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pulled pork sandwiches with homemade BBQ sauce and coleslaw on brioche bun slow cooker

Pulled Pork Sandwiches with Homemade BBQ Sauce & Coleslaw

These pulled pork sandwiches are loaded with tender, juicy pork, smothered in homemade BBQ sauce, and topped with crisp, refreshing slaw.
4.89 from 34 votes
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Course Main Course
Cuisine American

Equipment

  • Slow Cooker
  • mixing bowl
  • Measuring cups and spoons

Ingredients
  

Pulled Pork Rub

  • 4-6 lb boneless pork shoulder
  • 1-2 tablespoon olive oil
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon mustard powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper

Pulled Pork Braising Sauce

  • 1 cup ketchup
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon 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 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper optional
  • 1 cup pork braising liquid

For the Coleslaw (optional)

  • 12 oz coleslaw mix
  • ¼ cup mayonnaise
  • 1 tablespoon milk
  • 2 tablespoon white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon 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.
Keyword Coleslaw, Feed a crowd, Pulled Pork, Slow cooker, Summer, Tailgate
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