Southern Pulled Pork Sandwich

5 from 1 vote

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My pulled pork sandwich is going to knock your socks off! Get ready for intoxicatingly delicious, slow-cooked pork that literally melts in your mouth. This prize-winning pork is nestled on warm, toasty buns along with a dynamite DIY BBQ sauce and fresh crunchy slaw to create this sensational Southern sandwich.

pulled pork sandwich with bbq sauce and coleslaw

Calling all barbecue lovers! If you have had the chance to make my Smoked Pulled Pork Shoulder recipe, stay tuned. This pulled pork sandwich recipe is a fantastic way to enjoy the fruits of your labor. Technically, you can make these sandwiches with any fully cooked and shredded pulled pork, but why miss out on all the fun!? 

Keep in mind, however, that smoking your own pork shoulder can take around 15 hours or more to complete — so, make sure to plan ahead. For example, if you plan on serving pulled pork sandwiches on Saturday night, you should start smoking your pork no later than midday on Friday. After that, everything will come together in no time at all!

2 pulled pork sandwiches with bbq sauce and coleslaw with pickles with 1 sandwich in focus

For more popping pork sandwiches, check out my Mexican Pineapple Pork Sandwich, Pulled Pork Grilled Cheese Sandwiches, and this Teriyaki Pork Bahn Mi Sandwich.

Ingredient Notes and Substitutions

  • Smoked Pulled Pork – This recipe uses pulled pork that has been seasoned and slowly smoked to tender, succulent perfection.
  • Hamburger Buns – I prefer Brioche buns for their soft texture and sweet flavor. Any sturdy hamburger bun will do the trick, though. 
  • BBQ Sauce – This DIY recipe is spicy, sweet, savory, and tangy. This tomato-based sauce is infused with bacon fat to maximize the yum factor. You can go with a store-bought version if you must, but I highly recommend whipping up your own batch. 
  • Dill Pickles – Adds briny, dilly, salty, and bright flavors into the mix. 
  • Coleslaw Veggies Red cabbage, green cabbage, and carrots offer crunchy textures, fresh flavors, and a variety of colors. 
  • Mayonnaise – Gives the coleslaw a rich creamy texture and balanced sour flavor. 
  • Creole Mustard This spicy, whole-grain mustard adds tangy, vinegary heat. Feel free to substitute spicy brown, dijon, or horseradish mustard in its place. 
  • Apple Cider Vinegar Adds a zingy pop of acidity. Regular white or white wine vinegar make excellent substitutes. 
  • Lemon – Squeezes a bit of sunshine into the recipe with its bright citrus flavor. 
  • Sugar – Offers a balancing and harmonizing hint of sweetness. 
  • Celery Seed Adds an element of savory, earthy, aromatic flavor to the slaw.
making pulled pork in a smoker process shots

Tip From Kevin

Use Homemade Pulled Pork

This recipe uses my homemade pulled pork recipe, which you can find linked on the recipe card below. Remember to smoke the pork for about 90 minutes per pound. Once it has an internal temperature of 205 degrees F you can remove it from the smoker. Make sure to let it rest wrapped in aluminum foil in a cooler before pulling it with your hands.

pulling pork with black gloved hands

How to Make Southern Pulled Pork Sandwich

  1. Start the Coleslaw. Combine the red cabbage, green cabbage, and carrots in a large bowl. 
  2. Mix the Dressing. In a separate, medium-sized bowl, combine the mayonnaise, mustard, lemon juice, vinegar, sugar, celery seed, salt, and pepper. Whisk to combine and add more salt and pepper as needed. 
  3. Combine Dressing & Slaw. Add the dressing mixture to the bowl with the cabbage and carrots. Mix well to combine, cover, and chill in the refrigerator for at least 2 hours before serving. 
  4. Assemble the Sandwiches. First, split and toast your hamburger buns. Spread BBQ sauce on both sides of the bun before adding ⅓ to ½ cup of pulled pork to each bottom half. Top off the pork with coleslaw and then the top part of the bun. Serve each pulled pork sandwich with sliced dill pickles.
closeup: 2 pulled pork sandwiches with bbq sauce and coleslaw in a red basket with 1 sandwich in focus

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Frequently Asked Questions

What else goes well on a pulled pork sandwich?

One of the best things about this pulled pork sandwich recipe is how customizable it is. Here are a few ideas for other sandwich toppings you can offer your guests: 

– Raw, fried, or Caramelized Onions
– Pickled veggies like Pickled Red Onions, Pickled Peppers, or these Mexican Pickled Carrots.
– Jalapenos, pepperoncini, or any of your favorite peppers
– Spinach, iceberg, romaine, or other greens
– Tomato slices
– Cheddar, Provolone, Pepper Jack, or other cheeses
– Crispy bacon slices
– A different coleslaw like Peachy Southern Coleslaw or Spicy Cilantro Lime Slaw
– Other BBQ sauces like Pineapple BBQ Sauce, Chipotle Peach BBQ Sauce, or this insanely yummy Alabama White Sauce.
– Anything you love that will fit on your bun!

How many sandwiches will one pound of pulled pork make?

One pound of pulled pork will make between 3-5 sandwiches, depending on how thick you like your sandwiches. 

This pulled pork sandwich recipe calls for 8 pounds of pulled pork and will make somewhere between 24 – 40 sandwiches. It’s a fantastic way to feed a large crowd!

What sides should I serve with this pulled pork sandwich recipe?

Here are some of my top picks to enjoy with this delicious, downhome pulled pork sandwich:
– Serve with just about any potato side dish including Smashed Potatoes, Roasted Gold Potatoes, Baked Potatoes, French fries, and more. 
– Enjoy alongside BBQ classics like Sweet Potato and Corn Salad, Macaroni Salad, and Broccoli Salad
– Pair your pulled pork sandwich with one of my bean recipes like Cowboy Baked Beans, Charro Beans, or this Zesty 4 Bean Salad.
– Jazz up the menu by offering Street Corn as a side. 
– Lighter, fruity salads like this Matchstick Apple and Celery Salad and Mexican Watermelon Salad are great alongside your meal or after as a light, refreshing dessert.

2 pulled pork sandwiches with bbq sauce and coleslaw in a red basket with pickles
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Southern Pulled Pork Sandwich

5 from 1 vote
This Southern pulled pork sandwich truly has it all — tender, succulent pork, a tantalizingly tangy sauce, and a crunchy homemade slaw!
Servings: 16
Prep: 2 hours 15 minutes
Total: 2 hours 15 minutes



  • 1/2 head green cabbage shredded
  • 1/2 head purple cabbage shredded
  • 2 carrots grated


  • 1 1/2 cups mayonnaise
  • 1/4 cup Creole mustard
  • 1 tbsp apple cider vinegar
  • 1 lemon juiced
  • 1 tsp sugar
  • 1/2 tsp celery seed
  • salt to taste
  • black pepper to taste


Pulled Pork Sandwiches

  • Spread BBQ sauce on each of the cut sides of the bun. Top each bottom half with desired amount (about one third to half cuof pulled pork. Layer with coleslaw and top with other bun half. Serve with dill pickles.


  • Combine the cabbages and carrot in a large bowl.
  • In another bowl, whisk together the mayonnaise, mustard, vinegar, lemon juice, sugar, celery seed. Season with kosher salt and black pepper to taste.
  • Pour the dressing over the cabbage mixture and toss gently to mix. Cover and chill for 2 hours in the refrigerator before serving.



General Rule
This recipe uses this COOKED pulled pork recipe. Smoke 90 minutes per pound. After it’s reached an internal temperature of 205°F remove from smoker. Set it, still wrapped, in a cooler to rest for 1 additional hour covered, before pulling the pork.


Calories: 827kcal | Carbohydrates: 85g | Protein: 35g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 1115mg | Potassium: 349mg | Fiber: 4g | Sugar: 53g | Vitamin A: 2570IU | Vitamin C: 44.1mg | Calcium: 244mg | Iron: 4.5mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Lunch, Main
Cuisine: American, Southern
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown): southern pulled pork sliders


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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