This Pulled Pork Coleslaw Sandwich combines tender, slow-cooked pulled pork with crisp, creamy coleslaw for a satisfying sandwich that’s perfect for Sunday supper, game day, or your next gathering. The pork cooks low and slow in a slow cooker while a quick coleslaw comes together in minutes, making this an easy, crowd-pleasing recipe you’ll want to repeat.
What You Will Love About This Pulled Pork Coleslaw Sandwich Recipe
- Tender, juicy pulled pork that shreds easily after slow cooking.
- Crisp, creamy coleslaw that adds texture and brightness.
- Simple and hands-off — the pork cooks in the slow cooker while the slaw takes about five minutes to mix.
Pulled Pork Sandwich Recipe Ingredients
Pork roast – Choose a pork butt (Boston butt) or pork shoulder roast. Pork butt has more marbling and typically yields juicier, more tender pulled pork, but a shoulder roast will also work well.
Homemade spice rub – A balanced dry rub seasons the meat before slow cooking. The rub below uses common pantry spices to create a savory, slightly sweet, and mildly smoky flavor.
Buns – Sesame seed buns are a nice choice, but any sandwich buns or rolls will work.
BBQ sauce – Use your preferred barbecue sauce to finish the sandwiches.
Melted butter (optional) – Brush on buns before toasting for extra flavor and a golden crust.
Coleslaw Recipe Ingredients
- 1 (16-ounce) bag pre-shredded cabbage and carrots (or two 8-ounce bags)
- 1/2 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt and 1/4 teaspoon black pepper, plus extra to taste
How to Make the Slow Cooker Pulled Pork
- Make the rub: Combine chili powder, brown sugar, ground cumin, sea salt, paprika, dried oregano, garlic powder, black pepper, cayenne pepper, onion powder, a pinch of cinnamon, and a pinch of ground cloves. Mix thoroughly. You will use about 1/4 cup of this mix on the roast; any leftover rub can be stored in an airtight container for another use.
- Prepare the meat: Pat a 3-pound boneless pork shoulder dry, then rub the spice blend all over and into any crevices. Let the seasoned roast rest for about an hour if you have time; this helps the flavors penetrate the meat.
- Slow cook: Place the seasoned roast in the slow cooker. Do not add water. Cover and cook on high for approximately 5 hours, or until the pork falls apart easily when prodded with a fork.
How to Make the Best Coleslaw and Assemble the Sandwiches
- Shred the pork: When the roast is done, remove any large pieces of fat and discard. Use two forks (or a fork and tongs) to pull the pork into shreds directly in the slow cooker or on a large plate.
- Make the coleslaw: Empty the pre-shredded cabbage and carrots into a large bowl. Add mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss until evenly coated and adjust seasoning to taste. The slaw should be creamy but still crisp.
- Optional—toast the buns: Split buns and brush the cut sides lightly with melted butter or a butter substitute. Toast in a skillet or on a griddle until golden for added texture and flavor.
- Assemble: Pile pulled pork onto the bottom half of each bun, drizzle with barbecue sauce if desired, and top generously with coleslaw. Close the sandwich and serve immediately.
Tip: If you prefer, toss a little barbecue sauce with the shredded pork before topping with coleslaw to ensure each bite is saucy and flavorful.
Delicious Sides
Great side dishes for these sandwiches include potato salad, skillet-roasted baby potatoes, a refreshing cucumber and tomato salad, lemon-roasted potatoes, or homemade potato chips. Choose one or a couple to round out the meal depending on your event and how much time you have.
Pulled Pork Coleslaw Sandwich — Recipe Summary
Author: Kelly Kirkendoll
Servings: About 8 sandwiches
Prep time: 10 minutes active (plus 1 hour optional rest for the rub)
Slow cooker time: 5 hours
Total time: About 5 hours 10 minutes
Equipment
- 1 slow cooker
- 1 small mixing bowl
- 1 large mixing bowl
- 1 large plate
- Skillet or griddle (optional, for toasting buns)
Ingredients (Grouped)
The Pulled Pork
- 3 pounds boneless pork shoulder roast
- 1.5 tablespoons chili powder
- 1/2 tablespoon brown sugar
- 1/2 tablespoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/8 teaspoon cinnamon
- Pinch ground cloves
- 8 buns
The Coleslaw
- 1 (16 oz) bag pre-shredded cabbage and carrots
- 1/2 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Extra salt and pepper to taste
Instructions
- Mix the rub spices together. Use about 1/4 cup on the pork and save any extra.
- Pat the pork dry, rub the spice blend on all sides, and let rest up to an hour.
- Place the roast in the slow cooker, cover, and cook on high for 5 hours without adding liquid.
- Remove large pieces of fat, then shred the pork with forks. Toss with barbecue sauce if desired.
- Combine coleslaw ingredients in a bowl, taste, and adjust seasoning.
- Optional: butter and toast the buns in a skillet or griddle.
- Assemble sandwiches with pulled pork, BBQ sauce, and coleslaw. Serve immediately.
Notes
- Do not add water to the slow cooker; the pork will release enough juices as it cooks.
- Letting the rub rest on the pork for an hour enhances flavor, but you can skip this step if short on time.
- Nutritional values are estimates and can vary based on ingredients and portion sizes.
Nutrition (per sandwich, approximate)
Calories: 437 kcal | Carbohydrates: 36 g | Protein: 26 g | Fat: 20 g | Sodium: 922 mg
