BBQ Pulled Pork Sandwich
Toasting the buns is a small step that makes a big difference — untoasted buns turn to mush the second they touch saucy pulled pork.
Serves
6
Prep
10 minutes (using pre-cooked pulled pork)
Cook
10 minutes
Ingredients
- 4 cups cooked, shredded pulled pork (see the Slow-Roasted Pulled Pork recipe)
- 1 1/2 cups barbecue sauce, plus more for serving
- 6 hamburger buns or brioche buns
- 2 tablespoons butter, softened
- 2 cups coleslaw (see the Classic Coleslaw recipe)
- Sliced pickles, for serving
Instructions
- 1
In a saucepan, combine the shredded pulled pork with the barbecue sauce over medium-low heat. Warm through, stirring occasionally, for 8–10 minutes, until heated evenly and the sauce has soaked into the meat.
- 2
While the pork warms, butter the cut sides of the buns.
- 3
Toast the buttered buns cut-side down in a dry skillet over medium heat for 1–2 minutes, until golden and lightly crisp — this creates a barrier that keeps the bun from getting soggy under the saucy meat.
- 4
Pile a generous portion of the warm barbecue pork onto the bottom half of each toasted bun.
- 5
Top with a scoop of coleslaw directly on the meat (the classic way to serve it), adding crunch and tang right where you'll taste it in every bite.
- 6
Add a few pickle slices if desired, and finish with an extra drizzle of barbecue sauce.
- 7
Close with the top bun and serve immediately.
Chef's Tip — Piling the coleslaw directly on top of the meat inside the sandwich, rather than serving it on the side, is how most great barbecue joints do it — the crunch and vinegar tang cut through the richness in every single bite.
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More Sandwiches, Wraps & Handhelds
Classic Club Sandwich
The double-decker structure only works if you toast the bread properly and layer strategically — otherwise it slides apart with the first bite.
Cubano (Cuban Sandwich)
Pressing the sandwich while it cooks is what melts everything together and creates that signature flat, crisp crust — a heavy skillet works if you don't have a press.
Philly Cheesesteak
Slicing the steak paper-thin — easiest when it's partially frozen — is the single biggest factor in getting that classic tender, chopped texture.