Quick BBQ Pulled Pork Sandwiches with Gouda and Coleslaw

Get all the delicious flavors of slow-cooked pulled pork without the long wait. This quick recipe transforms pre-cooked pulled pork into a smoky, saucy filling for toasted potato buns. Topped with nutty gouda, tangy coleslaw and crisp dill pickles, every bite is a perfect balance of savory, tangy and creamy.

Perfect for a speedy lunch or casual dinner, these sandwiches come together in just 10 minutes. No smoker or slow cooker needed-just a microwave and a few simple ingredients. Keep napkins handy because these are delightfully messy!

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Ingredients

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

8 ounce Standard Meat Pulled PorkView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Slice the potato buns in half and toast them until golden brown.
2. Place the pulled pork in a large microwave-safe bowl. Use two forks to shred it into smaller pieces.
3. Add BBQ sauce, half the smoked paprika, half the steak spice blend, 1 teaspoon white wine vinegar, 1 teaspoon water and a pinch of pepper to the pork. Stir to combine. For 4 servings, use all the paprika and steak spice, 2 teaspoons vinegar and 2 teaspoons water.
4. Cover the bowl with plastic wrap and microwave on high for 2 minutes. Set aside.
5. In a medium bowl, combine the coleslaw mix, mayonnaise, 1 teaspoon white wine vinegar, ¼ teaspoon sugar and a pinch of salt and pepper. Stir well. For 4 servings, use 2 teaspoons vinegar and ½ teaspoon sugar.
6. Place a slice of gouda on each bottom bun. Top with as much pulled pork as desired.
7. Add sliced dill pickles and coleslaw on top of the pork. Close the sandwiches with the top buns.
8. Serve immediately with any remaining coleslaw, pickles and pork on the side. Note: Pulled pork is fully cooked when it reaches an internal temperature of 160°F.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute gouda with cheddar, provolone or smoked mozzarella for a different flavor.

How do I reheat leftover pulled pork?

Reheat the pork in a microwave-safe bowl covered with a damp paper towel for 1-2 minutes or in a skillet over medium heat with a splash of water or BBQ sauce.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free buns and check that your BBQ sauce and steak spice blend are certified gluten-free.