If you’ve ever wanted to perfect the art of tender, juicy pulled pork with a smoky kick, then this Oven-Baked Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe is going to be your new go-to. This recipe brings together succulent pork shoulder slow-cooked to fall-apart perfection, layered with tangy BBQ sauce and crunchy coleslaw, all piled high on toasted buns for a seriously satisfying bite. It’s comfort food at its absolute best, perfect for family gatherings, game days, or just treating yourself to something spectacularly delicious at home.
Ingredients You’ll Need
Each ingredient here plays an essential role in creating the perfect balance of flavors and textures. From bold spices to rich broths, these simple staples turn ordinary pork into something unforgettable.
- 4-5 pounds boneless pork shoulder: This cut’s fat content and marbling make the meat juicy and tender after slow cooking.
- 3 tablespoons brown sugar: Adds a lovely sweetness that balances the spices and caramelizes during cooking.
- 1 tablespoon chili powder: Brings a smoky warmth that enhances the BBQ vibe.
- 1 tablespoon garlic powder: Infuses the meat with deep, comforting flavor without overpowering.
- 1 tablespoon smoked paprika: Adds depth and a subtle smokiness, essential for authentic pulled pork flavor.
- 2 teaspoons salt: Seasoning is key for bringing all flavors together and tenderizing the meat.
- 1 teaspoon ground cumin: Adds a slightly earthy, nutty note that complements the pork beautifully.
- 1/2 teaspoon pepper: Just enough heat to wake up the other spices.
- 3/4 cup chicken broth: Keeps the pork moist while it slow cooks, creating delicious drippings.
- 3 tablespoons Worcestershire sauce: Provides an umami-packed boost that deepens the savory profile.
- 1/2 teaspoon liquid smoke: A tiny touch to mimic the woodsmoked flavor if you’re oven-baking instead of smoking outdoors.
- Buns: Choose soft yet sturdy buns to hold all that juicy pulled pork and toppings without falling apart.
- BBQ sauce: Use your favorite variety—from sweet to spicy—to tailor the sandwich to your taste.
- Coleslaw: A crunchy, creamy contrast that lightens each bite; you can use homemade or store-bought.
How to Make Oven-Baked Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe
Step 1: Preheat and Prep the Pork
Start by preheating your oven to 300°F. This low, slow heat is what transforms a humble pork shoulder into that crave-worthy pulled pork texture. While the oven warms, cut the pork shoulder into four manageable pieces. If there’s any butcher’s string tied around, go ahead and remove it, but definitely keep the fat—this is where much of the magic happens during cooking.
Step 2: Spice Rub Magic
Mix together your brown sugar, chili powder, garlic powder, smoked paprika, salt, cumin, and pepper in a small bowl. This aromatic blend is the heart of the flavor profile. Coat each piece of pork generously with the spice rub, making sure every inch is covered. If you like to plan ahead, you can wrap the spiced pork in plastic wrap and pop it into the fridge overnight—the flavors will only deepen.
Step 3: Add Liquid for Tenderness
Combine the chicken broth, Worcestershire sauce, and liquid smoke in a bowl, then pour this fragrant mixture into the Dutch oven around the pork—but not directly on top of it. This creates steam and moisture that keep the meat tender without washing away all those spices.
Step 4: Slow Cook to Perfection
Cover the Dutch oven tightly with a lid and place it in your warmed oven. Let it cook for 2 hours undisturbed. After this, remove the lid to let it cook for an additional 1.5 hours uncovered. This step lets the pork brown slightly and develop an irresistible crust while continuing to get silky tender inside.
Step 5: Shred and Moisturize
Once the pork is fall-apart tender, take it out and place it on a baking sheet. Using two forks, shred the meat into long, juicy strands. Don’t throw away the cooking liquid! Ladle some of it over the shredded pork to keep it moist and full of flavor, then toss everything gently to combine.
Step 6: Toast and Assemble
Toasting the buns adds a crispy, buttery layer that’s essential to contrast the softness of the pulled pork and coleslaw. Heat a tablespoon or two of olive oil or butter in a skillet over medium heat and toast the insides of the buns until golden brown. Then, pile on your shredded pork, drizzle generously with BBQ sauce, and top with refreshing coleslaw for that classic harmony of textures and flavors.
How to Serve Oven-Baked Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe
Garnishes
Fresh garnishes can take your sandwich to new heights. Try thinly sliced pickles for a tangy crunch or sprinkle chopped fresh herbs like parsley or cilantro for a burst of freshness. A few sliced jalapeños can add heat for those who crave a spicy kick.
Side Dishes
This sandwich pairs beautifully with classic sides like crispy kettle chips, baked beans, or even sweet potato fries. For a lighter option, a simple green salad or cucumber salad lets the pork really shine without feeling heavy.
Creative Ways to Present
If you’re hosting a casual get-together, serve the pulled pork buffet-style with an array of buns, BBQ sauces, and sides. Guests can customize their sandwiches exactly how they like. For an upscale twist, try open-faced pulled pork sliders on petite brioche buns adorned with microgreens and artisan coleslaw.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover pulled pork in an airtight container and refrigerate for up to 4 days. Storing it with some of the cooking liquid helps keep the meat juicy and flavorful when you reheat it.
Freezing
Want to save some for later? Pulled pork freezes wonderfully. Portion it out, include some of the cooking juices, and freeze in well-sealed freezer bags or containers. It will keep well for up to 3 months without losing flavor or texture.
Reheating
To reheat, gently warm the pulled pork on the stovetop over low heat, adding a splash of broth or cooking liquid to prevent drying out. Alternatively, microwave it in short bursts, stirring occasionally. Always add your BBQ sauce and coleslaw fresh when serving for the best experience.
FAQs
Can I make this pulled pork recipe in a slow cooker?
Absolutely! Simply prepare the pork with the spice rub and liquid as directed, then cook on low for 8-10 hours or on high for about 5 hours until tender. The slow cooker method is a fantastic hands-off approach that yields the same delicious results.
What if I don’t have liquid smoke on hand?
Liquid smoke adds that subtle wood-fired flavor, but you can skip it if needed. You could also try smoked paprika or a few drops of smoked hot sauce to mimic that effect without liquid smoke.
Is the spice level adjustable in this recipe?
Definitely! Feel free to reduce the chili powder and pepper if you prefer milder flavors, or add some cayenne pepper for extra heat. This recipe is very forgiving and easy to customize to your taste buds.
Can I use a different cut of pork?
Pork shoulder is ideal because of its fat content and connective tissue that melts into tender goodness, but pork butt or picnic roast are also great alternatives. Just avoid lean cuts like loin, which can become dry.
What’s the best way to make coleslaw for these sandwiches?
A perfect coleslaw balances crispness and creaminess. Shredded cabbage and carrots dressed in a tangy mixture of mayo, vinegar, a bit of sugar, salt, and pepper is classic. For an extra twist, add a little apple or Dijon mustard or swap mayo for Greek yogurt for a lighter version.
Final Thoughts
This Oven-Baked Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe truly elevates simple ingredients into something spectacularly comforting and incredibly flavorful. Once you’ve tasted that tender pulled pork paired with your favorite BBQ sauce and fresh coleslaw, you’ll understand why this recipe is a keeper. Give it a try—you’ll be inviting everyone back for seconds and thirds, guaranteed!
Print
Oven-Baked Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Pulled Pork recipe features tender, fall-apart pork shoulder slow-cooked in a flavorful spice rub and savory broth, then shredded and served in toasted buns with BBQ sauce and coleslaw. Perfect for gatherings, it’s a classic comfort food that combines smoky, sweet, and tangy flavors with ease.
Ingredients
Meat and Seasoning
- 4–5 pounds boneless pork shoulder
- 3 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons salt (see note)
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper (or to taste)
Liquid Ingredients
- 3/4 cup chicken broth
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon liquid smoke
Serving Ingredients
- Buns (for serving)
- BBQ sauce (use your favorite)
- Coleslaw (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow roasting the pork shoulder. This ensures even, low-temperature cooking for tender meat.
- Prepare the Pork: Cut the pork shoulder into 4 smaller pieces, removing any string or trussing but leaving the fat intact to keep the meat moist during cooking.
- Make the Spice Rub: In a small bowl, mix brown sugar, chili powder, garlic powder, smoked paprika, salt, cumin, and pepper. Coat each pork piece thoroughly with this spice rub, pressing it into the surface. Optionally, let the pork marinate overnight in the fridge for deeper flavor infusion.
- Combine Liquids: Stir together chicken broth, Worcestershire sauce, and liquid smoke in a small bowl. Pour this mixture around the pork pieces in the Dutch oven to add moisture and smoky flavor during cooking.
- Cook Covered: Cover the Dutch oven tightly and cook the pork in the preheated oven for 2 hours. This slow cooking helps break down connective tissues and tenderize the meat.
- Cook Uncovered: Remove the cover and continue cooking the pork for an additional 1.5 hours or until it is fall-apart tender and shreds easily with a fork.
- Shred the Pork: Transfer the cooked pork to a baking sheet and shred it with two forks. Ladle some of the cooking liquid over the shredded meat to keep it moist and flavorful, then toss to coat evenly.
- Toast the Buns: Heat 1-2 tablespoons of olive oil or butter in a skillet over medium heat. Place the bun halves cut side down and toast until golden brown and slightly crispy. Work in batches if necessary to avoid crowding.
- Assemble and Serve: Pile the shredded pulled pork onto toasted buns, drizzle with your favorite BBQ sauce, and top with coleslaw. Serve immediately and enjoy this classic, hearty meal.
Notes
- Adjust salt according to your taste and dietary needs.
- For an alternative slow cooker method, cook the seasoned pork on low for 8-10 hours or until tender.
- Leaving the fat on the pork shoulder helps maintain moisture and enriches flavor during slow cooking.
- You can prepare the spice rub and marinate the pork overnight to enhance flavor and tenderize the meat further.
- Use good-quality BBQ sauce and fresh coleslaw to complement the pulled pork perfectly.
