Burgers · Easy
Pulled Pork Sandwich with Slaw
Slow-cooked pork shoulder shredded into smoky barbecue sauce, piled on a toasted roll with crunchy, creamy coleslaw.
By Hannah Reyes · Tested twice in our kitchen
- Prep20 min
- Cook480 min
- Total500 min
- Serves8
- Calories640
About this recipe
Pulled pork is the easiest crowd-pleaser in barbecue. A simple spice rub and a long, slow cook turn a tough shoulder into meat you can shred with two forks.
The sandwich comes together with tangy sauce and a cool, crunchy slaw on a soft roll. This recipe uses a slow cooker, but the oven works just as well.
Why this recipe works
- Pork shoulder has enough fat and collagen to stay moist over a long cook.
- A brown sugar rub forms a sweet, savory crust.
- Cold slaw adds crunch and cuts the richness of the pork.
Variations
- Oven method: cook covered at 300°F for 5–6 hours.
- Use a vinegar-based Carolina sauce for a tangier sandwich.
- Pile the pork on nachos or baked potatoes instead of rolls.
How to serve
Serve with dill pickles, baked beans, and corn on the cob. Sweet tea or a cold beer completes the plate.
Storage and reheating
Cooked patties and fillings keep up to 3 days in an airtight container in the fridge. Store buns and fresh toppings separately. Reheat patties in a covered skillet over medium-low heat with a splash of water, then add fresh cheese to melt. Assemble just before eating.
Frequently asked questions
How long does Pulled Pork Sandwich with Slaw take to make?
About 500 minutes in total — 20 minutes of prep and 480 minutes of cooking. The recipe serves 8.
Is this recipe difficult?
We rate it easy. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.
Can I double the recipe?
Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.
What temperature should the meat reach?
Ground beef is safe at 160°F and chicken at 165°F in the center. An instant-read thermometer is the easiest way to check.
