BBQ Pulled Pork Sandwiches with Homemade Slaw
Pulled pork sandwiches are the perfect way to use up leftover pulled pork! Just heat it up, toss it in my sweet, homemade guava BBQ sauce (or whatever BBQ sauce makes your heart happy), and pile them high on toasted buns with a simple homemade slaw for the perfect quick, no-fuss 20-minute meal! By the way, you can also use my recipe to make perfectly moist and tender slow cooker pulled pork.
Ingredients
- 3 cups shredded pulled pork
- 1/2 cup guava BBQ sauce, or your fave BBQ sauce
- 4 toasted hamburger buns
Simple Slaw
- 14 ounces storebought coleslaw mix
- 1 cup shredded red cabbage
- 1/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Salt + pepper to taste
Instructions
- You may have to do this in batches. Heat a deep skillet over medium heat. Add the leftover pulled pork, 1 cup at a time, with 3 tablespoons per cup of pork.
- Heat for 5-7 minutes, stirring occasionally, until warmed through. Cover the pan with a lid for the first few minutes to trap steam and prevent drying out. Transfer to a plate and repeat with remaining pulled pork and BBQ sauce. Set aside.
- In a bowl, mix coleslaw, red cabbage, mayo, red wine vinegar, honey, salt, and pepper until well combined. Set aside.
- Evenly divide the BBQ pulled pork between the toasted buns then top with the slaw. Serve and enjoy!
Notes
To make bigger batches, I recommend heating the pulled pork in the slow cooker.
- Add the shredded pulled pork to the slow cooker.
- Toss with 1/2 cup BBQ sauce for every 3 cups of pulled pork to keep it moist.
- Cover and set to LOW for 1-2 hours until warmed through.
Serving: 1sandwich, Calories: 418kcal, Carbohydrates: 52g, Protein: 20g, Fat: 15g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 1039mg, Potassium: 202mg, Fiber: 3g, Sugar: 27g, Vitamin A: 374IU, Vitamin C: 30mg, Calcium: 162mg, Iron: 3mg
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