Pulled Pork and Coleslaw Sandwich Recipe

Recipe Category: Barbecue

Pulled Pork And Coleslaw Sandwich Recipe


Makes enough for about 25 sandwiches


  • 2 tbsp dried chipotle flakes or crushed red pepper flakes (chili flakes) Pared zest of 1 orange, finely chopped
  • scant 1 cup (200g) dark brown packed (muscovado) sugar 4 garlic cloves, crushed
  • ½ tsp ground cloves
  • 2 tsp ground allspice
  • 1 tbsp sea salt
  • 1 bone-in pork shoulder, weighing about 4½lb (2kg) COLESLAW:
  • 1 carrot, coarsely grated, julienned, or shredded in a food processor ½ red onion, thinly sliced
  • ¼ green (white) cabbage, very finely shredded
  • 3 heaped tbsp sour cream
  • 3 tbsp plain yogurt
  • 1 tsp yellow (American-style) mustard
  • 1 tbsp snipped fresh chives
  • 2 tbsp juice from a jar of dill pickle
  • sea salt and black pepper, to taste
  • white rolls (crusty white or even soft white rolls would work-it’s up to you) and bbq sauce of your choice, to serve


  1. To make the pul ed pork, the night before you want to cook the pork, mix al the ingredients :For the rub together wel using your hands
  2. Liberally rub the meat al over with the rub mixture
  3. Cover and refrigerate overnight
  4. The next day, remove the meat from the refrigerator about an hour before you want to cook it
  5. Light the BBQ and when the coals are white, bank them to one side of the gril
  6. Place the meat on the other side so that it is not sitting directly over any coals
  7. Cover and cook the meat for 4 hours
  8. Each hour, add 8-12 more coals to the pile
  9. This should keep the temperature fairly constant
  10. The meat wil be completely black on the outside after this time; don’t worry
  11. Remove the meat to a plate and start pul ing it apart to reveal the meat within
  12. Use 2 forks to shred it
  13. While the meat finishes cooking, make the coleslaw
  14. If you can use a food processor to finely shred the vegetables, then do

I Used A Julienne Peeler .For the carrot and just thinly sliced the onion and cabbage by hand

  1. Put the prepared vegetables into a large bowl
  2. In another bowl, make the dressing by mixing together al the remaining ingredients
  3. Mix this wel with the vegetables
  4. Season with salt and pepper
  5. Split and toast the rol s, then fil them generously with the hot pul ed pork, drizzle with BBQ sauce, and top with a spoonful of coleslaw
  6. Serve at once

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