Smoky BBQ Pulled Pork Sandwiches
40aprons.com/meal-prep-sunday/Smoky chipotle pork gets tossed with a quick homemade BBQ sauce, then piled onto toasted brioche buns with tangy slaw and crunchy dill pickles.
Recipe Makes (Approximate):
Equipment
- Small saucepan
- Large skillet
- medium mixing bowl
- whisk
- Wooden spoon or silicone spatula
Ingredients
For the BBQ Sauce
- 1 cup ketchup
- 3 tablespoons apple cider vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reserved adobo sauce (see notes)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- ½ tablespoon freshly ground black pepper
For the Slaw
- 2 cups shredded coleslaw mix
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
For the Sandwiches
- 3 cups chipotle braised pork, shredded
- 2 to 3 tablespoons reserved pork braising liquid, as needed
- 4 brioche buns, split
- 12 dill pickle slices, or more as desired
Instructions
Make the BBQ Sauce
- Add 1 cup ketchup, 3 tablespoons apple cider vinegar, 2 tablespoons packed brown sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon reserved adobo sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and ½ teaspoon black pepper to a small saucepan.
- Whisk until thoroughly combined, then place the saucepan over medium heat.
- Bring the sauce to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until slightly thickened and deeply flavored.
- Taste and adjust as needed. Add a little more apple cider vinegar for extra tang or a small amount of brown sugar for more sweetness. Remove the saucepan from the heat.
Make the Slaw
- Add 2 cups shredded coleslaw mix, 2 tablespoons apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon honey, ¼ teaspoon salt, and ⅛ teaspoon black pepper to a medium bowl.
- Toss until the cabbage is evenly coated. Let the slaw sit for at least 10 minutes while you warm the pork and toast the buns.
Warm and Sauce the Pork
- Add 3 cups chipotle braised pork and 2 tablespoons reserved braising liquid to a large skillet over medium-low heat.
- Cook for 3 to 5 minutes, stirring occasionally, until the pork is warmed through. Add the remaining 1 tablespoon braising liquid if needed to keep the meat moist.
- Add approximately ¾ of the prepared BBQ sauce to the warm pork. Stir until the pork is evenly coated, adding more BBQ sauce as desired.
Toast and Assemble the Sandwiches
- Place the 4 split brioche buns cut-side down in a clean, dry skillet over medium heat. Toast for 1 to 2 minutes, until lightly golden.
- Divide the BBQ pork evenly among the bottom buns.
- Top each sandwich with one-quarter of the prepared slaw and approximately 3 dill pickle slices.
- Drizzle with additional BBQ sauce, then add the top buns. Serve immediately.
Recipe Notes
Reserved adobo sauce: This can be the sauce from the can of chipotle peppers in adobo used for the braised pork shoulder. When you prep the pork on Sunday, refrigerate the leftover peppers and sauce in a small airtight container so they’re ready for the chipotle crema and BBQ sauce later in the week. If you don’t have any left, open a new can and freeze the remaining chipotles and sauce in small portions for another recipe.
Ketchup: Regular ketchup gives the best classic flavor, but reduced-sugar ketchup works if you prefer a less-sweet sauce.
Brioche buns: Brioche adds a slightly sweet, buttery flavor that balances the smoky, tangy pork. Potato rolls or sturdy hamburger buns work too; choose dairy-free or gluten-free buns as needed.
Worcestershire sauce: Check the label if you need the recipe to be gluten-free, since some brands contain malt vinegar or other gluten-containing ingredients.
Nutrition Information (Approximate)
Calories: 758calProtein: 37gFat: 38gSaturated Fat: 16gCholesterol: 235mgSodium: 2186mgPotassium: 743mgTotal Carbs: 69gFiber: 2gSugar: 22gNet Carbs: 67gVitamin A: 1987IUVitamin C: 17mgCalcium: 127mgIron: 4mg
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