Perfect Pulled Pork Sandwiches with Creamy Coleslaw
Ingredients
Sandwich
- 1 batch pulled pork
- 6 brioche buns
- BBQ sauce (optional)
- Sliced pickles (optional)
- Sliced red onions (optional)
- Pepperoncinis (optional)
- Pineapple rings (optional)
Coleslaw
- 12 ounce package coleslaw mix
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Black pepper, to taste
Preparation
In a medium sized bowl, whisk together the mayonnaise, apple cider vinegar, olive oil, salt, and pepper. Add the coleslaw mix and toss to coat well. Let it sit and marinate for an hour in the fridge if you have the time.
Toast buns in the oven, open and face up, at 400 degrees for 3-5 minutes or until golden and toasty but still soft. Or, toast in a skillet, face down, until toasted.
Pile pulled pork high onto the bottom bun.
Top with a drizzle of bbq sauce and a spoonful of coleslaw, then add the top bun and serve immediately. Serve with dill pickles and potato chips or french fries.
Tips
Pile the pork high on the sandwich. Be light-handed with the bbq sauce. Maybe do a couple with the coleslaw and a couple with sliced pickles.
