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BBQ Pulled Pork Sandos with Gouda, Pickle & Slaw

All of the flavors of slow-cooked pulled pork in a matter of minutes makes lunch feel like a picnic, even if you’re at your desk. Succulent, smoky-saucy shredded pork is loaded onto toasted potato buns with nutty gouda, tangy, crisp cabbage slaw, and snappy dill pickle slices. No picnic blanket is required, but do have the napkins handy!

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Quick lunches lunch-sandwiches
Prep: 10 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 potato buns
  • 8 oz pulled pork
  • 4 tbsp bbq sauce
  • 1 tsp paprika
  • 1 tbsp bold & savory steak spice
  • 5 tsp white wine vinegar
  • 4 oz coleslaw mix
  • 2 tbsp mayonnaise
  • 2 slices gouda cheese
  • 1 sliced dill pickle
  • 0.25 tsp sugar
  • salt
  • pepper
  • 1 tsp chili powder
  • 4 potato buns
  • 16 oz pulled pork
  • 8 tbsp bbq sauce
  • 1 tsp paprika
  • 1 tbsp bold & savory steak spice
  • 5 tsp white wine vinegar
  • 8 oz coleslaw mix
  • 4 tbsp mayonnaise
  • 4 slices gouda cheese
  • 2 sliced dill pickles
  • 0.5 tsp sugar
  • salt
  • pepper
  • 1 tsp chili powder

Instructions

  1. • Halve buns and toast until golden.
  2. • Place pulled pork* in a large bowl; using 2 forks, shred into smaller pieces.
  3. • In a large pan over medium-high heat, combine pulled pork, BBQ sauce,
    half the paprika, half the Steak Spice, 1 tsp vinegar, 1 tsp water, a pinch of
    chili powder, and pepper. (For 4 servings, use all the paprika, all the Steak
    Spice, 2 tsp vinegar, and 2 tsp water.) Stir to thoroughly combine. (Save
    remaining chili powder for another use.)
  4. • Cook, stirring occasionally, until warmed through, 3-4 minutes.
  5. • Meanwhile, in a medium bowl, combine coleslaw mix, mayonnaise, 1 tsp
    vinegar, ¼ tsp sugar (2 tsp vinegar and ½ tsp sugar for 4 servings), and a
    pinch of salt and pepper.
  6. • Add gouda to bottom buns and top with as much BBQ pulled pork as
    you like. Top with as much sliced pickle and slaw as you like.
  7. • Close sandos and divide between plates. Serve with any remaining BBQ
    pulled pork, slaw, and sliced pickle on the side.
    Pulled Pork is fully cooked when internal temperature reaches 160°.