Easy recipe for pulled pork sandwiches with coleslaw

Nothing embodies the spirit of a casual, yet satisfying meal quite like a pulled pork sandwich topped with crunchy coleslaw. This beloved combination hails from the heart of American barbecue culture, where the tender, smoky flavors of pulled pork harmoniously blend with the fresh, tangy crunch of coleslaw. Whether you’re hosting a family gathering or looking for a fuss-free dinner option, this easy recipe ensures you deliver a dish that’s both comforting and crowd-pleasing.

Ingredients

Before you start cooking, make sure you have all the necessary ingredients ready:

• For the Pulled Pork:
• 3 lbs pork shoulder
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cups BBQ sauce
• 1 cup chicken broth
• Salt and pepper to taste
• For the Coleslaw:
• 1 lb bag coleslaw mix (with green and red cabbage, carrots)
• ½ medium red onion, thinly sliced
• ¾ cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp granulated sugar
• ½ tsp Kosher salt
• For Assembly:
• 8 sandwich buns

• 3 lbs pork shoulder
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cups BBQ sauce
• 1 cup chicken broth
• Salt and pepper to taste

• 1 lb bag coleslaw mix (with green and red cabbage, carrots)
• ½ medium red onion, thinly sliced
• ¾ cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp granulated sugar
• ½ tsp Kosher salt

• 8 sandwich buns

Instructions

1. Prepare the Pulled Pork:
   1. Preheat your oven to 300°F (150°C).
   2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
   3. Season the pork shoulder with salt and pepper, then brown it on all sides in the pot. This should take about 5-7 minutes per side.
   4. Remove the pork from the pot and set it aside. Add the chopped onion to the pot and sauté until soft, about 5 minutes.
   5. Return the pork to the pot, add the BBQ sauce and chicken broth, and bring the mixture to a simmer.
   6. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the pork is tender and easily shredded with a fork.

2. Preheat your oven to 300°F (150°C).
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
4. Season the pork shoulder with salt and pepper, then brown it on all sides in the pot. This should take about 5-7 minutes per side.
5. Remove the pork from the pot and set it aside. Add the chopped onion to the pot and sauté until soft, about 5 minutes.
6. Return the pork to the pot, add the BBQ sauce and chicken broth, and bring the mixture to a simmer.
7. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the pork is tender and easily shredded with a fork.
8. Make the Coleslaw:
   1. In a large bowl, combine the coleslaw mix and the red onion.
   2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, and Kosher salt.
   3. Pour the dressing over the coleslaw mixture and toss to combine. Refrigerate until ready to serve.

9. In a large bowl, combine the coleslaw mix and the red onion.
10. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, and Kosher salt.
11. Pour the dressing over the coleslaw mixture and toss to combine. Refrigerate until ready to serve.
12. Assemble the Sandwiches:
    1. Once the pork is cooked, remove it from the oven and shred it using two forks.
    2. Place a generous amount of shredded pork on the bottom half of each sandwich bun.
    3. Top the pork with a spoonful of coleslaw, then place the top half of the bun over the coleslaw.

13. Once the pork is cooked, remove it from the oven and shred it using two forks.
14. Place a generous amount of shredded pork on the bottom half of each sandwich bun.
15. Top the pork with a spoonful of coleslaw, then place the top half of the bun over the coleslaw.

1. Preheat your oven to 300°F (150°C).
2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
3. Season the pork shoulder with salt and pepper, then brown it on all sides in the pot. This should take about 5-7 minutes per side.
4. Remove the pork from the pot and set it aside. Add the chopped onion to the pot and sauté until soft, about 5 minutes.
5. Return the pork to the pot, add the BBQ sauce and chicken broth, and bring the mixture to a simmer.
6. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the pork is tender and easily shredded with a fork.

1. In a large bowl, combine the coleslaw mix and the red onion.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, and Kosher salt.
3. Pour the dressing over the coleslaw mixture and toss to combine. Refrigerate until ready to serve.

1. Once the pork is cooked, remove it from the oven and shred it using two forks.
2. Place a generous amount of shredded pork on the bottom half of each sandwich bun.
3. Top the pork with a spoonful of coleslaw, then place the top half of the bun over the coleslaw.

Nutrition Information

Here is the approximate nutritional breakdown per serving:

• Calories: 450
• Protein: 35g
• Carbohydrates: 38g
• Fat: 18g
• Fiber: 3g

Preparation and Cooking Time

Total time required: 4 hours 30 minutes

• Preparation time: 30 minutes
• Cooking time: 4 hours
• Makes: 8 servings

Comments and Interactions

We’d love to hear about your experience with this recipe! Feel free to leave a comment below, ask any questions, or share photos of your delicious pulled pork sandwiches with coleslaw.

For more amazing recipes, check out these links:
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Never Make the Mistake of Not Trying These Gourmet Toasts to Impress Your Guests,
Gluten-Free Delights: Recipes to Please Both Kids and Adults,
Air Fryer BBQ Pulled Pork Sandwich,
One-Pot Pulled Pork: Tender Pulled Pork with Barbecue Sauce.

If you are searching for a standout dish that is both hearty and satisfying, look no further than pulled pork sandwiches with coleslaw. This culinary delight marries the tender, smoky richness of pulled pork with the tangy, crunchy freshness of coleslaw. The combination of flavors and textures ensures that every bite is a gastronomic pleasure.

Creating the perfect coleslaw for your pulled pork sandwiches is essential. The simplicity of ingredients such as green and red cabbage, carrots, red onions, and a dressing made from mayonnaise, apple cider vinegar, and a touch of sweetness from honey or sugar, amalgamates into a side dish that is both light and enveloping. A well-prepared coleslaw not only complements the pulled pork but also provides a refreshing contrast that balances the meal.

When preparing the pulled pork, consider a classic BBQ sauce made from butter, onion, garlic, chili powder, and tarragon vinegar. This sauce infuses the pork with a robust flavor that harmonizes beautifully with the coleslaw. A well-executed pulled pork sandwich is versatile and can easily become the star of any meal, whether it’s a casual weekday dinner or a special event gathering.

Incorporating coleslaw into your pulled pork sandwiches is not just about tradition; it’s about enhancing the sensory experience. The crunchiness of the coleslaw adds a delightful texture, while the acidity cuts through the richness of the pork, making each bite incredibly well-rounded.

So why not give it a try? Dive into this simple yet impressive recipe and experience the joy of creating a meal that speaks volumes with its flavors. We encourage you to not only follow the recipe but to make it your own. Experiment with different ingredients, add your own twist, and most importantly, share your successes and tips with us. Your contribution can inspire others to explore their culinary creativity.

There is no better way to gather friends and family than around a table with delightful pulled pork sandwiches with coleslaw. Let’s cook, share, and enjoy this gastronomic journey together!

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Easy recipe for pulled pork sandwiches with coleslaw

Prep time: 30 min

Servings: 8 servings

Calories: 450Kcal

Cuisine: American

Ingredients

3 lbs pork shoulder, 2 tbsp olive oil, 1 onion (chopped), 2 cups BBQ sauce, 1 cup chicken broth, Salt (to taste), Pepper (to taste), 1 lb bag coleslaw mix (with green and red cabbage, carrots), ½ medium red onion (thinly sliced), ¾ cup mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp granulated sugar, ½ tsp Kosher salt, 8 sandwich buns

Instruction :

Preheat your oven to 300°F (150°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the pork shoulder with salt and pepper, then brown it on all sides in the pot. This should take about 5-7 minutes per side. Remove the pork from the pot and set it aside. Add the chopped onion to the pot and sauté until soft, about 5 minutes. Return the pork to the pot, add the BBQ sauce and chicken broth, and bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the pork is tender and easily shredded with a fork. In a large bowl, combine the coleslaw mix and the red onion. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, and Kosher salt. Pour the dressing over the coleslaw mixture and toss to combine. Refrigerate until ready to serve. Once the pork is cooked, remove it from the oven and shred it using two forks. Place a generous amount of shredded pork on the bottom half of each sandwich bun. Top the pork with a spoonful of coleslaw, then place the top half of the bun over the coleslaw.