|
This post contains affiliate links.
There’s something so comforting about pulling tender, flavorful pork apart after it’s been slow-cooked all day—the smell alone fills the whole kitchen and makes everyone wander in asking, “Is it ready yet?” This Easy Pulled Pork Sandwich recipe has become one of my favorite go-to meals for cozy weekends or when friends come over. It’s one of those recipes that feels special but doesn’t keep you tied to the stove all day. I love that it photographs beautifully too—those glossy barbecue drips and the bright crunch of coleslaw always make me smile behind the camera.
I remember the first time I made this for a shoot on a chilly Colorado afternoon. The scent of slow-cooked pork and brown sugar filled my studio, and by the time I wrapped up the final shot, I was starving! I ended up grabbing a sandwich right off the prop table and thinking, “Okay, this one’s definitely a keeper.” Now it’s a staple for both work and family dinners.
If you enjoy recipes that bring that same cozy feeling, you’ll probably love my Cast Iron Cornbread, Instant Pot Baked Potatoes, or even my Hot Cocoa Bar for Kids during the colder months—they all share that easy comfort-food vibe that fills your home with warmth and good smells.
Why You’ll Love This Recipe
- Effortless but impressive: The pressure cooker does the hard work while your kitchen smells amazing.
- Feeds a crowd: Perfect for game days, potlucks, or family dinners.
- Great for leftovers: The flavor deepens overnight—it’s even better the next day.
- Customizable: Adjust spice levels or sweetness to your liking.
Whenever I make this, I usually serve it with my Easy Instant Pot Potato Salad or Oven-Baked Corn on the Cob. And if I want to keep the comfort-food theme going, I’ll finish the night with something sweet like Candy Cane Fudge or my Chocolate Ginger Sugar Cookies.
Tools That Make It Easier
- Pressure Cooker: My secret weapon for tender, fall-apart pork in less time. I love how I can set it and forget it while working on other projects.
- 10-Piece Glass Bowl Set: Ideal for mixing marinades, tossing slaw, and organizing prepped ingredients (a must for clean food photography setups!).
- Tongs and Shredder Claws: Make pulling the pork so easy—and honestly, it’s kind of fun.
- Wood Cutting Board: Perfect for letting the meat rest without losing all those precious juices.
Personal Tip: I always wear disposable gloves when shredding pork—not only to keep my hands safe from the heat but also because I can jump straight back into plating without washing sticky hands.
What You’ll Need From Your Pantry
Pulled Pork
- 4 lb boneless pork shoulder
- 3 tablespoon brown sugar, packed
- 3 teaspoon chili powder
- ½ teaspoon freshly ground pepper
- 1 cup chicken stock
- 1 tablespoon apple cider vinegar
- ½ cup barbecue sauce
- 1 yellow onion, sliced
- 3 cloves garlic, crushed
Coleslaw
- ¼ cup mayonnaise
- 3 tablespoon apple cider vinegar
- 2 tablespoon brown sugar, packed
- ¼ teaspoon salt
- Law12 oz coleslaw mix package
Personal Tip: Sometimes I mix in a little Dijon mustard or shredded apple into the coleslaw for a fresh twist. It gives the sandwich a sweet-tangy crunch that balances the rich pork beautifully.
Before You Start: My Quick Tip
- Cook overnight: I often let the pork cook overnight so it’s ready to shred first thing in the morning. It makes hosting or photographing so much easier.
- Use a bone-in pork shoulder: I find it adds more flavor and moisture, even though it takes a little extra effort to shred.
- Sweet and smoky balance: I like mixing a touch of maple syrup with my BBQ sauce for a deeper caramelized sweetness.
- Perfect plating tip: For photos or guests, stack the sandwiches slightly off-center with slaw spilling out—it looks mouthwatering and natural.
- Storage hack: I always freeze portions in small containers, so I can thaw just enough for quick lunches or sliders later.
Latest Video
Let’s Make It Together
- Prep and season: In a bowl, mix brown sugar, chili powder, and pepper. Rub all over the pork shoulder.
- Brown the meat: Set the pressure cooker to brown mode and sear the pork for about 5 minutes per side until golden. This step builds deep flavor.
- Deglaze and cook: Pour in chicken stock and vinegar, scraping up the browned bits. Return the pork, add onions and garlic, seal the lid, and cook on low for 8–10 hours.
- Make the coleslaw: Whisk together mayonnaise, vinegar, brown sugar, and salt. Toss with coleslaw mix and chill for 30 minutes.
- Reduce the sauce: Once cooked, remove the pork and simmer the remaining liquid until thickened. Shred the pork and mix with a few cups of the reduced liquid.
- Assemble and serve: Pile shredded pork on brioche buns, drizzle with barbecue sauce, and top with creamy coleslaw.
Personal Tip: If you’re shooting or serving later, keep the pork and slaw separate until just before eating—no one likes soggy buns!
Recipe variations
- Smoky BBQ: Add smoked paprika and a dash of liquid smoke.
- Carolina Style: Skip the brown sugar and go heavier on the vinegar for that classic tang.
- Sweet Heat: Mix honey or maple syrup into your barbecue sauce with a pinch of cayenne.
- Tropical Twist: Add pineapple chunks and a little teriyaki glaze for a Hawaiian vibe.
Storage & Reheating Tips
Store leftover pork in an airtight container for up to 4 days in the fridge or 3 months in the freezer. When reheating, warm it gently in a skillet or slow cooker with a splash of stock to keep it juicy. Keep coleslaw stored separately to preserve its crunch.
Personal Tip: I usually double this recipe and freeze half for busy weeks. It’s perfect for sandwiches, tacos, or even a baked potato topping on nights I don’t want to cook from scratch.
More Comfort Food Recipes You’ll Love
- Instant Pot Baked Potatoes – soft, fluffy, and ready in minutes.
- Chocolate Ginger Sugar Cookies – sweet and spicy, perfect for dessert.
- Classic Borscht – hearty, vibrant, and great for leftovers.
- Homemade Lollipops – a playful touch for dessert tables.
- Hot Cocoa Bar for Kids – the perfect cozy drink setup for any family gathering.
Easy Pulled Pork Sandwiches
Equipment
Ingredients
- 4 lb boneless pork shoulder
- 3 tablespoon brown sugar packed
- 3 teaspoon chili powder
- ½ teaspoon freshly ground pepper
- 1 cup chicken stock
- 1 tablespoon apple cider vinegar
- ½ cup barbeque sauce
- 1 yellow onion
- 3 cloves of garlic
Coleslaw
- ¼ cup mayonnaise
- 3 tablespoon apple cider vinegar
- 2 tablespoon brown sugar packed
- ¼ teaspoon salt
- 12 oz coleslaw mix package
Instructions
- In a medium bowl, mix together brown sugar, chili powder, and pepper. Rub this seasoning all over the pork.
- Set the electric pressure cooker to the BROWN setting and add a little oil. Once hot, brown the pork on all sides for about 5 minutes. Turn off the cooker and transfer the pork to a plate.
- Pour chicken stock and vinegar into the pot, scraping up any browned bits. Stir well, then return the pork to the pot. Add sliced onion and crushed garlic. Lock the lid, set the valve to steam, and cook on low for 8–10 hours.
- While the pork cooks, make the coleslaw: in a medium bowl, whisk together mayonnaise, vinegar, brown sugar, and salt. Toss with the coleslaw mix, cover, and refrigerate for 30 minutes.
- When the cooking time is done, carefully release any remaining steam and open the lid. Transfer the pork to a large baking sheet.
- Turn the cooker to SAUTÉ and simmer the liquid until it’s reduced by half, about 15 minutes, skimming off any fat and seasoning to taste.
- Shred the pork into small pieces using two forks or shredder claws.
- In a large bowl, combine the shredded pork with about 3 cups of the reduced cooking liquid. Serve on hamburger buns with barbecue sauce and coleslaw.
From My Kitchen to Yours
Meal Prep Recipes
- Easy Mexican Rice – Fluffy, Flavorful, and Authentic
- Easy Baked Chicken Breast – Juicy, Flavorful & Ready in 30 Minutes
- Easy Ground Turkey Empanadas for Lunch or Snacks
- Stuffed chili peppers
- How to Make a Breakfast Empanada with Eggs and Sweet Potato
- Easy Broccoli Mac and Cheese for a Quick Weeknight Meal
I’ve Got Answers
Can I make this in a slow cooker instead?
Yes! Just cook on low for 8–10 hours or high for 5–6 hours.
What buns work best?
Brioche is my go-to for its soft texture and buttery flavor, but you can also use pretzel buns or potato rolls.
Can I prepare it ahead of time?
Definitely! The flavors actually deepen after a night in the fridge.
What sides go best with it?
I love pairing this with Instant Pot Baked Potatoes, Easy Instant Pot Potato Salad, or Cast Iron Cornbread for a cozy Southern-style dinner.
Pin It For Later
Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
Leave a Reply