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Flavorful Brown Sugar BBQ Pulled Pork Sandwiches

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Tender slow-cooked pulled pork coated in a rich brown sugar BBQ sauce, served on soft buns with fresh, creamy coleslaw for a perfect balance of sweet, smoky, and crunchy flavors.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1/4 cup brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup BBQ sauce (e.g., Sweet Baby Ray’s or homemade)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water or chicken broth
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1/3 cup mayonnaise (full-fat)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • 1 teaspoon Dijon mustard (optional)
  • 8 soft sandwich buns (brioche or potato rolls)
  • Pickles (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using in a small bowl. Rub the spice mix all over the pork and let rest for 15-20 minutes.
  2. Place the seasoned pork shoulder into a slow cooker. Pour apple cider vinegar and water or chicken broth around the meat. Cover and cook on low for 6-8 hours or high for 4-5 hours until pork is fork-tender. Alternatively, cook in a Dutch oven at 300°F for 4-5 hours.
  3. Remove pork from slow cooker and shred with two forks, discarding large fat chunks. Return shredded pork to slow cooker, drain excess liquid if needed, and stir in BBQ sauce. Warm on low for 15-20 minutes.
  4. In a large bowl, combine shredded green cabbage, carrots, and red cabbage. In a separate bowl, whisk mayonnaise, apple cider vinegar, brown sugar, Dijon mustard (if using), salt, and pepper. Toss dressing with cabbage mixture and refrigerate until serving.
  5. Optionally, butter and toast sandwich buns in a skillet or oven until golden brown.
  6. Assemble sandwiches by piling pulled pork on bottom bun, topping with coleslaw and pickles if desired, then capping with top bun. Serve immediately.

Notes

If you don’t have a slow cooker, use a Dutch oven at 300°F for 4-5 hours. Let pork rest in BBQ sauce before serving for better flavor. Toast buns to prevent sogginess. Adjust coleslaw dressing to avoid sogginess. For spicier versions, add cayenne or chipotle powder. Use gluten-free buns for gluten-free diet. Greek yogurt can substitute mayo in coleslaw.

Nutrition

Keywords: pulled pork, BBQ, brown sugar, slow cooker, sandwich, coleslaw, easy recipe, comfort food, smoky, sweet

Find it online: https://magnetmeal.com/flavorful-brown-sugar-bbq-pulled-pork-sandwiches-recipe-for-easy-perfect-bbq-meal/