Pulled Pork Sandwiches
A pulled pork sandwich is a thing of simple beauty. First, you’re off to a great start, by using pork, one of the all time greatest things ever. Slow roasted in the oven at barely 200 degrees, with a sweet & spicy rub, the meat gets super tender, and stays deliciously moist. Second, (at least in my version) you’ve got coleslaw that adds a crunchy texture, and a tangy flavor. Finally, the bread, don’t underestimate the bread. Soft, and able to soak up the sauce and juices, so you don’t lose a single drip. The perfect sandwich? If not....then pretty darn close. In this recipe video, I show you how to make it from scratch. We’ll make the pulled pork and the slaw (I do buy the rolls) and put them together for this unforgettable combo. Hope you enjoy them as much as I do.
Recipe Overview and Keys to Success
To make the best pulled pork sandwiches, make sure to pay attention to these few things:
- The bread can make or break the sandwich. I love to buy good, fresh, soft, rolls. If the bread too thin, too crusty, too dry…you’ll never get a good sandwich
- Balance. My sandwiches have four components. The pork. The coleslaw. The sauce. The Bread. You want to make sure they all work together, because if pile on too much or too little of one…. you lose the essence of some or all of the other components, and get a so-so sando.
- Finally, I like mine just warm, or even room temperature. Rather than super hot.
RECIPE FOR PULLED PORK SANDWICH
Ingredients (for 8 servings)
How to Make Pulled Pork Sandwiches:
- First need to make the pulled pork and the coleslaw - recipes linked to above
- I think the sandwiches are best when the pork is made the same day, and cooled done to barely warmed; but if needed you can reheat it
- Heat the BBQ sauce over medium heat until it is just slightly warmed, if you have drippings from cooking the pork, you can remove the fat, and add those to the sauce
- Split open the rolls, and pile on 1 – 2 inches of meat
- Drizzle the BBQ sauce (just warm, not hot) over the pulled pork
- Top with about an inch of coleslaw, the other other half the bread
- Serve with a maybe a bit more BBQ sauce on the side…and enjoy!!
Wine Recommendation: Pork and Pinot Noir is a match made in heaven. I’d stick with something from the New World (CA, Washington, Oregon, or New Zealand), that has nice fruit and spice.