By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 8
809 cal · 375 min
Honey Balsamic Pulled Pork Sandwiches with Lime Cabbage Coleslaw
Recipe GLPR7babe74bc60806
Tender, slow-cooked honey balsamic pulled pork served on whole wheat buns with a refreshing lime-dressed cabbage slaw and your favorite BBQ sauce. This 6-hour Crock Pot recipe yields eight satisfying sandwiches with a perfect balance of sweet, tangy, and smoky flavors.
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Ingredients
4 lbs Pork shoulder or pork butt
1 cup BBQ sauce (such as Sweet Baby Rays or your favorite brand)
½ cup Honey
½ cup Balsamic vinegar
1½ cups Cabbage, thinly sliced
1 tablespoon Fresh lime juice
1 tablespoon Olive oil
Salt
Black pepper
8 Whole wheat sandwich buns
Directions
Place the pork shoulder in a Crock Pot. In a bowl, whisk together the BBQ sauce, honey, and balsamic vinegar until combined. Pour this mixture over the pork. Cover and cook on low for 6 hours, until the pork is very tender and easily pulls apart with a fork.
Once the pork is fully cooked, remove it from the Crock Pot and shred it using two forks, discarding any excess fat. Return the shredded pork to the slow cooker and stir to coat evenly with the honey balsamic sauce.
In a small bowl, combine the thinly sliced cabbage, fresh lime juice, olive oil, and a pinch of salt and black pepper. Toss until the cabbage is lightly dressed and set aside.
To assemble each sandwich, place a generous serving of the shredded honey balsamic pulled pork on a whole wheat bun. Top with a portion of the lime cabbage coleslaw and add additional BBQ sauce if desired. Serve warm.
Comments
This recipe is straightforward: a pork shoulder braise that honest-to-God takes the stated 375 minutes—six-plus hours with cook time dominant, no hidden prep. All ingredients are standard grocery staples available at every Charlotte chain, making this a one-stop shop without special trips. At roughly $1.50 per serving for a 8-pound shoulder at current regional prices, this lands in solid weeknight territory, and leftovers reheat beautifully for lunch the next day. The real limitation is the time commitment and need for active oven space; this is a weekend project, not a weeknight scramble, and the recipe demands nothing fancy—just patience.
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