Pulled Pork Sandwich with Coleslaw

Name: Pulled Pork Sandwich with Coleslaw
Prep time: 30 min
Cook time: 480 min
Total time: 525 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 lbs pork shoulder (Boston butt); 3 tbsp BBQ rub (store-bought or homemade); 1 tbsp olive oil; 1 small head of green cabbage (shredded); 1 cup carrots (grated); 1 cup mayonnaise; 2 tbsp apple cider vinegar; 1 tbsp sugar; 1 tsp salt; 0.5 tsp black pepper; 8 hamburger buns; to taste BBQ sauce

525 min 8 servings Medium

All Recipes

A classic American BBQ favorite, tender pulled pork topped with creamy coleslaw.

Prep

30 min

Cook

480 min

Total

525 min

Servings

Difficulty

Medium

Pulled pork sandwiches are a quintessential American BBQ dish, celebrated for their tender, flavorful meat and the delightful contrast of creamy coleslaw. The magic of pulled pork lies in its long, slow cooking process that transforms a humble pork shoulder into a melt-in-your-mouth delight. This dish is perfect for feeding a crowd, making it ideal for summer gatherings or any occasion that calls for a hearty, satisfying meal. The addition of coleslaw adds a refreshing crunch and creamy texture that beautifully complements the rich, smoky flavors of the pork. Whether you enjoy your sandwich with a tangy vinegar-based slaw or a creamy mayonnaise version, the combination is sure to please. The balance of savory, sweet, and tangy flavors in this dish is what makes it a standout in the world of BBQ.

Instructions

Prepare the Pork

Rub the pork shoulder with olive oil and generously apply the BBQ rub. Ensure all sides are covered.

Pro tip: Let the seasoned pork rest in the refrigerator for at least an hour to absorb the flavors.

Cook the Pork

Preheat your smoker to 225°F. Place the pork shoulder in the smoker, fat side up. Smoke for approximately 8 hours, or until the internal temperature reaches 205°F. Before shredding, check that the internal temperature of the pork shoulder has reached at least 145°F / 63°C in the thickest part of the meat, then let it rest for 3 minutes.

Pro tip: Use hickory or apple wood chips for a sweet and smoky flavor.

Make the Coleslaw

In a large bowl, combine shredded cabbage and grated carrots. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine.

Pro tip: For best results, chill the coleslaw for at least an hour before serving.

Assemble the Sandwiches

Shred the pork using two forks. Toast the hamburger buns slightly. Layer the pulled pork on the bottom half of the bun, drizzle with BBQ sauce, and top with coleslaw. Cover with the top half of the bun and serve.

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Tips & Tricks

Use a meat thermometer to ensure the pork reaches an internal temperature of 205°F for easy shredding. Consider smoking the pork with hickory wood for a deep, smoky flavor.

Serving Suggestions

Serve these pulled pork sandwiches on lightly toasted buns to add a bit of crispness that holds up well to the juicy pulled pork and coleslaw. Pair with classic BBQ sides like baked beans or corn on the cob for a complete meal. For a fresh twist, add a few pickle slices or a dash of hot sauce to your sandwich. This dish is versatile and can be customized to suit your taste preferences, making it a crowd favorite.

Nutrition per serving

650

Calories

35g

Protein

35g

Fat

This savoury pulled barbecue pork is tender, juicy, and full of smoky flavour. Perfect for sandwiches, tacos, or as a main dish.

Medium525 min

See the recipe

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