BBQ Pulled Pork Sandwiches

The best BBQ Pulled Pork Sandwiches have tender pork coated in bbq sauce and served on a bun with a crunchy, tangy pineapple slaw.

Easy BBQ Pulled Pork Sandwiches served with pineapple slaw will be the dinner everyone raves about! Lauren Allen

View the print-ready version of this recipe.

Not your average BBQ Pulled Pork Sandwiches

Yes, the base of these sandwiched uses traditional pulled pork, but the real star of the show is the pineapple mango slaw it’s paired with! The flavor combo, and extra crunch is absolutely FIRE (as my 12-year-old would say).

If you’re in a hurry, Costco’s smoked pulled pork also works great for this recipe. And alternately, if you want to go the extra mile I highly recommend using homemade BBQ sauce.

How to Make BBQ Pulled Pork Sandwiches

Cook Pork: Make our pulled pork recipe in the slow cooker, oven, or instant pot. Shred meat with forks then stir in BBQ sauce, until all the meat is coated.

Lauren Allen

Make slaw and serve: The slaw is the easiest; add the veggies to one bowl and dressing ingredients to another. Then simply toss to combine. Refrigerator it for at least an hour, until ready to serve. Assemble homemade pulled pork sandwiches by placing the BBQ pulled pork on buns then top with slaw (or serve it on the side, if you'd rather).

Lauren Allen

BBQ Pulled Pork Sandwiches

Serves 6

Prep 15 minutes Cook 4 hours Total 4 hours 15 minutes

• 2 pounds cooked pulled pork (our recipe is easy and delicious)
• 10-12 slider buns or rolls
• 2 cups BBQ sauce (576g), homemade or store-bought

For the Slaw:

• 1 bag broccoli slaw
• 1/2 red bell pepper, finely diced
• 1 green onion, chopped
• 1-2 Tablespoons fresh chopped cilantro
• 1/2 cup fresh mango (83g), diced
• 1/2 cup fresh pineapple (83g), diced

Dressing

• 3 Tablespoons mayonnaise
• 1 Tablespoon cider vinegar
• 1 1/2 Tablespoons fresh pineapple juice (just use any reserved from cutting the fresh pineapple)
• 1 teaspoon dijon mustard
• 1 Tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Cook pork: Season and cook pork in oven, slow cooker, or instant pot. Shred meat and add BBQ sauce, stirring to coat.

Make Slaw: Mix the slaw and dressing ingredients in two separate bowls. Pour dressing over slaw and stir well to combine. Refrigerate for at least an hour, or until ready to serve.

Assemble: Serve pulled pork on buns, topped with slaw, if desired.

Lauren Allen

Notes

My pulled pork recipe yields about 2 pounds of cooked pulled pork; enough to serve about 6 people (5 oz per serving).

Storing and Freezing Instructions: Store leftover BBQ pulled pork in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator. To reheat, add a little water and additional BBQ sauce to moisten the meat. Cover and reheat in microwave, slow cooker, or 250 degree F oven until warm (165 degrees C).

Nutrition

Calories: 571kcal, Carbohydrates: 53g, Protein: 51g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 122mg, Sodium: 652mg, Potassium: 950mg, Fiber: 2g, Sugar: 11g, Vitamin A: 715IU, Vitamin C: 77.5mg, Calcium: 47mg, Iron: 15.8mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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