Pulled Pork Sammys and Slaw!


My daughter in law sent me a meme last week…it had a picture of coleslaw and it said “How to eat coleslaw: Throw it away”.

While I do think this is hilarious I must say I do not agree. When we were in Ireland we ate a lot of coleslaw…it’s everywhere! And I grew to really love it. In Ireland the coleslaw is creamy and full of flavor…so I asked a few questions…per usual, and got some hints for making delicious classic coleslaw that I will share with you today!

I loved the Irish Coleslaw so much in fact, that I was inspired to make some and what better to pair it with than some pulled pork sandwiches. This recipe is so easy and convenient I am sure it will be a family favorite! 
(This post contains affiliate links. See disclosure at bottom of page)

Pulled Pork Sammys and Slaw

You can make my pulled pork in the crock pot or an Instant Pot. The recipe is very simple. I love the convenience of a crock pot but the Instant Pot accomplishes the same result in an hour! Either way, you don’t have to stand over a hot stove in the summer time! This recipe is super convenient because you can make the BBQ sauce as far as 2-3 days in advance. The smoky flavor in my sauce comes from liquid smoke. Liquid smoke is exactly what it sounds like. You can usually find it at grocery stores, if not here is a link. (The brand I buy is gluten free, affiliate link)

I serve my pulled pork on Brioche buns from a local bakery. Of course you can serve it over rice, quinoa, or simply serve with vegetables! 



The Recipe: Pulled Pork Sammys 

Tips and what you will need: I usually start the pork and immediately make the BBQ sauce and store in the fridge till the pork is done. But you can make the sauce 2-3 days in advance. You will need an instant pot or crock pot, sea salt and Wright’s liquid smoke (affiliate link). If you do not consume soy or gluten, substitute soy sauce with liquid aminos (affiliate links). My recipe for broth. 

5.0 from 5 reviews
Pulled Pork with Homemade BBQ Sauce
A simple pulled pork, cooked in a crock pot or intstant pot and mixed with a homemade BBQ Sauce. Serve on buns, over your favorite grain or just with veggies!
Recipe type: Main Course
Cuisine: American
Serves: 8
  • BBQ Sauce:
  • 2 tablespoons olive oil

  • 4 garlic cloves, minced

  • 1 tsp ground cumin

  • ½ tsp ground chipotle chili powder*
  • ⅔ cup pomegranate juice
  • 1 cup ketchup

  • 2 T soy sauce
 (or liquid aminos)
  • ¼ tsp liquid smoke**

  • ¼ cup brown sugar or honey
  • 2 T apple cider vinegar

  • 2 tsp cinnamon
  • Pork
  • 1~ 4 pound pork shoulder (also known as pork butt, bone in or out)
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, peeled and sliced
  • sea salt
  • freshly ground pepper
  • garlic powder
  • 1 cup chicken or beef broth (my recipe link above)
  1. BBQ sauce:
  2. Heat olive oil in medium sized saucepan on medium heat. Add garlic, cumin, and chipotle chili powder. Stir for 1 minute. Add pomegranate juice, bring to simmer for 2 minutes. Gently whisk in ketchup, soy sauce (or liquid aminos), sugar or honey and liquid smoke; simmer 2 minutes longer. Take off heat. Mix in cinnamon and apple cider vinegar. Cover and refrigerate till use.
  3. Pork in Crock Pot:
  4. Place onions, garlic and broth in crock pot.
  5. Generously season pork shoulder with sea salt, pepper and garlic powder.
  6. Set pork on top of onions and set crock pot on low for 10 hours or high for 6 hours. I prefer low for 10, its a bit more tender.
  7. When pork is done, remove from crock pot and set on a large cutting board. Discard liquid and onions.
  8. If it has a bone, remove it. Use two forks to shred meat, place back in crock pot. Reheat BBQ sauce and add to pork, stir till well mixed. Serve!
  9. Pork in Instant Pot:
  10. For Instant Pot:
  11. Place onions, garlic and broth in inner lining of Instant Pot..
  12. Generously season pork shoulder with sea salt, pepper and garlic powder.
  13. Set pork on top of onions
  14. Close lid and make sure release valve is sealed.
  15. Press 'meat' option and set to 60 minutes. When meat is done, carefully release valve with oven mitt or wooden spoon to release pressure.
  16. Heat bbq sauce while you shred pork.
  17. Remove meat from pot, discard liquid and onions. Place meat on large cutting board, use two forks to shred pork, discarding fat along the way. Place meat back in Instant Pot.
  18. Mix with heated bbq sauce and serve.


The Recipe: Traditional Creamy Coleslaw

This recipe does contain grainy mustard, if you are living grain free please omit. This recipe is gluten free. You will need sea salt, a good knife (my favorite) and a good quality mayo. I highly recommend making your own!

5.0 from 5 reviews
Traditional Creamy Irish Coleslaw
Prep time
Total time
A simple, creamy coleslaw.
Recipe type: Side dish
Cuisine: Irish
Serves: 8
  • ¾ head small green cabbage, thinly sliced and then chopped
  • ¼ head small purple cabbage, thinly sliced and chopped
  • 1 large carrot, grated finely
  • Dressing:
  • 1 teaspoon grainy dijon mustard
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon Honey
  • ½ cup good quality Mayo
  • ¼ cup sour cream
  • Sea salt and fresh pepper, to taste
  1. Prepare veggies and toss in a bowl.
  2. Whisk together dressing ingredients, drizzle over cabbage and carrots, toss. Season with sea salt and pepper if needed.


This pork feeds a crowd but don’t worry, if you have leftovers reheat in a pan for breakfast with eggs! Be sure to cook the edges till crispy and browned. Or use them in my pulled pork tacos! Cook once, eat twice is my motto! ~ Linda Spiker

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41 thoughts on “Pulled Pork Sammys and Slaw!

  1. Ha! I LOVE Coleslaw but I haven’t found a recipe yet I liked. I am adding both your pulled pork and your Coleslaw to my food menu this week! I cannot wait! I really love making pulled pork and chicken on busy weekday nights and these recipes will give me the ability to make it all from scratch. YUM!

  2. This looks delicious! I love coleslaw and it’s always best when made at home. We put it on everything imaginable…burgers, hot dogs, BBQ. I even just it as a dip for chips sometimes.

  3. If I had all of the ingredients already, I would definitely be making this tonight!! And I love that I can cook the pork in the crockpot. Thanks for sharing this recipe!

  4. Looks so good. I can’t wait to try your BBQ sauce. I saw on a comment above that pomegranate juice is a good substitute for red wine. Would you use that in other cooking as well? Like spaghetti sauce?

  5. LOL – I used to feel the same way about coleslaw as that meme! But I definitely like homemade coleslaw better than anything, and my homemade coleslaw is similar to yours except I’ve never added honey. What a great addition! And your BBQ sauce sounds delicious.

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