BBQ Pulled Pork Sandwich with Japanese-Inspired Coleslaw Recipe
About This BBQ Pulled Pork Sandwich
What It Is: Slow-cooked BBQ pulled pork served in lightly toasted brioche with crunchy Japanese-inspired coleslaw.
Servings: 4
Cooking Method: Skillet-searing, slow cooking, sauce reduction and oven-toasting.
Cooking Time: Approximately 8 hours on LOW in a slow cooker, or until the pork is fork-tender. Actual time depends on the size and thickness of the pork shoulder.
Oven Temperature: 180°C / 356°F for toasting the brioche.
Flavour & Texture: Sweet, smoky and savoury BBQ pork balanced with tangy, creamy coleslaw, sesame, nori and gentle chilli heat.
What Makes This Version Different: The pork is finished in its reduced cooking sauce with caramelized red onions and garlic, while the coleslaw incorporates Japanese-inspired seasonings.
Do I Need a Smoker? Nope. This version uses a slow cooker.
I've made BBQ shredded chicken before, but this time I wanted to go with proper pulled pork. And when I say pulled pork, I mean pork shoulder slowly cooked until it practically falls apart on its own.
I gave the pork a good sear before throwing it into my slow cooker with my homemade BBQ sauce, @VinceHomeMade Dad's BBQ Spice Mix and bay leaves. After hours of cooking, I shredded the pork and tossed it back into a skillet with caramelized red onions, garlic and the reduced cooking sauce.
What came out was exactly what I wanted: tender pork coated in a glossy, sticky BBQ mess. And since I had already made some brioche from scratch, turning everything into sandwiches seemed like the obvious thing to do.
Pulled pork has a long association with barbecue traditions in the American South, particularly the Carolinas, where pork shoulder is traditionally cooked slowly over wood or charcoal before being chopped or pulled apart.
Sauces and serving styles vary enormously between regions, and coleslaw is a familiar companion to pulled pork sandwiches. Of course, mine isn't traditional pit-smoked Carolina barbecue.
I'm using a slow cooker because that's what works in my kitchen, and I'm taking the coleslaw in a slightly different direction with Kewpie mayo, nori, shichimi togarashi and sesame seeds. It's a little Japanese-inspired twist that brings acidity, creaminess, crunch and a gentle kick of heat to all that rich pork.
The thing about pulled pork sandwiches is that they need balance. I don't want a mountain of meat swimming in sauce, and I certainly don't want soggy bread. That's why I reduce the cooking liquid until it clings to the shredded pork, lightly toast the brioche and keep the coleslaw chilled until the very last moment.
You get buttery bread, sticky pork, crunchy cabbage and a little heat from the shichimi in every bite. If you've never made pulled pork before, give this one a try. The slow cooker does most of the heavy lifting, and you don't need a backyard smoker or some elaborate BBQ setup. Just a little patience. Well, quite a lot of patience if you're waiting eight hours for dinner.
Ingredients:
(Serve 4)
Coleslaw:
Cabbage Shredded, 1/2
Carrot Shredded, 1
Sea Salt, Pinch
Black Pepper, Pinch
Rice Vinegar, 2 TBSP
Kewpie Mayo, 1/4 Cup
Dijon Mustard, 1 TBSP
Nori Flakes, Pinch
Shichimi Togarashi, Pinch
White & Black Sesame Seeds, Pinch
Pulled Pork:
Pork Shoulder, About 400g
Sea Salt, Pinch
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + 2 TBSP
BBQ Sauce Homemade, For Cooking
Bay Leaves, 2
Red Onion Thinly Sliced, 1
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Brioche Homemade, 2 Loaves Or Dinner Rolls
Unsalted Butter Melted, For Toasting
Equipment:
Slow / Pressure Cooker
Cast Iron Skillet / Pan
Oven
Directions:
Please visit my "Homemade BBQ Sauce" for the recipe.
Please visit my "Handmade Brioche" for the recipe.
Start with the coleslaw. Add the shredded cabbage and carrot to a large mixing bowl.
Season with salt and black pepper, then add the rice vinegar, Kewpie mayo, Dijon mustard, nori flakes, shichimi togarashi and sesame seeds.
Toss everything until the vegetables are evenly coated. Taste and adjust the seasoning, acidity or spiciness to your preference. The coleslaw should be creamy and tangy enough to balance the rich BBQ pork.
Cover and refrigerate until ready to serve.
Season the pork shoulder lightly with sea salt.
Heat the cooking oil in a cast iron skillet over medium-high heat. Once hot, add the pork shoulder and sear until a deep golden-brown crust develops. Turn and brown the remaining sides.
Transfer the seared pork into a slow cooker or pressure cooker.
Carefully deglaze the skillet with a splash of water, scraping up the browned bits left behind by the pork. Pour this flavourful liquid into the cooker.
Add the homemade BBQ sauce, Dad's BBQ Spice Mix or your favourite BBQ rub, and bay leaves. Turn the pork to coat it thoroughly.
If using a slow cooker: Add enough BBQ sauce and cooking liquid to coat the pork generously and keep it moist. Cover and cook on HIGH for approximately 3 to 4 hours, or on LOW for approximately 5 to 6 hours. The pork is ready when it can be pulled apart easily with two forks. Cooking times may vary depending on the thickness of the pork and your appliance.
If using an electric pressure cooker: Add enough thin cooking liquid, such as water or unsalted stock, to meet your pressure cooker's minimum liquid requirement. Keep the thick BBQ sauce above the pork rather than stirring it into the liquid at the bottom, to reduce the risk of scorching.
Secure the pressure cooker lid and cook on HIGH pressure for approximately 40 minutes.
Once the pressure-cooking cycle finishes, allow the pressure to release naturally for 15 minutes before carefully releasing any remaining pressure according to the manufacturer's instructions. Do not open the lid until the cooker is fully depressurized.
Check the pork for tenderness. It should pull apart easily with a fork. If it is still tough, cook for another 5 to 10 minutes under HIGH pressure, followed by a suitable pressure release.
Carefully remove the tender pork from the cooker and allow it to cool slightly until comfortable to handle.
Using two forks, pull the pork apart into shreds. Discard any large pieces of gristle or excess fat if necessary.
Heat the remaining cooking oil in a skillet over medium heat.
Add the sliced red onion, season lightly with salt and black pepper, and sauté until softened and lightly caramelized.
Add the minced garlic and continue sautéing briefly until fragrant. Be careful not to burn the garlic.
Place a sieve over a heatproof bowl and carefully strain the cooking liquid from the slow cooker. Discard the bay leaves and other strained solids, keeping the flavourful sauce.
Pour the strained cooking liquid into the skillet with the onions and garlic. Bring it to a gentle simmer and allow it to reduce slightly.
Add the shredded pork and toss until everything is evenly coated.
Continue cooking over medium to medium-low heat, stirring occasionally, until the sauce has reduced and clings to the pork. You're looking for a glossy, sticky mess, not completely dry meat. Taste and adjust the seasoning if necessary.
Remove from the heat and set aside while you prepare the bread.
Preheat the oven to 180°C / 356°F.
Slice the handmade brioche or dinner rolls in half and lightly brush the cut surfaces with melted butter.
Arrange the bread cut-side up on a baking tray and toast for approximately 3 to 5 minutes, or until lightly golden and crisp around the edges. Keep an eye on it because brioche contains sugar and can brown quickly.
Remove the bread from the oven. You want the cut surfaces lightly toasted while the bread remains soft enough to bite through.
Spoon a generous portion of the warm BBQ pulled pork onto the bottom halves of the brioche.
Top generously with the chilled Japanese-inspired coleslaw.
Add the top halves of the brioche, or serve them open-faced if you prefer.
Serve immediately while the pork is warm, the coleslaw is cold and the bread is still lightly crisp.
Tips
Use pork shoulder, not pork loin.
Pork shoulder has more connective tissue and fat, making it better suited to long, slow cooking. Pork loin is much leaner and can dry out.
Don't skip the sear.
Browning the pork before slow cooking develops flavour that you won't get from simply putting raw pork into the cooker.
Don't drown the pork unnecessarily.
You need enough sauce and liquid for safe slow cooking, but the pork doesn't have to be completely submerged. Follow your cooker's liquid requirements.
Cook until tender, not just until the timer rings.
Pulled pork needs enough time for its connective tissue to soften. If the meat still resists shredding, it needs more cooking.
Don't reduce the sauce too aggressively.
You're looking for glossy, sticky pork that still has some moisture. Remember that BBQ sauce often contains sugar and can scorch as it reduces.
Keep the coleslaw chilled.
The contrast between hot, rich pork and cold, crunchy coleslaw is part of what makes the sandwich work.
Adjust the shichimi togarashi.
A little adds warmth and complexity. If you prefer more heat, add more. If you don't enjoy spicy food, leave it out.
Don't over-toast the brioche.
The bread should be lightly crisp where it meets the filling but still soft enough to bite through comfortably.
Use your favourite BBQ rub.
I'm using @VinceHomeMade Dad's BBQ Spice Mix, but another BBQ seasoning will work too.
FAQ
What is a BBQ pulled pork sandwich?
A BBQ pulled pork sandwich is made with pork, usually pork shoulder, cooked slowly until tender enough to shred. The meat is commonly mixed with BBQ sauce and served in bread or a bun, sometimes with coleslaw.
What is the best cut of pork for pulled pork?
Pork shoulder is one of the best choices because its fat and connective tissue soften during long cooking, producing tender, shreddable meat. Pork butt, which is part of the shoulder, also works well.
Can I make pulled pork without a smoker?
Absolutely. This recipe uses a slow cooker to tenderize the pork, followed by a skillet to reduce the BBQ sauce and coat the shredded meat. You won't get the same wood-smoked flavour as traditional barbecue, but you can still make a very satisfying sandwich.
How long does pulled pork take in a slow cooker?
Approximately 8 hours on LOW is a useful starting point for this recipe, although the actual cooking time depends on the thickness of the pork and your slow cooker. The meat is ready when it shreds easily with a fork.
Why sear the pork before slow cooking?
Searing creates a browned crust through the Maillard reaction, adding savoury flavour. I also deglaze the skillet and transfer those browned bits into the slow cooker.
Why reduce the cooking sauce after shredding the pork?
Slow cooking produces a relatively loose cooking liquid. Reducing it in a skillet concentrates the flavour and helps the sauce cling to the shredded pork rather than soaking straight into the bread.
What makes the coleslaw Japanese-inspired?
I'm using Kewpie mayo, nori flakes, shichimi togarashi and sesame seeds alongside cabbage, carrot, rice vinegar and Dijon mustard. It's my own Japanese-inspired variation rather than a traditional Japanese coleslaw recipe.
Can I use regular dinner rolls instead of homemade brioche?
Of course. I made my own brioche because I enjoy making bread, but soft dinner rolls work perfectly well. Just toast the cut surfaces lightly before assembling.
Can I prepare the pulled pork ahead of time?
Yes. Cool the cooked pork promptly and refrigerate it in a covered container within two hours. Reheat thoroughly before serving, adding a little reserved sauce if necessary to keep it moist. Keep the coleslaw separate until you're ready to assemble the sandwiches.
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