Smokey Pulled Pork Sandwiches with Crunchy Coleslaw


Get ready for a flavor explosion with our Smokey Pulled Pork Sandwiches, paired with homemade crunchy coleslaw. This dish features tender, slow-cooked pork, shredded and smothered in a tangy BBQ sauce, piled high on a soft bun and topped with refreshing coleslaw. It's a perfect combination of smoky, sweet, and savory, ideal for a backyard barbecue or a casual family meal.

Smokey Pulled Pork Sandwiches with Crunchy Coleslaw

Preparation and Cooking Times

  • Preparation Time: 30 minutes (plus marinating time)
  • Cooking Time: 6 hours
  • Total Time: 6 hours 30 minutes (excluding marinating time)

Servings and Serving Size

  • This recipe serves 8 people. 
  • Each serving includes one pulled pork sandwich with a portion of coleslaw.

Nutritional Profile (per serving)

  • Calories: 680 kcal
  • Protein: 35 g
  • Carbohydrates: 55 g
  • Fat: 35 g
  • Saturated Fat: 12 g
  • Cholesterol: 105 mg
  • Sodium: 950 mg
  • Fiber: 3 g


For the Pulled Pork

  • Pork shoulder: 2 kg (4.4 lbs)
  • BBQ sauce: 240 ml (1 cup)
  • Brown sugar: 50 g (1/4 cup)
  • Paprika: 2 tbsp
  • Garlic powder: 1 tbsp
  • Onion powder: 1 tbsp
  • Salt and pepper: to taste

For the Coleslaw

  • Cabbage, shredded: 450 g (1 lb)
  • Carrot, shredded: 1 medium
  • Mayonnaise: 120 ml (1/2 cup)
  • Apple cider vinegar: 2 tbsp
  • Sugar: 1 tbsp
  • Salt and pepper: to taste


  • Hamburger buns: 8

Method of Preparation

Marinate the Pork

  • Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the pork shoulder. Marinate for at least 4 hours or overnight.

Cook the Pork

  • Slow cook the pork shoulder in a crockpot on low for 6 hours or until tender. Shred with forks.
  • Mix in BBQ sauce.

Make the Coleslaw

  • Combine cabbage and carrot in a bowl.
  • In another bowl, mix mayonnaise, vinegar, sugar, salt, and pepper. Pour over the cabbage mixture and toss to coat.

Assemble the Sandwiches

  • Toast the hamburger buns.
  • Pile the shredded pork onto the buns and top with coleslaw.

Tips for Culinary Success

  • For best results, marinate the pork overnight to deepen the flavors.
  • To keep the coleslaw crisp, mix it with the dressing just before serving.
  • Customize your BBQ sauce with additional ingredients like honey or hot sauce for a personal touch.


Can I cook the pork in an oven instead of a crockpot?

Yes, you can slow roast the pork in an oven at a low temperature until tender.

How long can I store the leftover pulled pork?

Store in an airtight container in the refrigerator for up to 3 days.

Can I use a different type of cabbage for the coleslaw?

Absolutely! Red cabbage or a mix of different types can add color and variety.