I’d happily feast on a Pulled Pork Sandwich with Coleslaw as my last supper. I just LOVE the combination of tangy coleslaw, sweet pork, and the tangy red onions are the perfect balance to this amazing sandwich. Easier to make than you might think, get your hands on this bad boy and you’ll be all set!
This Pulled Pork Sandwich with Coleslaw combines the best of smoky, tender pork, a creamy or tangy slaw, and a pop of pickled onion. It’s ideal for family gatherings, tailgates, or just a lazy Sunday afternoon when comfort food is calling.
It’s the perfect use of leftover pulled pork. The next time you’ve got leftover smoked pulled pork, use it to make this sandwich – you won’t regret it!
Ingredients
For the Sandwich
- Bakery fresh buns – Use a hefty bun that won’t sog quickly.
- Pulled pork – Sauced or unsauced.
- Extra BBQ sauce – Add as much as you like!
- Coleslaw – Use your favorite or a bagged coleslaw mix with dressing
- Pickled red onions – Recipe below.
For Quick Pickled Red Onions
- Red onion – Sliced thinly.
- Water
- Cider vinegar
- White sugar
How To Make Pulled Pork Sandwiches with Coleslaw
- Add the water, cider vinegar, and sugar to a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool. Add the onions and transfer the onions and pickling liquid to a jar and store in the fridge for at least 30 minutes to develop flavor.
- Warm the leftover pulled pork gently in a pan over medium heat or in the microwave. Add a splash of extra BBQ sauce to keep it moist and flavorful. If it’s freshly made, allow it to cool slightly before assembling the sandwiches.
- Prepare your coleslaw. Use either a pre-bagged coleslaw mix with your favorite dressing or whip up a homemade version if you have a little extra time. Toss everything together and set aside.
- Split your bakery-fresh buns in half. Pile a generous portion of pulled pork onto the bottom bun, drizzle with a bit of extra BBQ sauce if desired, and top with a big spoonful of coleslaw. Finally, add a few slices of pickled red onion for a tangy crunch.
- Press the top bun down gently and serve immediately, with extra napkins – these sandwiches are delightfully messy!
Chef Jenn’s Tips
- Use leftover pulled pork for convenience; just reheat and go.
- If your pulled pork isn’t sauced, try mixing in a favorite BBQ sauce for added flavor.
- Keep extra BBQ sauce on the table for anyone who wants more of that smoky goodness.
- For a shortcut, a bagged coleslaw mix with a pre-made dressing works great.
- Let the pickled onions sit in the fridge for a few hours or even overnight for a deeper flavor.
Recommended
Make It A Meal
Pair these sandwiches with classic sides like baked beans, corn on the cob, or a simple green salad. Potato salad or sweet potato fries also work well and are perfect for gatherings. If you’re hosting, consider adding extra sides to keep things interesting, like deviled eggs or grilled vegetables.
Storage
If you have leftovers, store the pulled pork in an airtight container in the fridge for up to three days. It also freezes well; just place it in a freezer-safe bag or container for up to three months. Coleslaw is best enjoyed fresh, but the pickled onions can last in the fridge for up to a week. To reheat the pulled pork, warm it gently on the stovetop or in the microwave, adding a touch of BBQ sauce if needed.
Pulled Pork Sandwich with Coleslaw
Ingredients
For the sandwich
- 4 bakery fresh buns use a hefty bun that won’t sog out quickly.
- 2 cups pulled pork sauced or unsauced
- 1/4 cup extra BBQ sauce add as much as you like!
- 1 cup coleslaw use your favorite or a bagged coleslaw mix with dressing
- 1/2 cup pickled red onion recipe below
For quick pickled red onions
- 1 red onion peeled and sliced thinly
- 1/2 cup water
- ½ cup cider vinegar
- 1 tablespoon sugar
Instructions
- Add the water, cider vinegar, and sugar to a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool. Add the sliced red onion and transfer the onions and pickling liquid to a jar and store in the fridge for at least 30 minutes to develop flavor.
- Warm the leftover pulled pork gently in a pan over medium heat or in the microwave. Add a splash of extra BBQ sauce to keep it moist and flavorful. If it’s freshly made, allow it to cool slightly before assembling the sandwiches.
- Prepare your coleslaw. Use either a pre-bagged coleslaw mix with your favorite dressing or whip up a homemade version if you have a little extra time. Toss everything together and set aside.
- Split your bakery-fresh buns in half. Pile a generous 1/2 cup portion of pulled pork onto the bottom bun, drizzle with a bit of extra BBQ sauce if desired, and top with a big spoonful of coleslaw (about 1/4 cup). Finally, add a few slices of pickled red onion for a tangy crunch.
- Press the top bun down gently and serve immediately, with extra napkins – these sandwiches are delightfully messy!
Notes
Chef Jenn’s Tips
- Use leftover pulled pork for convenience; just reheat and go.
- If your pulled pork isn’t sauced, try mixing in a favorite BBQ sauce for added flavor.
- Keep extra BBQ sauce on the table for anyone who wants more of that smoky goodness.
- For a shortcut, a bagged coleslaw mix with a pre-made dressing works great.
- Let the pickled onions sit in the fridge for a few hours or even overnight for a deeper flavor.