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!
Ingredients
The BBQ Pulled Pork
13-4 lbboneless pork butt, or 4-5 lb bone-in
1 ½ cupsbbq sauce
1cupbroth
Spice Rub
¼ cupbrown sugar, or coconut sugar
2tablespoonssmoked paprika
1tablespoonEACH: garlic powder, onion powder, chili powder, and salt
The Crispy Jalapeños
2jalapeños, thinly sliced
2tablespoonsall-purpose flour, gluten-free if needed
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
Notes
We love using our homemade chipotle mayo, but store-bought works great, too. The coleslaw in the pictures is thinly sliced purple and green cabbage and grated carrot tossed with a little olive oil. You can buy a store-bought coleslaw mix if you'd prefer. Or choose one of our delicious coleslaw recipes!