Pulled Pork Sandwiches Featuring South Carolina BBQ Olive Oil Blend

These pulled pork sandwiches bring slow-cooked comfort and bold Southern flavor together in one easy, crowd-friendly meal. The pork is seasoned with South Carolina Gold BBQ Infused Olive Oil Blend, then shredded and piled high on soft buns with a cool, crunchy slaw for the kind of dinner people remember.

Garden Infuzions

Pulled Pork Sandwiches Featuring South Carolina BBQ Olive Oil Blend

Tender pulled pork gets a smoky Southern lift from South Carolina Gold BBQ Infused Olive Oil Blend, then lands on soft buns with crisp slaw for a sandwich that feels built for sharing.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8 sandwiches

Course: Dinner, Lunch

Cuisine: American Classics, Southern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 1/2 pounds boneless pork shoulder
• 2 tablespoons South Carolina Gold BBQ Infused Olive Oil Blend
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 medium yellow onion sliced
• 4 cloves garlic minced
• 1 cup apple cider vinegar
• 1 cup low-sodium chicken stock
• 1/2 cup barbecue sauce
• 1 tablespoon brown sugar
• 8 soft sandwich buns
• 2 cups coleslaw mix
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pickle chips for serving

Equipment

• 1 Slow Cooker 6-quart or larger
• 1 Skillet For searing the pork
• 1 Mixing bowl For slaw
• 2 Forks For shredding the pork
• 1 set Measuring cups and spoons For accurate prep

Method

 

Instructions

1. Pat the pork shoulder dry, then rub it all over with the South Carolina Gold BBQ Infused Olive Oil Blend, kosher salt, black pepper, smoked paprika, and garlic powder.
2. Heat a large skillet over medium-high heat and sear the pork on all sides until browned, working in batches if needed.
3. Transfer the pork to a slow cooker. Add the sliced onion, minced garlic, apple cider vinegar, chicken stock, barbecue sauce, and brown sugar.
4. Cover and cook on low for 8 hours, or until the pork pulls apart easily with a fork.
5. While the pork cooks, whisk the mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl, then fold in the coleslaw mix. Chill until serving.
6. Remove the pork from the cooker and shred it with two forks, discarding any large pieces of fat. Stir a few spoonfuls of the cooking liquid back into the shredded pork to keep it juicy.
7. Toast the buns lightly if desired, then pile the pulled pork onto the bottom halves.
8. Top with slaw and pickle chips, close the sandwiches, and serve warm.

Notes

For the best flavor, use a pork shoulder with good marbling and let the pork rest briefly before shredding so the juices settle back in. If you want a looser sandwich filling, add a little extra cooking liquid to the meat just before serving. The slaw can be made up to 1 day ahead and kept chilled until assembly.

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Recipe Tips

For the best texture, shred the pork while it is still warm and let the juices settle back into the meat before serving. If you like a saucier sandwich, spoon a little extra cooking liquid over the pork right before it goes onto the buns.

Serving Suggestions

Serve these sandwiches with potato chips, baked beans, corn on the cob, dill pickles, or a simple garden salad. They also work well for game day spreads, casual cookouts, and easy family dinners.

Storage

Store the pulled pork and slaw separately in airtight containers in the refrigerator. Reheat the pork gently with a splash of cooking liquid, then assemble the sandwiches just before serving for the freshest texture.

Variations

Swap the slaw for sliced dill pickles, serve the pork on slider rolls for parties, or pile it over baked potatoes for a heartier plate. You can also add a little extra barbecue sauce if you want a more classic sandwich finish.

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