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Savory Maple Bourbon Pulled Pork Sandwiches with Easy Homemade Coleslaw

savory maple bourbon pulled pork sandwiches - featured image
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Tender pulled pork slow-cooked with bourbon and maple syrup, served on soft buns with a creamy, tangy coleslaw for a perfect balance of smoky, sweet, and refreshing flavors.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 cup bourbon (mid-range brand like Maker’s Mark recommended)
  • ½ cup pure maple syrup (Grade A preferred)
  • 1 cup apple cider vinegar
  • 1 cup chicken broth or water
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil (for searing, optional)
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots
  • ½ cup mayonnaise (Hellmann’s preferred)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 8 to 10 soft sandwich buns or brioche rolls
  • Pickles or sliced jalapeños (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, chili powder (if using), salt, and pepper in a small bowl. Rub the spice blend all over the pork, pressing it in. (About 10 minutes prep)
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until a deep golden crust forms, about 3-4 minutes per side. This step is optional but recommended for added flavor. (10-15 minutes)
  3. Transfer the pork to a slow cooker. Add bourbon, maple syrup, apple cider vinegar, and chicken broth. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until pork is fork-tender and shreds easily.
  4. While the pork cooks, combine shredded cabbage and carrots in a large bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour dressing over cabbage mixture and toss to coat evenly. Refrigerate until serving. (10 minutes)
  5. Remove pork from slow cooker and shred using two forks or meat claws. Return shredded pork to slow cooker to soak up juices. (5-10 minutes)
  6. Lightly toast sandwich buns. Assemble sandwiches by piling pulled pork on bottom bun, topping with creamy coleslaw, and adding pickles or jalapeños if desired. Finish with top bun. (5 minutes)
  7. Serve sandwiches warm. Optionally pair with fries or iced tea.

Notes

Searing the pork before slow cooking adds flavor but can be skipped. If sauce is too thin after cooking, remove pork and simmer liquid on stove to thicken before mixing back. Toast buns to prevent sogginess. For gluten-free, use lettuce wraps or gluten-free rolls. For dairy-free coleslaw, use vegan mayo. Leftover pork stores up to 3 days refrigerated; coleslaw best fresh or up to 2 days refrigerated.

Nutrition

Keywords: pulled pork, bourbon, maple syrup, coleslaw, sandwich, slow cooker, barbecue, easy dinner, comfort food

Find it online: https://spoonette.com/savory-maple-bourbon-pulled-pork-sandwiches-recipe-easy-homemade-coleslaw/