BBQ Pulled Pork Sandwich

2 Reviews 1 Pic
  • Prep

    1 h 30 m
  • Cook

    3 h 30 m
  • Ready In

    5 h
Recipe by  Allrecipes

“Slow-roasted pork is shredded and mixed with a tangy barbeque sauce, then loaded into hoagie rolls and topped with homemade coleslaw. This is not a sandwich for the faint of heart!”

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Adjust Servings

Original recipe yields 4 sandwiches



  1. Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
  4. Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
  5. Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
  6. Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
  7. Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

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Reviews (2)

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This recipe has too many ingredients, is too over powering with the spices an is too sweet. I'm afraid that I wont be making this again.

Karen J

Karen J

I made numerous adjustments to this recipes. Here is what I adjusted: ColeSlaw: 3/4 cup mayo; 2 tablespoons of lemon juice; 2 - 3 tablespoons of red wine vinegar; Everything else was the same. My husband did not like the pepperoncini peppers in the coleslaw. Pulled Pork: 2 teaspoons of kosher salt; 2 teaspoons of black pepper; 2 teaspoons of granulated garlic; 2 teaspoons of granulated onion; 1 teaspoons of cayenne pepper; 1 teaspoon of allspice; 16 ozs. of apple juice; I cooked the pork in the crockpot for 8 hours. Every other measurement of other spices remained the same. Sauce: Followed the recipe for the sauce adding some of the apple juice/meat juices to the sauce. The dinner turned out awesome. I have cooked enough to know that amount of spices written in this recipe would have been overwhelming. -Karen J 0606

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Amount Per Serving (8 total)

  • Calories
  • 838 cal
  • 42%
  • Fat
  • 34.7 g
  • 53%
  • Carbs
  • 100.1 g
  • 32%
  • Protein
  • 31.2 g
  • 62%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 3479 mg
  • 139%

Based on a 2,000 calorie diet



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Chef John's Pulled Pork BBQ


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Memphis Pulled Pork