Dinner

Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe

ByEthan Lark April 29, 2026April 29, 2026

Introduction

Slow Cooker BBQ Pulled Pork Sandwiches are a classic comfort food favorite that’s easy to prepare and perfect for gatherings. Tender, flavorful pork slow-cooked to perfection and smothered in homemade barbecue sauce makes these sandwiches irresistible. Serve with fresh coleslaw on soft rolls for a delicious meal everyone will love.

A sandwich sits on crumpled light brown paper on a white marbled surface, made with a soft, shiny golden-brown bun on top and bottom. Inside, there are layers of shredded pulled pork coated in dark, glossy barbecue sauce, with a creamy coleslaw mix of white and purple cabbage on top. Behind the sandwich, there is a clear glass filled with light amber beer and a jar of dark barbecue sauce, slightly out of focus. A spoon with sauce rests in front on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp brown sugar
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder
3/4 tsp mustard powder
1 tsp salt
1/2 tsp black pepper
1.5 – 2.2 kg (3 – 4.5 lb) pork shoulder or butt, skinless and boneless
3/4 cup apple cider or apple juice
1 quantity coleslaw
6 – 8 bread rolls
1 cup pork juices from slow cooker, once cooked
2 1/2 cups ketchup
1/2 cup apple cider vinegar
2/3 cup brown sugar
1 1/2 tsp each black pepper, onion powder (or garlic powder), mustard powder
1 tbsp lemon juice
1 tbsp Worcestershire sauce

Instructions

Step 1: Mix together the brown sugar, paprika, onion powder, garlic powder, cumin, mustard powder, salt, and black pepper to create the rub. Rub it all over the pork shoulder thoroughly. For best flavor, marinate the pork for 1 hour if time allows.
Step 2: Place the pork in the slow cooker and pour the apple cider or apple juice over it. Slow cook on low for 8 hours or pressure cook on high for 1 hour 30 minutes until tender.
Step 3: Carefully remove the pork from the slow cooker into a roasting pan, reserving the cooking liquid.
Step 4: (Optional) Roast the pork in a preheated oven at 180°C (350°F) for 20-30 minutes until browned and slightly crispy.
Step 5: Use two forks to shred the pork. It should be tender and fall apart easily.
Step 6: Make the BBQ sauce by whisking ketchup, apple cider vinegar, brown sugar, black pepper, onion powder, mustard powder, lemon juice, and Worcestershire sauce in a medium saucepan. Simmer gently for 1 hour. Remove from heat when done.
Step 7: Toss the shredded pork with the BBQ sauce, adding as much as you like to coat it well without making it too saucy. Save a little extra sauce to serve on the side.
Step 8: To assemble sandwiches, pile the BBQ pork onto warm bread rolls and top with coleslaw. Serve immediately and enjoy!

Tips & Variations

For extra smoky flavor, add a few drops of liquid smoke to the BBQ sauce while simmering.
Try substituting pork shoulder with pork butt if preferred; both work well for slow cooking.
Use your favorite coleslaw recipe or store-bought for a quick option.
If you prefer a spicier BBQ sauce, add a pinch of cayenne pepper or hot sauce during simmering.

Storage

Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of reserved pork juice or BBQ sauce to keep it moist. Pulled pork can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A sandwich with three main layers sits on crumpled parchment paper over a white marbled surface. The bottom layer is a soft, light brown bun. Above it, pulled pork drenched in thick, dark brown barbecue sauce fills the middle, with strands spilling out. The top layer is creamy coleslaw with white and light purple shredded cabbage. The sandwich is topped with a shiny, golden-brown toasted bun. In the background to the left, there is a clear glass of pale amber beer, and to the right, a jar filled with dark brown barbecue sauce is visible along with a spoon resting nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can use a pressure cooker or cook the pork in a covered roasting pan in the oven at low temperature (around 150°C/300°F) for 3-4 hours until tender. Adjust cooking times as needed.