American
👍 Beginner Friendly
1h 5measy
AmericanLunch
Recipe Story
origins & traditionsExperience the authentic taste of American Southern barbecue with these melt-in-your-mouth pulled pork sandwiches. The pork shoulder is seasoned with a robust spice rub and slow-cooked until it falls apart at the touch of a fork. The meat is then shredded and tossed in a rich, tangy barbecue sauce that balances sweet and smoky flavors perfectly. Served on soft toasted buns and topped with a refreshing coleslaw made from crisp cabbage and a creamy dressing, these sandwiches deliver layers of texture and taste. The long, slow cooking process allows the spices to penetrate deep into the meat while rendering the fat to create an incredibly juicy and flavorful result. Whether you are hosting a backyard gathering, preparing a hearty family meal, or simply craving authentic American barbecue, these pulled pork sandwiches are guaranteed to satisfy. The recipe easily scales up for larger gatherings and the leftovers taste even better the next day as the flavors continue to develop.
Instructions
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Pat the pork shoulder dry with paper towels and trim any excess fat, leaving a thin layer for moisture.
In a small bowl, combine paprika, brown sugar, chili powder, cumin, garlic powder, onion powder, salt, and black pepper to create the dry rub.
Massage the spice rub generously all over the pork shoulder, ensuring even coverage on all sides.
Place the seasoned pork shoulder in the slow cooker, fat side up.
Add sliced onions around the pork and pour in apple cider vinegar.
Cover and cook on low heat for 8-10 hours or high heat for 4-5 hours, until the meat is fork-tender and easily shreds.
While the pork cooks, prepare the coleslaw by shredding cabbage and carrots finely.
In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper for the coleslaw dressing.
Toss the shredded cabbage and carrots with the dressing and refrigerate until serving.
When the pork is done, remove it from the slow cooker and transfer to a cutting board.
Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat.
Return the shredded pork to the slow cooker and mix with the cooking juices.
Add barbecue sauce to the shredded pork and stir well to coat evenly.
Let the pork simmer in the sauce for an additional 15-20 minutes to absorb the flavors.
Toast the buns lightly in a skillet or under the broiler until golden.
Pile the saucy pulled pork onto the bottom half of each bun.
Top with a generous portion of coleslaw.
Place the top bun over the coleslaw and serve immediately.
Southern Pulled Pork Sandwiches
4.7 (26)
Tender slow-cooked pulled pork shoulder smothered in tangy barbecue sauce, piled high on toasted buns with crispy coleslaw. This classic American comfort food is perfect for feeding a crowd with minimal effort.
medium
4h 20m
8 servings
Ingredients
0 of 15 checked
Main
- 1800 grams pork-chops, pork shoulder
- 2 pieces onions, sliced
- 4 tablespoons vinegar-apple-cider
Dry Rub
- 2 tablespoons paprika
- 1 tablespoons chili-powder
- 1 tablespoons cumin, ground
- 6 cloves garlic, minced
- 1 tablespoons salt
- 1 teaspoons black-pepper, ground
Sauce
- 8 tablespoons ketchup, for barbecue sauce
Coleslaw
- 4 cups cabbage, shredded
- 2 pieces carrots, shredded
- 6 tablespoons mayonnaise
- 2 tablespoons honey
Serving
- 8 slices bread, hamburger buns
Chef Tips
expert advice•For the best flavor, prepare the pork a day ahead and let it marinate in the dry rub overnight in the refrigerator.
•This allows the spices to penetrate deeper into the meat.
•If you prefer a smokier flavor, add a teaspoon of liquid smoke to the slow cooker or use a smoky barbecue sauce.
•The cooking liquid left in the slow cooker can be strained and reduced on the stovetop to create an additional sauce or au jus.
•For a lighter version, skip the bun and serve the pulled pork over a bed of greens with the coleslaw on the side.
•You can also customize the heat level by adding cayenne pepper to the rub or hot sauce to the barbecue sauce.
•Leftover pulled pork freezes exceptionally well for up to 3 months - just thaw and reheat with a splash of broth or barbecue sauce to restore moisture.
