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BBQ Pulled Pork with Coleslaw & Pickles on Wooden Board

BBQ Pulled Pork with Coleslaw & Pickles

Get ready to meet the ultimate crowd-pleasing sandwich: BBQ Pulled Pork with Coleslaw & Pickles. This isn’t just any pulled pork—it’s incredibly tender, fall-apart pork shoulder coated in a rich, smoky homemade dry rub, roasted low and slow in the oven until it reaches perfection, then tossed in a tangy, sweet homemade BBQ sauce. Piled high on a toasted brioche bun and topped with creamy, crunchy coleslaw and briny dill pickle chips, every bite is a perfect balance of flavors and textures. While traditional BBQ requires a smoker and hours of tending, this oven method delivers authentic results with minimal hands-on effort. Perfect for summer gatherings, game day, or anytime you’re craving serious comfort food.

 

  • Total Time: 5 hours 20 minutes
  • Yield: 8-10 sandwiches

Ingredients

For the Pulled Pork:

  • 4-5 pound pork shoulder (pork butt)
  • 2 tablespoons olive oil
  • ½ cup yellow mustard (optional, for binder)
  • 1 cup apple cider or apple juice (for the pan)

For the Dry Rub:

  • ¼ cup brown sugar, packed
  • ¼ cup paprika (sweet or smoked)
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon cumin

For the BBQ Sauce:

  • 1½ cups ketchup
  • ½ cup apple cider vinegar
  • ½ cup brown sugar, packed
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne (optional)

For the Creamy Coleslaw:

  • 1 small head green cabbage, shredded (or 14-ounce bag coleslaw mix)
  • 1 large carrot, grated
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seeds
  • Salt and pepper to taste

For Assembly:

  • 8-10 soft hamburger buns or brioche buns, toasted
  • Dill pickle chips
  • Thinly sliced red onion (optional)

Instructions

  1. Make the dry rub: In a small bowl, combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder, cayenne (if using), and cumin. Mix well until no lumps remain.
  2. Prep the pork: Pat the pork shoulder dry with paper towels. If using the mustard binder, spread a thin layer of yellow mustard all over the pork. This helps the rub stick and adds subtle tang that cooks off completely. Generously sprinkle the dry rub all over the pork, using your hands to massage it into every nook and cranny. Let it sit at room temperature for 30 minutes while you preheat the oven.
  3. Preheat and prepare: Preheat your oven to 300°F (150°C). Place the seasoned pork shoulder in a large Dutch oven or deep roasting pan. Pour the apple cider into the bottom of the pan (not over the pork, as it can wash off the rub). Cover tightly with a lid or heavy-duty aluminum foil.
  4. Roast the pork: Roast for 4-5 hours, until the pork is fork-tender and shreds easily. The internal temperature should reach at least 200°F. A fork should twist easily with no resistance.
  5. Make the BBQ sauce: While the pork roasts, combine the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, garlic powder, smoked paprika, and cayenne in a medium saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until thickened. Taste and adjust seasoning—add more brown sugar for sweetness, more vinegar for tang, or more cayenne for heat. Set aside.
  6. Make the coleslaw: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper. Add the shredded cabbage and grated carrot and toss until well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
  7. Rest and shred the pork: Once the pork is done, remove it from the oven and let it rest, still covered, for at least 30 minutes (up to an hour). This allows the juices to redistribute. When cool enough to handle, transfer the pork to a large cutting board or baking sheet. Use two forks to shred the meat, discarding any large chunks of fat. The meat should pull apart with zero resistance.
  8. Sauce the pork: Place the shredded pork back into the Dutch oven or a large bowl. Pour about 1 cup of your homemade BBQ sauce over the meat and toss to combine. Add more sauce to your liking. Serve remaining sauce on the side.
  9. Toast the buns: Lightly toast the buns on the cut sides until golden brown.
  10. Assemble the sandwiches: Place a generous pile of the sauced pulled pork on the bottom bun. Top with a heap of creamy coleslaw, a few dill pickle chips, and thinly sliced red onion if desired. Place the top bun on and press gently. Serve immediately with extra BBQ sauce on the side.

Notes

  • Make Ahead: The pulled pork can be cooked and shredded up to 2 days ahead. Store in the refrigerator with some cooking juices. Reheat gently with a splash of apple juice or water before saucing and serving.
  • Freezing: Pulled pork freezes beautifully. Portion into freezer-safe bags, remove air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Slow Cooker Option: Cook on low for 8-10 hours. You may want to finish the pork under the broiler for a few minutes to create a bark.
  • Instant Pot Option: Cook on high pressure for 90 minutes with 1 cup liquid, then natural release for 20 minutes.
  • Smoky Flavor Hack: Add 1 teaspoon of liquid smoke to the braising liquid or use smoked paprika in the rub for that authentic BBQ taste without a smoker.
  • Coleslaw Tip: Make the coleslaw up to 2 days ahead, but store the dressing separately and toss just before serving for maximum crunch.
  • Leftover Ideas: Use leftover pulled pork in tacos, nachos, mac and cheese, baked potatoes, or omelets.
  • Bun Choice: Brioche buns add richness, but potato rolls or classic hamburger buns work great too. Toasting is essential to prevent sogginess.

Find it online: https://juicymeatrecipes.com/bbq-pulled-pork-with-coleslaw-pickles/