Smoky BBQ Pulled Pork and Gouda Sandwiches with Ranch Salad

These smoky BBQ pulled pork and Gouda sandwiches are the ultimate quick-fix dinner. With tender shredded pork coated in a tangy BBQ sauce and Southwest spices, melted Gouda cheese and crunchy pickles on a toasted brioche bun, every bite is packed with flavor. Served alongside a crisp Caesar-style ranch salad and potato chips, this meal comes together in minutes.

Perfect for busy weeknights, this recipe uses pre-cooked pulled pork and a salad kit to cut down on prep time without sacrificing taste. The combination of savory pork, creamy Gouda and cool ranch salad creates a satisfying contrast of textures and flavors. Customize with extra pickles or even a few potato chips tucked inside for added crunch!

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

2 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Caesar Chop Salad KitView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Potato ChipsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place the pulled pork in a small pot. Using two forks or your hands, shred the pork into smaller pieces.
2. Add the BBQ sauce, Southwest Spice Blend, a splash of white wine vinegar, a splash of water and a pinch of black pepper to the pot. Stir to combine. Cover with a lid and cook over medium heat, stirring occasionally, until warmed through, about 4-5 minutes.
3. Halve the brioche buns and toast them until golden brown. Empty the Caesar chop salad kit into a large bowl, drizzle with as much dressing as you like and toss to coat evenly.
4. Place a slice of Gouda cheese on the bottom half of each bun. Spoon the BBQ pulled pork over the cheese. Top with sliced dill pickles to taste. Close the sandwiches with the top buns.
5. Divide the sandwiches between plates. Serve with the prepared salad, potato chips and any remaining sliced pickles on the side. For extra crunch, tuck some potato chips into the sandwiches.

Recipe Tips

FAQ

Can I use a different type of cheese?

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

How can I make this sandwich spicier?

Add a dash of hot sauce or a pinch of cayenne pepper to the pork while heating.

Can I prepare the pork ahead of time?

Absolutely! Cook the pork as directed, then refrigerate in an airtight container for up to 3 days. Reheat gently before assembling sandwiches.