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Tender Kansas City Pulled Pork Sandwiches Easy Recipe with Tangy Slaw for Perfect BBQ Meal

Kansas City Pulled Pork Sandwiches - featured image
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A simple and soulful pulled pork sandwich recipe featuring tender slow-cooked pork shoulder tossed in Kansas City-style BBQ sauce, paired with a crisp and tangy slaw for the perfect BBQ meal.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt), bone-in or boneless
  • 1 to 1½ cups Kansas City-style BBQ sauce (store-bought or homemade)
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika (smoked paprika optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon yellow mustard
  • 2 tablespoons apple cider vinegar
  • ¼ cup mayonnaise (60 ml) or Greek yogurt for lighter version
  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots
  • ½ teaspoon celery seed
  • 8 soft sandwich buns (brioche or potato buns recommended)
  • Optional: pickle slices for garnish

Instructions

  1. Prepare the Pork Shoulder Rub: In a small bowl, mix 2 tablespoons brown sugar, 2 tablespoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well to combine.
  2. Coat the Pork: Pat the pork shoulder dry with paper towels. Rub 1 tablespoon mustard all over the pork to help the seasoning stick. Then, evenly coat the pork with the spice rub, pressing it into all sides.
  3. Cook the Pork: Place the pork shoulder fat side up in your slow cooker. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the internal temperature reaches about 195°F (90°C). Alternatively, preheat oven to 300°F (150°C) and roast in a covered Dutch oven for 5-6 hours.
  4. Check for Doneness: The pork should be fork-tender and easily pull apart. If not, cook for another 30 minutes and test again.
  5. Make the Tangy Slaw While Pork Cooks: In a large bowl, whisk together ¼ cup mayonnaise, 2 tablespoons apple cider vinegar, ½ teaspoon celery seed, and a pinch of salt and pepper. Add shredded cabbage and carrots, then toss to coat thoroughly. Chill until ready to serve.
  6. Shred the Pork: Transfer cooked pork to a large bowl. Use two forks or meat claws to pull it apart into shreds. Discard large chunks of fat.
  7. Toss with BBQ Sauce: Pour 1 to 1½ cups BBQ sauce over shredded pork. Mix gently until well coated.
  8. Assemble the Sandwiches: Toast buns lightly if desired. Pile BBQ pulled pork on bottom bun, top with tangy slaw and pickle slices if using. Cap with top bun.
  9. Serve Immediately: Best served warm and fresh.

Notes

Use a meat thermometer to ensure pork reaches 195°F for tender shredding. Let pork rest 15-20 minutes before shredding to lock in juices. Toast buns lightly to prevent sogginess. Adjust BBQ sauce quantity to taste. For gluten-free option, use gluten-free buns or lettuce wraps. May substitute Greek yogurt for mayonnaise in slaw for lighter version.

Nutrition

Keywords: pulled pork, Kansas City BBQ, BBQ sandwiches, slow cooker pulled pork, tangy slaw, easy BBQ recipe, pork shoulder, comfort food

Find it online: https://sweetstirring.com/tender-kansas-city-pulled-pork-sandwiches-easy-recipe-with-tangy-slaw-for-perfect-bbq-meal/