Pulled Pork Sandwiches with Tangy Slaw
Slow-cooked, fork-tender pulled pork piled onto toasted buns and topped with a crisp, tangy slaw—an American classic that balances smoky-sweet richness with bright crunch.
Pulled pork sandwiches are a cornerstone of American barbecue, built on a simple idea: low heat, time, and well-seasoned pork. This version uses a dependable oven braise (no smoker required) and finishes with a quick vinegar-forward slaw for contrast. Pay attention to the internal temperature and resting time—those two details are what turn “cooked” pork into truly shreddable pork.
Total Time
5 hr 50 min
Prep Time
20 min
Cook Time
5 hr 30 min
Servings
8
Ingredients
Pulled Pork
- •4 to 5 lb pork shoulder (Boston butt), boneless or bone-in
- •2 tsp kosher salt, plus more to taste
- •2 tsp smoked paprika
- •1 1/2 tsp brown sugar
- •1 1/2 tsp garlic powder
- •1 tsp onion powder
- •1 tsp ground black pepper
- •1/2 tsp ground cumin (optional)
- •1 cup apple cider vinegar, divided
- •1 cup chicken broth (or water)
- •2 tbsp Worcestershire sauce
Barbecue Finishing Sauce (optional but recommended)
- •1/2 cup barbecue sauce (store-bought or homemade)
- •2 to 4 tbsp reserved pan juices (or chicken broth), to loosen
Tangy Slaw
- •4 cups shredded green cabbage (about 1/2 medium head)
- •1 cup shredded red cabbage (optional)
- •1 medium carrot, grated
- •1/3 cup mayonnaise
- •3 tbsp apple cider vinegar
- •1 tbsp Dijon mustard
- •1 tbsp sugar or honey
- •1/2 tsp celery seed (optional)
- •1/2 tsp kosher salt, plus more to taste
- •Freshly ground black pepper, to taste
For Serving
- •8 brioche buns or classic hamburger buns
- •Butter or oil, for toasting buns (optional)
- •Pickles, for serving (optional)
- •Extra barbecue sauce, for serving (optional)
Instructions
- 1
Heat oven to 300°F. Pat the pork shoulder dry and trim only excess surface fat (leave some for flavor).
- 2
In a small bowl, mix salt, smoked paprika, brown sugar, garlic powder, onion powder, pepper, and cumin (if using). Rub the seasoning all over the pork.
- 3
Place pork in a large Dutch oven or deep roasting pan. Add 3/4 cup apple cider vinegar, chicken broth, and Worcestershire around (not over) the pork. Cover tightly with a lid or a double layer of foil.
- 4
Cook 4 1/2 to 6 hours, until the pork is very tender and reads 200–205°F in the thickest part. (If it’s at 190°F and still tight, keep going—collagen needs time and heat to break down.)
- 5
Remove from oven and rest, covered, 20–30 minutes. Transfer pork to a large bowl. Skim excess fat from the pan juices, then reserve juices for moistening the meat.
- 6
Shred the pork with two forks (discard large pieces of fat; remove bone if present). Moisten with a few spoonfuls of pan juices and the remaining 1/4 cup apple cider vinegar, adding gradually until juicy and bright but not soggy. Season to taste with additional salt and pepper.
- 7
Optional finishing sauce: Stir barbecue sauce with 2–4 tbsp reserved pan juices (or broth) to make a spoonable sauce. Toss some with the pork, or serve on the side.
- 8
Make the slaw: In a large bowl, combine green cabbage, red cabbage (if using), and carrot. In a small bowl whisk mayonnaise, apple cider vinegar, Dijon, sugar/honey, celery seed (if using), salt, and pepper. Toss dressing with the vegetables and adjust seasoning. Refrigerate 15 minutes for best texture.
- 9
Toast buns (optional): Split buns and toast cut-sides in a skillet with a little butter or oil until golden.
- 10
Assemble: Pile warm pulled pork onto buns, top with tangy slaw, and add pickles and extra barbecue sauce if desired. Serve immediately.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.