BBQ Pulled Pork Sandwiches
Make these delicious, flavorful Pulled Pork Sandwiches with coleslaw for your next 4th of July celebration or any other special occasion!
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.
Nutrition
Calories: 303kcal | Carbohydrates: 31g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 1590mg | Potassium: 560mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1343IU | Vitamin C: 37mg | Calcium: 118mg | Iron: 4mg
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