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.
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.
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).
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.
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.
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.
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.
8 servings