Sink your teeth into this BBQ pulled pork sandwich: savory, saucy, tender pork is nestled between warm brioche buns, with tangy slaw and satisfying crispy jalapeños for the perfect bite! The slow cooker does most of the work for you, making this the ultimate make-ahead meal for feeding a crowd or enjoying an effortless dinner!
Tender pulled pork gets coated in smoky BBQ sauce, piled onto soft brioche buns, and topped with crisp, zesty slaw and crispy fried jalapeños for the perfect bite. It’s rich, saucy, and balanced with just enough crunch and heat to keep things interesting — exactly what a great pulled pork sandwich should be.
This is also one of my favorite ways to feed a crowd without any stress. The slow cooker does almost all the work, and when it’s time to eat, everything can be set out and assembled buffet-style. I’ll arrange the buns, keep the pulled pork warm, and set out the slaw, chipotle mayo, and crispy jalapeños so everyone can build their own sandwich while I actually get to enjoy the gathering.
The ingredient list stays refreshingly simple: pork butt slow-cooked with BBQ sauce and broth, a quick brown sugar–smoked paprika rub for depth, and jalapeños fried until golden and crunchy. Add brioche buns, slaw, and a swipe of chipotle mayo , and you’ve got a sandwich that feels generous, comforting, and guaranteed to disappear fast.
Make it a meal
Round things out with a few simple sides for a complete, crowd-pleasing meal. Here are some great pairings:
- Mac and cheese: A classic for a reason — creamy, cheesy comfort food that pairs perfectly with smoky BBQ pork.
- Sweet potato wedges : Crisp on the outside and tender inside, they add great texture. French fries or carrot fries work just as well.
- Corn on the cob : Sweet, juicy corn is a natural match for savory pulled pork.
- Baked beans : Hearty and comforting, they’re an easy side that fits right in.
- Pickles: Tangy, crunchy pickles cut through the richness of the pork and keep things balanced.
How do I store leftovers?
It’s best to store each element of these sandwiches separately. Store any leftover pulled pork in a covered container in the fridge for up to four days, or in the freezer. Pulled pork freezes and reheats really well. If you have leftover pulled pork, you can consider using it to make other recipes, like pulled pork enchiladas .
BBQ Pulled Pork Sandwich Recipe
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Ingredients
The BBQ Pulled Pork
- ▢ 1 3-4 lb boneless pork butt (or 4-5 lb bone-in)
- ▢ 1 ½ cups bbq sauce
- ▢ 1 cup broth
Spice Rub
- ▢ ¼ cup brown sugar (or coconut sugar)
- ▢ 2 tablespoons smoked paprika
- ▢ 1 tablespoon EACH: garlic powder, onion powder, chili powder, and salt
The Crispy Jalapeños
- ▢ 2 jalapeños (thinly sliced)
- ▢ 2 tablespoons all-purpose flour (gluten-free if needed)
- ▢ Cooking oil
The Sandwiches
- ▢ 8 brioche buns (warmed)
- ▢ Chipotle mayo (see notes)
- ▢ 4 cups coleslaw (see notes)
Instructions
The Pulled Pork
- Start by mixing the spice rub ingredients together in a small bowl. 2 tablespoons smoked paprika, 1 tablespoon EACH: garlic powder, onion powder, chili powder, and salt, ¼ cup brown sugar
- Remove the butcher twine from the pork and then cover it with the spices, working it into all the nooks and crannies. 1 3-4 lb boneless pork butt
- Place the pork in a slow cooker and add any remaining spices. Pour the BBQ sauce and broth into the slow cooker, cover with the lid, and turn the slow cooker on high for 5-6 hours or low for 8-10 hours. 1 ½ cups bbq sauce, 1 cup broth
- Remove the pork from the pot and put it into a large bowl. Pour the juices into a medium-sized pot, bring it pot to a boil over high heat, and continue to boil until the juices reduce to the thickness of BBQ sauce.
- Shred the pork using two forks and then pour the reduced sauce into the bowl and mix well.
The Crispy Jalapeños
- Add the jalapeños and all flour to a bowl and mix around until the jalapeño slices are coated. Remove the jalapeños from the flour. 2 jalapeños, 2 tablespoons all-purpose flour
- Heat ½ inch of oil in a medium-sized frying pan over medium heat. When the oil is hot, add the jalapeño slices (in 2 batches) and fry for 1-2 minutes, until lightly golden. Remove them from the pan and let them cool on a paper towel-lined plate. Cooking oil
The Sandwiches
- Slather the chipotle mayo on the buns. Pile on some BBQ pulled pork and then top with coleslaw and a handful of crispy jalapeños. 8 brioche buns, Chipotle mayo, 4 cups coleslaw
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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BBQ Pulled Pork Sandwich Recipe
Ingredients
The BBQ Pulled Pork
- 1 3-4 lb boneless pork butt , or 4-5 lb bone-in
- 1 ½ cups bbq sauce
- 1 cup broth
Spice Rub
- ¼ cup brown sugar , or coconut sugar
- 2 tablespoons smoked paprika
- 1 tablespoon EACH: garlic powder, onion powder, chili powder, and salt
The Crispy Jalapeños
- 2 jalapeños , thinly sliced
- 2 tablespoons all-purpose flour , gluten-free if needed
- Cooking oil
The Sandwiches
- 8 brioche buns , warmed
- Chipotle mayo , see notes
- 4 cups coleslaw , see notes
Instructions
The Pulled Pork
- Start by mixing the spice rub ingredients together in a small bowl. 2 tablespoons smoked paprika, 1 tablespoon EACH: garlic powder, onion powder, chili powder, and salt, ¼ cup brown sugar
- Remove the butcher twine from the pork and then cover it with the spices, working it into all the nooks and crannies. 1 3-4 lb boneless pork butt
- Place the pork in a slow cooker and add any remaining spices. Pour the BBQ sauce and broth into the slow cooker, cover with the lid, and turn the slow cooker on high for 5-6 hours or low for 8-10 hours. 1 ½ cups bbq sauce, 1 cup broth
- Remove the pork from the pot and put it into a large bowl. Pour the juices into a medium-sized pot, bring it pot to a boil over high heat, and continue to boil until the juices reduce to the thickness of BBQ sauce.
- Shred the pork using two forks and then pour the reduced sauce into the bowl and mix well.
The Crispy Jalapeños
- Add the jalapeños and all flour to a bowl and mix around until the jalapeño slices are coated. Remove the jalapeños from the flour. 2 jalapeños, 2 tablespoons all-purpose flour
- Heat ½ inch of oil in a medium-sized frying pan over medium heat. When the oil is hot, add the jalapeño slices (in 2 batches) and fry for 1-2 minutes, until lightly golden. Remove them from the pan and let them cool on a paper towel-lined plate. Cooking oil
The Sandwiches
- Slather the chipotle mayo on the buns. Pile on some BBQ pulled pork and then top with coleslaw and a handful of crispy jalapeños. 8 brioche buns, Chipotle mayo, 4 cups coleslaw
