🥪 Pulled Pork Sandwich
A pulled pork sandwich piles slow-smoked, shredded pork shoulder dressed in barbecue sauce onto a soft bun, topped with a spoonful of creamy coleslaw. The tender, smoky meat and sweet-tangy sauce contrast with the cool crunch of the slaw. It is a standard order at barbecue joints across the American South.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g cooked pulled pork
- 100 ml barbecue sauce
- 4 burger buns
- 200 g coleslaw
- Pickles, to serve (optional)
Method
- Warm the pulled pork in a pan with the barbecue sauce until heated through.
- Split and lightly toast the buns.
- Pile the pork onto the bottom halves.
- Top with coleslaw and pickles if using.
- Close with the bun tops and serve right away.
How to make it lighter
- Use a smaller bun or eat it open-faced to cut the bread by half.
- Keep the coleslaw to a thin layer, since its creamy dressing is calorie-dense.
- Go light on the barbecue sauce and add pickles for tang instead.
History
The sandwich grew out of Southern barbecue traditions, where smoked pork shoulder was served on bread or buns. Topping it with coleslaw is especially associated with the Carolinas and Memphis.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Pulled Pork Sandwich and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →