Calling all barbecue lovers! These Perfect Pulled Pork Sandwiches are tender, juicy, full of flavor, and so simple to make. Whether you’re hosting a backyard BBQ, planning a game day menu, or just craving something delicious and comforting, this recipe is your new go-to.
We’re talking melt-in-your-mouth pork slow-roasted in the oven, shredded and smothered in BBQ sauce, and topped with a cool, crunchy slaw—all piled high on a soft brioche bun. Yes, it’s as dreamy as it sounds.
Why This Recipe Works
✔️ Oven-baked and foolproof—no smoker or grill needed
✔️ Make-ahead friendly—prep it in advance and serve when ready
✔️ Family + crowd favorite—this one gets rave reviews every time
✔️ Endless serving options—perfect with chips, slaw, fries, or salads
Perfect Pulled Pork Sliders
For the Pulled Pork:
- 1 tablespoon coriander
- 1 tablespoon cumin
- 2 teaspoons black pepper
- 2 teaspoons coarse salt
- 2 teaspoons dry mustard powder
- 2 teaspoons garlic powder
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 3 tablespoons dark brown sugar
- 3½ pounds boneless pork shoulder (aka Boston butt)
- Hamburger or brioche buns
- Barbecue sauce (your favorite store-bought or homemade)
For the Slaw:
- 2 (12-ounce) bags slaw mix (broccoli slaw recommended)
- 8 ounces shredded kale (optional but adds texture)
- ½ small red onion, thinly sliced
- 1–2 large jalapeños, seeded & thinly sliced
- ½ cup fresh cilantro, chopped
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon hot honey
- ¼ teaspoon smoked paprika
- 1 teaspoon kosher salt
- Fresh black pepper, to taste
Step 1: Make the Spice Rub
In a small bowl, mix all the spices and sugar. Rub it generously over the pork shoulder, pressing it into every nook and cranny. If you have time, let the pork rest at room temp for 1–2 hours or refrigerate overnight for maximum flavor.
Step 2: Roast the Pork
Preheat oven to 300°F (150°C). Place pork in a large baking dish or Dutch oven. Roast uncovered for 3 to 4 hours, or until the pork is fork-tender and reaches an internal temp of 200°F.
Step 3: Shred the Pork
Let the pork rest for at least 30 minutes. Then shred using two forks or your hands. Add BBQ sauce and toss to coat.
Step 4: Make the Slaw
In a large bowl, toss the slaw mix, kale, onion, jalapeño, and cilantro. In a separate bowl, whisk together the mayo, vinegar, oil, sugar, paprika, salt, and pepper. Combine with the slaw and toss well.
Step 5: Assemble the Sandwiches
Pile shredded pork on a toasted bun, drizzle with extra BBQ sauce, and top with a generous scoop of slaw. Serve warm and enjoy!
Tips & Tricks
- Make it ahead: Pork can be shredded and stored in the fridge for up to 3 days. Reheat with a little broth or BBQ sauce.
- Slow cooker friendly: Cook on low for 8–10 hours or high for 4–6 hours.
- Freezer tip: Freeze leftover pulled pork in an airtight container for up to 3 months.
- Spice it up: Add hot sauce or extra jalapeño to the slaw for a spicy kick.
Frequently Asked Questions
Can I make this with a bone-in pork shoulder?
Yes! Just add a little extra cooking time and make sure the meat is pull-apart tender.
What’s the best BBQ sauce for this?
A smoky, slightly sweet BBQ sauce works beautifully, but feel free to use your personal favorite!
Can I skip the slaw?
You can, but it adds a cool, crunchy contrast that’s hard to beat. If you prefer, try a vinegar-based slaw or pickle slices instead.
This Pulled Pork Sandwich recipe is a staple that you’ll come back to again and again. It’s comforting, packed with flavor, and totally customizable to your tastes. Whether you’re serving it up for Sunday dinner or summer cookouts, it’s guaranteed to impress.
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