The BBQ Pulled Pork Sandwich is the king of Southern comfort food—tender, smoky, slow-cooked pork piled high on a soft bun, topped with creamy coleslaw and drizzled with tangy barbecue sauce. The pork shoulder is rubbed with spices, then slow-roasted until it’s fall-apart tender.
Tossed in a homemade BBQ sauce that’s sweet, tangy, and smoky, then piled onto a brioche bun with crunchy coleslaw—every bite is a perfect balance of textures and flavors. Whether you’re feeding a crowd at a summer cookout or just craving something hearty, this pulled pork sandwich is guaranteed to satisfy.
Instructions
Make the Dry Rub
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Rub the mixture all over the pork shoulder.
Roast the Pork
Preheat your oven to 300°F (150°C). Place the pork in a Dutch oven or roasting pan. Pour the chicken broth around the pork (not over). Cover tightly with a lid or foil. Roast for 3½ to 4½ hours, until the pork is fork-tender and shreds easily.
Make the BBQ Sauce
While the pork roasts, combine all BBQ sauce ingredients in a saucepan. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally. Set aside.
Make the Coleslaw
In a bowl, combine the cabbage and carrot. In a small bowl, whisk the mayonnaise, vinegar, sugar, salt, and pepper. Pour over the cabbage mixture and toss to coat. Refrigerate until ready to use.
Shred the Pork
Remove the pork from the oven and let rest for 15 minutes. Using two forks, shred the pork into bite-sized pieces. Discard any large fat pieces.
Sauce the Pork
In a large bowl, toss the shredded pork with 1 cup of BBQ sauce (or more to taste).
Assemble Sandwiches
Toast the buns lightly if desired. Pile pulled pork onto the bottom bun. Top with coleslaw, pickles (if using), and the top bun. Serve with extra BBQ sauce on the side.
This BBQ Pulled Pork Sandwich is a Southern classic—tender, smoky, saucy, and absolutely irresistible.
