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Savory BBQ Pulled Pork Sandwiches Recipe with Easy Homemade Creamy Coleslaw

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A comforting and flavorful pulled pork sandwich recipe featuring tender, smoky pork shoulder with a tangy homemade BBQ sauce and creamy coleslaw. Perfect for quick oven roasting and easy gatherings.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt), well-marbled
  • 1 tbsp smoked paprika
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • ¼ cup apple cider vinegar (60 ml)
  • ½ cup water or chicken broth (120 ml)
  • ½ cup ketchup (120 ml)
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Optional: a few dashes of hot sauce
  • 3 cups finely shredded green cabbage (about 200 g)
  • 1 cup shredded carrots (about 100 g)
  • ½ cup mayonnaise (120 ml)
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: ¼ tsp celery seeds
  • Soft hamburger buns or brioche rolls, lightly toasted
  • Optional: pickles or jalapeño slices

Instructions

  1. Preheat oven to 300°F (150°C). Mix smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and black pepper in a small bowl.
  2. Pat pork shoulder dry and rub the spice mixture all over it, pressing gently.
  3. Place pork in a roasting pan or Dutch oven. Pour apple cider vinegar and water or chicken broth around the pork, avoiding the top.
  4. Cover tightly with lid or foil. Roast for 3 to 3 ½ hours until fork-tender and shreddable. Optionally baste halfway through with pan juices.
  5. While pork roasts, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and optional hot sauce in a small saucepan. Simmer on low for 10-15 minutes until thickened, stirring occasionally.
  6. Prepare coleslaw by tossing shredded cabbage, carrots, mayonnaise, apple cider vinegar, honey, salt, pepper, and optional celery seeds in a large bowl. Refrigerate until serving.
  7. Remove pork from oven and let rest 10 minutes. Shred pork with forks or meat claws in the pan, mixing with pan juices.
  8. Stir shredded pork with BBQ sauce until well coated. Adjust sauce amount to taste.
  9. Lightly toast buns. Assemble sandwiches by piling BBQ pulled pork and topping with creamy coleslaw. Add pickles or jalapeños if desired.
  10. Serve immediately and enjoy.

Notes

[‘If pork isn’t shredding easily, cook longer until it falls apart.’, ‘Keep knives sharp for shredding cabbage to avoid bruising veggies.’, ‘Baste pork halfway through roasting if possible to keep moist.’, ‘Simmer BBQ sauce low and slow to meld flavors without burning.’, ‘Make coleslaw ahead and refrigerate for at least 30 minutes for best flavor.’, ‘Use gluten-free buns or lettuce wraps for gluten-free option.’, ‘Swap mayonnaise with plant-based alternative for dairy-free option.’, ‘Slow cooker method: cook pork on low for 8 hours with vinegar and broth.’, ‘Add chipotle powder or jalapeños for spicy variations.’, ‘Add liquid smoke to BBQ sauce for smoky flavor boost.’]

Nutrition

Keywords: BBQ pulled pork, pulled pork sandwiches, creamy coleslaw, oven roasted pork, comfort food, easy BBQ recipe, homemade BBQ sauce

Find it online: https://hungermind.com/savory-bbq-pulled-pork-sandwiches-recipe-with-easy-homemade-creamy-coleslaw/