One of my absolute favorite recipes to make for a crowd is my BBQ Pulled Pork Sandwiches. Tender pulled pork cooked low and slow until it practically melts apart, tossed in a sweet and smoky barbecue sauce: honestly, it’s a crowd pleaser every time.
But then we take it one step further and stuff it into a brioche bun with the most epic coleslaw. It’s briny, slightly spicy, and just brings the whole thing to life. It’s not your typical creamy slaw—this one has a punchy mix of pepperoncinis, pickled jalapeños, and a splash of pickle juice that cuts through the richness of the pork and makes every bite crave-worthy. The balance of smoky, sweet, and spicy flavors is truly what makes this sandwich the star of any gathering.
Whether you’re cooking for a crowd on game day, hosting a casual get-together, or just want a hearty Sunday dinner that doubles as meal prep for the week ahead, these BBQ Pulled Pork Sandwiches check every box.
Cooking Tips
Depending on the size of your pork butt, plan for about 4–5 hours in the oven to achieve that fall-apart tenderness. The goal is fork-tender meat that shreds easily but still has texture from the bark, which we achieve by starting the pork at a super high temperature, before bringing the temperature down and cooking until tender.
If you’re short on time, you have a couple of options:
- Instant Pot Method: You can pressure cook the pork for a much quicker version. You’ll likely need to cut your pork to 3-4 pieces to fit into the Instant Pot. Sear until golden brown, then add your liquids and cook on manual for 90 minutes with a 10 minute natural release.
- Dutch Oven Shortcut: Cut the pork butt into 3–4-inch chunks before braising. This helps it cook evenly and shaves the cook time down to about 2–2½ hours.
While the Instant Pot gives you great results fast, I personally love the texture and flavor from cooking in a Dutch oven. Starting it hot to sear the outside builds incredible flavor, and finishing it uncovered lets that beautiful bark develop on the surface, something you just can’t replicate in a pressure cooker.
Pork Butt or Shoulder?
You can use either cut for pulled pork, but I recommend pork butt for the most tender, juicy result. It has more marbling, which melts during cooking and keeps the meat flavorful. That said, pork shoulder works great too—it’s a little leaner but still delicious when cooked properly.
BBQ Sauce Options
You can absolutely use your favorite store-bought BBQ sauce, especially if you’re short on time or already have one you love. I recommend choosing one that’s smoky and slightly tangy to balance the richness of the pork.
If you want to make your own, you can find my favorite recipe below:
Homemade BBQ Sauce:
- 2 cups ketchup
- 1 onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 tbsp tomato paste
- ¼ cup brown sugar
- ¼ molasses (or sub for equal parts brown sugar)
- 3 tbsps chipotles in adobo, finely chopped with the sauce
- 3 tsps Worcestershire sauce
- 2 tbsps apple cider vinegar
- 1 tsp liquid smoke (optional)
Directions:
- In a medium saucepan on medium heat, add in the onions in a little oil and saute for 4-5 minutes until softened. Add in the garlic and saute 1 more minute. Add the tomato paste and saute 1 additional minute.
- Add in the ketchup, brown sugar, molasses, chipotles, Worcestershire, and liquid smoke. Reduce to a simmer and cook for 10 minutes until thickened. Turn off the heat and add in the apple cider vinegar and stir. Blend until smooth and enjoy!
Make Ahead + Storage
Pulled pork is one of the best make-ahead dishes.
Here’s how to do it:
- Cook and shred the pork, then let it cool slightly.
- Keep the BBQ sauce separate until you’re ready to serve. This prevents the pork from soaking up too much liquid and losing that pulled texture.
- Store the pork and sauce in separate airtight containers in the fridge for up to 4 days.
- When ready to serve, reheat the pork gently on the stovetop or in the oven with a splash of broth or water to loosen it up, then toss it with the warmed BBQ sauce right before serving.
Serving Recommendations
To make your BBQ pulled pork sandwich spread even more irresistible, here are some serving ideas and side dishes that pair beautifully:
- Hella Good Mac n Cheese – the name says it all
- Elote (Mexican Street Corn) Pasta Salad – A vibrant pasta salad featuring charred corn, cotija cheese, jalapeño, and a creamy chipotle dressing. It’s smoky, tangy, and full of texture—ideal next to rich pork
- Lu’s Potato Salad – my godmother’s recipe and the only potato salad I’ll ever make
- Dill Pickle Dip – an MVP appetizer for your game day
BBQ Pulled Pork Sandwiches
- Total Time: 5 1/2 hours
- Yield: 8–10 1x
Description
Tender, smoky BBQ pulled pork sandwiches topped with a briny, spicy pickle slaw — the perfect make-ahead meal for game day, parties, or easy weeknight dinners.
Ingredients
For the BBQ Pulled Pork:
- 4–5lb whole bone-in or boneless pork butt or shoulder
- 2–3 tbsps yellow mustard
- ¼ cup brown sugar
- 1½ tbsps smoked paprika
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 2 tsps chili powder
- 1 tsp cumin
- 1 tsp onion powder
- ½ tsp cayenne
- 1 tbsp salt
- 1 yellow or white onion
- 12oz beer (about 1½ cups)
- 2 cups homemade or storebought BBQ sauce, divided
- ½ cup water
- Hamburger buns or Hawaiian sweet rolls
- Pickles for serving
- Butter for toasting the bread
For the Coleslaw:
- 2 cups coleslaw mix
- Juice from 2 limes
- 2 tbsps mayonnaise
- ¼ cup pickle juice
- 2 tbsps pepperoncini juice
- 3–4 tbsps chopped pepperoncinis
- 1 tbsp chopped pickled jalapenos*
- 2 tbsps fresh chopped cilantro
- ½ tsp garlic powder
- Salt to taste
*optional, depending on spice preference
Instructions
For the BBQ Pulled Pork Sandwiches:
- Start by making your BBQ Rub. Add brown sugar, smoked paprika, garlic powder, chili powder, cumin, onion powder, black pepper, cayenne, and salt to a small bowl and mix until combined.
- Place pork butt on a sheet pan or tray. Pat dry with paper towels and trim any excess fat if desired.
- Rub the yellow mustard all over until well coated. Season with the BBQ rub, using your hands to press it into the mixture.
- Cover the pork tightly with plastic wrap and marinate for at least an hour or up to overnight. When ready to cook, remove the pork from the fridge to allow it to come to room temperature while the oven is preheating.
- Preheat the oven to 500°F.
- Slice an onion into 1” thick slices. Arrange the rounds in a single layer in the bottom of a Dutch Oven (preferred, but you can also use a roasting pan).
- Place the seasoned pork, fat side up, directly on top of the onion slices. Bake uncovered for 25-30 minutes or until a nice crust has formed.
- Remove from the oven and reduce the temperature to 300°F. Pour the beer around the pork, add 1 cup BBQ sauce, ½ cup water, and place the lid on the Dutch oven. If using a roasting tray, cover tightly with heavy duty aluminum foil.
- Bake for around 4 hours or until the pork is just starting to get tender. Remove the lid or foil and continue baking for another 30-60 minutes or until falling apart tender and to further form the bark on the outside of the pork.
- Carefully transfer the pork to a sheet pan or plate and discard the onions. Place the Dutch Oven on the stovetop (or transfer to a saucepan if using a roasting tray) over medium heat. Simmer for 10-15 minutes or until sauce has reduced, skimming off any excess fat.
- While the sauce is shimmering, shred the pork, removing any fatty pieces.
- Add the pork back into the pot with the remaining BBQ sauce and stir to combine. Taste to adjust for seasoning.
- Make the coleslaw by combining coleslaw mix, lime juice, mayonnaise, pickle juice, pepperoncini juice, pepperoncini, jalapenos, cilantro, garlic powder, and salt. Toss to combine and taste to adjust for seasoning.
- Slice the rolls in half and butter each side. Toast in a dry pan over medium heat for 2-3 minutes or until golden brown.
- Serve the pulled pork on sandwiches with the coleslaw and pickles. Enjoy!
- Prep Time: 20
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cook