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These BBQ Pulled Pork Sandwiches are a guaranteed hit at your next get-together. Tender, slow-cooked pork is piled high on toasted brioche buns and topped with creamy coleslaw. They’re perfect for casual weeknight dinners, summer barbecues, or game-day gatherings.
Try this next: If you’re into bold flavors, check out BBQ Pulled Pork Nachos or Slow Cooker Pulled Pork Sliders with Pineapple Slaw.
Why I Love This Recipe
- Feeds a Crowd: Makes plenty for parties or family meals with minimal effort.
- Creamy Coleslaw: The homemade slaw adds a tangy crunch that pairs perfectly with the rich pork.
- Hands-Off Cooking: The slow cooker does most of the work for you.
RECIPE WALK-THROUGH
Before You Begin
Get all of your ingredients together and dig out any bowls, spoons, or measuring equipment you might need. There’s nothing worse than digging through the spice cabinet for that one seasoning that seems to have disappeared!
Tools & Helpful Equipment
- Slow Cooker: Essential for tender, fall-apart pork.
- Mixing Bowls: For preparing the coleslaw and tossing ingredients.
- Baking Sheet or Skillet: Ideal for toasting the buns.
- Tongs or Forks: For shredding the pork once it’s cooked.
How To Make BBQ Pulled Pork Sandwiches
See the recipe card below for full, detailed instructions
- Prepare the Pulled Pork: Season and cook pork shoulder in a slow cooker until fork-tender. Shred the meat once it’s done.
- Make the Coleslaw: Toss coleslaw mix with mayonnaise, apple cider vinegar, olive oil, salt, and pepper. Chill to let flavors come together.
- Toast the Buns: Place split buns on a baking sheet and toast in a 400°F oven for 3–5 minutes or until golden.
- Assemble the Sandwiches: Add a generous amount of pulled pork to each bun, drizzle with BBQ sauce, and top with coleslaw.
Frequently Asked Questions
Can I make this ahead of time?
Yes, both the pork and coleslaw can be made in advance. Store separately in the fridge and assemble just before serving.
Can I use store-bought pulled pork?
Yes, for a quick option. While homemade tastes best, store-bought works well in a pinch.
What cheese goes well with pulled pork?
Cheddar or pepper jack are great choices for adding a melty, flavorful layer.
Serving Suggestions
- Top with pickles, sliced onions, or jalapeños for extra punch.
- Add a spicy twist with chipotle BBQ sauce or hot sauce.
- Serve alongside baked beans, corn salad, or classic potato chips.
Storage Tips
The Best Way to Store Leftovers
Storage – For best results, store the pork, coleslaw, and buns separately. This helps keep the buns from getting soggy. The coleslaw can be stored in an airtight container in the fridge for about 3 days and the pork will keep for about 5 days in the fridge. Store leftover buns in a resealable plastic bag at room temperature.
Reheating – You can reheat the leftovers in the crockpot on LOW for 1-2 hours until warmer or you can spread it out on a sheet pan, add a little liquid (like apple juice), cover with foil and reheat in a 300 degree F oven until warmed (about 20-30 minutes).
Recipe Tips
- Toasting the buns keeps them from getting soggy and adds texture.
- Let the coleslaw chill for at least 30 minutes to enhance flavor.
- Adjust the amount and type of BBQ sauce to match your preference.
More Sandwich Recipes You’ll Love
- Grilled Chicken Sandwich
- Buffalo Chicken Sandwich
- Classic Baked Italian Sub Sandwiches
- Oven Grilled Cheese Sandwiches
- Crispy Dill Chicken Sandwich
- Slow Cooker Crack Chicken Sandwiches
Pulled Pork Sandwiches
Ingredients
Sandwich:
- 1 batch of pulled pork
- 6 brioche buns
- Other optional toppings: BBQ sauce, sliced pickles, sliced red onions, pepperoncinis, pineapple rings
Coleslaw:
- 12 ounce package Coleslaw mix
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Black pepper to taste
Instructions
- In a medium sized bowl, whisk together the mayonnaise, apple cider vinegar, olive oil, salt and pepper. Add the coleslaw mix and toss to coat well. Let it sit and marinate for an hour in the fridge if you have the time.
- Toast buns in the oven, open and face up, at 400 degrees for 3-5 minutes or until golden and toasty but still soft. Or, toast in a skillet, face down, until toasted.
- Pile pulled pork high onto the bottom bun.
- Top with a drizzle of bbq sauce and a spoonful of coleslaw, then add the top bun and serve immediately. Serve with dill pickles and potato chips or french fries.
- Pile the pork high on the sandwich. Be light-handed with the bbq sauce. Maybe do a couple with the coleslaw and a couple with sliced pickles.
Notes
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
