Pulled Pork Coleslaw Sandwich
This Pulled Pork Coleslaw Sandwich is the perfect blend of tender, juicy pulled pork and crispy, creamy coleslaw. Make it for Sunday dinner, game day or your next party. You’ll love this recipe and want to make it again and again.
What You Will Love About This Pulled Pork Coleslaw Sandwich Recipe
- Tender, juicy, seasoned pulled pork.
- Crispy, creamy coleslaw!
- Easy. The coleslaw only takes 5 minutes, and the pork cooks all day in a crockpot.
Pulled Pork Sandwich Recipe Ingredients
Pork Roast – The ideal selection of meat for pulled pork sandwiches or sliders is a pork butt (also called a “Boston butt”) roast, but you can also use a shoulder roast. Both come from the shoulder of the pig, but pork butt is higher up on the shoulder and has more marbling, resulting in a more tender and juicy meat.
The Pulled Pork Spice Rub – My homemade spice rub, using 12 pantry ingredients, is the secret “sauce” for the pulled pork used on this sandwich. You will need: chili powder, brown sugar, cumin, salt, paprika, oregano, garlic powder, black pepper, cayenne pepper, onion powder, cinnamon and a pinch of ground cloves.
Buns. I prefer sesame seed buns, but any buns will work.
BBQ sauce. Add your favorite barbecue sauce to your sandwich.
Melted butter or butter substitute (optional). To brush on your buns before you grill them lightly.
Coleslaw Recipe Ingredients
- 16-ounce bag of pre-shredded cabbage and carrots (or two 8-ounce bags).
- Mayo
- Apple cider vinegar
- Sugar, salt and pepper
How to Make the Slow Cooker Pulled Pork
Step 1: First, you’ll make the homemade rub, so gather your spices and add them all to a bowl.
Step 2: Stir the spices in a bowl, mixing them well.
Step 3: Rub your 1/4 cup (or so) spice mixture onto and into the pork. Let it sit/rest for an hour.
Step 4: Turn your crockpot on high. Put the pork roast into your crockpot, cover the lid and cook on high for 5 hours. Do not add water, and keep the lid closed.
How to Make the Best Coleslaw and Assemble the Sandwiches
Step 5: Shred the pork.
Step 6: Open the 16-oz bag (or two 8-oz bags) of shredded cabbage and carrots and place it in a large bowl. Then, add all the other ingredients.
Step 7: Add all the remaining slaw ingredients, mix, then season with salt and pepper to taste.
Step 8: Add generous portions of pulled pork and coleslaw to your buns plus BBQ sauce, then close and EAT!
OPTIONAL – In between steps 7 and 8, butter your buns and toast them lightly in a large skillet or on an electric griddle.
Delicious Sides
Looking for side dishes to go with these Pulled Pork Coleslaw Sandwiches? Try one (or more) of these:
Homemade Malt Vinegar Potato Chips
Pulled Pork Coleslaw Sandwich
Equipment
- 1 Slow Cooker
- 1 Small Mixing Bowl
- 1 Large Mixing Bowl
- 1 Large Plate
- 1 Skillet or Electric Griddle (for toasting your buns – optional)
Ingredients
The Pulled Pork
- 3 pounds boneless pork shoulder roast
- 1.5 Tbsp chili powder
- 1/2 Tbsp brown sugar
- 1/2 Tbsp ground cumin
- 1 tsp sea salt
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- 1/8 tsp cinnamon
- pinch ground cloves
- 8 buns
The Coleslaw
- 1 16 oz bag of pre-shredded cabbage and carrots coleslaw mix
- 1/2 cup cup mayonnaise
- 2 tsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- a little extra salt and pepper to taste
Instructions
Make the Rub & Prepare the Meat
- Mix together all of the ingredients for the rub. You will be using about half (1/4 cup). Put the other half (another 1//4 cup) in an airtight container and save for the next time you make this.
- Pull the pork out of the package; place it on a plate and pat it dry.
- Pour some of the rub on top of the pork and rub it on and in the pork; turn it over and add more of the mixture, rubbing it on the meat until it's covered.
- Let the pork sit for an hour with the rub on it.
Cook the Meat
- Turn your crock pot on high.
- Place the meat in the crock pot (do not add water or anything else); close the lid and cook for 5 hours (it will break apart easily when it's done).
Pull the Meat
- Pull the fat off the meat and discard.
- Use a fork to break up the meat in the crock pot (it should break apart easily); break into chunks as thin or thick as you prefer
Make the Coleslaw
- Open the 16-oz bag (or two 8-oz bags) of shredded cabbage and carrots and place it in a large bowl.
- Then, add the other ingredients (mayo, apple cider vinegar, mayo, salt and pepper). Add any additional salt and pepper to taste.
Assemble the Sandwich
- OPTIONAL. Open the buns and split in half; butter the inside of each bun with butter (or a butter substitute) and grill them in a large skillet or griddle.
- Put the bun(s) on your plate; add as much meat and coleslaw as you'd like, close up and eat. Enjoy!
Notes
- Do not add water to the crock pot/slow cooker with your pork roast, and keep the lid closed. Don’t worry, the butt/shoulder roast will produce enough liquid on its own.
- Ideally, you’ll let the rub sit for an hour on the pork before putting it in the crock pot to cook, but if you’re pressed for time, it’s ok to skip this step.
