BBQ Pulled Pork Sandwiches

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.

Pulled pork sandwiches with coleslaw and chips.
Table of Contents
  1. Why We Love This Recipe
  2. Ingredients For Pulled Pork Sandwiches
  3. How To Make Pulled Pork Sandwiches
  4. FAQs
  5. Serving Suggestions
  6. Variations – Topping Ideas
  7. Storage
  8. Expert Tips
  9. More Sandwich Recipes You’ll Love
  10. Pulled Pork Sandwiches Recipe

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.
Ingredients for pulled pork sandwiches.

How To Make Pulled Pork Sandwiches

Be sure to check the recipe card below for full ingredients & instructions.

  1. 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.
  2. 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.
  3. Assemble Sandwiches – Scoop some of the pulled pork into the buns, drizzle with barbecue sauce, and top with the prepared coleslaw. Enjoy!
Collage of images showing the steps for making pulled pork sandwiches.

FAQs

What cheese goes well on a pulled pork sandwich?

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.

Serving Suggestions

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:

Pulled pork sandwich with bbq sauce and pickles.

Variations – Topping Ideas

The options for sandwich toppings are ENDLESS and here are some of our favorites: 

Storage

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).

pulled por sandwich with a bite taken out of it.

Expert Tips

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

icon
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.

Pulled Pork Sandwiches

Pulled Pork Sandwiches are a crowd favorite and great for summer! Top toasted buns with tender pulled pork and a creamy homemade coleslaw.
Prep Time 15 mins
Total Time 15 mins
Course Lunch or Dinner
Cuisine American
Servings 6 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

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.
Keyword pulled pork sandwiches

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.