Best-Ever Pulled Pork Sandwich

Best-Ever Pulled Pork Sandwich


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The secret to the ultimate pulled pork lies within the pork itself: use your leftovers! Save time, please the whole family, and make these sandwiches!

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

8 sandwiches


  • 4 lb. boneless pork loin
  • 1 C. barbeque sauce
  • 1/2 C. apple cider vinegar
  • 1 C. chicken broth
  • 1/4 C. light brown sugar
  • 2 T. Dijon mustard, divided
  • 1 T. Worcestershire sauce
  • 1 T. chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, chopped
  • 1 tsp. fresh thyme
  • salt and pepper to taste
  • 8 Kaiser rolls (or preferred bun)
  • 2 T. butter
  • 3 T. red wine vinegar
  • 1 tsp. salt
  • 1/2 C. extra virgin olive oil
  • 1 T. white sugar
  • 1 small red onion, thinly sliced
  • 1/4 C. chopped parsley
  • 1/4 green cabbage, thinly sliced
  • ¼ red cabbage

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Shred your leftover pork as much as possible and set aside. In a large pot, sauté onions in oil until tender. Add pork and chicken broth. Bring to a simmer and shred any remaining large chunks of pork. Add garlic, barbecue sauce, apple cider vinegar, brown sugar, one-tablespoon of mustard, Worcestershire, chili powder, and thyme. Bring mixture to a boil and add salt and pepper to taste. In a small bowl, whisk together remaining mustard, red wine vinegar, salt, olive oil, and white sugar. In a large bowl, add red onion, parsley, and both cabbages. Drizzle with vinaigrette and toss to combine. Spread butter on the inside of each bun and toast in skillet. Remove and layer with pork and coleslaw.

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