Pulled Pork Sandwich
Slow-cooked pulled pork tossed in BBQ sauce on a brioche bun.
Contains common allergens
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Instructions
- 1
Place a skillet over medium heat. Butter the cut sides of the brioche bun and toast them face-down in the skillet for 1-2 minutes until golden brown. Set aside.
- 2
In a small saucepan over medium-low heat, combine the pulled pork and the BBQ sauce. Stir gently to ensure every strand of pork is evenly coated.
- 3
Heat the pork mixture for 3-5 minutes, stirring occasionally, until it is steaming hot and the sauce has caramelized slightly.
- 4
Using tongs or a slotted spoon, scoop the saucy pulled pork onto the toasted bottom half of the brioche bun, piling it high.
- 5
Top the hot pork with a generous scoop of the cold, crunchy coleslaw to provide a contrasting texture and temperature.
- 6
Place the top bun lightly over the slaw and serve immediately with extra BBQ sauce on the side.
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