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Transform tough pork shoulder into melt-in-your-mouth perfection with this slow cooker BBQ pulled pork recipe. Piled high on soft buns with tangy coleslaw, this Southern classic is a crowd-pleasing favorite at any gathering.
BBQ Pulled Pork Sandwich
Tender slow-cooked pork shoulder bathed in smoky BBQ sauce and piled high on soft buns with crunchy coleslaw. This food truck classic delivers melt-in-your-mouth texture and bold Southern flavor that’s worth the wait.
Equipment
Slow cooker or Dutch oven
Saucepan
Large mixing bowls
Two forks for shredding
Skillet
Instant-read thermometer
Ingredients
For the Pork
- 4-5 lb pork shoulder bone-in or boneless
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp cayenne pepper optional, for heat
- 2 tsp salt
- 1 cup chicken broth or apple cider
For the BBQ Sauce
- 2 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp mustard
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- salt and pepper to taste
For the Coleslaw
- 4 cup green cabbage shredded
- 1 cup carrots shredded
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1/2 tsp celery seed optional
- salt and pepper to taste
For Assembly
- 8 piece brioche buns or hamburger buns
- butter for toasting buns
- pickle slices optional
Instructions
- Make dry rub: In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne if using, and salt. Pat pork shoulder dry with paper towels. Rub spice mixture all over pork, covering all sides. Let sit at room temperature for 30 minutes.
- Slow cook pork: Place seasoned pork in slow cooker. Pour chicken broth or apple cider around (not over) the meat. Cover and cook on low for 8 hours or high for 4-5 hours until pork is fall-apart tender and internal temperature reaches 195-205°F.
- Make BBQ sauce: While pork cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, and garlic powder in a saucepan. Bring to simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 15-20 minutes until thickened. Season with salt and pepper. Set aside.
- Make coleslaw: In a large bowl, combine shredded cabbage and carrots. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed if using, salt, and pepper. Pour dressing over cabbage mixture and toss to coat. Refrigerate until ready to serve.
- Shred pork: Transfer cooked pork to large cutting board. Discard any large fat pieces and bone if present. Use two forks to shred meat into bite-sized pieces. Transfer to large bowl and toss with 1-2 cups of BBQ sauce until well coated. Reserve remaining sauce for serving.
- Assemble sandwiches: Butter and toast buns in skillet or under broiler until golden. Pile generous amount of pulled pork on bottom bun. Top with coleslaw and pickle slices if desired. Drizzle with additional BBQ sauce. Place top bun and serve immediately with extra sauce on the side.
Notes
Can cook in oven: Place in covered roasting pan at 300°F for 6-7 hours. Instant Pot method: Pressure cook on high for 90 minutes, natural release 15 minutes. Pork can be made 1-2 days ahead – reheat gently with extra BBQ sauce. Freezes well for up to 3 months. For smoky flavor without a smoker, add 1 tsp liquid smoke to cooking liquid. Coleslaw is best made 2-4 hours ahead to let flavors meld. Carolina-style variation: use vinegar-based sauce instead of tomato-based.
ALLERGEN INFORMATION: Contains gluten (buns) and dairy (butter for toasting, mayonnaise in coleslaw). Can be made gluten-free using gluten-free buns. Can use dairy-free butter and mayo alternatives. Contains pork. Always check ingredient labels if you have food allergies.
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