Ultimate Smoked Pulled Pork Sandwich
Tender, slow-roasted Iberian pork collar shredded by hand and tossed in rich BBQ sauce. Piled high on a crusty baguette with crisp, creamy coleslaw for the ultimate savory crunch.
There is an undeniable magic in slow-roasting pork collar until it easily yields to the pull of your fingers. This sandwich celebrates the contrast of textures and temperatures—warm, smoky meat mingling with the cool, bright crunch of fresh cabbage slaw. Using Iberian pork adds an incredible depth of flavor and rich marbling that elevates this from a casual barbecue staple to a truly gourmet bite.
Ingredients
- 1 kg Iberian pork collar (slow-roasted)
- 1 whole wheat baguette
- 200 g red and white cabbage coleslaw mix
- 150 ml dark BBQ sauce
- 60 ml creamy salad dressing (mayonnaise or buttermilk base)
Instructions
- 1Shred the roasted pork
Take the slow-roasted Iberian pork collar and carefully pull it apart by hand. Tear the tender meat into fine shreds, ensuring an even texture for the sandwich filling.
Tip: Shred the pork while it is still warm; the meat fibers pull apart much more easily than when chilled. - 2Add BBQ sauce
Pile the shredded pork onto the cutting board and generously squeeze your homemade dark BBQ sauce over the meat. The sauce will infuse the warm pork with sweet and smoky flavors.
Tip: If the meat has cooled down, gently warm it before adding the sauce so it absorbs the flavors better. - 3Top with coleslaw
Grab a handful of fresh red and white cabbage coleslaw and place it directly on top of the sauced pulled pork. The crisp cabbage adds a refreshing crunch to contrast the tender meat.
Tip: Make sure the coleslaw is well-drained so it does not make the sandwich soggy. - 4Drizzle salad dressing
Squeeze a generous amount of creamy homemade salad dressing over the coleslaw and pork pile. This dressing adds richness and tang, binding the ingredients together.
Tip: A mayonnaise-based or buttermilk dressing works perfectly here for added creaminess. - 5Mix the filling
Using your hands, thoroughly mix the shredded pork, coleslaw, BBQ sauce, and creamy dressing together directly on the cutting board. Ensure all the ingredients are evenly incorporated for the perfect bite.
Tip: Mixing by hand is the best way to gently incorporate the ingredients without turning the cabbage into mush. - 6Prepare the baguette
Take a fresh whole wheat baguette and place it onto the wooden cutting board. Ensure it is sliced open lengthwise, ready to be generously stuffed with the pulled pork mixture.
Tip: Lightly toasting the baguette before stuffing it will add extra crunch and prevent the bread from getting soggy. - 7Assemble the sandwich
Open a freshly sliced whole wheat baguette and generously pack the mixed pulled pork and coleslaw filling inside. Ensure the filling is distributed evenly from end to end so every bite has the perfect balance of smoky meat and crunchy slaw.
Tip: Press the filling down gently as you stuff the baguette to ensure it holds together tightly and is easy to eat without falling apart.
