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Pork sandwich layered with coleslaw and pickles on a white dinner plate.

The Ultimate Pulled Pork Sandwich

Samantha Erb
Tender slow-cooked pork and my homemade Cajun coleslaw come together in my easy pulled pork sandwich recipe! Simple to make and packed with flavor, the whole thing is served on soft brioche buns for the perfect bite.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dinner Recipes
Cuisine American
Servings 8
Calories 370 kcal

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

Calories: 370kcalCarbohydrates: 29gProtein: 25gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 74mgSodium: 689mgPotassium: 527mgFiber: 2gSugar: 8gVitamin A: 202IUVitamin C: 13mgCalcium: 101mgIron: 3mg

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.

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