Southern-Style Slow Cooker Pulled Pork Sandwich with Tangy Barbecue Sauce
This Southern-style pulled pork sandwich features tender, slow-cooked pork shoulder simmered in a tangy homemade barbecue sauce. Served on soft buns with crisp coleslaw, it’s a perfect comforting lunch with rich flavors and satisfying textures.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Rub and Sauce
- Barbecue Sauce
- Assembly
Let’s make it
Rub and Sauce
In a small bowl, combine smoked paprika, brown sugar, chili powder, half the salt, and black pepper to create the dry rub for the pork shoulder.
Main Ingredients
Rub the spice mixture all over the pork shoulder evenly, massaging it into the meat. Place the pork in the slow cooker. Add sliced yellow onion and minced garlic around the pork.
Main Ingredients
Cover and cook pork on low for 8 hours or until the meat is very tender and easily shredded with a fork.
Barbecue Sauce
While pork cooks, prepare the barbecue sauce: In a medium saucepan over medium heat, combine ketchup, apple cider vinegar, Worcestershire sauce, yellow mustard, honey, water, remaining salt, and a pinch of black pepper. Stir well and simmer gently for 10 minutes, stirring occasionally.
Assembly
About 30 minutes before pork is done, prepare the coleslaw dressing by mixing mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl. Toss with coleslaw mix just before serving.
Main Ingredients
When pork is cooked, remove it from slow cooker and shred using two forks. Discard onion slices and any excess liquid. Return shredded pork to slow cooker and stir in about half of the barbecue sauce, warming for 10 minutes on low.
Assembly
To assemble sandwiches, pile shredded pork on bottom halves of buns, drizzle with additional barbecue sauce to taste, top with prepared coleslaw, and cover with bun tops. Serve immediately and enjoy.
Tips & notes
For even more flavor, marinate the pork shoulder with the dry rub overnight in the refrigerator before slow cooking. Adjust barbecue sauce sweetness and tanginess according to your taste by varying the honey and vinegar amounts. Use fresh coleslaw mix for a crisp texture. Leftover pulled pork can be refrigerated and used in tacos or salads.
Saving it for later
Refrigerate leftover pulled pork in an airtight container within 2 hours of cooking. Consume within 3-4 days. Store coleslaw separately to prevent sogginess. Sandwiches are best assembled just before serving.
Reheating
Reheat pulled pork gently in a covered skillet over medium-low heat or microwave until warm, adding a splash of water or barbecue sauce to retain moisture. Avoid overheating to keep pork tender. Coleslaw should be served cold and not reheated.
