savory

Classic Pulled Pork Sandwich with Carolina Slaw

This classic pulled pork sandwich is piled high with tender, smoky pork and topped with tangy Carolina slaw for the perfect balance of savory and crunchy. Serve it on a soft bun with a side of crispy fries or baked beans for a true barbecue favorite.

Jump to Directions

Prep Time 2 hours
Cook Time 2 hours
Servings 8 Servings
Cuts pork shoulder

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

Rub

Smoky BBQ Sauce

Cole Slaw

Sweet Corn Fritters

Directions

Prepare the Pork Shoulder

Mix all the rub spices together in a small bowl.
Sprinkle the entire pork shoulder with the prepared rub. Gently massage the spices into the meat until fully coated.
Wrap tightly in plastic wrap and refrigerate overnight.

Make the Smoky BBQ Sauce

Combine all sauce ingredients in a bowl and mix well.
Transfer to a sealable container or cover the bowl with plastic wrap. Set aside or refrigerate.

Prepare the Cole Slaw

Combine white vinegar, cider vinegar, sugar, dry mustard, celery salt, and ground white pepper in a saucepan. Mix well.
Bring the mixture to a boil over medium-high heat. Remove from heat and set aside to cool.
In a large bowl, combine white cabbage, green pepper, red pepper, red onion, carrots, and celery salt. Toss to combine.
Pour in the prepared (and cooled!) cole slaw dressing and mix until fully incorporated. You can increase or decrease the amount of dressing to your liking.
Refrigerate or let stand for one hour before serving.

Make the Sweet Corn Fritters

Heat oil in a deep fryer to 360°F.
Combine all ingredients into a mixing bowl and mix well.
Scoop out small, round portions of fritter batter and drop into the oil. Fry until cooked through and golden.
Remove the fritters with a slotted spoon and set aside.

Cook the Pork Shoulder

Preheat the oven to 275°F.
Remove the pork shoulder from the refrigerator. Unwrap it, then place it in a shallow roasting pan.
Bake on the middle rack for 4 hours. Turn the pork shoulder once or twice during this time to ensure even cooking.
After 4 hours, remove the pan from the oven. Cover the pan tightly with foil and return to the oven for another 3 hours.
Use a meat thermometer to confirm the pork shoulder is fully cooked. Whole muscle pork cuts are safe to eat when cooked to 145°F and allowed to rest for 3 minutes.
Remove the pan from the oven. Keep covered with foil and let cool for 1 hour.

Make the Pulled Pork

Once cooled, remove the foil from the pork shoulder. Shred the pork by hand and place into a bowl.
Combine the smoky BBQ sauce with the shredded pork. Toss to combine.
Optional: Place the pulled pork back in the oven to keep warm until you’re ready to serve.

Serve and Enjoy

Pile the pulled pork high on warm, toasty buns and crown it with a scoop of fresh, crunchy coleslaw. Serve alongside sweet corn fritters and all your favorite cookout classics for a meal that’s pure backyard bliss.

*Whole muscle pork cuts are safe to eat when cooked to 145°F and allowed to rest for 3 minutes.