Homemade Pulled Pork Sandwiches with Buns & Creamy Coleslaw

Name: Homemade Pulled Pork Sandwiches with Buns & Creamy Coleslaw
Prep time: 60 min
Cook time: 480 min
Total time: 540 min
Yield: 8
Cuisine: American BBQ
Ingredients: 2 kg Pork Shoulder (Boneless) (Pork butt or Boston butt also works well.); 1/4 cup Pulled Pork Rub (Blend of paprika, brown sugar, garlic powder, onion powder, salt, pepper, cumin.); 2 cups BBQ Sauce (Your favorite smoky BBQ sauce.); 3 1/2 cups All-Purpose Flour (For hamburger buns.); 7 grams Active Dry Yeast (One standard packet.); 1 cup Warm Milk (About 40-45°C (105-115°F).); 2 tablespoons Granulated Sugar (For buns.); 1/4 cup Unsalted Butter, melted (For buns.); 1 large Egg (For buns.); 1 teaspoon Salt (For buns.); 1 egg Egg Wash (Whisked with a tablespoon of water, for brushing buns.); 2 tablespoons Sesame Seeds (Optional, for topping buns.); 1/2 head Green Cabbage, shredded (Approximately 4 cups.); 2 medium Carrots, shredded (Approximately 1 cup.); 1/2 cup Mayonnaise (For coleslaw dressing.); 2 tablespoons Apple Cider Vinegar (For coleslaw dressing.); 1 teaspoon Dijon Mustard (For coleslaw dressing.)

Savor the ultimate homemade experience with this comprehensive recipe for delicious pulled pork sandwiches, complete with soft, fluffy hamburger buns and a refreshing creamy coleslaw. Perfect for gatherings, this recipe guides you through each component to create a truly satisfying meal that's packed with flavor. The pulled pork is slow-cooked to tender perfection, the buns are baked from scratch for an unbeatable texture, and the coleslaw adds a fresh, crunchy contrast. Get ready to impress with this hearty, crowd-pleasing dish!

#Pulled Pork

#Homemade Buns

#Coleslaw

#Sandwich Recipe

#Comfort Food

#BBQ

#Slow Cooker Meal

Perfectly Assembled Pulled Pork Sandwich

Recipe Information

Prep Time

Cook Time

Total Time

Servings

Medium

American BBQ

English

Nutrition (per serving)

750

Calories

50g

Protein

65g

Carbs

30g

Fat

Golden Brown Homemade Hamburger Buns

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Tender Shredded Pulled Pork in BBQ Sauce

Instructions

0/11 completed

1
Prepare the Pork: Pat the pork shoulder dry with paper towels. Generously rub the pulled pork seasoning blend all over the pork, ensuring it's fully coated. Let it sit at room temperature for 30 minutes.
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30m
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Prepare the Pork: Pat the pork shoulder dry with paper towels. Generously rub the pulled pork seasoning blend all over the pork, ensuring it's fully coated. Let it sit at room temperature for 30 minutes.
30m
Don't skip drying the pork; it helps the rub adhere better and creates a better crust.
2
Sear and Slow Cook the Pork: In a large Dutch oven or oven-safe pot, sear the pork shoulder on all sides over medium-high heat until nicely browned. Add 1 cup of BBQ sauce and 1/2 cup of water. Cover and cook in a preheated oven at 150°C (300°F) for 6-8 hours, or until fork-tender. Alternatively, cook in a slow cooker on low for 8-10 hours.
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8h
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Sear and Slow Cook the Pork: In a large Dutch oven or oven-safe pot, sear the pork shoulder on all sides over medium-high heat until nicely browned. Add 1 cup of BBQ sauce and 1/2 cup of water. Cover and cook in a preheated oven at 150°C (300°F) for 6-8 hours, or until fork-tender. Alternatively, cook in a slow cooker on low for 8-10 hours.
8h
Searing creates a flavorful crust. Ensure the liquid doesn't cover the entire piece of meat.

3
Prepare the Bun Dough: In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy. Add the remaining sugar, melted butter, egg, and salt. Gradually add the flour, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
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20m
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Prepare the Bun Dough: In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy. Add the remaining sugar, melted butter, egg, and salt. Gradually add the flour, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
20m
Ensure milk is warm (not hot) to activate yeast without killing it. Knead until the dough passes the windowpane test.
4
First Rise for Buns: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
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1h 15m
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First Rise for Buns: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
1h 15m
A slightly warm oven (turned off) or sunny spot can speed up rising.
5
Shape and Second Rise for Buns: Punch down the dough and divide it into 8 equal pieces. Shape each piece into a tight, smooth ball. Place them on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap and let rise again for 30-45 minutes, or until puffy.
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45m
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Shape and Second Rise for Buns: Punch down the dough and divide it into 8 equal pieces. Shape each piece into a tight, smooth ball. Place them on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap and let rise again for 30-45 minutes, or until puffy.
45m
For uniform buns, weigh each dough portion.

6
Bake the Buns: Preheat oven to 190°C (375°F). Brush the tops of the risen buns with egg wash and sprinkle with sesame seeds, if desired. Bake for 15-18 minutes, or until golden brown. Let cool completely on a wire rack.
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20m
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Bake the Buns: Preheat oven to 190°C (375°F). Brush the tops of the risen buns with egg wash and sprinkle with sesame seeds, if desired. Bake for 15-18 minutes, or until golden brown. Let cool completely on a wire rack.
20m
Don't overcrowd the baking sheet to ensure even browning.
7
Make the Coleslaw Dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, 1 tablespoon of sugar, and a pinch of salt and pepper until smooth and well combined.
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5m
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Make the Coleslaw Dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, 1 tablespoon of sugar, and a pinch of salt and pepper until smooth and well combined.
5m
Taste and adjust seasoning to your preference.
8
Combine Coleslaw Ingredients: In a large bowl, combine the shredded cabbage and carrots. Pour the dressing over the vegetables and toss gently until everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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35m
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Combine Coleslaw Ingredients: In a large bowl, combine the shredded cabbage and carrots. Pour the dressing over the vegetables and toss gently until everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
35m
For best results, make coleslaw a few hours ahead to allow the flavors to deepen.

9
Shred the Pork: Once the pork is cooked and tender, remove it from the pot and place it on a large cutting board. Using two forks, shred the pork into small pieces. Discard any excess fat.
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10m
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Shred the Pork: Once the pork is cooked and tender, remove it from the pot and place it on a large cutting board. Using two forks, shred the pork into small pieces. Discard any excess fat.
10m
The pork should be so tender that it easily pulls apart.
10
Sauce the Pulled Pork: Return the shredded pork to the pot with the cooking juices. Stir in the remaining BBQ sauce until the pork is well coated. Heat gently over low heat for 10-15 minutes, allowing the flavors to meld.
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15m
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Sauce the Pulled Pork: Return the shredded pork to the pot with the cooking juices. Stir in the remaining BBQ sauce until the pork is well coated. Heat gently over low heat for 10-15 minutes, allowing the flavors to meld.
15m
Adjust the amount of BBQ sauce to your preference for a wetter or drier pulled pork.
11
Assemble the Sandwiches: Slice the cooled hamburger buns in half. Fill each bun generously with the sauced pulled pork and top with a spoonful of creamy coleslaw. Serve immediately and enjoy!
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5m
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Assemble the Sandwiches: Slice the cooled hamburger buns in half. Fill each bun generously with the sauced pulled pork and top with a spoonful of creamy coleslaw. Serve immediately and enjoy!
5m
Toast the buns lightly before assembling for an extra layer of texture and warmth.