My pulled pork sandwich features pulled pork seasoned with my homemade rub, Cajun coleslaw made from scratch, dill pickles, and BBQ sauce, all piled on a soft bun. I cook the pork in the slow cooker and then all that’s left to do is assemble!
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My Favorite Pulled Pork Sandwiches
I love a good sandwich! Sure, they make a lot of sense for a light lunch, but I’m a big believer in the fact that anything can become dinner with a bit of imagination, especially when it comes to a pulled pork sandwich.
My hearty BBQ pulled pork sandwich recipe is one of my favorites for a delicious sandwich dinner. I start it in the morning before school drop off and everything else I need to get done, and by the time I get back to the house, the kitchen already smells amazing.
Once the pork is done, it’s time to toss everything together. I usually let my kids help me out with this part once the table is set — they love getting involved, and I love seeing them have fun in the kitchen! My daughter Leah is 9 now and it’s been amazing to watch her assemble sandwiches without making a huge mess anymore!
For even more sandwich recipes that can also be enjoyed for dinner, check out my tri tip sandwich, turkey avocado sandwich, pork chop sandwich, and buffalo chicken sandwich.
What’s the best type of pork for a pulled pork sandwich?
The best cut of pork for pork sandwiches is pork shoulder or pork butt (also called Boston butt). They’re both well-marbled with fat which helps them stay tender and juicy when slow cooked. Plus, they shred easily!
BBQ Pulled Pork Sandwich Ingredients
- Boneless pork shoulder – Pork butt roast can also be used — both become incredibly tender when slow-cooked! Pork loin is a leaner option, but it won’t have the same texture
- Chicken broth – To keep the meat from drying out while it cooks. Vegetable or beef broth also works
- Worcestershire sauce – To infuse the pork with yummy, slightly sweet, and tangy umami flavor
- Apple cider vinegar – I use this to cut through some of the richness of the pork and tenderize it. White vinegar or lemon juice are good substitutes
- Onion – Added directly to the crock along with the pork to add flavor and moisture
- Homemade pork rub – I use a mix of garlic powder, paprika (smoked or regular can be used), brown sugar, salt, and ground black pepper
- Homemade cajun coleslaw – I also make the coleslaw from scratch using a convenient shredded cabbage coleslaw bag, mayonnaise, apple cider vinegar, sugar, dill pickles, Cajun seasoning, Dijon mustard, salt, and pepper. It’s crunchy, flavorful, and complements the pulled pork perfectly!
- For serving –Â I usually grab brioche hamburger buns, dill pickle slices, and my favorite BBQ sauce
How to Make a Pulled Pork Sandwich
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine the dry rub ingredients in a small bowl, then rub it over the pork to coat evenly. Place in the slow cooker and top it with the chicken broth, Worcestershire sauce, apple cider vinegar, and the sliced onions.
STEP TWO: Cover the slow cooker and cook it on High for 4-6 hours, or until the pork reaches an internal temperature of 190 degrees F and is tender. Use 2 forks to shred into smaller pieces, then transfer it to a bowl.
STEP THREE: Next, add the mayonnaise, apple cider vinegar, sugar, Cajun seasoning, Dijon mustard, salt, and black pepper to a small bowl to make the dressing for the coleslaw. Add the shredded cabbage to a large bowl and toss it with the dressing to coat evenly. Chill the coleslaw for at least 1 hour.
STEP FOUR: Arrange the open hamburger buns on a cutting board to assemble the sandwiches. Spoon a generous portion of the pulled pork onto each bottom bun then top with coleslaw and pickles. Serve immediately and enjoy!
Tips for the Best Slow Cooker Pulled Pork Sandwiches
- When I want to make the pork super flavorful, I sear it in a hot pan on both sides before slow-cooking it. This is totally optional, but I find it does make a difference!
- I typically let the pork rest in the slow cooker for about 10 minutes before I shred it for even juicier results.
- Forks work great for shredding — so does a hand mixer on low speed. Just make sure not to overdo it.
- I like toasting the buns to prevent them from becoming too soggy.
- The coleslaw can be made up to 24 hours in advance. In fact I think it tastes even better after spending the night in the fridge! It’s an easy way to get ahead when I make these for parties too.
BBQ Pulled Pork Sandwich Variations and Substitutions
- A few drops of liquid smoke right in the slow cooker will give the pulled pork an even richer smoky flavor. My husband Ben loves it when I add it!
- Adding cayenne pepper to the dry rub or a dash of hot sauce after shredding would infuse some heat.
- Sometimes I’ll add the BBQ sauce directly to the shredded pork before adding it to the sandwiches. It makes the whole thing much saucier.
- Ditch the mayonnaise and use extra apple cider vinegar and some olive oil for a less creamy coleslaw.
- Leftover pulled pork makes for an excellent taco or burrito filling. I love when one recipe can make multiple meals!
Best Sides to Serve with Pulled Pork Sandwiches
Once the sandwiches are piled high with pork, pickles, and slaw, the only thing left to do is decide what to serve for the sides! I personally love my Instant Pot mac and cheese, air fryer cornbread, Cajun corn on the cob, and mashed potatoes without milk.
Easy Pulled Pork Sandwich Toppings
The possibilities are endless! While we do love the classic coleslaw, pickles, and BBQ combination in my house, we don’t stop there. Spicy pickled onions are my husband Ben’s and my favorites, and my kids love to put a thin slice of cheddar cheese on top.
Pulled Pork Sandwich FAQs
Can I make this pulled pork sandwich recipe in a pressure cooker?
Yes! Feel free to use the Instant Pot to make the pulled pork instead. Simply season the pork, brown it in the IP, add some chicken stock and barbecue sauce, and cook for about 40 minutes. I share all the details in my post on how to make pulled pork in the pressure cooker!
How should I store leftover pulled pork sandwiches?
I recommend storing the pulled pork separately from the buns and toppings for the best results. The pork will keep in an airtight container in the refrigerator for up to 4 days, or it can be frozen for up to 3 months! The coleslaw can be stored in the fridge for 3 days, while the bread can be stored at room temperature.
More Easy Pork Recipes
- Smothered pork chops recipe
- Pulled pork in the crock pot
- Pork chop casserole
- Pork tenderloin
- Crockpot ranch pork chops
The Ultimate Pulled Pork Sandwich
Equipment
Ingredients
For the Pork Dry Rub
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika smoked or regular
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Slow Cooker
- 3 pounds boneless pork shoulder or pork butt roast
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 cup onion sliced
For the Coleslaw
- 3 cups finely shredded cabbage mix
- 1/3 cup mayonnaise
- 1.5 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 2 tablespoons finely chopped dill pickles
- 1/4 teaspoon Cajun seasoning
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
For Serving
- 6-8 soft hamburger buns brioche recommended
- Dill pickle slices
- BBQ sauce optional
Instructions
Instructions for the Pork
- In a small bowl, mix together garlic powder, onion powder, paprika, brown sugar, salt, and black pepper. Rub the homemade spice blend all over the pork, ensuring it’s evenly coated.
- Place the seasoned pork in the bottom of the slow cooker and pour in the chicken broth, Worcestershire sauce, apple cider vinegar, and sliced onions.
- Cover and cook on high for 4-6 hours or until the pork is tender and easily pulls apart with a fork. Aim for an internal temperature of 190 degrees F for optimal tenderness.
- Once cooked, use two forks to shred the pork roast into smaller pieces. Carefully remove the shredded pork from the slow cooker and place it on a serving platter or in a bowl.
Instructions for the Coleslaw:
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Cajun seasoning, Dijon mustard, kosher salt, and freshly cracked black pepper until it's smooth.
- In a large bowl, add the shredded cabbage mix. Pour the dressing over it while tossing to coat evenly.
- Cover the bowl with plastic wrap and refrigerate it for at least 1 hour before serving.
Build Your Own Sandwiches:
- Place a generous portion of the juicy pork on the bottom hamburger buns. Top with coleslaw and pickles. If you like, you can toast the top and bottom bun to prevent soggy sandwiches.
Notes
- Forks work great for shredding — so does a hand mixer on low speed. Just make sure not to overdo it.
- I like toasting the buns to prevent them from becoming too soggy.
- The coleslaw can be made up to 24 hours in advance.
- Store the pulled pork separately from the buns and toppings for the best results.
- The pork will keep in an airtight container in the refrigerator for up to 4 days, or it can be frozen for up to 3 months.
- The coleslaw can be stored in the fridge for 3 days, while the bread can be stored at room temperature.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
