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“Barbecue pulled pork sandwiches topped with creamy coleslaw on a sesame bun, served with pickles and fries.”

Pulled Pork Sandwiches

Tender, juicy pulled pork sandwiches made from slow-cooked pork shoulder with smoky-sweet seasoning and tangy BBQ sauce. No smoker needed — just patience, your oven or slow cooker, and a simple overnight rub that guarantees perfect flavor and texture every time.
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Prep Time 30 minutes
Cook Time 8 hours
Overnight Marination 8 hours
Total Time 16 hours 30 minutes
Servings: 10 sandwiches
Course: Dinner, Main Course, Sandwiches
Cuisine: American, Southern BBQ
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

🧂 For the Dry Rub
  • 3 tablespoon brown sugar - packed
  • 2 tablespoon smoked paprika - substitute with regular if needed
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoon black pepper - freshly ground
  • 2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dry mustard powder
  • ½ teaspoon cayenne pepper - optional for heat
🐖 For the Pulled Pork
  • 4–5 lb pork shoulder - also called pork butt
  • 2 tablespoon vegetable oil - for searing
  • 1 cup apple cider vinegar - secret tangy base
  • ½ cup chicken broth - low sodium
  • 2 tablespoon Worcestershire sauce - for umami depth
  • 1 large onion - roughly chopped
  • 4 cloves garlic - smashed
🍔 For Serving
  • 12–16 brioche or hamburger buns - toasted
  • 2 cups BBQ sauce - use your favorite
  • 2 cups coleslaw - vinegar-based or creamy
  • pickle chips - optional topping
🧅 Optional Add-Ons
  • jalapeño slices - for heat
  • crispy fried onions - for crunch
  • pickled red onions - bright flavor
  • extra BBQ sauce - for serving

Equipment

  • 1 6–7 quart slow cooker (Can also use Dutch oven)
  • 1 Large cast iron skillet (For searing pork)
  • 1 Instant-read thermometer (Ensures perfect doneness)
  • 1 Fine mesh strainer (For skimming cooking liquid)
  • 1 Large cutting board (For shredding pork)
  • 1 Forks or meat claws (To pull meat apart)
  • 1 Mixing bowl (For rub or BBQ sauce)
  • 1 Pair of tongs (To flip pork while searing)
  • 1 Measuring spoons & cups (For precise rub mix)

Method
 

  1. Coat pork shoulder with mustard and spice rub, wrap, and refrigerate overnight for maximum flavor.
    “Close-up of a perfectly seasoned roasted pork shoulder with a caramelized crust, sprinkled with herbs on a wooden board.”
  2. Sear all sides in hot oil until golden brown crust forms to build deep flavor.
  3. Add onions, garlic, vinegar, broth, and sauce to slow cooker; cook pork on LOW for 8–10 hours.
    “Slow-cooked pork roast in a crockpot with diced onions and savory juices, featuring a golden-brown crust and tender texture.”
  4. Rest cooked pork, shred with forks, and mix with BBQ sauce and reserved cooking liquid.
  5. Toast buns, pile on pork, top with coleslaw and pickles, then drizzle extra BBQ sauce.
    “Barbecue pulled pork sandwiches topped with creamy coleslaw on a sesame bun, served with pickles and fries.”

Nutrition

Serving: 250gCalories: 520kcalCarbohydrates: 34gProtein: 39gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 820mgPotassium: 780mgFiber: 2gSugar: 18gVitamin A: 480IUVitamin C: 4mgCalcium: 60mgIron: 2.8mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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