These Apple Slaw Pulled Pork Sandwiches are one of those meals that just hit the spot. You’ve got juicy, saucy pulled pork, cool crunchy apple slaw, and a soft toasted bun to hold it all together. It’s sweet, savory, tangy, and super satisfying. The kind of sandwich you think about long after the plate’s clean.
Perfect for game days, lazy weekends, or feeding a hungry group. The slaw gives it a fresh bite that cuts through the richness of the pork in the best way.
Why I Love This Recipe
This recipe takes me back to a family picnic we had at the lake one summer. I brought a big tray of these sandwiches and they disappeared in minutes. The apple slaw was a last-minute idea — I just wanted something crunchy and light — and now I never make pulled pork sandwiches without it. It’s the kind of meal that always gets people asking for the recipe.
- Super easy to make ahead
- Feeds a crowd
- The slaw adds texture and freshness
- Easy to double for parties or meal prep
- Tastes amazing the next day too
Serves: 6
Cook time: 8–9 hours (slow cooker) + 15 minutes of prep
What You’ll Need
For the Pulled Pork:
- 3 lbs pork shoulder (also called pork butt)
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup barbecue sauce (your favorite brand)
- ½ cup chicken broth
For the Apple Slaw:
- 2 cups shredded green cabbage
- 1 large red apple, cut into matchsticks
- 1 medium carrot, shredded
- ¼ cup mayo
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt & pepper to taste
For Assembly:
- 6 brioche buns
- 2 tbsp butter (for toasting buns)
- Optional: extra BBQ sauce and mayo
Pro Tips
- Use pre-shredded coleslaw mix to save time on chopping
- Let the slaw sit 10 minutes before serving — it gets creamier
- Toast the buns right before serving for that perfect crunch
- Use tongs to pull pork — cleaner and easier than forks
- Add extra BBQ sauce only after tasting — some pork is already super flavorful
Tools Required
- Slow cooker
- Large mixing bowl
- Tongs
- Cutting board
- Chef’s knife
- Box grater or food processor
- Silicone spatula
- Skillet or griddle for toasting buns
Substitutions and Variations
- Swap pork shoulder with boneless pork loin for a leaner version
- Use Greek yogurt instead of mayo in the slaw
- Add jalapeños to the slaw for a spicy kick
- Serve on Hawaiian rolls for a sweeter bite
- Try a vinegar-based BBQ sauce for a tangier version
Make Ahead Tips
- Cook the pork the day before and reheat with extra sauce
- Slaw can be made up to 1 day ahead — just store covered in the fridge
- You can toast the buns ahead and warm them in the oven for 5 minutes
Instructions
Step 1: Season the Pork
Rub 3 lbs pork shoulder with 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, and ½ tsp black pepper. Make sure it’s coated all over.
Step 2: Slow Cook the Pork
Place the seasoned pork in a slow cooker. Pour in ½ cup chicken broth. Cover and cook on low for 8–9 hours, or high for 4–5 hours, until the pork is super tender.
Step 3: Shred and Sauce the Pork
Once the pork is tender, use tongs to remove it and shred with two forks or tongs in a bowl. Add 1 cup barbecue sauce and mix it in.
Step 4: Make the Apple Slaw
In a bowl, mix 2 cups shredded cabbage, 1 shredded carrot, 1 red apple (cut into matchsticks), ¼ cup mayo, 1 tbsp apple cider vinegar, 1 tsp honey, and a pinch of salt and pepper. Stir until everything’s well coated.
Step 5: Toast the Buns
Melt 2 tbsp butter in a skillet over medium heat. Toast the inside of the 6 brioche buns until golden and crisp.
Step 6: Assemble the Sandwiches
Spread a little mayo on each bun (optional). Pile on the BBQ pulled pork, top with a big spoonful of apple slaw, and add the top bun.
Leftovers and Storage
Store leftover pulled pork and slaw separately in airtight containers in the fridge. Pork lasts 4 days, slaw about 2–3. Reheat pork in a pan with a splash of broth. Don’t microwave the slaw — it’ll get soggy.
Why This Recipe Works (Quick Science)
Pork shoulder has just the right amount of fat and connective tissue. Slow cooking breaks all that down into juicy, pull-apart meat. The acid in the apple cider vinegar from the slaw helps cut through the richness, making every bite balanced.
Common Mistakes
- Not seasoning the pork enough: Use the full rub — it builds flavor from the start.
- Overcooking the slaw: It’s meant to be raw and crisp — mix just before serving.
- Dry buns: Toast them with butter so they don’t soak up too much moisture.
- Skipping the broth: Even a little helps keep the pork moist in the slow cooker.
What to Serve With
- Classic potato chips
- Pickles or pickled onions
- Sweet corn or elote
- Coleslaw on the side (if you love crunch)
- Mac and cheese
FAQ
Can I make this in the oven instead of a slow cooker?
Yes! Cover and roast at 300°F for about 3.5–4 hours until tender.
Can I freeze the pulled pork?
Totally. Freeze it in a freezer bag with the sauce — lasts up to 3 months.
What apples work best?
Crisp and sweet ones like Fuji or Honeycrisp work great.
Can I skip the mayo in the slaw?
Yes, use Greek yogurt or a vinaigrette-style dressing instead.