The Ultimate Slow Cooker Pulled Pork Coleslaw Sandwich Recipe
Prepare for a taste sensation that brings together two classic comfort foods: tender, smoky pulled pork and crisp, tangy coleslaw. This Pulled Pork Coleslaw Sandwich is not just a meal; it’s an experience. Perfect for a hearty Sunday dinner, a vibrant game day spread, or the centerpiece of your next backyard barbecue party, this recipe promises to be a crowd-pleaser you’ll want to revisit again and again. The magic happens in the slow cooker, transforming a simple pork roast into succulent, shreddable perfection, while a quick, homemade coleslaw adds that essential crunch and creamy balance. Get ready to embark on a culinary journey that delivers maximum flavor with minimal effort.
Why You’ll Adore This Pulled Pork Coleslaw Sandwich
There are countless reasons why this particular recipe stands out, promising a delightful culinary experience that’s both satisfying and surprisingly simple to achieve. Here’s what makes this pulled pork and coleslaw combination truly special:
- Unbelievably Tender, Juicy, and Flavorful Pulled Pork: Forget dry, bland pork. Our slow cooker method ensures every strand of pork is infused with a rich, homemade spice rub, resulting in meat that’s so tender it practically melts in your mouth. The slow cooking process locks in moisture, making the pork incredibly juicy and bursting with savory flavor.
- Perfectly Crispy, Creamy Coleslaw: A pulled pork sandwich needs the right counterpoint, and our coleslaw delivers. It’s light, refreshing, and provides the essential crisp texture and creamy tang that cuts through the richness of the pork. It’s not just a topping; it’s an integral part of the flavor profile, elevating the entire sandwich.
- Effortless Preparation for Maximum Impact: Despite its impressive taste, this recipe is incredibly easy to make. The coleslaw comes together in a mere 5 minutes, requiring minimal chopping and mixing. The pulled pork, while taking several hours to cook, is largely hands-off thanks to the magic of your slow cooker. Simply set it and forget it, letting the appliance do all the hard work while you go about your day. This makes it an ideal choice for busy weeknights or relaxed weekend gatherings.
- Versatile and Crowd-Pleasing: This sandwich is a guaranteed hit with guests of all ages. Its comforting flavors make it perfect for any occasion, from casual family dinners to larger celebrations. You can easily scale the recipe up or down to suit your needs, making entertaining a breeze.
Essential Pulled Pork Sandwich Ingredients
Creating an extraordinary pulled pork sandwich begins with selecting the right ingredients. Each component plays a vital role in building layers of flavor and texture that make this recipe unforgettable. Here’s a closer look at what you’ll need for the star of our show:
Pork Roast: The Foundation of Flavor
The ideal cut for truly amazing pulled pork sandwiches or sliders is a **pork butt** (also widely known as a “Boston butt”) roast. Don’t let the name fool you – this cut actually comes from the upper part of the pig’s shoulder, not its rear. You can also use a pork shoulder roast, which comes from the lower part of the shoulder. Both are excellent choices for slow cooking due to their rich marbling and connective tissue, which break down beautifully over time, yielding incredibly tender and juicy results. However, pork butt generally has a slightly higher fat content and more marbling, which translates to a more succulent and flavorful final product. When selecting your roast, look for a piece with good marbling throughout, as this fat will render during cooking, keeping the meat moist and infusing it with flavor.
The Signature Pulled Pork Spice Rub: Our Secret Weapon
The key to exceptionally flavorful pulled pork lies in a robust, homemade spice rub. This blend of 12 pantry staples creates a complex flavor profile that penetrates the meat as it slow-cooks. You will need:
- Chili Powder: Adds a foundational warmth and mild earthiness.
- Brown Sugar: Provides a touch of sweetness that caramelizes during cooking, creating a delicious crust and balancing the savory notes.
- Cumin: Imparts a distinctive smoky, earthy aroma.
- Salt: Essential for seasoning the meat and drawing out moisture, enhancing overall flavor.
- Paprika: Contributes color and a mild, slightly sweet pepper flavor.
- Oregano: Offers herbaceous and slightly bitter undertones.
- Garlic Powder: Aromatic and savory, a staple in any good rub.
- Black Pepper: Adds a pungent, spicy kick.
- Cayenne Pepper: For a subtle heat that awakens the palate without overpowering. Adjust to your spice preference.
- Onion Powder: Another aromatic essential, complementing the garlic.
- Cinnamon: A surprising addition that adds warmth and depth, common in many BBQ rubs.
- A Pinch of Ground Cloves: A very small amount creates an intriguing, aromatic complexity.
This carefully crafted blend ensures your pulled pork is anything but ordinary, delivering a rich, nuanced flavor with every bite.
Buns: The Perfect Vessel
While I often lean towards classic sesame seed buns for their subtle nuttiness and soft texture, any sturdy bun will work wonderfully. Consider brioche buns for a richer, slightly sweet touch, or potato buns for extra softness. The key is a bun that can hold up to generous portions of juicy pork and coleslaw without falling apart. For an extra layer of flavor and texture, lightly toasting your buns is a highly recommended (though optional) step.
BBQ Sauce: Your Personal Touch
Pulled pork and barbecue sauce are a match made in heaven. The beauty here is that you can truly make this sandwich your own by choosing your favorite BBQ sauce. Whether you prefer a sweet and tangy Kansas City style, a vinegar-based Carolina tang, a smoky Texas style, or a spicy homemade concoction, adding a generous drizzle or slather will bring another dimension of flavor to your sandwich.
Melted Butter or Butter Substitute (Optional, but Recommended)
Toasting your buns lightly with melted butter or a butter substitute adds a golden-brown crispness and a rich, buttery flavor that perfectly complements the fillings. This small step can make a big difference in the overall texture and enjoyment of your sandwich, preventing sogginess and adding a delightful crunch.
Crispy Coleslaw Ingredients
No pulled pork sandwich is complete without a refreshing, crunchy coleslaw. This simple yet flavorful recipe provides the perfect creamy and tangy counterpoint to the rich, savory pork. Here’s what you’ll need for this quick and easy coleslaw:
- Pre-shredded Cabbage and Carrots: For ultimate convenience, a 16-ounce bag (or two 8-ounce bags) of pre-shredded coleslaw mix is a lifesaver. It contains the perfect blend of green cabbage and shredded carrots, ready to go. If you prefer to shred your own, you’ll need about 4 cups of finely shredded cabbage and 1/2 cup of shredded carrots.
- Mayonnaise: The base of our creamy dressing. Use your favorite brand, opting for full-fat for maximum richness or a lighter version if preferred.
- Apple Cider Vinegar: This is crucial for adding a bright, tangy acidity that balances the richness of the mayonnaise and the pork. It gives the coleslaw its characteristic zesty flavor.
- Sugar: A touch of granulated sugar helps to balance the acidity of the vinegar and enhance the natural sweetness of the cabbage and carrots.
- Salt and Pepper: Essential seasonings to bring out all the flavors and allow you to adjust the taste to your preference.
These simple ingredients combine to create a coleslaw that’s not only delicious but also incredibly quick to prepare, ensuring you spend less time in the kitchen and more time enjoying your meal.
Crafting the Perfect Slow Cooker Pulled Pork
The heart of our sandwich is the succulent pulled pork, made effortlessly in your slow cooker. Follow these steps for tender, flavor-packed results:
Step 1: Prepare Your Signature Spice Rub. Gather all 12 of your dry spice ingredients (chili powder, brown sugar, cumin, salt, paprika, oregano, garlic powder, black pepper, cayenne pepper, onion powder, cinnamon, and ground cloves). Combine them thoroughly in a small bowl. This ensures an even distribution of flavor when applied to the pork. This recipe calls for about 1/4 cup of the rub, so you’ll have plenty left for your next batch!
Step 2: Liberally Season the Pork Roast. Place your pork roast on a large plate or cutting board. Generously sprinkle and massage approximately 1/4 cup of your freshly mixed spice rub onto all sides of the pork. Don’t be shy – really get in there and ensure the rub adheres well to every surface. This initial seasoning is crucial for developing deep flavor.
Step 3: Allow the Pork to Rest and Absorb Flavor. Once the pork is fully coated with the rub, let it sit at room temperature for at least one hour. This resting period allows the spices to penetrate the meat, drawing out moisture and creating a richer, more complex flavor as the pork cooks. If you’re short on time, you can proceed directly to cooking, but allowing it to rest is highly recommended for optimal results.
Step 4: Slow Cook to Perfection. Turn your crockpot or slow cooker to the “High” setting. Carefully place the seasoned pork roast directly into the crockpot. It’s important to **not add any water or other liquids** to the pot. The pork roast itself contains enough fat and moisture to create its own flavorful braising liquid during the slow cooking process. Cover the lid tightly and cook on high for a full 5 hours. Resist the urge to open the lid during this time, as doing so releases heat and moisture, extending the cooking time. The pork is ready when it’s fork-tender and easily shreds apart.
Assembling Your Ultimate Pulled Pork Coleslaw Sandwiches
With your perfectly cooked pulled pork ready, it’s time to whip up the coleslaw and bring all the delicious components together for an unforgettable sandwich experience.
Step 5: Shred the Pulled Pork. Once the pork has finished cooking and is fall-apart tender, carefully remove any excess fat that has accumulated in the crockpot. Using two forks or a pair of meat claws, shred the pork directly in the slow cooker, allowing it to soak up all the flavorful juices. Shred it to your desired consistency – some prefer finer strands, while others like larger, chunkier pieces. This step ensures maximum flavor and moisture retention.
Step 6: Prepare the Coleslaw Base. Open your 16-ounce bag of pre-shredded cabbage and carrots (or two 8-ounce bags, or your freshly shredded mix) and transfer it to a large mixing bowl. This will be the crisp foundation of your creamy coleslaw.
Step 7: Mix and Season the Coleslaw Dressing. To the bowl with the cabbage and carrots, add the remaining coleslaw ingredients: mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Using a spoon or tongs, mix all the ingredients thoroughly until the cabbage and carrots are evenly coated with the creamy dressing. Taste the coleslaw and adjust the seasoning as needed, adding a little extra salt and pepper to achieve your perfect balance of sweet, tangy, and savory.
Step 8: Assemble and Savor Your Sandwich. Now for the grand finale! Open your buns and, if desired, lightly butter and toast them as described in the optional step below. Place a generous mound of the tender pulled pork onto the bottom half of each bun. Next, add a hearty helping of your freshly made, crispy coleslaw right on top of the pork. Drizzle with your favorite BBQ sauce, then place the top bun on and gently press down. Serve immediately and get ready to enjoy a symphony of flavors and textures!
OPTIONAL TIP for enhanced flavor and texture: In between steps 7 and 8, take a moment to butter your buns. Simply split each bun in half, lightly brush the inside with melted butter or a butter substitute, and toast them face-down in a large skillet or on an electric griddle over medium heat for 1-2 minutes, or until golden brown and slightly crisp. This adds a fantastic richness and prevents the bun from becoming soggy from the juicy fillings.
Perfect Companions: Delicious Sides for Your Sandwich
To complete your meal, consider pairing these incredible Pulled Pork Coleslaw Sandwiches with some complementary side dishes. Here are a few fantastic options that will enhance your dining experience:
- Zoes Kitchen Potato Salad (Grilled and Regular): A creamy, herby potato salad is always a winning combination with barbecue. Whether you prefer a classic preparation or a grilled version for added smoky depth, it’s a refreshing side.
- Skillet-Roasted Baby Potatoes: Crispy on the outside and fluffy on the inside, these roasted potatoes offer a satisfying texture and savory flavor that complements the richness of the pork.
- Water Chestnut Salad: For something light and unexpected, a crisp water chestnut salad provides a refreshing crunch and unique flavor profile that contrasts beautifully with the main dish.
- Lemon Roasted Potatoes: The bright, zesty flavor of lemon-roasted potatoes adds a fantastic tang and lightness, cutting through the richness of the pulled pork.
- Homemade Malt Vinegar Potato Chips: For an extra layer of crunch and a distinct, savory-tart flavor, homemade potato chips seasoned with malt vinegar are an irresistible pairing.
Choose one or several of these delicious sides to create a well-rounded and unforgettable feast!
Pulled Pork Coleslaw Sandwich
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 Slow Cooker
- 1 Small Mixing Bowl
- 1 Large Mixing Bowl
- 1 Large Plate
- 1 Skillet or Electric Griddle (for toasting your buns – optional)
Ingredients
The Pulled Pork
- 3 pounds boneless pork shoulder roast
- 1.5 Tbsp chili powder
- 1/2 Tbsp brown sugar
- 1/2 Tbsp ground cumin
- 1 tsp sea salt
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- 1/8 tsp cinnamon
- pinch ground cloves
- 8 buns
The Coleslaw
- 1 16 oz bag of pre-shredded cabbage and carrots coleslaw mix
- 1/2 cup cup mayonnaise
- 2 tsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- a little extra salt and pepper to taste
Instructions
Make the Rub & Prepare the Meat
- In a small bowl, combine all the dry spice ingredients listed for the pulled pork rub. Mix them well to ensure an even distribution of flavors. You’ll use approximately half of this mixture (about 1/4 cup) for your current roast. Store the remaining rub in an airtight container for future use.
- Remove the pork roast from its packaging. Place it on a clean plate or cutting board and pat it thoroughly dry with paper towels. This helps the rub adhere better and creates a more flavorful crust.
- Generously sprinkle a portion of the spice rub over the pork. Using your hands, firmly massage the rub into all surfaces of the meat, ensuring it’s completely covered. Flip the pork and repeat the process, adding more rub until the entire roast is coated.
- Let the seasoned pork rest at room temperature for at least one hour. This allows the rub’s flavors to penetrate deeply into the meat, contributing to a richer and more tender outcome.
Cook the Meat
- Turn your slow cooker (crockpot) to the “High” setting.
- Carefully place the seasoned pork roast into the preheated crockpot. It is crucial NOT to add any water or other liquids, as the pork will release its own juices during cooking. Close the lid tightly and cook on high for approximately 5 hours, or until the meat is incredibly tender and easily pulls apart with a fork. Avoid opening the lid during cooking to maintain consistent temperature and moisture.
Pull the Meat
- Once cooked, remove any large pieces of visible fat from the pork and discard them.
- Using two forks, or a pair of meat claws, begin to shred the tender pork directly within the crockpot, allowing it to mix with all the flavorful juices. Shred the meat to your preferred consistency, whether you like it finely pulled or in thicker chunks.
Make the Coleslaw
- In a large mixing bowl, empty the contents of the 16-ounce bag (or two 8-ounce bags) of pre-shredded cabbage and carrots coleslaw mix.
- Add the mayonnaise, apple cider vinegar, sugar, salt, and black pepper to the bowl. Mix all ingredients thoroughly until the cabbage and carrots are well coated. Taste the coleslaw and add extra salt and pepper if desired, adjusting to your personal preference for seasoning.
Assemble the Sandwich
- OPTIONAL: For an extra layer of flavor and texture, split your buns in half, brush the inside with melted butter (or a butter substitute), and lightly toast them in a large skillet or on an electric griddle until golden brown. This adds a delightful crispness and helps prevent sogginess.
- Place the prepared bun(s) on your plate. Pile a generous amount of the warm, shredded pulled pork onto the bottom half of the bun. Top the pork with a hearty scoop of the fresh, creamy coleslaw. Drizzle with your favorite BBQ sauce, cap with the top bun, and enjoy your perfectly assembled Pulled Pork Coleslaw Sandwich!
Notes
- No Water Needed: It’s essential to avoid adding any water or additional liquid to the slow cooker with your pork roast. Pork butt or shoulder roasts contain enough natural fat and moisture to create their own flavorful liquid, which then braises the meat to tender perfection. Adding water can dilute the rich flavors.
- The Power of Resting: While the recipe suggests letting the spice rub sit on the pork for an hour before cooking, this step is for maximizing flavor penetration. If you find yourself pressed for time, you can certainly skip this resting period, and your pulled pork will still be delicious. However, for the best possible results, allowing the meat to rest is recommended.
- Making Ahead: The pulled pork can be cooked and shredded a day or two in advance. Store it in its juices in an airtight container in the refrigerator and reheat gently before serving. The coleslaw is best made fresh but can be prepared a few hours ahead and kept chilled.
- Customizing Your Rub: Feel free to adjust the spice rub to your personal taste. Love heat? Add more cayenne. Prefer it sweeter? Increase the brown sugar. This is your chance to experiment!
- Storage: Leftover pulled pork and coleslaw should be stored separately in airtight containers in the refrigerator. The pork will last for 3-4 days, and the coleslaw for 2-3 days.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.