Savory BBQ Pulled Pork Sandwiches with Tangy Apple Slaw
A hearty and quick meal featuring slow-cooked tender pulled pork paired with a bright and crunchy tangy apple slaw, perfect for busy weeknights or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker low) or 4-5 hours (slow cooker high) or 90 minutes (Instant Pot) or 3-4 hours (oven roasting)
- Total Time: 8 hours 15 minutes (slow cooker low) or 4 hours 30 minutes (slow cooker high) or 1 hour 45 minutes (Instant Pot) or 3 hours 15 minutes (oven roasting)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 cup barbecue sauce
- 2 medium apples, cored and shredded (Granny Smith or Honeycrisp)
- 2 cups shredded green cabbage
- ½ cup shredded carrot
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup for vegan)
- 2 tablespoons plain Greek yogurt (or dairy-free alternative)
- Salt and freshly ground black pepper, to taste
- 6 soft sandwich buns or brioche rolls
- Pickles or pickled red onion for garnish (optional)
Instructions
- Pat the pork shoulder dry with paper towels. Combine smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Rub the spice blend all over the pork, including crevices.
- Place the seasoned pork shoulder in a slow cooker. Cook on low for 8 hours or high for 4-5 hours until very tender. Alternatively, cook in an Instant Pot on high pressure for 90 minutes with natural release, or roast in the oven at 275°F for 3-4 hours.
- Remove pork from cooker and shred using two forks or meat claws, discarding large fat chunks.
- Return shredded pork to slow cooker or mixing bowl. Pour in barbecue sauce and stir to coat evenly. Simmer on low for 15-20 minutes to absorb flavors.
- While pork simmers, shred apples, cabbage, and carrots using a box grater or food processor. Whisk together apple cider vinegar, honey, Greek yogurt, salt, and pepper in a bowl. Toss shredded veggies and apples with dressing until combined.
- Lightly toast sandwich buns on a skillet or in the oven until golden and slightly crisp.
- Assemble sandwiches by piling pulled pork on bottom buns, topping with apple slaw, adding pickles or pickled red onions if desired, and capping with top buns. Serve immediately.
Notes
Save some pork juices from the slow cooker to drizzle over sandwiches for extra moistness. Use meat claws or forks to shred pork for best texture. Toast buns to prevent sogginess. Adjust vinegar and honey ratio in slaw dressing to balance tanginess. Slaw can be made ahead and drained of excess liquid before serving. For gluten-free, use gluten-free rolls or serve over rice or lettuce wraps. For dairy-free, use coconut yogurt in slaw.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550600
- Sugar: 15
- Sodium: 850
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 50
- Fiber: 4
- Protein: 35
Keywords: BBQ pulled pork, pulled pork sandwich, apple slaw, barbecue recipe, slow cooker pulled pork, tangy slaw, easy dinner, family meal