BBQ Pulled Pork Sandwiches with Vinegar Slaw
BBQ Pulled Pork Sandwiches with Vinegar Slaw: Slow Cooked, Sauce Soaked, and Southern to the Bone
Tender pulled pork slow-cooked with bold spices, smothered in BBQ sauce, and piled high on toasted buns with crisp vinegar slaw. This classic Southern sandwich is big on flavor and easy to make at home.
When it comes to Southern backyard staples, BBQ pulled pork sandwiches are top-tier. They're the kind of sandwich that demands a second helping—and a few extra napkins. The meat is juicy and smoky, the sauce is sticky and sweet, and the cool vinegar slaw adds a perfect crunch that cuts through the richness.
This ain’t no fast food sandwich. This is low and slow, Southern-style comfort that feeds a crowd and brings big flavor with minimal effort.
🐖 The Pulled Pork: Low and Slow Magic
We start with pork shoulder—a naturally marbled cut that gets unbelievably tender when cooked low and slow. Rubbed down with paprika, brown sugar, and classic spices, then simmered in apple cider vinegar, it practically shreds itself.
Once it’s falling apart, you stir in your favorite BBQ sauce right in the slow cooker. It soaks into every bite, giving you that rich, sticky, smoky finish we all crave.
🥬 The Slaw: Sharp, Crunchy, and Tangy
No creamy slaw here. This is that Carolina-style vinegar slaw made to sit right on top of saucy meat. With crisp cabbage, shredded carrot, and a bright vinegar dressing, it balances every bite like a pro.
Bonus: It’s quick, can be made ahead, and doubles as a killer side dish on its own.
🍞 Assembly: The Southern Sandwich Blueprint
Toast the buns—yes, always toast the buns. The crispy inside keeps them from turning soggy under all that pork and sauce. Spoon on the pork, pile on the slaw, and you’ve got a sandwich that feels like something from a smokehouse—but you made it at home.
👩🍳 Pro Tips for Perfect Pulled Pork Sandwiches
Bone-in pork shoulder has deeper flavor but boneless works just fine.
Use a slow cooker for an easy, all-day braise, or a Dutch oven if you want oven-baked results.
Skim the fat before mixing the pork back into the juices.
Make the slaw early—it gets better as it sits.
Don’t forget the sides: kettle chips, baked beans, or sweet pickles complete the plate.
📝 Ingredients
For the Pulled Pork:- 4 lbs pork shoulder (bone-in or boneless)
- 2 tbsp paprika
- 1 tbsp brown sugar
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 cup apple cider vinegar
- ½ cup water
- 1 cup BBQ sauce (your favorite)
- 8 sandwich buns, toasted
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- ¼ cup apple cider vinegar
- 2 tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
👨🍳 Instructions
- Trim and Prep the Pork: Remove any large excess fat from the pork shoulder, but leave some for flavor. Pat it dry with paper towels.
- Mix the Rub: In a small bowl, combine paprika, brown sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper. Rub this mixture all over the pork, pressing it into the meat to coat thoroughly.
- Slow Cook: Place the pork in a slow cooker. Pour in the apple cider vinegar and water around the pork (not on top). Cover and cook on LOW for 8–10 hours, or HIGH for 5–6 hours, until the pork is fall-apart tender.
- Make the Slaw: While the pork is cooking, whisk together vinegar, sugar, salt, pepper, and vegetable oil in a large bowl. Add the shredded cabbage and carrots, and toss well. Let it sit at least 15 minutes (or refrigerate up to 1 day in advance for deeper flavor).
- Shred the Pork: Once the pork is tender, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat. Discard any large fat chunks. Skim excess fat from the remaining liquid in the slow cooker.
- Mix with Sauce: Return shredded pork to the slow cooker. Add BBQ sauce and stir to coat evenly. If you like a thicker result, remove some of the liquid before mixing in the sauce.
- Toast the Buns: Slice and toast the sandwich buns under a broiler or in a skillet with butter until golden and crisp.
- Assemble the Sandwiches: Add a generous scoop of pulled pork to each bun bottom, top with a heaping spoonful of vinegar slaw, and finish with the top bun. Serve immediately with extra BBQ sauce on the side.
