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This recipe for the perfect Pulled Pork Sandwiches is a crowd favorite and great for summer! Top toasted buns with tender shredded bbq pork and a creamy homemade coleslaw. Don’t forget about the sides and toppings!
My slow cooker pulled pork recipe is the delicious star of this sandwich. Made with rich and flavorful pork shoulder or pork butt and spices, this pulled pork sandwich is one of the best things you’ll taste all year.
Table of Contents
Why We Love This Recipe
- Serve a Crowd – This is a great recipe to feed a group large or small!
- Creamy Coleslaw – You can’t beat the homemade coleslaw for pulled pork. It’s creamy, tangy, and delicious.
- Slow Cooker Recipe – Making the pulled pork in the slow cooker keeps this dinner super simple!
Ingredients For Pulled Pork Sandwiches
- Pulled Pork – I love this easy recipe made in the slow cooker. You can also purchase fully cooked pulled pork at the store, but homemade is so much tastier! Or, for a quick fix, try making Instant Pot Pulled Pork. If you love smoked meat, you can make it on the smoker too.
- Brioche Buns – Or another type of hamburger bun or roll that you prefer.
- Homemade Coleslaw – Made with packaged coleslaw mix, mayonnaise, apple cider vinegar, olive oil and salt and pepper.
How To Make Pulled Pork Sandwiches
Get a detailed list of ingredients & instructions in the recipe card below.
- Make Coleslaw – Start by mixing up the coleslaw dressing ingredients in a medium bowl. Add in the coleslaw mix (or a homemade mix of shredded cabbage and carrots) and toss to coat and combine. It’s best to let it marinate in the fridge for about an hour before serving, but you can use it right away as well.
- Toast Buns – Toast the buns, open and face up, for about 3-5 minutes at 400 degrees. The buns should be golden and toasted, but still soft. You can also toast them face down in a skillet.
- Assemble Sandwiches – Scoop some of the pulled pork into the buns, drizzle with barbecue sauce, and top with the prepared coleslaw. Enjoy!
While they are great without cheese, topping the hot pulled pork with slices of cheese so they can melt is delicious! Cheddar cheese is a great choice, but so is pepper jack to add a kick. Want to really make an indulgent sandwich? Try topping with some creamy Slow Cooker Mac and Cheese!
One of the best parts of this recipe is picking what to pair with it. Here are some of my favorite sides for pulled pork sammies:
- Dill pickles
- Potato chips
- French fries
- Potato Salad
- Corn on the Cob
- Creamy Cucumber Salad
- Slow Cooker Baked Beans
Variations – Topping Ideas
The options for sandwich toppings are ENDLESS and here are some of our favorites:
- BBQ sauce
- Sliced pickles
- Sliced red onions or pickled red onions
- Pineapple rings
- Sliced cheese
Storage – For best results, you want to 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).
Let Coleslaw Marinate – While you can serve the coleslaw immediately after mixing up, I like to let it marinate in the fridge for about an hour so the flavors can meld.
Toast or Grill Buns – While you can skip this step, giving the brioche buns a quick toast in the oven or in a skillet is totally worth it. If you already have the grill fired up, you can grill the buns instead.
Picnic Ready – Assemble the sandwiches, wrap them in parchment paper or aluminum foil and pack them up for your next picnic.
Flavoring the Pork – Add extra flavor to your pork with a dash of Liquid Smoke or Worcestershire sauce and season with paprika or cumin.
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
- 1 batch of pulled pork
- 6 brioche buns
- Other optional toppings: BBQ sauce, sliced pickles, sliced red onions, pepperoncinis, pineapple rings
- 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.