Pulled Pork Pineapple Coleslaw

There is nothing quite like biting into a warm pulled pork sandwich piled high with juicy carnitas and a bright pineapple coleslaw all held together by a tangy homemade mustard sauce. This recipe captures everything I love about casual family cookouts and does it with minimal fuss right out of the slow cooker.

My first time serving these was at a backyard birthday lunch. The pineapple slaw really stole the show and everyone begged for the recipe before the party ended.

Ingredients

• Slow Cooker Pork Carnitas: brings deep savory flavor and a meltingly tender texture Use well marbled pork for best results
• Kaiser rolls: hearty enough to hold all the fillings Look for ones with a little chew and toast them for structure
• Pineapple coleslaw: balances out the richness with crisp and juicy contrast Use fresh pineapple for bright flavor
• White distilled vinegar: the sharp backbone of the sauce Choose one with a clean taste
• Apple cider vinegar: rounds out the acidity with a touch of sweetness Unfiltered types add complexity
• Blackstrap molasses: deepens the sauce’s flavor profile Go for unsulfured if possible
• Hot sauce: gives just enough kick Adjust to your heat preference
• Onion powder: for savory warmth Choose a blend with no fillers
• Garlic powder: infuses aromatic depth Check for freshness by scent
• Worcestershire sauce: adds umami richness Pick one with natural ingredients
• Salt and black pepper: classic seasoning Always use fresh cracked black pepper for best taste
• Dijon mustard: sharpens the sauce’s bite Smooth Dijon is great for seamless blending

Step-by-Step Instructions

Make the Mustard Sauce:

Combine white distilled vinegar apple cider vinegar blackstrap molasses hot sauce onion powder garlic powder Worcestershire sauce salt black pepper and Dijon mustard in a bowl Whisk until fully blended and smooth The mixture should have no lumps

Coat the Pork:

Place the cold or room temperature carnitas in a large mixing bowl Pour mustard sauce evenly over the meat Toss thoroughly with tongs or your hands until every piece is glossy and coated

Toast the Rolls:

Slice the Kaiser rolls in half Lay them cut side up on a baking sheet Toast under a broiler or in a toaster oven for one to three minutes Watch closely the edges should be gold and crisp but not burnt

Assemble the Sandwiches:

Layer about one cup of sauced pork on bottom half of each bun Press it down gently to help the filling stay put Heap the pineapple coleslaw on top spreading it evenly Finish with the top bun

Serve Warm:

Serve sandwiches while the rolls are still warm Offer extra napkins on the side These can get messy but that is part of the fun

Save This

I always get excited about the pineapple slaw Because of its bright sweetness it reminds me of summer picnics with my grandma where every salad was tossed with something fruity and fun These little flavor flourishes make all the difference

Storage Tips

Store leftover pulled pork and pineapple coleslaw separately in airtight containers in the refrigerator The pork keeps for up to four days and reheats well on the stovetop or microwave Toast buns fresh each time for best texture If you have extra mustard sauce it will last in the fridge for up to two weeks

Ingredient Substitutions

If you do not have pork carnitas you can use rotisserie chicken or even leftover brisket The mustard sauce also works with spicy brown mustard if Dijon is not on hand For a different twist try swapping in mango or apple for the pineapple in the slaw

Serving Suggestions

These pulled pork sandwiches pair perfectly with simple sides like pickled vegetables kettle chips or a tangy potato salad For a crowd friendly spread I like to lay out the rolls pork slaw and sauce separately so everyone can build their own sandwich Hot weather calls for cold sweet tea or lemonade to sip alongside

Cultural Context

Pulled pork sandwiches have roots in American barbecue traditions especially in the South where mustard based sauces are a classic pairing for pork Pineapple slaw is a fun tropical twist inspired by flavors from the Caribbean and Hawaii making this recipe a cross cultural favorite at potlucks and family gatherings

Common Queries

→ Can I use store-bought pulled pork for this dish?

Yes, store-bought pork works well if you don’t have time for slow-cooking. Just warm and toss with the mustard sauce.

→ How can I make the pineapple coleslaw ahead of time?

Prepare the slaw a few hours in advance; keep it chilled in the fridge for extra flavor and crunch.

→ Are there bun substitutions if I can't find Kaiser rolls?

Brioche buns, potato rolls, or even a crusty French baguette make great alternatives for these sandwiches.

→ Can I adjust the spiciness of the mustard sauce?

Absolutely. Increase or decrease the hot sauce to fit your desired spice level for the sauce.

→ What's the best way to reheat leftovers?

Gently reheat pork in a skillet or microwave, keeping the slaw separate until serving to retain crunch.