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  • Michele E Mathews Books

The World's Best BBQ Pulled Pork Sandwiches!

The World's Best BBQ Pulled Pork Sandwiches?? That's a pretty bold statement! But absolutely, I stand by this recipe and when you're done, I have no doubt you will feel the very same. Topped with my Sriracha Calabrian Pepper Cole Slaw? Yeah, search no more, they're the World's Best, hands down.

This one takes a little extra "love & time", but hey, aren't most things in life worth a little extra elbow grease?

Let's get started. Time to fire up that grill!

Let's cook!


Sriracha Calabrian Pepper Cole Slaw:

1 cabbage, shredded

1 cup shredded matchstick carrots

4 Calabrian Peppers from a jar, chopped & drained

1/2 cup sliced banana peppers from a jar, drained

1 1/2 cups Hellmann's Mayo

4 tbsp sriracha

1 tbsp Chipotle mustard

3 cloves garlic, minced

1 tsp salt

1 tsp black pepper

Juice from 1/2 lemon

1 bunch Green onions, chopped

1/2 cup cooked bacon bits

Pork Butt Rub:

3 tsp kosher salt

3 tsp black pepper

1 tbsp smoked paprika

1 tbsp cumin

2 tsp Tony Chacheres

1 tbsp onion powder

2 tbsp garlic powder

2 tbsp oregano

2 tbsp dried parsley

1/2 cup packed brown sugar


8-10 lb Pork Butt Roast

1/2 cup Olive oil

1 9 oz bottle Spicy Mustard

1 stick butter, cut into tbsp portions + additional for buns

1 bottle/can beer

Your favorite BBQ Sauce

12 Brioche Hamburger Buns, brushed with melted butter

Hamburger Dill pickles, optional

Here we go! As you can see, when I was making mine, I made two pork butts because I had a large group! If you would like to do the same, just double the recipe.

Light your grill while you're doing your prep and get it to 200 degrees.

First up, "score" your pork butt by simply cutting a criss-cross pattern about 1/2" deep across the top of your roast.

Next, in a small bowl, combine the ingredients for the rub and whisk well. Set aside.

Heavily coat your roast with olive oil on all sides, then add the rub with your fingers. I know these are a lot of seasonings but the salt actually works as a tenderizer so you'll want to get the rub into all the nooks and crannies of your roast. Heavily coat all over! Spray with oil to seal the seasonings.

Add your mustard and coat well. Again, you'll want to get into all those nooks and crannies. The mustard also works as a tenderizer! Don't be afraid to use the whole bottle. It will not taste like mustard, promise!

Once your grill has reached 200, place the roast on to the open surface, fat side up. Grill on an open surface until you have an internal temperature of 160 degrees.

Remove roast and wrap in butcher paper with pats of butter on top. Place the wrapped roast into a grill tin pan, fat side down, with a bottle of beer in the bottom of the pan.

Grill roast until you have an internal temperature of 205 degrees. Remove from heat but do not unwrap. Place the wrapped roast into a tightly covered pot and let rest for 1 hour.

After one hour resting, shred the roast like this (or with two forks).

Should fall apart in your hands like butter...

Grab a bite.


I know.

Remember, you still have to share even though you may not want to...

We're not done yet!

You'll want to get it shredded down with your fingers (or two forks) until it looks like this.

At this point, you'll have to decide about adding the BBQ sauce. It's so good as is, that some people would rather eat the pork without sauce!

If you want all bbq then now is the time to add it and toss well to coat evenly.

I usually make half with sauce and half without.

Either way, you can't go wrong!

Let's make some slaw!

Sriracha Calabrian Pepper Cole Slaw:

Peel the outer layer of your cabbage and toss in the trash. Wash the remaining head of cabbage well, then finely shred with a sharp knife. Add to a large bowl. Add shredded carrots, Calabrian peppers, banana peppers, minced garlic and mix well.

In a separate bowl, combine mayo, sriracha, mustard, salt, pepper and mix well. Add mayo sauce to the vegetables and mix well to evenly coat. Drizzle with 1/2 lemon juice and mix. Add chopped bacon and mix well. Top with chopped green onions. Set aside in your refrigerator until ready to assemble.

Butter the insides of your brioche hamburger buns and slightly toast on the grill or in a skillet. Set aside.

To assemble:

Add a generous portion of pork to your warmed and butter toasted buns. Top with a healthy dose of Sriracha Slaw and dill pickles (optional). Dig in.

There you have it.

World's Best BBQ Pulled Pork Sandwiches.

I know. It's so dang good.


As always, I hope you will enjoy this recipe! Let me know what you think and please feel free to share your gorgeous creations to social media! It's always fun to see what everyone is making!

Remember, it's more than just a meal. It's your love language. Express yourself well!

Have a blessed day!


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