Sink your teeth into this mouthwatering BBQ Pulled Pork Sandwich, topped with creamy coleslaw. Juicy, tender pulled pork combined with the crunch of coleslaw makes this sandwich a true crowd-pleaser. It’s perfect for a weekend meal, a picnic, or anytime you’re craving something hearty and flavorful!
Ingredients:
For the Pulled Pork:
- 2 lbs pork shoulder or pork butt
- 1 cup BBQ sauce (your favorite brand or homemade)
- 1 onion, sliced
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 4-6 sandwich buns
For the Coleslaw:
- 2 cups shredded cabbage (mix of green and purple for color)
- 1 carrot, shredded
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
Pulled Pork:
- Rub the pork shoulder with brown sugar, smoked paprika, garlic powder, salt, and pepper.
- Place pork and onion slices in a slow cooker or Dutch oven. Pour 1/2 cup BBQ sauce over the pork.
- Cook on low for 8 hours (or in the oven at 300°F for 4-5 hours) until the pork is tender and easily pulls apart.
- Once cooked, shred the pork with two forks, mix with the remaining BBQ sauce, and keep warm.
Coleslaw:
- In a large bowl, combine shredded cabbage and carrot.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to coat. Chill until ready to serve.
Assemble the Sandwich:
- Toast sandwich buns lightly if desired.
- Pile a generous amount of pulled pork on the bottom half of the bun.
- Top with a scoop of coleslaw and add the top half of the bun. Serve with extra BBQ sauce on the side.
