Pulled pork is one of those dishes that never goes out of style and is wonderful for any event. You can serve this meat at any event and to any taste, whether you’re having people over for the big game, a party, or a barbecue outside. You can make a pulled pork sandwich, but you can also put it in lettuce wraps, tacos, baked potatoes, or even pizza. I’ll give you some basic recipes that are easy to change to fit any need at your party. From there, let your creativity, and your appetite, lead you on.
In the pantheon of classic Southern foods, few pairings are as iconic as a pulled pork sandwich topped with crisp, cool coleslaw. This combo brings together smoky, fall-apart tender pork and fresh, tangy slaw between two slices of bread for a truly satisfying sandwich experience. While many Southern-style barbecue joints have made this sandwich famous, it doesn’t have one definitive name. Let’s explore the history, regional variations, and timeless appeal of the pulled pork and coleslaw sandwich.
A History Rooted in Barbecue
Like many great food inventions, the origins of the pulled pork and coleslaw sandwich are hotly debated. Most food historians trace it back to Southern-style barbecue traditions in the early 20th century.
As pork shoulder became a staple meat for pitmasters, creative cooks realized that shredding and saucing the smoked pork created tasty sandwich fillings. Adding coleslaw for crunch and tang was a natural pairing.
Notable early purveyors included Leonard Heuberger, who founded Leonard’s barbecue in Memphis, TN in 1922. His signature sandwich of pulled pork, tomato-based sauce, and coleslaw put down roots for this combo.
By the 1950s, it gained wider popularity as roadside barbecue stands proliferated, offering hungry travelers a truly Southern taste.
Regional Variations Abound
While the basic components are consistent, pulled pork and coleslaw sandwiches take on different names and forms across barbecue regions:
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Memphis – The pork shoulder is rubbed with dry spices, smoked low and slow over hickory wood, then pulled and mixed with a tomato or vinegar-based sauce. The slaw leans sweeter.
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Carolina – Whole hog pork is cooked over oak or hickory wood then finely shredded and mixed with a tangy, vinegar-based sauce. The bright slaw balances the tart pork.
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Texas – Smoked pork shoulder is chopped rather than pulled, then combined with a thick, sweet tomato-molasses sauce. The creamy slaw offsets the richness.
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Alabama – Pork is smoked with white sauce (mayo, vinegar lemon) then topped with slaw for textural contrast. A slice of dill pickle is common too.
Timeless Appeal
While regional nuances abound, a few factors make this sandwich an enduring American classic:
Satisfying Contrasts – The tender pork contrasts the crunch of the slaw. Sweet sauces balance the acidity of the vinegar-laced slaw. Smoky meat meets cool, fresh vegetables. These interplays make for amazing tastes and textures.
Customization – From the slaw’s crunch factor to the sauce’s spice level to the pork’s pull, you can tweak each component to suit your preferences.
Portability – Holding up nicely for eating on-the-go, it’s a perfect picnic or tailgating sandwich.
Nostalgia – For many, it conjures fond memories of backyard barbecues, family reunions, county fair eats, and road trips through the South.
By Any Name, Still Delicious
While often simply called a “pulled pork sandwich” or “barbecue sandwich,” some endearing regional nicknames for this sandwich include:
- Carolina ‘Cue Sandwich
- Memphis Slawdog
- Pig Pickin’ Sandwich
- Pulled Pork Slawpoorboy
- Pig in a Poncho
Whatever you call it, the marriage of smoky pulled pork and crisp coleslaw delivers a truly scrumptious Southern sandwich experience. So the next time you fire up your smoker or barbecue pit, consider whipping up this time-honored classic to enjoy a taste of barbecue tradition.
A Coleslaw for Everyone
Among the soft bread and tender meat, coleslaw makes for the perfect crunch in pulled pork sandwiches. You can buy a lot of ready-made coleslaw mixes at the store, but it’s really simple to make your own. Coleslaw is traditionally a mix of green cabbage, purple cabbage, and carrots. Toss with the dressing of your choice and thats it.
Vinegar-based dressings are compatible with almost all diets. I like to use apple cider vinegar or white vinegar to get more vinegar tang in each bite.
If you like creamy coleslaw, add some mayonnaise. Just add ¼ cup mayonnaise per 8oz of cabbage.
Seasoning coleslaw is easy. A little salt and black pepper will do, or you can add celery seeds for more texture and a little bitterness.
There are so many sauces and condiments that go well with savory pork. Even better, theres at least one for any dietary need:
- BBQ Sauce—barbecue sauce is a classic that goes well with sandwiches and pork sliders. Good news: most sauces are already low in calories, and these days, every store has a ton of Whole30 and Keto (low sugar) types. Also, you can try my grandmother’s homemade barbecue sauce, which comes with directions on how to make it fit any dietary needs.
- You name it, mustard is naturally paleo, keto, Whole30, vegan, and so on. It’s good for you! I like old-fashioned yellow mustard on pulled pork sandwiches, but dijon will add some heat, and whole grain mustard is great for adding texture.
- Horseradish—this is one of my all-time favorite things to put on meat. You can eat natural horseradish that is paleo, keto, or whole30, but be careful when you want creamy horseradish. Horseradish sauce can have gluten and, you guessed it, cream (sour cream).
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Since both cuts come from the shoulder and cook well in a slow cooker, you can use either one. Pork butt is more evenly shaped, so it cooks more evenly too. It also typically comes with a fat cap which produces a richer flavor. If its available to you, this is the cut Id recommend. However, boneless pork shoulder is more readily available and the cut I use most often at home.
The most important thing to remember when cooking pork, or any meat really, is to season it well. To make my traditional Three Ingredient Pork Shoulder in the Instant Pot, I use a lot of kosher salt. You can also use my Homemade Chorizo Seasoning Spice Mixture to season meat that tastes like it was made in Mexico or Spain. No matter what flavor you want, add salt the night before. You’ll be amazed at how much more flavor it gives.
Coleslaw for Pulled Pork Sandwich
FAQ
Why do they put coleslaw on pulled pork?
What condiments go well with pulled pork sandwiches?
What is the name of a pork sandwich?
How do you make a pulled pork sandwich with coleslaw?
Combine coleslaw and onion in a large bowl. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice mix until smooth. Pour mixture over the coleslaw and onion. Stir well and chill for 1 hour. To make pulled pork sandwiches place a well drained pile of pulled pork on the bottom bun.
How do you eat pulled pork ribs with coleslaw?
Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed. Serve the pulled pork on buns topped with coleslaw.
What’s in a pulled pork sandwich?
Tender pulled pork is bathed in smoky BBQ sauce, contrasted with a crisp and zesty slaw, topped off with crispy jalapeno, all served in between soft, warm brioche buns! Not only are these sandwiches delicious, but they’re also the easiest way to feed a crowd!
How do you make coleslaw with BBQ sauce?
Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry. For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine.