Ultimate Slow Cooker Pulled Pork Coleslaw Sandwiches: A Flavorful Feast
Prepare to delight your taste buds with the most incredible Pulled Pork Coleslaw Sandwich you’ve ever tasted! This isn’t just a meal; it’s an experience. Imagine tender, juicy, slow-cooked pulled pork, rich with a homemade spice rub, piled high on a soft bun and crowned with a generous scoop of crisp, creamy coleslaw. The contrast of textures and flavors creates a harmonious bite that is both comforting and exhilarating. Whether you’re planning a casual Sunday dinner, hosting a lively game day gathering, or preparing for your next big party, this recipe is guaranteed to be a crowd-plepleaser. It’s simple to make, incredibly satisfying, and will have everyone asking for seconds (and the recipe!). Get ready to add this masterpiece to your culinary repertoire and make it again and again.
Why You’ll Fall in Love with This Pulled Pork Coleslaw Sandwich Recipe
This recipe brings together several elements that make it a truly exceptional dish. Here’s why this Pulled Pork Coleslaw Sandwich will become a fast favorite:
- Incredibly Tender, Juicy, and Flavorful Pulled Pork: The secret lies in the slow cooking method combined with our meticulously crafted homemade spice rub. This process ensures the pork cooks down to melt-in-your-mouth perfection, absorbing all the aromatic spices and its own natural juices. Each strand of pork is infused with deep, smoky, slightly sweet, and savory notes, making it irresistibly delicious on its own, and even better in a sandwich.
- Crispy, Creamy, and Perfectly Balanced Coleslaw: The coleslaw is the perfect counterpoint to the rich pulled pork. Its cool, crunchy texture provides a refreshing contrast, while the creamy dressing offers a tangy sweetness that cuts through the richness of the meat. This isn’t just any coleslaw; it’s designed to enhance the entire sandwich experience, adding brightness and a satisfying crunch that makes every bite exciting.
- Effortless Preparation for Maximum Flavor: Don’t let the incredible taste fool you – this recipe is surprisingly easy to make. The coleslaw comes together in a mere 5 minutes, allowing you to quickly whip up this essential component. The pulled pork does most of its magic in a slow cooker, requiring minimal hands-on time. Simply set it and forget it, letting your crockpot transform a humble pork roast into a magnificent, tender masterpiece while you go about your day.
Essential Pulled Pork Sandwich Recipe Ingredients
Crafting the perfect pulled pork sandwich starts with selecting the right ingredients. Each component plays a vital role in achieving that incredible flavor and texture:
- Pork Roast: The star of the show! For the most tender and juicy pulled pork, a pork butt (also known as “Boston butt”) roast is your ideal choice. Despite its name, it actually comes from the upper part of the pig’s shoulder. This cut is rich in intramuscular fat and connective tissue, which breaks down beautifully during slow cooking, resulting in incredibly succulent and shreddable meat. A pork shoulder roast is also a fantastic option, offering similar results with slightly less marbling. Look for a boneless roast, usually around 3-4 pounds, for easy handling and consistent cooking.
- The Pulled Pork Spice Rub: Our homemade spice rub is the “secret sauce” that infuses the pork with a depth of flavor that’s hard to beat. It’s a harmonious blend of 12 common pantry spices:
- Chili Powder: Adds earthy, mild pepper notes and a beautiful red hue.
- Brown Sugar: Provides sweetness, balances the spices, and helps create a delicious caramelized crust on the pork.
- Cumin: Imparts a warm, earthy, and slightly smoky aroma.
- Salt (Sea Salt Recommended): Essential for seasoning the meat and drawing out its natural flavors.
- Paprika: Contributes a vibrant color and a sweet, peppery taste.
- Oregano: Adds herbaceous and slightly bitter notes, typical in many barbecue rubs.
- Garlic Powder & Onion Powder: These foundational flavors provide aromatic depth without the moisture of fresh garlic or onion.
- Black Pepper: Offers a classic pungent heat.
- Cayenne Pepper: A touch for a subtle kick and warmth, adjustable to your preference.
- Cinnamon & Ground Cloves: Just a pinch of these warming spices adds an unexpected layer of complexity and depth, elevating the rub beyond the ordinary.
- Buns: The vessel for our delicious filling! While any sturdy bun will work, I particularly love sesame seed buns for their subtle nutty flavor and slight chewiness. Other excellent choices include brioche buns (for a richer, slightly sweet option), potato rolls (soft and resilient), or classic hamburger buns. Choose buns that are robust enough to hold up to the juicy pork and creamy coleslaw without falling apart.
- BBQ Sauce: The finishing touch! Your favorite barbecue sauce will add an extra layer of flavor and moisture. Whether you prefer a smoky, sweet, tangy, or spicy sauce, pick one that complements your palate and the rich pork. A good BBQ sauce ties all the elements of the sandwich together.
- Melted Butter or Butter Substitute (Optional): For brushing on your buns before a light grilling. This step isn’t strictly necessary, but it adds a wonderful golden crispness and extra flavor to the buns, preventing them from getting soggy and enhancing the overall texture of the sandwich.
Simple Coleslaw Recipe Ingredients
Creating the perfect coleslaw to accompany your pulled pork is incredibly straightforward. Here’s what you’ll need for a fresh, creamy, and crunchy slaw:
- 16-ounce bag of pre-shredded cabbage and carrots: This convenient mix is a huge time-saver. You can also use two 8-ounce bags, or if you prefer, shred fresh cabbage and carrots yourself. This blend provides the ideal crisp base for your coleslaw.
- Mayonnaise: The creamy foundation of the dressing, binding all the ingredients together and providing rich flavor. Use your favorite brand for the best results.
- Apple Cider Vinegar: Adds a crucial tangy, bright note that cuts through the richness of the mayonnaise and balances the sweetness, giving the coleslaw its signature zing.
- Sugar, Salt, and Pepper: These seasonings are vital for balancing the flavors. Sugar enhances the sweetness and mellows the vinegar, while salt and pepper bring out the best in all the ingredients and allow you to season the coleslaw perfectly to your taste.
How to Make the Best Slow Cooker Pulled Pork
The slow cooker is your best friend for achieving perfectly tender and flavorful pulled pork with minimal effort. Follow these simple steps:
Step 1: Prepare the Homemade Spice Rub. Begin by gathering all 12 spices listed for the pulled pork rub. Place them into a small mixing bowl. This step ensures all your flavor components are ready to go.
Step 2: Thoroughly Mix the Spices. Using a spoon or whisk, stir the spices in the bowl until they are completely combined. You want an even distribution of flavor. You’ll be using approximately half of this mixture (about 1/4 cup) for your pork roast, with the remaining half ideal for your next batch or to use on other meats.
Step 3: Season the Pork Roast. Place your pork roast on a large plate or cutting board. Generously sprinkle and massage about 1/4 cup of the spice mixture over the entire surface of the pork, ensuring it’s well-coated. Don’t be shy – really work the rub into all the crevices. Allow the seasoned pork to rest at room temperature for at least an hour. This resting period is crucial as it allows the flavors from the rub to penetrate deeper into the meat, resulting in a more flavorful final product.
Step 4: Slow Cook to Perfection. Turn your crockpot on the high setting. Carefully place the seasoned pork roast into the slow cooker. Do not add any water or liquid to the crockpot; the pork will release its own juices, creating a flavorful cooking liquid. Close the lid securely and cook on high for 5 hours. Resist the temptation to lift the lid during cooking, as this releases heat and moisture, extending the cooking time. The pork is done when it’s incredibly tender and easily pulls apart with a fork, reaching an internal temperature of at least 200°F (93°C) for optimal shreddability.
Crafting the Best Coleslaw and Assembling Your Sandwiches
Once your pulled pork is tender and ready, it’s time to whip up the coleslaw and assemble those irresistible sandwiches.
Step 5: Shred the Pulled Pork. Once the pork is cooked, carefully remove it from the slow cooker and place it on a sturdy cutting board. Using two forks, or specialized meat shredder claws, begin to pull the pork apart. It should be incredibly tender and shred easily. As you shred, discard any large pieces of fat that haven’t rendered down. You can shred the pork as finely or as coarsely as you prefer.
Step 6: Prepare the Coleslaw Base. Open your 16-ounce bag (or two 8-ounce bags) of pre-shredded cabbage and carrots. Transfer the entire contents into a large mixing bowl. This will be the crisp foundation of your coleslaw.
Step 7: Mix the Coleslaw Dressing. To the bowl with the cabbage and carrots, add the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Use a large spoon or tongs to thoroughly mix all the ingredients 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, pepper, or a pinch more sugar or vinegar to achieve your desired flavor balance.
OPTIONAL: Toast Your Buns. For an extra layer of flavor and texture, butter the cut sides of your buns lightly. Place them butter-side down in a large skillet or on an electric griddle over medium heat. Toast for 1-2 minutes until golden brown and slightly crisp. This step adds warmth, a subtle buttery taste, and prevents the buns from becoming soggy under the juicy fillings.
Step 8: Assemble and Serve Your Sandwiches! Now for the best part! Take your toasted (or untoasted) buns. On the bottom half of each bun, spoon a generous portion of the warm, shredded pulled pork. Drizzle with your favorite BBQ sauce if desired. Top the pork with a hearty mound of the fresh, creamy coleslaw. Place the top bun half on, press gently, and voilà – your ultimate Pulled Pork Coleslaw Sandwich is ready to be devoured! EAT and enjoy every single crave-worthy bite!
Delicious Side Dishes to Complete Your Meal
While these Pulled Pork Coleslaw Sandwiches are a meal in themselves, pairing them with the right side dishes can elevate your feast. Here are some fantastic options:
- Zoes Kitchen Potato Salad (grilled and regular): A creamy, herby potato salad is a classic complement, offering a cool, refreshing contrast to the richness of the pork.
- Skillet-Roasted Baby Potatoes: Crispy on the outside and fluffy on the inside, these potatoes provide a comforting, savory side that pairs well with any barbecue dish.
- Water Chestnut Salad: For a lighter, crunchier option, this unique salad offers a refreshing textural element and a hint of spice.
- Lemon Roasted Potatoes: The bright, zesty flavor of lemon cuts through the richness of the pulled pork, offering a vibrant and aromatic potato side.
- Homemade Malt Vinegar Potato Chips: If you love a crunchy, tangy side, these homemade chips are a fantastic choice, providing a satisfying bite and bold flavor.
- Classic Baked Beans: A staple at any barbecue, sweet and savory baked beans are always a hit.
- Corn on the Cob: Sweet, juicy corn, grilled or boiled, offers a simple yet delicious seasonal pairing.
- Fresh Green Salad: A simple mixed green salad with a light vinaigrette can add freshness and a healthy balance to the meal.
Pulled Pork Coleslaw Sandwich
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 Slow Cooker (or Crockpot)
- 1 Small Mixing Bowl
- 1 Large Mixing Bowl
- 1 Large Plate or Cutting Board
- 1 Skillet or Electric Griddle (for toasting your buns – optional)
- 2 Forks or Meat Shredder Claws
Ingredients
The Pulled Pork
- 3 pounds boneless pork shoulder roast (Boston butt)
- 1.5 Tbsp chili powder
- 1/2 Tbsp brown sugar, packed
- 1/2 Tbsp ground cumin
- 1 tsp sea salt
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (adjust to desired heat)
- 1/2 tsp onion powder
- 1/8 tsp cinnamon
- pinch ground cloves
- 8 hamburger buns (sesame seed, brioche, or potato)
- 1/4 cup your favorite BBQ sauce (for serving)
- 2 Tbsp melted butter or butter substitute (optional, for toasting buns)
The Coleslaw
- 1 16 oz bag of pre-shredded cabbage and carrots coleslaw mix
- 1/2 cup mayonnaise
- 2 tsp apple cider vinegar
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- extra salt and pepper to taste, if needed
Instructions
Prepare the Homemade Rub & Season the Meat
- In a small bowl, combine all the ingredients for the pulled pork spice rub. Stir them thoroughly until well mixed. This recipe utilizes about half of the rub (approximately 1/4 cup); store the remaining half in an airtight container for future use.
- Remove the pork roast from its packaging, place it on a large plate or cutting board, and pat it completely dry with paper towels. A dry surface helps the rub adhere better.
- Sprinkle approximately 1/4 cup of the spice rub evenly over the pork roast. Using your hands, firmly rub and massage the spice mixture into all sides of the pork. Ensure the entire surface is well-covered.
- Allow the seasoned pork to rest at room temperature for at least one hour before cooking. This helps the flavors meld and penetrate the meat. If short on time, you can proceed directly to cooking, but resting is recommended for best flavor.
Slow Cook the Pork to Tenderness
- Turn your slow cooker or crockpot to the high heat setting.
- Carefully place the seasoned pork roast into the heated crockpot. It is crucial not to add any water, broth, or other liquids, as the pork will release plenty of its own delicious juices during the cooking process. Close the lid tightly and cook on high for 5 hours. The pork is fully cooked and ready for shredding when it easily breaks apart with a fork.
Shred the Pulled Pork
- Once cooked, carefully remove the pork roast from the slow cooker and place it on a clean cutting board or large plate. Any excess fat that hasn’t rendered down should be easily pulled off and discarded.
- Using two forks (or a pair of meat shredder claws), begin to pull the pork apart into desired chunks or shreds directly on the cutting board. It should be incredibly tender and effortless to shred. You can keep it chunky or shred it finely according to your preference.
Whip Up the Creamy 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.
- To the cabbage and carrots, add the mayonnaise, apple cider vinegar, granulated sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Mix all the ingredients thoroughly until the vegetables are well coated. Taste and adjust seasoning as needed, adding a little extra salt and pepper to achieve your perfect flavor balance.
Assemble Your Ultimate Sandwiches
- OPTIONAL BUN TOASTING: If you desire a toasted bun, carefully split the hamburger buns in half. Lightly brush the inside of each bun with melted butter (or a butter substitute). Heat a large skillet or electric griddle over medium heat and place the buttered buns face-down. Toast for 1-2 minutes until golden brown and slightly crisp. This adds flavor and prevents sogginess.
- Place your prepared bun(s) on a plate. Spoon a generous amount of the warm pulled pork onto the bottom half of each bun. Drizzle with your favorite BBQ sauce. Top with a healthy portion of the freshly made coleslaw. Place the top bun half on, gently press down, and serve immediately. Enjoy every delicious bite!
Notes & Tips
- No Water Needed: It is crucial not to add any water or liquid to the crockpot/slow cooker with your pork roast. The pork butt or shoulder roast will release a sufficient amount of liquid on its own, which will mingle with the spice rub to create a rich, flavorful cooking broth, ensuring a moist and tender result. Keeping the lid closed throughout the cooking process is also key to retaining this moisture and heat.
- Resting the Rub: While ideally, you’ll let the spice rub sit on the pork for an hour before cooking to allow the flavors to truly penetrate the meat, if you’re pressed for time, it’s perfectly acceptable to skip this step. The slow cooking process will still infuse plenty of flavor.
- Storage and Leftovers: Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days. Leftover coleslaw should also be stored separately in an airtight container for up to 2-3 days, though it’s best eaten fresh for maximum crispness.
- Pulled Pork Freezing: Cooked and shredded pulled pork freezes beautifully! Portion it into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
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.