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Are you craving a soft bun piled high with a mixture of juicy and crunchy fillings? Try our slow cooker pulled pork sandwiches with crunchy slaw! It’s perfect for summer picnics, backyard parties, church potlucks, and fall game days.
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What is a pulled pork sandwich?
A classic sandwich is made of BBQ pulled pork topped with barbecue sauce and coleslaw and served on a soft hamburger bun.
Who invented the this sandwich?
A Memphis, Tennessee restaurant owner named Leonard Heuberger is credited for inventing this delicious sandwich in his restaurant way back in 1922–almost 100 years ago.
What toppings are popular for this recipe?
This answer is regional. In coastal Georgia, it is common to see only the barest of toppings at large church events: soft hamburger buns, the meat, BBQ sauce and coleslaw. But if you’re at home, the sky’s the limit.
Most people like something crunchy on their sandwich, which is why red onions and pickles are popular choices. If you’re feeling adventurous, try pickled jalapeños for some heat. If you’re feeling more gourmet, try caramelized onions.
What condiments are used?
The most popular condiment by far is BBQ sauce, and the only one you really need. You decide what kind you like. I like to use a sweet and smoky sauce with a tomato base. It really isn’t a true sandwich unless it has BBQ sauce on it, but if for some reason, you just don’t like BBQ sauce, try horseradish mixed with sour cream or mayo as an alternative.
What kind of buns are used?
Soft hamburger buns are the most popular. For my sandwiches, I like to use potato hamburger buns. If you want smaller buns, try a Hawaiian slider buns. Get our potato bread and Hawaiian rolls recipes with all the tips and tricks to make it a raving success.
What sides goes well with this recipe?
Since these sandwiches are a regional thing, I can say in coastal Georgia, the popular sides are:
- Baked beans
- Mac and cheese
- Potato salad
- Potato chips
How many sandwiches can I get out of one pound of pulled pork?
It all depends on the size of the bun: full size vs. slider. On a full sized bun, put 6 to 8 ounces of meat. On a slider bun, put 3 to 5 ounces. If you are trying to stretch your meat to serve as many people as possible, use slider buns.
My slow cooker pulled pork recipe uses a 7 pound pork shoulder roast (Boston butt). With this amount of meat, you would get 37 three-ounce slider buns or 14 eight-ounce full size buns.
How do I reheat leftover pulled pork?
- Place the meat in an ovenproof dish and cover with foil. Put in a 300 F oven until warm.
- Alternatively, put the meat in a slow cooker set to warm.
How can I serve this sandwich?
This depends on the type of event. If it is for a large gathering, it is common to see the pulled pork kept warm in very large slow cookers. The BBQ sauce and coleslaw and any other toppings are left out for guests to make their own sandwich.
If this is for a smaller gathering, feel free to assemble the sandwiches ahead of time.
Can you freeze this recipe?
Yes, pulled pork freezes really well. I would suggest putting the meat on the bun and freezing it in an airtight container or a freezer zip top bag. Leave off the BBQ sauce, coleslaw, and any other toppings. The meat and buns would keep well in the freezer for up to one month. Thaw in the fridge overnight and reheat in the microwave or in the oven.
How to Make
Gather all the ingredients: sliced red onion, soft potato buns, coleslaw, dill pickles, BBQ sauce, pulled pork, and butter.
Turn the oven broiler to high. Place the potato buns or Hawaiian rolls on a 11×17-inch baking tray.
Toast the buns until golden brown. Watch them closely, as they can burn quickly. While they’re still hot, spread them with butter.
Pile 1/2 cup of pulled pork onto the bottom of each toasted bun. I used slow cooker pulled pork for this recipe, but if you live near a good BBQ place, you can go the quicker route and purchase 3 1/2 pounds of smoked Boston butt.
Top the pulled pork with 3 tablespoons of coleslaw. I used my low carb creamy coleslaw.
Place 4 crunchy red onion rings on top of the coleslaw. If you want to take the bite out of the onions, soak them in vinegar for 10 minutes.
Top the red onion with 3 dill pickles. For the photo, I used store bought pickle coins, but my easy refrigerator dill pickles would also taste wonderful on here.
Cover the top half of each bun with 2 tablespoons of BBQ sauce. To save time, I used a smoky-sweet, tomato based sauce from the grocery store, but if you prefer to make your own sauce, go for it!
Place the top half of the potato bun onto the sandwich. Finish by adding a plastic, wooden, or bamboo pick. It helps keep a tall sandwich together, and is a lot of fun for kids.
- Looking for more toppings? Try onions, pickles, jalapeños, or coleslaw.
- Use a pork shoulder roast (Boston butt) for your slow cooker pulled pork.
- Use homemade coleslaw; it’s easy and it tastes much better than the deli version.
- Use a BBQ sauce that you really love–either store bought or your own recipe.
- Toast the buns just before serving.
- Serving a big crowd? Keep the shredded meat in a slow cooker and put out the fixings for guests to help themselves.
- Make ahead tips? Keep everything separate, then assemble just before eating.
- Set of 2 Wilton 11×17-Inch Cookie Sheets: these warp-resistant cookie sheets are big enough to toast lots of buns at once.
- Bamboo Cutting Board: this large board is a great size for assembling sandwiches.
- Set of 6 Glass Prep Bowls: these pretty glass bowls are perfect for displaying prepped ingredients.
- Plastic Picks: these colorful plastic picks keep your sandwiches in one piece.
- Kansas City Style Barbecue Sauce: we love the sweet and smoky flavor of this sauce on pulled pork.
Craving more overstuffed sandwich recipes? You’ll want to try these ones.
The pleasure of a 5-star review recipe would be greatly appreciated.Print
Slow cooker pulled pork sandwiches is an easy recipe that is perfect for a crowd. Toasted potato buns are piled high with juicy pulled pork and topped with coleslaw, pickles, and onions. Use a dark, sweet, and tangy BBQ sauce, and you’ll have your party guests begging for more. Learn how to make it the Southern way, and you won’t have any leftovers–only compliments.
- Get the oven ready. Move the rack to the top position in the oven. Turn the broiler to high.
- Toast the buns. Spread the top and bottom halves of the buns on an 11×17-inch cookie sheet. (If you can’t fit them all, toast the bottoms and tops separately.) Place the buns under the broiler to toast. Watch them carefully, as they brown quickly. When the buns are toasted to your liking, remove from the oven.
- Butter. If you’d like, butter the top and bottom of each potato bun.
- Assemble. Put 1/2 cup of meat on the bottom half of each potato bun. Place 3 tablespoons of coleslaw on top of the pulled pork, making sure that the slaw is well drained. Top with red onion slices and 3 dill pickle coins.
- Add BBQ sauce. Spoon 2 tablespoons of BBQ sauce on the top half of the toasted buns and place on top of the sandwich.
- Serve. Insert plastic or wooden picks to help hold the sandwiches together and to make it look more appealing. Enjoy soon after assembling, or the sandwiches will get soggy.
- For your slow cooker pulled pork, use a pork shoulder roast (Boston butt).
- For a superior taste, use homemade coleslaw rather than from the deli.
- Your favorite BBQ sauce that’s store bought or your own recipe should be used.
- In a slow cooker set on warm, serve the shredded meat for a large gathering. Put out fixings for guests to help themselves.
- If you want to make this ahead, keep everything separate, then warm up the meat in a crock pot and assemble just before eating.
- Category: Main Course
- Method: Broiled
- Cuisine: American
Keywords: pulled pork sandwiches slow cooker, what to put on pulled pork sandwiches