Classic Pulled Pork Sandwiches with Tangy Coleslaw
Tender, slow-cooked pulled pork from yesterday's roast, piled high on soft buns and served with a vibrant, creamy coleslaw for an easy and satisfying meal.
- Prep: 10 min
- Cook: 5 min
- Total: 15 min
- Servings: 8
- Cuisine: American
- Difficulty: Easy
- Cost: $2.24/serving
Dietary
- Dairy-Free
- Nut-Free
- Soy-Free
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- no-cook
- quick
- comfort food
- kid-friendly
- crowd-pleaser
- budget-friendly
- tangy
- smoky
Ingredients
- 5 cup cooked pork roast (shredded)
- 8 hamburger buns
- 0.5 cup BBQ sauce (mild)
- 0.5 head green cabbage (thinly sliced or pre-shredded)
- 0.25 cup mayonnaise
- 2 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
- Prepare the coleslaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Add the thinly sliced green cabbage (or coleslaw mix) and toss until well coated. Set aside or refrigerate.
- Gently warm the cooked shredded pork roast in a saucepan over medium-low heat or in the microwave until heated through. Stir in the BBQ sauce until the pork is fully coated.
- Serve the warm pulled pork on hamburger buns, topping each sandwich with a generous amount of the prepared tangy coleslaw.
Notes
You can prepare the coleslaw up to a day in advance and store it in the refrigerator. Adjust the amount of BBQ sauce to your family's liking. Serve with a side of potato chips for an extra classic touch.
Nutrition (per serving)
- Calories: 385
- Protein: 21.9 g
- Carbohydrates: 52.4 g
- Fat: 10.9 g
- Fiber: 1.7 g
- Sodium: 1106 mg
- Saturated Fat: 2.7 g
- Sugar: 18.8 g
- Cholesterol: 44 mg