A good pulled pork sandwich is one of my favorite ways to enjoy smoked pork shoulder. For me, there are a few key parts to constructing an excellent pulled pork sandwich. First, you need to start with good pulled pork. I like a chunky pull, rather than tiny shreds, with a good ratio of crispy bark to tender meat. Without bark, the sandwich will be lacking in both flavor and texture.
Second, a good sauce complements the pork and adds additional flavor complexity. Don’t add too much though, otherwise you’ll overwhelm the pork. There are many sauces that will work well, and you could go for something off the shelf, but it’s so easy to make your own. The sauce recipe I have included here is sweet, tangy, and rich. It goes great with pork or chicken.
Third, all that meat and sauce is a bit heavy without something to break it up. That’s why I like a crunchy slaw to add some textural contrast and a zesty vinegar bite. The slaw cuts the richness and adds a creamy element to the sandwich without making the flavors even heavier. I think slaw is critical to a good pulled pork sandwich.
Finally, the choice of bun is critical. You don’t want a tough bread or one with a hard crust. What you are looking for is a bun that’s soft and easy to bite through, so put away that crusty ciabatta. I like a good potato or brioche bun — both have a little sweetness that complements the pork well. You definitely want to toast up those buns too. Toasted buns bring even more flavor to the table and help the soft bread hold up under the weight of all those tasty ingredients.
Pulled Pork Sandwich with Slaw and Sauce
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus time to make the pork)
- Total Time: 25 minutes
- Yield: 8 Sandwiches 1x
- Category: Entrees
Description
Slap some pulled pork on a toasted bun, slather it up with a rich barbecue sauce, and crown with a creamy tart slaw and you have yourself a damn delicious sandwich.
Ingredients
For the pulled pork:
- 3 pounds Smoked Pulled Pork
- 8 good quality sandwich buns (I like brioche or potato buns for this recipe)
For the slaw:
- 1 cup mayonnaise
- 1/3 cup apple cider vinegar
- 2 tablespoons granulated white sugar
- 1 tablespoon yellow mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon of your favorite BBQ pork rub (see note)
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/2 head of green cabbage, coarsely shredded
- 1/2 head of purple cabbage, coarsely shredded
- 1 medium carrot, coarsely shredded
For the sauce:
- 2 cups ketchup
- 1/4 cup apple cider vinegar
- 3 tablespoons dark brown sugar
- 2 tablespoons blackstrap molasses
- 2 tablespoons honey
- 2 tablespoons worchestershire sauce
- 1 tablespoon good bourbon
- 1 tablespoon yellow mustard
- 1 tablespoon ancho chili powder
- 1 teaspoon red pepper flakes
- 1 teaspoon granulated garlic
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
Instructions
For the slaw:
- In a medium bowl, whisk to combine everything but the cabbage and carrot. Taste the dressing and adjust seasoning as desired. It should be creamy, a little sweet, with a vibrant acidity.
- Place the shredded cabbage and carrot in a large bowl. Pour the dressing over the cabbage and carrots and mix until everything is thoroughly combined.
- You can use the coleslaw at this point, but it gets better if you give it a 2 hour rest in the refrigerator to let the flavors come together.
For the sauce:
- Combine everything but the ketchup in a small saucepan. Cook over medium heat, stirring constantly, until the ingredients meld together. About 5 mins.
- Add the ketchup to the saucepan, increase the heat, and bring to a boil, stirring often.
- Reduce the heat and simmer until the sauce thickens slightly, stirring occasionally. About another 5 mins.
- Remove from the heat, cool slightly, and transfer to a glass jar. Allow to cool to room temperature before using. If making ahead of time, tightly seal the jar and refrigerate once cooled. The sauce will keep this way for at least 3 weeks.
For the sandwiches:
- Toast the sandwich buns to a light golden brown
- Divide the pulled pork between each bottom bun. I like to use about 1/3 pound per sandwich, but adjust as you see fit.
- Top with some of the sauce, a generous helping of slaw, and finally the top bun.
- Dig in and enjoy. Grab some napkins, these get messy.
Notes
- I like to use the same rub in the slaw that I used for the pulled pork. You can use something different, but I think using the same rub reinforces the flavor profile of the pork.
- I used Morton’s kosher salt for the slaw and sauce. If you use a flakier salt like Diamond Crystal, you’ll want to nearly double the amounts.
Keywords: Pulled Pork, Sandwiches, Coleslaw, BBQ Sauce
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