Shredded BBQ Pork & Cole Slaw Sandwiches: A Taste of Southern Comfort
I remember summer evenings as a child, the air thick with the scent of grilling and laughter echoing from the backyard. My grandfather, a man of few words but incredible cooking talent, would always be manning the smoker, tending to a massive pork shoulder. The anticipation was almost unbearable. The reward? Fork-tender, smoky pork piled high on soft rolls with a generous scoop of creamy, tangy coleslaw. This recipe, inspired by those cherished memories, brings that same feeling of comfort and joy to your table, with a surprisingly simple twist on the traditional slaw.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 8-10 hours (Low) or 4-6 hours (High)
- Total Time: 8 hours 20 minutes to 10 hours 20 minutes (Low) or 4 hours 20 minutes to 6 hours 20 minutes (High), plus 2 hours chilling for coleslaw
- Servings: 12
- Dietary Type: Varies (can be Gluten-Free with gluten-free rolls)
Ingredients
- 3 lbs pork butt, cut into large chunks
- 1 (12 ounce) can tomato paste
- 1 cup Hunts Hickory and Brown Sugar Barbecue Sauce
- 1 teaspoon salt
- French rolls
- Coleslaw
- 1/2 cup mayonnaise (I used fat-free)
- 3 tablespoons spicy brown mustard
- 3 tablespoons honey
- 1/8 teaspoon salt
- 1 (16 ounce) bag deli coleslaw mix
- 1/2 cup raisins
Equipment Needed
- Slow cooker
- Large bowl
- Whisk
Instructions
- Place the pork butt chunks into your slow cooker.
- Spoon the entire can of tomato paste over the pork. Important: Do not stir! The tomato paste needs to cook against the heat of the slow cooker to develop its flavor properly.
- Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. The pork is done when it’s easily shredded with a fork.
- Once the pork is cooked, use two forks to shred it thoroughly. As you shred, blend in the cooked tomato paste and any accumulated juices. Don’t discard the juices; they add moisture and flavor!
- Stir in the barbecue sauce and the salt. Mix well to ensure all the shredded pork is coated evenly.
- While the pork is cooking, prepare the coleslaw. In a large bowl, whisk together the mayonnaise, spicy brown mustard, honey, and salt. Make sure to whisk until smooth and well-combined.
- Add the bag of deli coleslaw mix and the raisins to the bowl with the dressing.
- Toss everything together until the coleslaw is thoroughly coated in the dressing.
- Cover the bowl and chill the coleslaw in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together and the coleslaw to cool down.
- To assemble the sandwiches, spoon a generous portion of the shredded BBQ pork onto the bottom half of each French roll.
- Top the pork with a generous scoop of the chilled coleslaw.
- Place the top half of the French roll over the coleslaw to complete the sandwich. Serve immediately and enjoy!
Expert Tips & Tricks
- For extra smoky flavor: Consider searing the pork butt chunks in a hot skillet before adding them to the slow cooker. This adds a caramelized crust that enhances the overall taste.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the barbecue sauce for a little kick.
- Sweetness adjustment: If you prefer a less sweet coleslaw, reduce the amount of honey to 2 tablespoons or even 1 tablespoon.
- Make-ahead tip: The shredded pork can be made a day or two in advance and stored in the refrigerator. Reheat it gently before assembling the sandwiches. The coleslaw also benefits from being made ahead, as the flavors intensify as it sits.
Serving & Storage Suggestions
Serve these Shredded BBQ Pork & Cole Slaw Sandwiches immediately for the best experience. The warm, savory pork combined with the cool, tangy coleslaw is a delightful contrast.
Leftover shredded pork can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave before serving.
Leftover coleslaw should also be stored in an airtight container in the refrigerator, but it’s best consumed within 1-2 days as the dressing can make the cabbage soggy over time.
Do not leave the sandwiches at room temperature for more than 2 hours.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 375.9 kcal | N/A |
| Calories from Fat | N/A | 53% |
| Total Fat | 22.3 g | 34% |
| Saturated Fat | 6.8 g | 34% |
| Cholesterol | 80.4 mg | 26% |
| Sodium | 634.1 mg | 26% |
| Total Carbohydrate | 21.8 g | 7% |
| Dietary Fiber | 2.2 g | 8% |
| Sugars | 12.1 g | 48% |
| Protein | 23.4 g | 46% |
Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Variations & Substitutions
- Gluten-Free: Use gluten-free French rolls to make this sandwich gluten-free.
- Spicier BBQ: Use a spicier BBQ sauce or add a dash of your favorite hot sauce to the pork.
- Different Coleslaw: Feel free to use your favorite coleslaw recipe instead of the one provided. A vinegar-based coleslaw would also pair well with the pork.
- Protein Swap: While the recipe calls for pork butt, you can substitute chuck roast or even skinless, boneless chicken thighs or breasts. Adjust the cooking time accordingly (chicken will cook faster).
- Vegetarian “Pulled Pork”: Shredded jackfruit, seasoned with BBQ sauce, makes a surprisingly good vegetarian alternative.
- Vinegar Coleslaw Option: Some people enjoy a sharper, vinegar-based coleslaw. To achieve this, substitute some of the mayonnaise with apple cider vinegar and a touch of sugar.
- Fruit Variations in Slaw: Try different fruits in your slaw. Diced apples, mandarin oranges, or even dried cranberries offer delightful variations.
FAQs (Frequently Asked Questions)
Q: Can I use a different cut of pork?
A: Yes, you can use chuck roast, but pork butt (also known as pork shoulder) is ideal because its higher fat content results in a more tender and flavorful shredded pork.
Q: How do I know when the pork is done?
A: The pork is done when it easily pulls apart with two forks. If it’s still tough, continue cooking it for a bit longer.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can braise the pork in a Dutch oven in the oven at 325°F (160°C) for about 3-4 hours, or until tender.
Q: Can I freeze the shredded pork?
A: Yes, you can freeze the shredded pork in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Q: Why chill the coleslaw for 2 hours?
A: Chilling the coleslaw allows the flavors to meld together and the dressing to slightly soften the cabbage, resulting in a better overall texture and taste.
Final Thoughts
These Shredded BBQ Pork & Cole Slaw Sandwiches are a guaranteed crowd-pleaser, perfect for summer barbecues, casual dinners, or even game-day gatherings. The combination of tender, flavorful pork and creamy, tangy coleslaw is simply irresistible. Don’t be afraid to experiment with the variations and make it your own. Gather your friends and family, fire up the slow cooker, and prepare to savor the taste of pure Southern comfort! I encourage you to share your personal touches and feedback after you’ve tried the recipe – happy cooking!