Braised Pulled Pork Sandwiches with Kale Slaw is fall-apart tender, juicy, and packed with flavor from the perfect seasoning! This tender pork is paired with crunchy slaw, tangy bbq sauce, and sits on a soft bun.
This is one of our go-to family meals. As well, it’s great for large crowds, game day, Memorial Day, or Independence Day, or Labor Day parties. Everyone needs pulled pork in their life in the summer.
Braised pork is surprisingly simple to make but with an explosive multi-dimensional flavor. I used a Boston butt (also known as pork shoulder) and seasoned it extra heavy. The combination of smoky, tangy, and a little heat is arguably one of the best homemade Boston butt recipes out there.
Braised Pulled Pork Sandwiches with Kale Slaw
Of course the most popular way in the South to make pulled pork is to smoke it. I shared Smokin’ Butts in this post with all my tips and tricks on how to smoke. You can also make this in the slow cooker. I shared Slow Cooker Pulled Pork Tacos recently. You can use those times for this recipe if you want to cook it in the slow cooker instead of the oven.
Pulled pork is so versatile. You can eat it on buns, flour tortillas, or in quesadillas. Then there’s my favorite over tortillas chips or fries. I just adore pulled pork nachos with lots of cheese and barbeque sauce!
Pork Shoulder usually goes on sale around the summer holidays especially Memorial Day. I stock up and freeze them for summer entertaining.
What can I serve with this?
Pulled pork sandwiches go fabulously with
- Easy Mexican Rice
- Skillet Mexican Street Corn
- Edamame Cilantro Salad
- Bacon Ranch Twice Baked Potato Salad
- Lulus Wow Sauce, Sriracha Comeback Sauce, or White BBQ Sauce
- 10 Best Cobbler Recipes
Braised Pulled Pork Sandwiches with Kale Slaw
Ingredients
Pork
- 4 to 5 pound bone-in pork shoulder
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
Kale Slaw
- 12 ounce bag kale slaw
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 3 - 4 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
Sandwich
- 1 package buns hamburger or slider
- barbecue sauce your favorite
Instructions
Pork
- Preheat the Dutch oven to 325°F.
- Trim the fat off the pork shoulder.
- Combine the brown sugar, cumin, paprika, salt, and pepper in a small bowl. Rub the pork thoroughly with the spice mixture. Allow the pork to sit on the countertop for about 30 minutes.
- Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side.
- Cover and put in the oven for 3 ½ to 4 hours until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot with the juices.
Kale Slaw
- In a small, jar with a lid combine the olive oil, apple cider vinegar, honey, salt, and pepper. Shake until the vinaigrette is emulsified.
- Pour kale slaw mix into a large bowl. Pour dressing over slaw and toss to combine.
Build your sandwich
- Layer as much meat on the bottom bun as you want. Top with Barbecue Sauce (This is my favorite slow cooker bbq sauce recipe.) then slaw (and pickle if you want) Enjoy!
Nutrition
You can also find great recipes at my recipe index or at Weekend Potluck and Meal Plan Monday
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