BBQ Pulled Pork Sandwiches
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 10 mins
-
Servings
6
-
Calories
571 kcal
-
Course
Main Course
-
Cuisine
American
BBQ Pulled Pork Sandwiches
Description
BBQ Pulled Pork Sandwiches use pulled pork cooked by your preferred method—oven, slow cooker, or Instant Pot—and mixed thoroughly with a generous amount of barbecue sauce. This establishes the base of the sandwich, providing rich and savory flavors. The slaw, combining broccoli slaw, diced red bell pepper, green onion, fresh cilantro, mango, and pineapple, is dressed in a mayonnaise-based dressing enhanced with cider vinegar, pineapple juice, Dijon mustard, sugar, salt, and freshly ground black pepper. The slaw's freshness contrasts the pork's richness, brightening each bite with sweet and tangy notes.
The sandwiches are assembled by loading the sauced pulled pork onto slider buns, topped optionally with the chilled slaw. These sandwiches work well as handheld main dishes for parties or casual family meals. The slaw can be prepared ahead to allow flavors to meld, and the pulled pork yields about two pounds, enough for six servings.
Leftover pulled pork can be stored refrigerated for 2 to 3 days or frozen up to 3 months and thawed overnight in the fridge. Refrigerate the slaw as well to maintain its crispness until serving.
Ingredients
- 1 recipe pork pulled
- 10-12 slider bun or roll
- 2 cups BBQ sauce , homemade or store-bought
For the Slaw:
- 1 bag broccoli slaw
- 1/2 red bell pepper , finely diced
- 1 green onion , chopped
- 1-2 Tablespoons cilantro fresh, chopped
- 1/2 cup Mango diced fresh
- 1/2 cup pineapple diced fresh
Dressing
- 3 Tablespoons mayonnaise
- 1 Tablespoon cider vinegar
- 1 1/2 Tablespoons pineapple juice just use any reserved from cutting the pineapple, fresh
- 1 teaspoon Dijon mustard
- 1 Tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper freshly ground
Instructions
- Cook pork: Season and cook pork in oven, slow cooker or instant pot. Shred meat and add BBQ sauce, stirring to coat.
- Make Slaw: Mix the slaw and dressing ingredients in two separate bowls. Pour dressing over slaw and stir well to combine. Refrigerate for at least an hour, or until ready to serve.
- Assemble: Serve pulled pork on buns, topped with slaw, if desired.
Notes
- The pulled pork recipe yields about 2 pounds of cooked meat, serving roughly six people with 5 ounces each.
- Leftover pulled pork should be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- When freezing, thaw the pulled pork overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 122mg | 41% |
| Sodium | 652mg | 27% |
| Potassium | 950mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 77.5mg | 86% |
| Calcium | 47mg | 5% |
| Iron | 15.8mg | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
