork shoulder and reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the pork is tender and easily shreds with a fork.
  4. While the pork is simmering, prepare the crunchy slaw by combining the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a mixing bowl. Toss well to coat the vegetables in the dressing. Adjust the seasoning according to your taste.
  5. Once the pork is cooked and tender, remove it from the pot and shred it using two forks. Return the shredded pork to the pot and stir it in the barbecue sauce until well coated.
  6. To assemble the sandwiches, place a generous amount of the pulled pork onto the bottom half of each bun. Top it with a spoonful of the crunchy slaw. Cover with the top half of the bun and press gently to secure.

Notes

For extra tenderness and flavor, marinate the pork shoulder overnight in a mixture of your favorite spices and a little oil before cooking. If you prefer a spicier kick, add some hot sauce or cayenne pepper to the barbecue sauce or sprinkle it on the pulled pork. Also, allow the pork to rest in the barbecue sauce for a few minutes after shredding. This allows it to absorb more of the delicious flavors. Feel free to customize your sandwich with other ingredients such as thinly sliced red onions, chopped jalapeños, or fresh herbs like cilantro or parsley. Enjoy!

*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: 520
  • Sugar: 15g
  • Sodium: 1100mg
  • Fat: 18g
  • Carbohydrates: 55g
  • Fiber: 5g
  • Protein: 34g
  • Cholesterol: 95mg

Pair this with...

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.

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.

Southern Style Collard Greens

"Start by selecting a hearty bunch of fresh collard greens, washing them thoroughly and removing the tough stems. Slice the greens into broad ribbons and set them aside. In a large pot, sauté some diced onions until translucent. Add chunks of savory ham, letting the meat brown slightly and release its smoky aroma. Once the ham is sizzling, pile in your collard greens. They'll seem towering at first, but they'll wilt down significantly. Pour in some chicken broth for added depth and a touch of apple cider vinegar for a tangy kick. Let everything simmer slowly, melding the flavors together.

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