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.
Scale
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