Best 9 Pork Barbecue Sandwiches With Coleslaw Recipes

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**Pork Barbecue Sandwiches with Coleslaw: A Classic Duo for a Perfect Meal**

Craving for a hearty and flavorful meal that's perfect for any occasion? Look no further than this irresistible combination of pork barbecue sandwiches and coleslaw. This article presents two mouthwatering recipes that will tantalize your taste buds and leave you wanting more.

The succulent pork barbecue sandwiches are made with tender pulled pork, slow-cooked in a savory barbecue sauce that infuses every bite with smoky and tangy goodness. The pork is nestled between two soft and fluffy buns, creating a harmonious blend of textures and flavors.

Accompanying the sandwiches is a refreshing and crunchy coleslaw, a classic side dish that adds a delightful contrast to the richness of the barbecue. Made with shredded cabbage, carrots, and a tangy dressing, the coleslaw provides a crisp and light balance to the savory sandwich.

Whether you're hosting a backyard barbecue, a potluck gathering, or simply craving a delicious meal at home, these pork barbecue sandwiches and coleslaw will be a hit. So, grab your apron and get ready to embark on a culinary journey that will satisfy your taste buds and leave you with a smile on your face.

Check out the recipes below so you can choose the best recipe for yourself!

PORK 'N' SLAW SANDWICHES



Pork 'n' Slaw Sandwiches image

Choose your favorite bottled barbecue sauce to jazz up the tender shredded pork in these satisfying sandwiches. A topping of tangy homemade coleslaw gives them a tasty twist. -Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons cider vinegar
4 teaspoons sugar
2 teaspoons canola oil
1 teaspoon Dijon mustard
1/4 teaspoon celery seed
1/4 teaspoon mustard seed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded green cabbage
1 cup shredded cabbage
1 large carrot, shredded
1-1/2 pound pork tenderloin
1 cup barbecue sauce
6 kaiser rolls, split

Steps:

  • For coleslaw, in a bowl, whisk together the first eight ingredients. Add cabbage and carrot; toss to coat. Set aside., Broil pork 4-6 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Let stand for 5 minutes. Cut into strips or shred with two forks; place in a bowl. Add barbecue sauce and toss to coat. Serve 1/2 cup pork mixture and 1/3 cup coleslaw on each roll.

Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 828mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

BBQ PULLED PORK SANDWICHES



BBQ Pulled Pork Sandwiches image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 10h10m

Yield 8 servings

Number Of Ingredients 15

4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Smokey BBQ Rub, recipe follows
2 red onions, thinly sliced
16 ounces barbeque sauce
1/4 cup sugar
3 tablespoons brown sugar
2 tablespoons dark chili powder
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon fresh ground black pepper
1 tablespoon kosher salt
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper

Steps:

  • Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
  • Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.

PORK BARBECUE SANDWICHES WITH COLESLAW



Pork Barbecue Sandwiches with Coleslaw image

Categories     Sandwich     Pork     Marinate     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 12 Sandwiches

Number Of Ingredients 28

Barbecue Sauce:
1/4 cup (1/2 stick) unsalted butter
6 tablespoons minced onion
1 1/3 cups cider vinegar
1 1/3 cups ketchup
1 cup (packed) dark brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Dry Seasoning Rub:
3 tablespoons coarsely ground pepper
3 tablespoons dark brown sugar
3 tablespoons paprika
2 tablespoons salt
1 teaspoon cayenne pepper
Barbecue Mop:
1 cup cider vinegar
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground pepper
1 tablespoon salt
2 teaspoons vegetable oil
1/2 teaspoon cayenne pepper
Coleslaw
Pork:
2 untrimmed boneless halves of pork shoulder (also known as Boston butt; about 6 pounds total weight)
4 cups hickory wood (smoke) chips
1 20-pound sack charcoal briquettes
12 soft hamburger buns with sesame seeds, warm

Steps:

  • For Barbecue Sauce:
  • Melt butter in heavy large saucepan over medium heat. Add onion and sauté 3 minutes. Add remaining ingredients and bring to boil, stirring frequently. Reduce heat and simmer until sauce is reduced to 2 2/3 cups, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 week ahead. Cover and refrigerate.)
  • For Dry Seasoning Rub:
  • Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight.)
  • For Barbecue Mop:
  • Mix all ingredients in bowl. Set aside until ready to use.
  • For Pork:
  • Place pork, fat side up, on work surface. Cut each pork piece lengthwise in half, forming total of 4 long strips. Place pork on baking sheet. Sprinkle Dry Seasoning Rub all over pork; rub into pork, covering completely. Cover and chill at least 2 hours and up to 6 hours.
  • Place wood chips in large bowl. Cover with cold water and let stand 30 minutes. Place handful of torn newspaper into bottom of charcoal chimney.* Top with 25 charcoal briquettes. Remove upper rack from barbecue grill. Place chimney on lower grill rack. Light newspaper and let charcoal burn until gray ash color, about 30 minutes.
  • Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup of wood chips from water and drain (keep remaining chips in water). Scatter over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place on lower grill rack on opposite side of coals.
  • Place upper grill rack on barbecue. Arrange pork, fat side up, on upper grill rack above loaf pan. Cover grill with lid, positioning top vent directly over pork. Place stem of candy thermometer through top vent, with gauge on outside and tip near pork (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature range between 225°F. and 250°F., opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
  • After 30 minutes, use technique described above to light an additional 15 charcoal briquettes in same charcoal chimney set atop bricks, cement or other nonflammable surface.
  • When cooking temperature of barbecue falls below 225°F., use oven mitts to lift off upper grill rack with pork and place on heatproof surface. Using tongs, add half of hot gray charcoal to bottom rack. Sprinkle about 1 cup drained wood chips over charcoal. Reposition upper rack on barbecue with pork above loaf pan. Brush pork lightly with Barbecue Mop. Cover with lid.
  • About once an hour, light more charcoal in chimney and replenish charcoal and wood chips as necessary to maintain temperature between 225°F. and 250°F., brushing pork lightly with Barbecue Mop each time grill is opened. Open grill only when necessary and cover as quickly as possible to minimize loss of heat and smoke. Cook pork until meat thermometer inserted into center of meat registers between 165°F. and 170°F., turning occasionally, about 3 hours total.
  • Transfer pork to baking sheet. Let stand 10 minutes. When cool enough to handle, shred pork into bite-size pieces, discarding any fat. Mix any meat juices accumulated on baking sheet into pork. Spoon pork onto bottom halves of buns. Drizzle with Barbecue Sauce. Top with Coleslaw and bun tops.
  • *Available at many cookware stores and some hardware stores.

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.

Provided by Melissa Clark

Categories     lunch, project, sauces and gravies, main course

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 28

1 1/2 teaspoons whole coriander seed
1 1/2 teaspoons whole cumin seed
1 1/2 teaspoons black peppercorns
2 1/4 teaspoons coarse kosher salt
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons chile powder
3 tablespoons dark brown sugar
3 1/2 pounds boneless pork shoulder
Hamburger or brioche buns, for serving
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons molasses
2 garlic cloves, minced or grated
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons sweet or hot paprika
1 teaspoon black pepper
1 teaspoon dry mustard powder
Pinch of cayenne
Dash of hot sauce, more to taste
1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2 small red onion, thinly sliced
1 large jalapeño, seeded if desired, thinly sliced
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
Black pepper

Steps:

  • Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
  • If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
  • Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
  • Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
  • Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
  • Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

BARBECUE PORK SANDWICHES WITH CABBAGE SLAW



Barbecue Pork Sandwiches with Cabbage Slaw image

You can have the slaw on the side or you might want to put it on top of your sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

Quick BBQ Sauce
2 pork tenderloins, 12 to 16 ounces each
Coarse salt and ground pepper
3 tablespoons mayonnaise
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons light-brown sugar
5 cups finely shredded green cabbage (half a 2-pound cabbage)
4 potato rolls, or other soft sandwich rolls

Steps:

  • Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.
  • Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.
  • Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.
  • Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.

BARBECUED PORK SANDWICHES



Barbecued Pork Sandwiches image

When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this BBQ pork sandwich recipe. I like serving this savory pork as an alternative to a typical ground beef barbecue. -Karla Labby, Otsego, Michigan

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 25 servings.

Number Of Ingredients 10

2 boneless pork loin roasts (3 pounds each)
1 cup water
2 teaspoons salt
2 cups ketchup
2 cups diced celery
1/3 cup steak sauce
1/4 cup packed brown sugar
1/4 cup white vinegar
2 teaspoons lemon juice
25 hamburger buns, split

Steps:

  • Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.

Nutrition Facts : Calories 287 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

WW BBQ PORK SANDWICHES WITH HOMEMADE COLE SLAW



Ww BBQ Pork Sandwiches With Homemade Cole Slaw image

from WW website. Everyone (including the non-dieters) loves these here. 6 points per sandwich for those of us who do keep track.

Provided by jenpalombi

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean pork tenderloin
3 1/3 tablespoons barbecue sauce, divided (equals 3 Tbsp plus 1 tsp ( I prefer Sweet Baby Ray's)
3 tablespoons light mayonnaise
1 tablespoon water
1 teaspoon apple cider vinegar
black pepper, freshly ground, to taste
2 cups packaged coleslaw mix
3 tablespoons green onions, sliced
4 medium whole grain buns or 4 medium mixed-grain hamburger buns

Steps:

  • Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
  • Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 30 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
  • Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
  • Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

Nutrition Facts : Calories 202.9, Fat 10.1, SaturatedFat 2.7, Cholesterol 78.8, Sodium 247.9, Carbohydrate 2.9, Fiber 0.3, Sugar 1.1, Protein 23.7

PORK BARBECUE SANDWICHES



Pork Barbecue Sandwiches image

We were happy when there was pork roast on the menu because we were sure that, within the next few days, we'd be feasting on leftover pork in these tasty sandwiches. -George Hascher, Phoenicia, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 celery ribs, finely chopped
1 medium onion, finely chopped
1 teaspoon canola oil
1 cup ketchup
1 to 1-1/2 teaspoons salt
1 teaspoon ground mustard
2 cups shredded cooked pork
4 kaiser rolls or hamburger buns, split

Steps:

  • In a large saucepan, saute celery and onion in oil until tender. Stir in the ketchup, salt and mustard. Add pork. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve on rolls.

Nutrition Facts : Calories 398 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1720mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 2g fiber), Protein 26g protein.

BBQ PORK FOR SANDWICHES



BBQ Pork for Sandwiches image

This is so easy and very tasty. Serve on buns with French fries or potato chips.

Provided by KMB233

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 4h45m

Yield 12

Number Of Ingredients 3

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Steps:

  • Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
  • Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
  • Bake in the preheated oven for 30 minutes, or until heated through.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.2 g, Cholesterol 82.9 mg, Fat 18.1 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 7 g, Sodium 623.2 mg, Sugar 10.9 g

Tips:

  • To make the pork extra tender, marinate it in the vinegar mixture for at least 4 hours, or overnight.
  • If you don't have time to marinate the pork, you can also tenderize it by cooking it in a slow cooker on low for 8-10 hours.
  • To make the pulled pork, shred the pork with two forks or use a meat shredder.
  • For the coleslaw, use a combination of green and red cabbage for a colorful slaw.
  • To make the barbecue sauce, use a combination of ketchup, brown sugar, mustard, and vinegar.
  • Serve the pulled pork sandwiches on toasted buns with coleslaw and barbecue sauce.

Conclusion:

These pork barbecue sandwiches are a delicious and easy meal that can be enjoyed by people of all ages. The pork is tender and juicy, the coleslaw is creamy and tangy, and the barbecue sauce is sweet and smoky. These sandwiches are perfect for a summer cookout or a casual weeknight meal.

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