Pulled Pork Sandwiches
Pulled Pork Sandwiches are a crowd favorite and great for summer! Top toasted buns with tender pulled pork and a creamy homemade coleslaw.
Servings: 6 sandwiches
Ingredients
Sandwich:
- 1 batch of pulled pork
- 6 brioche buns
- Other optional toppings: BBQ sauce, sliced pickles, sliced red onions, pepperoncinis, pineapple rings
Coleslaw:
- 12 ounce package Coleslaw mix
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Black pepper to taste
Instructions
- In a medium sized bowl, whisk together the mayonnaise, apple cider vinegar, olive oil, salt and pepper. Add the coleslaw mix and toss to coat well. Let it sit and marinate for an hour in the fridge if you have the time.
- Toast buns in the oven, open and face up, at 400 degrees for 3-5 minutes or until golden and toasty but still soft. Or, toast in a skillet, face down, until toasted.
- Pile pulled pork high onto the bottom bun.
- Top with a drizzle of bbq sauce and a spoonful of coleslaw, then add the top bun and serve immediately. Serve with dill pickles and potato chips or french fries.
- Pile the pork high on the sandwich. Be light-handed with the bbq sauce. Maybe do a couple with the coleslaw and a couple with sliced pickles.
Notes
Storage - For best results, you want to store the pork, coleslaw, and buns separately. This helps keep the buns from getting soggy. The coleslaw can be stored in an airtight container in the fridge for about 3 days and the pork will keep for about 5 days in the fridge. Store leftover buns in a resealable plastic bag at room temperature.
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