Pulled Pork Sandwich with Slaw
Spice-rubbed pork shoulder slow-roasted until it shreds, tossed with barbecue sauce, and piled on soft buns with tangy creamy coleslaw.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published January 10, 2026
- Prep
- 25 min
- Cook
- 5 hrs
- Total
- 5 hrs 25 min
- Servings
- 8
- Level
- Easy
You do not need a smoker to make outstanding pulled pork. A boneless pork shoulder coated in a smoky, sweet spice rub and braised low and slow in a covered pot comes out juicy and fall-apart tender, with enough smoked paprika to hint at the barbecue pit.
After shredding, toss the meat with some of the reduced cooking juices first. That keeps it moist and deeply porky, and then a moderate amount of barbecue sauce adds tang without drowning it.
The slaw is not optional. Its cool crunch and bright vinegar bite are what make this sandwich sing, so pile it right on top of the pork. Serve with pickles, baked beans or corn on the cob for an easy crowd-pleasing dinner.
- Fall-apart tender pork
- Cool tangy crunchy slaw
- No smoker needed
Ingredients
Directions
Heat the oven to 300 degrees F. In a small bowl, mix the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder and cayenne.
The rest of this recipe is for members.
You are looking at 16 more ingredients, 9 more steps, our test-kitchen tips and full nutrition. Start a 30-day free trial and cook it tonight.
Already a member? Sign in
