These incredible BBQ Pulled Pork Sandwiches are a game-changer for easy entertaining! Tender, juicy pulled pork gets smothered in rich BBQ sauce and topped with a fresh, tropical pineapple-mango slaw that adds the perfect crispy crunch. Whether you’re feeding a crowd or just want delicious leftovers, this recipe delivers major flavor with minimal effort. I’ve been making these sandwiches for years and they never disappoint!
Why You’ll Love These BBQ Pulled Pork Sandwiches
- Incredibly tender, juicy meat that practically shreds itself
- Sweet-tangy BBQ sauce that seeps into every bite
- Fresh, crunchy tropical slaw adds amazing texture contrast
- Multiple cooking methods – use your slow cooker or instant pot
- Perfect make-ahead dish for parties and potlucks
- Freezer-friendly for easy meal prep
- Versatile leftovers for quick weeknight meals
- Simple to customize with your favorite toppings
I’ve tested countless versions of pulled pork over the years, but this recipe is truly something special. The meat turns out melt-in-your-mouth tender every single time, while the tropical slaw adds a fresh crunch and brightness that takes these sandwiches to the next level. The combination of sweet pineapple, juicy mango, and crisp vegetables in the slaw creates the perfect balance with the rich, saucy pork.
What I love most is how versatile this recipe is – you can prep everything in advance for casual entertaining or busy weeknights. The pork reheats beautifully and actually gets even more flavorful over time. Plus, any leftovers can be transformed into amazing enchiladas or nachos later in the week!
Key Ingredients For Perfect Pulled Pork Sandwiches
Let me walk you through the star ingredients that make these sandwiches absolutely irresistible! After years of testing, I’ve found this combination creates the most tender, flavorful results.
- Pork Shoulder/Butt: This well-marbled cut becomes melt-in-your-mouth tender after slow cooking. The fat renders beautifully, keeping the meat incredibly moist. For best results, choose a 4-5 pound bone-in cut.
- BBQ Sauce: The sauce is crucial for that perfect sticky-sweet coating! While I love using homemade sauce, Sweet Baby Ray’s is my go-to store-bought option. You’ll need about 2 cups to generously coat the meat.
- Slaw Ingredients: My tropical twist combines fresh pineapple, mango, and crisp broccoli slaw for the perfect crunch. The sweet fruit balances beautifully with the tangy dressing and rich pork.
- Slaw Dressing: A creamy blend of mayo, cider vinegar, and pineapple juice creates the perfect balance of tangy and sweet. The dijon mustard adds a subtle zip that ties everything together.
Essential Tips For Success
These tried-and-true tips will help you achieve pulled pork perfection every time!
- Season generously: Don’t be shy with the seasoning! A good coating of salt and pepper helps create a flavorful crust on the pork.
- Let it rest: After cooking, give the meat 15-20 minutes to rest before shredding. This keeps those amazing juices locked inside.
- Make ahead: The pork actually gets better the next day as the flavors meld. I often make it a day ahead for parties.
- Balance the slaw: Taste and adjust the slaw dressing – you might want extra vinegar or a pinch more sugar depending on your fruit’s sweetness.
Between making the slaw fresh and letting those pork flavors develop, these sandwiches are simply unbeatable for feeding a crowd. The tropical slaw adds such a beautiful pop of color and crunch – it’s become my signature addition that everyone asks about!
Step-by-Step Instructions for Perfect BBQ Pulled Pork
After years of testing, I’ve perfected the method for making incredibly tender, flavorful pulled pork that will have everyone asking for seconds! Let me walk you through exactly how to make these amazing sandwiches.
Cooking the Pork
- Prepare the meat: Pat your pork shoulder dry and season generously with salt and pepper. This creates an amazing flavor base.
- Choose your cooking method:
- Slow Cooker (My favorite!): Cook on low 8-10 hours until fork-tender
- Instant Pot: High pressure 60 minutes, natural release 20 minutes
- Oven: 300°F for 6-8 hours, covered
- Shred and sauce: Let rest 15 minutes, then shred with two forks. Stir in BBQ sauce gradually until you reach your desired sauciness. I usually start with 1½ cups and add more to taste.
Making the Tropical Slaw
The perfect pork sandwich needs a fresh, crunchy topping! This tropical slaw is my secret weapon.
- Combine slaw ingredients in a large bowl: broccoli slaw, diced pepper, green onion, cilantro, mango and pineapple
- Whisk dressing ingredients separately until smooth
- Pour dressing over slaw and toss well
- Refrigerate at least 1 hour to let flavors meld
Delicious Ways to Use Leftover Pulled Pork
One of the best things about making a big batch of BBQ pulled pork is having leftovers! Here are my favorite ways to transform them into new meals:
- Loaded Nachos: Layer chips with pork, cheese, jalapeños, and all your favorite toppings
- BBQ Pork Pizza: Top pizza dough with BBQ sauce, pulled pork, red onions, and cheese
- Pulled Pork Tacos: Warm corn tortillas, add pork, fresh cilantro, and lime
- Rice Bowls: Serve over rice with fresh tomato cucumber salad and avocado
Pro Storage Tip: Store the pork and slaw separately in airtight containers. The pork keeps for 3 days refrigerated or 3 months frozen. The slaw stays crisp for about 24 hours.
FAQs & Final Thoughts
Frequently Asked Questions
Absolutely! The pork actually tastes even better the next day. Cook and shred the meat, then store it with the BBQ sauce in an airtight container. Reheat gently before serving, adding extra sauce if needed to keep it moist.
Pork shoulder (also called pork butt) is ideal for pulled pork. It has the perfect amount of fat marbling that keeps the meat juicy and tender during the long cooking process. Look for a 4-5 pound bone-in cut for the best results.
The key is to dress the slaw no more than 1-2 hours before serving. If you want to prep ahead, keep the vegetables and dressing separate in the refrigerator, then combine just before serving. For the crispiest texture, serve within 24 hours.
Yes! Pulled pork freezes beautifully for up to 3 months. Store it in an airtight container with plenty of sauce to keep it moist. Thaw overnight in the refrigerator and reheat gently, adding extra BBQ sauce as needed.
Final Thoughts
These BBQ pulled pork sandwiches have become my go-to recipe for casual entertaining – they’re always a crowd-pleaser! The combination of tender, saucy pork and fresh tropical slaw creates the perfect balance of flavors and textures. Try serving them with my fresh tomato cucumber salad for a complete meal.
I love seeing your kitchen successes, so please leave a comment below if you try this recipe! And don’t forget – leftover pulled pork makes incredible enchiladas the next day. Happy cooking, friends! 🥪
BBQ Pulled Pork Sandwiches
Ingredients
- 1 recipe pulled pork
- 10-12 slider buns or rolls
- 2 cups BBQ sauce homemade or store-bought
- 1 bag broccoli slaw
- 1/2 red bell pepper finely diced
- 1 green onion chopped
- 1-2 Tablespoons fresh chopped cilantro
- 1/2 cup diced fresh mango
- 1/2 cup diced fresh pineapple
- 3 Tablespoons mayonnaise
- 1 Tablespoon cider vinegar
- 1 1/2 Tablespoons fresh pineapple juice just use any reserved from cutting the pineapple
- 1 teaspoon dijon mustard
- 1 Tablespoon granulated sugar
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Cook pork: Season and cook pork in oven, slow cooker or instant pot. Shred meat and add BBQ sauce, stirring to coat.
- Make Slaw: Mix the slaw and dressing ingredients in two separate bowls. Pour dressing over slaw and stir well to combine. Refrigerate for at least an hour, or until ready to serve.
- Assemble: Serve pulled pork on buns, topped with slaw, if desired.
Notes
Storing and Freezing Instructions: Store leftover pulled pork in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator.
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