Southern Barbecue Pulled Pork Sandwich Recipe

Southern Style BBQ Pulled Pork + Coleslaw Sandwich. Grilled Cheese Social
  • Total: 7 hrs 30 mins
  • Prep: 30 mins
  • Cook: 7 hrs
  • Yield: 1 sandwich (serves 1)

This massive Southern style barbecue pulled pork sandwich is topped with a delicious sweet and tangy barbecue sauce, creamy coleslaw and pickled jalapenos and is stuffed into a crisp and buttery sesame seed bun.


  • For the BBQ Pulled Pork:
  • 1 pork butt
  • 1 tbsp. pepper
  • 2 tbsp. chili powder
  • 2 tbsp. salt
  • 1/2 cup light brown sugar
  • 1/2 tsp. cayenne pepper
  • 2 tbsp. ground coffee
  • For the Sandwich:
  • 1 sesame seed bun
  • 1/2 lb. BBQ pulled pork
  • 2 tbsp. BBQ Sauce (We like Sweet Baby Rays)
  • 2 tbsp. mayo-based coleslaw
  • 1 tbsp. pickled jalapenos 
  • 1 pat of salted butter

Steps to Make It

  1. Combine pepper, chili powder, salt, light brown sugar, cayenne pepper and ground coffee and stir. Massage this rub into the pork butt and wrap tightly in aluminum foil. Put the meat in the smoker  with applewood chips and smoke for 2 hours at 220 degrees.

  2. Transfer the wrapped pork butt to your oven and bake at 200 degrees for 5 more hours or until the meat starts to fall apart. 

  3.  Now it's time for the coleslaw. I always say if you have a favorite or familiar recipe - use that! If you don't then follow my lead and chop a head of green cabbage very finely and salt. Let the salt soak out the water.

  4. Meanwhile, add 2 parts buttermilk to 1 part mayo and season with sugar, salt, and black pepper. Add a splash of vinegar and stir. Toss the sauce with the cabbage and some matchstick carrots and set aside. 

  5. Now assemble the sandwich - Take your sesame seed bun and delicately cut it in half. Smear a little bit of butter on each side and place it in a frying pan until it begins to crisp up.

  6. Remove from the pan and place the pulled pork on the bottom bun and cover it with BBQ sauce. Next, add the coleslaw and the pickled jalapenos. Put the other half of the bun on top and serve.