A classic American comfort dish, this BBQ pulled pork is slow-cooked until tender, then shredded and coated in tangy barbecue sauce. It’s piled high onto toasted buns and topped with a crisp, creamy slaw for a satisfying texture and flavor contrast.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 25 minsCook Time 3 hrsTotal Time 3 hrs 25 minsFor the Pulled Pork
3 lbs pork shoulder (Boston butt)
1 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ tsp cayenne pepper (optional)
Salt and black pepper, to taste
1 tbsp olive oil
1 cup chicken broth or water
1 ½ cups BBQ sauce (homemade or store-bought)
For the Slaw
4 cups green cabbage, shredded
1 cup red cabbage, shredded (optional for color)
1 cup carrot, grated
½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp sugar
Salt and pepper, to taste
For Serving
8 brioche or sandwich buns, lightly toasted
Extra BBQ sauce (optional)
Pickles (optional)
Prepare the Pork
1
In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, cumin, cayenne (if using), salt, and pepper.
Rub the spice mixture all over the pork shoulder.
Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned (about 3–4 minutes per side).
Transfer the pork to a slow cooker or Dutch oven :
Slow Cooker Method: Add broth, cover, and cook on LOW for 8 hours or HIGH for 4–5 hours.
Oven Method: Add broth, cover, and bake at 325°F (160°C) for 3 hours or until very tender.
Make the Slaw
2
In a large bowl, combine cabbage and carrots.
In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
Pour the dressing over the cabbage and mix well. Refrigerate until ready to serve (at least 30 minutes for best flavor).
Shred and Sauce the Pork
3
Once cooked, remove the pork from the cooker and shred it with two forks.
Skim fat from the cooking liquid if needed, then return shredded pork to the pot.
Add BBQ sauce and stir to coat the meat evenly. Keep warm.
Assemble the Sandwiches
4
Toast the buns lightly for texture.
Pile pulled pork onto the bottom half of each bun.
Top with a generous amount of slaw.
Add pickles if desired, then close with the top bun.
Serving Suggestions
5
Serve with sweet potato fries, baked beans, or corn on the cob.
For a spicier version, use chipotle BBQ sauce or add jalapeños to the slaw.
Variations
6
Carolina-Style: Use a vinegar-based BBQ sauce.
Tex-Mex Twist: Add avocado slices, jalapeños, and pepper jack cheese.
Healthier Option: Use whole wheat buns and Greek yogurt in the slaw dressing.
Ingredients For the Pulled Pork
3 lbs pork shoulder (Boston butt)
1 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ tsp cayenne pepper (optional)
Salt and black pepper, to taste
1 tbsp olive oil
1 cup chicken broth or water
1 ½ cups BBQ sauce (homemade or store-bought)
For the Slaw
4 cups green cabbage, shredded
1 cup red cabbage, shredded (optional for color)
1 cup carrot, grated
½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp sugar
Salt and pepper, to taste
For Serving
8 brioche or sandwich buns, lightly toasted
Extra BBQ sauce (optional)
Pickles (optional)
Directions Prepare the Pork
1
In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, cumin, cayenne (if using), salt, and pepper.
Rub the spice mixture all over the pork shoulder.
Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned (about 3–4 minutes per side).
Transfer the pork to a slow cooker or Dutch oven :
Slow Cooker Method: Add broth, cover, and cook on LOW for 8 hours or HIGH for 4–5 hours.
Oven Method: Add broth, cover, and bake at 325°F (160°C) for 3 hours or until very tender.
Make the Slaw
2
In a large bowl, combine cabbage and carrots.
In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
Pour the dressing over the cabbage and mix well. Refrigerate until ready to serve (at least 30 minutes for best flavor).
Shred and Sauce the Pork
3
Once cooked, remove the pork from the cooker and shred it with two forks.
Skim fat from the cooking liquid if needed, then return shredded pork to the pot.
Add BBQ sauce and stir to coat the meat evenly. Keep warm.
Assemble the Sandwiches
4
Toast the buns lightly for texture.
Pile pulled pork onto the bottom half of each bun.
Top with a generous amount of slaw.
Add pickles if desired, then close with the top bun.
Serving Suggestions
5
Serve with sweet potato fries, baked beans, or corn on the cob.
For a spicier version, use chipotle BBQ sauce or add jalapeños to the slaw.
Variations
6
Carolina-Style: Use a vinegar-based BBQ sauce.
Tex-Mex Twist: Add avocado slices, jalapeños, and pepper jack cheese.
Healthier Option: Use whole wheat buns and Greek yogurt in the slaw dressing.
BBQ Pulled Pork Sandwiches with Slaw
