These pulled pork sandwiches with homemade BBQ sauce and coleslaw are a perfect slow cooker meal your whole family will love!
I'm aware that probably every food blogger, and especially every food blogger from Texas, is convinced that their pulled pork recipe is the best. But ya'll, this one is GOOD. Honestly I think it's about as good as you can get without investing in a fancy smoker and you can do it right in your little old slow cooker. Hoorah!
While you do not HAVE to sear your spiced pork shoulder before slow cooking, I highly recommend that you do. If you don't have the time you can certainly rub the pork with the spices and throw it straight into the slow cooker (and it will still be delicious) but searing it is definitely going to give this pulled pork a deeper flavor.
I think the secret to this recipe is in the homemade BBQ sauce which incorporates some of the cooking liquid giving it a rich, almost smokey flavor without adding any smoke extract, something I'm personally not a fan of. And the slightly sweet and tangy cole slaw really takes this one home.
It's great to feed a hungry crowd and if you have a giant slow cooker by all means feel free to double the recipe. It's absolutely perfect for a summer BBQ or a Game Day Party so get to cooking!
Pulled Pork Sandwiches with Homemade BBQ Sauce & Coleslaw
Equipment
- Slow Cooker
Ingredients
Pulled Pork Rub
- 4-6 lb boneless pork shoulder
- 1-2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp mustard powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp cumin
- ½ tsp cayenne pepper
Pulled Pork Braising Sauce
- 1 cup ketchup
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ½ cup chicken or beef broth
- 1 bay leaf
- ½ onion, chopped any type of onion works
- 2 cloves garlic, thinly sliced
For the BBQ Sauce (optional)
- ½ cup ketchup
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper optional
- 1 cup pork braising liquid
For the Coleslaw (optional)
- 12 oz coleslaw mix
- ¼ cup mayonnaise
- 1 tbsp milk
- 2 tbsp white vinegar
- 1 tbsp sugar
- 1 tsp Dijon mustard
- ½ tsp celery seeds
Instructions
Make the Pulled Pork
- Take pork shoulder out of the fridge and, if necessary, cut it into a few big pieces that will fit in your slow cooker. Combine all rub ingredients after olive oil in a small bowl. Set aside
- In a separate bowl, make the pulled pork braising sauce by combining ketchup, brown sugar, vinegar, Worcestershire sauce, Dijon mustard, salt, pepper and broth. Whisk until well combined then add onions, garlic and bay leaf and stir together. Set aside.
- Heat a couple of tablespoons of olive oil in a nonstick skillet over medium high heat until very hot. Rub spice mixture over all sides of the pork shoulder. Sear pork in the hot skillet for about 2 minutes on each side over medium high heat until you achieve a nice golden-brown color. Repeat on all sides and move browned pork to a slow cooker.
- Pour braising sauce over the seared pork. Cook in a slow cooker on low for 8-10 hours, or on high for 5-6 hours, until the pork is fall apart tender. Reserve about 1-2 cups of the braising liquid (if making homemade BBQ sauce) and then transfer the cooked pork to a foil lined pan. Use two forks to pull the meat apart. If desired, serve on toasted brioche buns with homemade BBQ sauce, coleslaw, sliced onions and pickles. Enjoy!
Make the Homemade BBQ Sauce
- Whisk all ingredients together until well combined. Serve with pulled pork and coleslaw!
Make the Coleslaw
- Combine mayonnaise, milk, white vinegar, sugar, dijon mustard, celery seeds and a pinch of salt and pepper. Whisk until well combined. Add coleslaw cabbage mix to a mixing bowl or serving dish and pour on dressing. Stir until well combined and allow to marinate in the fridge for at least 15-30 minutes before serving.
- *Note* If you like a lot of coleslaw on your sandwiches you may want to double this recipe.
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