Quick Look at these Easy BBQ Pulled Pork Sandwiches
- Ready In: 8 1/2 hours
- Serves: 12
- Main Ingredients: pork shoulder, homemade dry rub, liquid smoke, yellow mustard, buns, bbq sauce, and my epic purple cabbage coleslaw!
- Dietary Info: Dairy Free and Gluten Free friendly
- Protein: 22g/serving
- Cooking Method: slow cooker
- Best For: entertaining a crowd, 4th of July celebration, holidays, or meal prep
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Pork Shoulder – highly recommend a bone-in pork shoulder from the local butcher shop, it’s the best cut of pork.
- Purple Cabbage Slaw – love the flavor combination of this purple cabbage slaw for pulled pork but we also have an easy creamy coleslaw recipe that would also be delicious.
- BBQ Sauce – feel free to make a homemade barbecue sauce or pick-up your favorite store-bought version.
- Hamburger Buns – serve on any type of hamburger buns – regular, whole wheat, gluten-free, etc.
How To Make Pulled Pork Sandwiches
Step 1 – Rub pork with liquid smoke, mustard, and the dry rub.
Step 2 – Cook in the crock pot for 8 hours on low.
Other Cooking Techniques for Pulled Pork
We love the smoky flavor that comes from smoked pork shoulder (or a smoked pork butt). But you can also easily make Instant Pot pulled pork (or pressure cooker) too. And if you have one, you can make sous vide pork shoulder! Just make sure you use our pork shoulder dry rub!
Step 3 – Mix up the purple cabbage slaw mixture and place in the fridge.
Step 4 – Shred the cooked pork and return to the slow cooker on warm.
Step 5 – Pile the pulled pork and slaw on a bottom bun with BBQ sauce.
Step 6 – Place the bun on top and serve!
What To Serve With Pulled Pork Sandwiches
There are so many easy side dish recipes that would be great with this smoked pulled pork sandwich! A few of our favorites are smoked baked beans, grilled corn on the cob, easy smoked broccoli, deviled egg potato salad, or a fresh strawberry spinach salad. There are so many great options. If you are serving a crowd, try to offer everyone a variety of options.
Other Recipes You Might Like With Pulled Pork
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Ingredients
- 2 ½ tablespoons paprika
- 2 ½ tablespoons lemon pepper
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon ground black pepper
- 1 teaspoon ground mustard
- ½ teaspoon cayenne pepper, optional
- 3 – 3½ pound pork shoulder, with or without a bone
- 1-2 tablespoons liquid smoke
- 3 tablespoons yellow mustard
Purple Cabbage Coleslaw:
- ½ small purple cabbage, cut into thin slices and halved
- ⅓ small green cabbage, cut into thin slices and halved
- 1 cup fresh cilantro, chopped (more or less, as desired)
- ½ green bell pepper, diced
- ½ cup yellow onion, diced
- ½ jalapeño pepper, diced (optional)
- 1 Anaheim pepper, diced
- ½ cup mayo
- 2 teaspoons white vinegar
- 1 tablespoon granulated sugar, omit for Whole30, sub coconut sugar for Paleo
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika, sub regular paprika
- pinch kosher salt
Sandwich Ingredients:
- BBQ sauce, homemade bbq sauce or store-bought
- hamburger buns, sub gluten-free buns
Instructions
- Make Dry Rub: In a small bowl, add 2 ½ tablespoons paprika, 2 ½ tablespoons lemon pepper, 2 tablespoons kosher salt, 1 tablespoon garlic powder, ½ tablespoon onion powder, ½ tablespoon ground black pepper, 1 teaspoon ground mustard, and ½ teaspoon cayenne pepper (if using). Mix and set aside.
- Prep Pork Shoulder: Place a 3 – 3½ pound pork shoulder on a large plate or platter. Rub the outside with 1-2 tablespoons liquid smoke and then 3 tablespoons yellow mustard. Finally, coat the outside with the dry rub seasoning.
- Cook: Place the seasoned pork shoulder in a slow cooker, cover, and cook on LOW for 8 hours.
- Make Slaw: While the pork cooks, add ½ small purple cabbage, ⅓ small green cabbage, 1 cup fresh cilantro, diced bell pepper, diced onion, jalapeño, and Anaheim pepper to a large bowl and toss. In a separate small bowl, combine ½ cup mayo, 2 teaspoons white vinegar, 1 tablespoon granulated sugar, ¼ teaspoon cayenne pepper, and ¼ teaspoon smoked paprika. Add the sauce to the cabbage and toss again. Add a pinch kosher salt, taste and adjust any flavors as desired. Cover and place in the fridge until ready to serve.
- Shred: Once the pork is fully cooked, remove it from the slow cooker and shred with two forks. Feel free to place the shredded meat back in the slow cooker and set to WARM for guests to serve themselves.
- Build Sandwiches: Add about ⅓ cup pulled pork on the bottom of bun. Add 1 tablespoon of BBQ sauce on top of pork. Add ¼ cup of the slaw. Place the top of the bun on the slaw. Enjoy!
Notes
- Pulled Pork Options: feel free to make smoked pork shoulder or Instant Pot pulled pork, in place of this slow cooker option.
- Warming Pulled Pork: if you are using leftover pulled pork that has been refrigerated, we recommend warming it up on a cookie sheet and broiling on high for 5 minutes or until warmed through.
- Storage: any leftovers can be stored in an airtight container in the refrigerator for 4-5 days. Just keep the pulled pork separate from the coleslaw to make it easier to warm up.
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