It may take 6-7 hours to roast pork perfectly for a pulled pork sandwich, but it is so worth it. First, pulled pork is flavorful and fork-tender. Second, it makes a lot of sandwiches. That makes it the perfect recipe for a get-together with your peeps.
You can spend most of that time on other things when making pulled pork. Because there’s no need to babysit the oven while it does its job, right?
Then, once the meat is done and the coleslaw has chilled, these babies go together in a flash.
It’s the perfect way to serve a ton of people all at once or use leftover pork roast. Yum!
Contents…What You Need |
Melt-in-Your-Mouth Pulled Pork Sandwiches
Talk about the perfect comfort food! Whether you’re cooking for your family, a gameday mob, or having a picnic in the park, this pulled pork sandwich recipe is the answer to what’s for lunch.
It’s the ultimate crowd-pleasing comfort food that is super easy to make.
What You Need to Make Pulled Pork Sandwiches
Don’t let this humongously long list scare you. Most of it is seasonings. And yes, you can make most of it ahead. Instructions come later. 😉
For the Pulled Pork
- Chili Powder, Paprika, Garlic Powder, Thyme, Onion Powder, Black Pepper, Cayenne Pepper – This mouthwatering combination of herbs and spices makes the best pulled pork sandwich.
- Brown Sugar – The sweetness balances the spices and makes pulled pork even more addicting. Of course, you can leave it out if you don’t do sugar.
- Pork Shoulder – The main star of the showstopper. I like to make sure mine has plenty of fat marbling it for an extra juicy roast.
- Onions – I like to line the bottom of the roasting pan with onions because they help the roast not stick to the pan, and as they caramelize, they add even more delectable flavor to the roast.
For the Coleslaw
- Green and Purple Cabbages – The base ingredient for coleslaw makes for a pleasingly crunchy salad.
- Carrots – This appetizing root veggie adds a spark of orange to complement the purple and green.
- Mustard – This yellow seed makes a potent addition to any dressing. And it’s oh so good.
- Sugar and Honey– There’s something about cabbage that needs just a touch of sweetness added. If you prefer to avoid sugar, you can add a little extra honey or agave syrup.
- White Vinegar – The acidity really kicks up the flavor for pleasantly tart dressing. The sweet and sour are ideal for each other. You can use apple cider vinegar for an even healthier option.
- Mayonnaise and Sour Cream – This creamy base is terrific for our lip-smacking dressing. You can replace sour cream with yogurt.
Get the complete ingredient of my Pulled Pork and Coleslaw Recipe along with its homemade dressing.
For the BBQ Sauce
- Ketchup – This sweet tomato-based sauce is the foundation of traditional BBQ sauce. However, you can replace it with a thick tomato sauce.
- Apple Cider Vinegar and Lemon Juice – It’s the perfect tartness to offset the sweetness from the ketchup, sugar, and honey.
- Chili Powder – Subtle spices for a depth flavor ramp up the taste factor. Yum!
- Brown Sugar and Honey – Natural sweeteners balance the tartness of the vinegar and lemon juice.
Get the complete list of my homemade BBQ Sauce Recipe👈
Super Delicious Homemade Buns for Your Pulled Pork Sandwich
- The Buns – We can’t forget the buns. While you can get store-bought hamburger buns, they are even better with homemade buns. Potato Bread Rolls are soft and melt-in-your-mouth, Easy Dinner Rolls are exactly that, super easy, and Honey Wheat Rolls are the healthier option. Take your pick; they’re all fantastic.
Make-Ahead, Serving, and Storage
Refrigerate. You can make the pulled pork, BBQ sauce, and coleslaw the day before. Just mix the pulled pork and BBQ sauce and store it in the fridge.
Make the coleslaw, and keep it in the fridge separately. Honestly, our pulled pork sandwiches taste better if you make the ingredients a day ahead.
While the hamburger buns are toasting (optional), mix the pulled pork with BBQ sauce (if you didn’t do it the day before).
Then pile on the bun bottom, top it with coleslaw, and finish it off with the bun top. Done, you now have the perfect pulled pork sandwich!
Leftovers and Reheat. Store leftovers separately in the fridge, then reheat the pulled pork in a saucepan when ready to assemble those bad boys.
Since the coleslaw has mayo, I wouldn’t keep it around for more than two days. But the pulled pork will last 3-4 days if stored properly in the fridge.
Freeze. Yes, you can freeze the pulled pork in a sealable freezer bag. It does better if you freeze it with some of its juices, then let it thaw in the fridge overnight when you’re ready for some soul-satisfying comfort food.
Note: Coleslaw doesn’t freeze well because it turns to mush. Trust me on that one.
Tips and Tricks
- Season the meat the night before if you can. Dry brining your roast will get that flavor down to the bone.
- Take your roast out of the fridge 30-40 minutes before cooking it, so it comes to room temperature. That allows for more even cooking.
- I roast my pork in the oven, but you can also use an instant pot or slow cooker.
- If you’re making it ahead or reheating leftovers, make sure to keep some of the juice with it, so it doesn’t dry out and burn.
FAQs
Oh my, the sky is the limit. Of course, it has to be delicious and edible. Oh, you can put water, but why when you have so many options? Broth, wine, beer (oh yeah!), apple juice, pineapple juice (for a tropical touch), you get the point.😉
Honestly, I’ve tried them both ways, and I like the oven-roasted the best for a fantastic crusty and melt-in-your-mouth texture. So if you’re going to be home and can keep an eye on it, this is the way to go.
That said, the slow cooker definitely has its place. It may not be quite the same, but it’s still fabulicious, it won’t heat up the house on an already hot day, and you can leave all day without worrying about it accidentally getting dry. My hero!
It’s hard to overcook a pork roast that has plenty of fat (yes, love, fat is good). That is especially true in a slow cooker. However, waaaay too long will turn it into mush eventually.
The Best Toppings
This simple recipe is incredibly mouthwatering on its own. But there are some extras that kick your pulled pork sandwich up even more on the awesome flavor scale.
- Horseradish Sauce – This spicy root can take your breath away. Yes, it was a cruel joke, and I’m still trying to figure out how to get even. But mix it with mayo, sour cream, or yogurt, and you’ve got yourself a fantastic sauce for any sandwich. Or you can use White BBQ Sauce. Oh yeah!
- Caramelized Onions
- Melted Cheese
- Fried Pickles
- Sliced Jalapeños
Serving Suggestions
- Vinegar Coleslaw (A mayo-free version)
- Beer Battered Onion Rings
- Baked Sweet Potato Fries
- Potato Wedges
- Lemonade
How to Assemble a Pulled Pork Sandwich
Making our Pulled Pork Sandwich
- Prepare the Pulled Pork – Mix the pulled pork with your favorite BBQ sauce. (Reserve extra for the die-hards.😉)
- Ready the Bread – Open the buns and line them on a tray for assembling ease.
- Start to Build – Put a generous scoop of pulled pork mixed with BBQ on the bottom half of the bun.
- The Final Stretch – Top the pulled pork with a spoonful of coleslaw. Then top it with your favorite options.
- Final Touches – Top it with the top half of the bun, then serve.
Watch How To Make It
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Pulled Pork Sandwich
Ingredients
Instructions
- Mix the pulled pork with your favorite BBQ sauce.
- Open the buns and line them on a tray for assembling ease.
- Put a generous scoop of pulled pork mixed with BBQ sauce on the bottom half of the bun.
- Top the pulled pork with a spoonful of coleslaw. Then top it with your favorite options.
- Top it with the top half of the bun, then serve.
Tips & Notes:
- Season the meat the night before if you can. Dry brining your roast will get that flavor down to the bone.
- Take your roast out of the fridge 30-40 minutes before cooking it, so it comes to room temperature. That allows for more even cooking.
- I roast my pork in the oven, but you can also use an instant pot or slow cooker.
- If you’re making it ahead or reheating leftovers, make sure to keep some of the juice with it, so it doesn’t dry out and burn.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Tina Marie Allen says
Going to try doing it in a slow cooker…..Can’t wait!!!
Imma says
Great to hear that. I am sure you would love it, don’t forget to share how it goes 🙂