Pulled Pork Sandwich with Coleslaw
Add Preferred SourceI’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 get soggy; I like to toast mine lightly for extra texture.
- Pulled pork – Sauced or unsauced; I often add a bit of extra seasoning if it’s plain.
- Extra BBQ sauce – Add as much as you like to suit your taste.
- Coleslaw – Use your favorite coleslaw or a bagged mix with dressing for convenience.
- Pickled red onions – See recipe below.
For Quick Pickled Red Onions
- Red onion – Sliced thinly so they pickle quickly and evenly.
- Water – Use warm water so your sugar dissolves quickly.
- Cider vinegar – Cider vinegar is my first choice for quick pickling, but you could use regular white vinegar or even wine vinegar. I wouldn’t use red wine vinegar.
- White sugar – You can totally adjust the sugar. Like the onions tangier? Use a bit less sugar; but these already aren’t that sweet.
How To Make Pulled Pork Sandwiches with Coleslaw
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by making the quick pickled onions. Combine water, cider vinegar, and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat, let cool, then add the onions. Transfer the onions and liquid to a jar and refrigerate for at least 30 minutes.
Warm the pulled pork gently in a skillet over medium heat or in the microwave. Add a splash of BBQ sauce to keep it moist and flavorful. If the pork is freshly cooked, allow it to cool slightly before assembling.
Prepare the coleslaw, either from a pre-bagged mix with dressing or homemade, and set aside. Slice the buns in half and layer with a generous portion of pulled pork, extra BBQ sauce if desired, coleslaw, and pickled red onions.
Gently press the top bun on each sandwich and serve immediately. Enjoy with extra napkins for a deliciously messy meal!
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.
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
- In a small saucepan, combine water, cider vinegar, and sugar. Simmer over medium heat until sugar dissolves. Remove from heat and let cool. Add sliced red onions and refrigerate at least 30 minutes.
- Warm pulled pork in a skillet over medium heat or in the microwave. Stir in a splash of BBQ sauce to keep moist.
- Prepare coleslaw by tossing pre-bagged mix or chopped vegetables with dressing. Set aside.
- Split buns in half. Layer pulled pork on bottom bun, drizzle with extra BBQ sauce if desired, top with coleslaw, and add pickled onions.
- Press top bun gently and serve immediately.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
