Pulled Pork Sandwhich
Savor the smoky, tender perfection of this classic Pulled Pork Sandwich, a hearty and flavorful meal that’s made to impress. Slow-cooked pork shoulder is seasoned with a bold spice rub featuring paprika, garlic powder, and brown sugar, then shredded and coated in tangy barbecue sauce for the ultimate savory bite. Paired with a crisp, creamy homemade coleslaw dressed in apple cider vinegar and mayo, this sandwich strikes an irresistible balance of textures and flavors. Nestled in buttery toasted burger buns, this recipe is perfect for feeding a crowd or enjoying an elevated comfort food moment at home. With minimal prep time and the magic of a slow cooker, this dish is as easy to prepare as it is delicious.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (or pork butt)
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tsp Paprika
- 2 tsp Garlic powder
- 1 tsp Onion powder
- 1 tbsp Brown sugar
- 1 cup Chicken stock
- 1.5 cups Barbecue sauce
- 4 cups Coleslaw mix
- 1 cup Mayonnaise
- 2 tbsp Apple cider vinegar
- 1 tbsp Sugar
- 0.5 tsp Salt (for coleslaw)
- 0.25 tsp Black pepper (for coleslaw)
- 6 pieces Burger buns
- 2 tbsp Butter (for toasting buns)
Instructions
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create a spice rub.
Pat the pork shoulder dry with a paper towel, then rub the spice mixture evenly all over the pork.
Place the pork in a slow cooker and pour the chicken stock into the bottom of the slow cooker. Cover and cook on low for 8 hours, or until the pork is tender and easily pulls apart with a fork.
While the pork is cooking, prepare the coleslaw. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until well combined.
Add the coleslaw mix to the bowl and toss until evenly coated. Cover and refrigerate until ready to use.
Once the pork is done, remove it from the slow cooker and place it in a large bowl. Shred the pork using two forks, discarding any large pieces of fat.
Mix the shredded pork with 1 cup of barbecue sauce, adding more as desired for a saucier texture.
Toast the burger buns by spreading butter on the cut sides and placing them on a hot skillet or under a broiler until golden brown.
Assemble the sandwiches by piling the pulled pork onto the bottom half of each bun. Top with a generous scoop of coleslaw, then place the top bun on.
Serve immediately with extra barbecue sauce on the side if desired.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 28.7 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 34.1 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1434 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
