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Stacked Pulled Pork Sandwiches with Cucumber and Coleslaw

Stacked Pulled Pork Sandwiches with Cucumber and Coleslaw

Stacked Pulled Pork Sandwiches with Cucumber and Coleslaw are the show-stopping centerpiece for any gathering. These towering sandwiches combine tender, smoky pulled pork with refreshing cucumber slices and creamy coleslaw, all tucked between soft, pillowy buns. Perfect for parties or casual dinners, this recipe is sure to make your taste buds dance and keep your guests coming back for seconds.

Why You’ll Love This Recipe

These Stacked Pulled Pork Sandwiches are not only visually impressive but also packed with flavor. Each layer complements the others, creating a harmonious bite that’s both satisfying and refreshing. Here are a few reasons to love this dish:

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  • Bold flavors that stand out at any meal.
  • Easy to assemble, making it perfect for entertaining.
  • Can be made ahead of time for stress-free serving.
  • Great way to use leftover pulled pork!
  • Customizable toppings to suit everyone’s taste.

Ingredients

  • 3 pounds pork shoulder
  • 1 cup barbecue sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup coleslaw mix
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 6 soft sandwich buns
  • 1 medium cucumber, thinly sliced
  • Optional: extra barbecue sauce for drizzling

How to Make Pulled Pork Sandwich Stack

  1. Start by preparing the pork shoulder. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the pork shoulder.
  2. Place the seasoned pork in a slow cooker. Pour in ½ cup of barbecue sauce. Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
  3. Once the pork is cooked, shred it directly in the slow cooker using two forks, mixing it with the remaining barbecue sauce. Allow it to sit on warm while you prepare the coleslaw.
  4. In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, and sugar. Stir until well combined and set aside.
  5. To assemble the sandwiches, slice the sandwich buns in half. On the bottom half of each bun, pile on a generous scoop of the pulled pork, followed by a handful of coleslaw and a few cucumber slices.
  6. Drizzle additional barbecue sauce on top if desired, then place the top half of the bun on each sandwich. Serve immediately and enjoy!

Tips for the Best Results

  • For maximum flavor, marinate the pork shoulder overnight with the spice rub.
  • Adjust the amount of barbecue sauce based on your preference for sweetness and tanginess.
  • For a crunchier coleslaw, add shredded carrots or sliced green onions.
  • If you prefer a smoky flavor, consider using a smoker or grill instead of a slow cooker.

Easy Variations

  • Swap out the pulled pork for shredded chicken or jackfruit for a vegetarian option.
  • Add sliced jalapeños for a spicy kick or pickles for extra tang.
  • Experiment with different types of barbecue sauce for varied flavor profiles.

What to Serve With It

  • Crispy sweet potato fries for a satisfying side.
  • Grilled corn on the cob for a fresh, seasonal touch.
  • A light cucumber salad to balance the richness of the sandwich.
  • Potato chips for a classic crunch.

Storage and Reheating

Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The assembled sandwiches are best enjoyed fresh, but you can store the components separately for easy assembly later.

Recipe Card

Recipe Name: Stacked Pulled Pork Sandwiches with Cucumber and Coleslaw
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield/Servings: 6 sandwiches
Ingredients:

  • 3 pounds pork shoulder
  • 1 cup barbecue sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup coleslaw mix
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 6 soft sandwich buns
  • 1 medium cucumber, thinly sliced
  • Optional: extra barbecue sauce for drizzling

Instructions:

  1. Start by preparing the pork shoulder. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the pork shoulder.
  2. Place the seasoned pork in a slow cooker. Pour in ½ cup of barbecue sauce. Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
  3. Once the pork is cooked, shred it directly in the slow cooker using two forks, mixing it with the remaining barbecue sauce. Allow it to sit on warm while you prepare the coleslaw.
  4. In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, and sugar. Stir until well combined and set aside.
  5. To assemble the sandwiches, slice the sandwich buns in half. On the bottom half of each bun, pile on a generous scoop of the pulled pork, followed by a handful of coleslaw and a few cucumber slices.
  6. Drizzle additional barbecue sauce on top if desired, then place the top half of the bun on each sandwich. Serve immediately and enjoy!

Notes: For maximum flavor, marinate the pork shoulder overnight with the spice rub.

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