3-Ingredient BBQ Pulled Pork Coleslaw Recipe for the Perfect Sandwich

Introduction:

Growing up in the South, BBQ pulled pork and coleslaw were more than just dishes—they were traditions. Every family gathering, cookout, and summer event featured this classic combination. I remember watching my grandmother prepare pulled pork, slow-cooked to perfection, and top it with crunchy, tangy coleslaw. The combination of savory, sweet, and acidic flavors is what makes this dish truly special. Over time, this BBQ pulled pork coleslaw recipe has become a favorite at home, and now I’m excited to share it with you.

Recipe Details:

Table of Contents

Ingredients List:

Pulled Pork:
- 2 pounds of pork shoulder (or pre-cooked pulled pork)
- 1 cup BBQ sauce (use your favorite brand)
- Salt and pepper to taste

Coleslaw:
- 3 cups shredded cabbage (or coleslaw mix)
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste

Sandwich:
- 6 sandwich buns
- Pickles (optional)

Step-by-Step Instructions:

1. Prepare the Pulled Pork:

Slow-cook method:

Season the pork shoulder with salt and pepper.
Place it in a slow cooker and pour 1/2 cup of BBQ sauce over it.
Cook on low for 8 hours or high for 4 hours, until the pork is tender and easy to shred.
Once cooked, shred the pork using two forks and mix in the remaining BBQ sauce.

Pre-cooked method:

If using pre-cooked pulled pork, simply warm it up and mix in the BBQ sauce.

2. Make the Coleslaw:

In a large bowl, combine the shredded cabbage, mayonnaise, apple cider vinegar, and honey.
Mix well until the cabbage is fully coated.
Season with salt and pepper to taste.
Let it chill in the fridge for 30 minutes before serving.

3. Assemble the Sandwich:

Toast the sandwich buns lightly for a crispy texture.
Add a generous amount of pulled pork to the bottom half of the bun.
Top it with a spoonful of coleslaw.
Add pickles if desired, and place the top bun to finish the sandwich.

Unique Tips, Variations, and Insights:

Customization Tips:

For a spicy kick, mix some hot sauce into the coleslaw dressing or choose a spicy BBQ sauce.
If you’re looking for a lighter option, substitute Greek yogurt for mayonnaise in the coleslaw.
You can make this recipe gluten-free by using gluten-free buns or serving the pulled pork and coleslaw on lettuce wraps.

Expert Advice:

Let the coleslaw sit in the fridge for at least 30 minutes to allow the flavors to meld together.
Use leftover pulled pork to make tacos, pizza, or a breakfast hash the next day.

Cultural Context:

Pulled pork has roots in Southern American BBQ culture, where slow-cooking pork with a tangy BBQ sauce has become iconic. The combination of pulled pork with coleslaw is a well-loved tradition across the Southern U.S., offering a contrast of creamy, crunchy textures with the tender, flavorful pork.

Nutrition Facts:

Per Sandwich:

Calories: 480
Fat: 22g
Carbohydrates: 42g
Protein: 24g

Coleslaw (per serving):

Calories: 100
Fat: 7g
Carbohydrates: 6g
Protein: 1g

FAQ Section:

Q1: Can I make the pulled pork in advance?
A: Yes! Pulled pork can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.

Q2: Can I use a different meat instead of pork?
A: Absolutely. You can substitute chicken or beef for a different twist on the classic pulled pork sandwich.

Q3: How long does the coleslaw stay fresh?
A: Coleslaw can be stored in the fridge for up to 2 days. Be sure to keep it covered to maintain its freshness.

Conclusion:

This 3-ingredient BBQ pulled pork coleslaw recipe is a must-try for any BBQ lover. Whether you’re hosting a backyard cookout or looking for a quick dinner idea, this simple yet flavorful dish will become a favorite. Don’t hesitate to tweak the recipe to your liking—share your variations or favorite toppings in the comments below!