Pulled Pork Sandwiches

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A quick and easy Pulled Pork Sandwich with all the fixin’s! Made from leftover braised pork to save time, this is one of our best Pulled Pork Sandwiches—and we’ve also included a recipe for BBQ sauce, baked beans, and coleslaw. 

Whether you are making this sandwich for a weeknight dinner or a weekend cookout, we promise you it will be a hit!

2 cups BBQ sauce
1 cup chicken stock
2 pounds leftover pork in 2-inch thick slices
Cole Slaw
1 can baked beans
  1. In a large saucepan over high heat, stir together BBQ sauce and chicken stock. 
  2. Add leftover pork. Bring to a boil, lower to simmer, cover and cook about 1-1/2 hours, or until the pork is falling apart. 
  3. Remove from liquid, let cool about 5 minutes. 
  4. Using two forks, pull the pork apart. Return to pan and stir. 
  5. Heat beans. Place about 1/2 cup of leftover pork onto bun, add beans and cole slaw.

Cole Slaw

Half head of cabbage, thinly sliced
2 carrots, grated
1/2 cup mayonnaise
3 or 4 scallions roughly chopped, or half red onion thinly sliced
2 tablespoons cider vinegar
Pinch sugar

In a large bowl, combine ingredients and stir well. Cover and refrigerate until ready to use.

BBQ Sauce

2 tablespoons vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 jalapeno chile, minced (add more or less depending on how much heat you enjoy)
2 teaspoons cumin
2 teaspoons coriander
1 large can chopped tomatoes (or 3 medium tomatoes, chopped)
1/2 cup ketchup
1 cup cider vinegar
2 tablespoons brown sugar
1 bay leaf
1 cup chicken stock or water
  1. In a large saucepan over medium heat, heat oil. 
  2. Add onion, garlic, and chile and slowly cook until onion becomes translucent. 
  3. Add tomatoes, ketchup, vinegar, sugar, bay leaf, and stock. 
  4. Bring to a boil, then lower to a simmer and cook for about 30 minutes. Adjust seasoning.
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The Almanac Chefs

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