This creamy slaw is the best coleslaw for pulled pork sandwiches, sliders, or tacos. Store bought coleslaw mix is coated in a homemade creamy dressing. Even though this recipe is quick and easy, it doesn’t lack at all in flavor, and I’m sure it’ll be a recipe you make again and again.
Coleslaw For Pulled Pork
This creamy coleslaw for pulled pork is super delicious, and it’s made with pre-shredded coleslaw mix, which also makes it a super quick and easy slaw recipe to throw together.
The coleslaw mix is tossed in a creamy homemade dressing made from a combination of mayonnaise and sour cream, which makes it creamy, but also light and not too rich. The dressing is also flavored with white vinegar, sugar, celery seeds, salt, and pepper. It’s a simple dressing, but it’s perfectly balanced between creamy, tangy, sweet, and flavorful.
This is the best coleslaw recipe for pulled pork sandwiches (though this vinegar coleslaw is a close second), but honestly it’s so good you could serve it with so many different things. It makes a great side dish to bring to summer BBQs and cookouts, and I love serving it with my baked beans.
Ingredients
Coleslaw Mix: Using pre-shredded coleslaw mix makes this recipe so much easier. Coleslaw mix is normally sold as a tri-color mix (green cabbage, purple cabbage, and carrot) or as solely shredded green cabbage. Either will work in this recipe. You can also shred your own cabbage, just be sure to remove the outer leaves and carve out the core first.
Mayonnaise: Mayonnaise is the main base of the coleslaw dressing. It adds a creamy flavor and helps bind all the ingredients together.
Sour Cream: Sour cream adds a different creamy flavor and a bit of a tangy flavor that helps balance out the other flavors. I like using a combination of mayonnaise and sour cream, rather than just mayonnaise, because the result is still creamy, but feels lighter and not too rich.
White Vinegar: This acid balances out the creaminess and sugar in the dressing.
Sugar: This adds a bit of sweetness to the dressing, which balances out the tang from the vinegar and the sour cream.
Celery Seeds: Celery seeds add so much flavor, and are such a classic flavor to include in a coleslaw dressing. Since they have a strong flavor, you don’t have to flavor this recipe with lots of other ingredients.
Salt and Pepper: Salt enhances the other flavors in this recipe, and the spice in pepper helps balance out the sweet and rich flavors.
Alternative Ingredients
Instead of sugar, you can use honey or agave. You can also use apple cider vinegar instead of white vinegar. Plain Greek yogurt will also work in a pinch as a replacement for sour cream.
How To Make Coleslaw for Pulled Pork
Prepare the dressing: In a large bowl, combine the mayonnaise, sour cream, granulated sugar, white vinegar, celery seeds, sea salt, and black pepper. Stir until smooth. (See the recipe card below for the full printable instructions.)
Mix in the coleslaw: Add the bag of coleslaw mix to the bowl, and toss until the coleslaw is evenly coated with the dressing.
Let it rest: Cover the bowl with plastic wrap. Let it rest in the refrigerator for a bit to let the flavors meld and give the coleslaw a chance to soften slightly.
Taste and Serve: Before serving, stir the coleslaw again to mix everything together. Taste and adjust the seasonings if you like, adding more salt or sugar according to your preference. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What Kind Of Coleslaw Do You Use For Pulled Pork?
Coleslaw is a classic topping on pulled pork because it adds a contrast of flavor and texture. It adds a crunch against the tender pork, and the sweet, tangy, and creamy flavors pair perfectly with the flavors of pork. Southern creamy coleslaws are the best choice because they balance the rich, smoky flavors of pulled pork best.
How To Shred Cabbage For Coleslaw
- Prep the Cabbage: Remove the loose outer leaves, and any visible dirt or debris.
- Cut the Cabbage: Place the cabbage on a cutting board with the stem end on the bottom. Cut from top to bottom to cut the cabbage in half, then cut each half in half again (so that the cabbage is quartered).
- Remove the Core: Lay each quarter on its side, then notch out the tough core.
- Shred the Cabbage: Cut the cabbage into thin slices (slices that are about 1/8” to 1/4” thick are best for coleslaw).
How Much Coleslaw Do You Need Per Person For Pulled Pork Sandwiches?
Depending on how big the sandwiches you’re serving are, you’ll probably need about 1/4 cup to 1/3 cup per sandwich.
Can I Make This Coleslaw In Advance?
Definitely! Coleslaw is actually better when it’s had a chance to rest in the fridge for a while. I find that coleslaw is at its best the day after it’s made. Even though the leftovers are normally good for up to 3 days, I probably wouldn’t make it more than 2 days in advance to be on the safe side.
What To Put In Pulled Pork Sandwiches
In addition to the pulled pork and creamy coleslaw, I also like adding slices of pickles and an extra drizzle of BBQ sauce. The bread also matters, I like using a brioche bun, kaiser roll, ciabatta roll, or sliced baguette.
Best Side Dishes For Pulled Pork
Some of my favorite side dishes for pulled pork are baked beans with ground beef, a serving of Beanie Weenies, a slice of this Jiffy cornbread with creamed corn, a serving of baked Velveeta mac and cheese, some grilled vegetables (especially grilled corn), rotini pasta salad, or a simple green salad.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Summer Recipes
If you like this recipe, be sure to check out all of our other side dish recipes. Some reader favorites are:
- Vinegar Coleslaw
- Pineapple Coleslaw
- Mexican Coleslaw
- Baked Beans with Ground Beef
- Beanie Weenies
- Fried Squash
- Crockpot Baked Beans
- Pasta Salad with Italian Dressing
BEST Coleslaw for Pulled Pork (Easy Slaw Recipe)
This creamy slaw is the best coleslaw for pulled pork sandwiches, sliders, or tacos. Store bought coleslaw mix is coated in an easy dressing.
Ingredients
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 3 Tablespoons granulated sugar
- 2 Tablespoons white vinegar
- 1 teaspoon celery seeds
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 (16 ounce) bag of coleslaw mix
Instructions
- In a large mixing bowl, combine the mayonnaise, sour cream, granulated sugar, white vinegar, celery seeds, salt, and black pepper. Mix well until the dressing is smooth and well combined.
- Add the coleslaw mix to the bowl with the dressing. Toss well, making sure all of the coleslaw mix is evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld together and gives the coleslaw a chance to soften slightly.
- Before serving, give the coleslaw a good stir to mix everything together again. Taste and adjust the seasonings if needed, adding more salt or sugar according to your preference.
- Serve the creamy coleslaw as a side dish for pulled pork sandwiches or as a topping for pulled pork sliders.
Notes
- Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days.
- For added color, you can mix in some shredded carrots along with the coleslaw mix.
- Adjust the amount of sugar and vinegar according to your taste preferences. Some prefer a sweeter coleslaw, while others prefer it tangier.
Nutrition Information:
Serving Size:
1/8Amount Per Serving: Calories: 180Total Fat: 15.6gCarbohydrates: 9.9gFiber: 1.2gSugar: 7.4gProtein: 1g
Nutrition information isn’t always accurate.
I hope you love this coleslaw for pulled pork as much as I do! It really is the perfect coleslaw to serve with pulled pork.
