Quick Southwest BBQ Pulled Pork Sandwiches with Tangy Red Cabbage Slaw

Get ready for a flavor-packed sandwich that’s ready in a flash. Tender pulled pork is tossed with a bold Southwest spice blend and tangy BBQ sauce, then piled high onto toasted potato buns. A crunchy red cabbage slaw with a creamy, tangy dressing adds the perfect contrast. This is the ultimate quick dinner for when you’re craving something smoky, sweet and satisfying.

Best of all, this recipe comes together in just 15 minutes using simple ingredients. Whether you’re feeding the family or just need a speedy meal, these sandwiches deliver big taste with minimal effort. Serve them with extra slaw on the side or your favorite pickles for a complete meal.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

8 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium bowl, combine shredded red cabbage, grated carrot, mayonnaise, sour cream, sugar and a pinch of salt and pepper. Stir well to make the slaw. Set aside.
2. In a small bowl, mix the pulled pork with the Southwest spice blend until evenly coated.
3. Heat cooking oil in a skillet over medium-high heat. Add the seasoned pulled pork and cook, stirring occasionally, until heated through, about 3-4 minutes. Stir in the BBQ sauce and ketchup and cook for another minute until warmed.
4. Toast the potato buns in a dry skillet or toaster until lightly golden.
5. Divide the BBQ pulled pork between the bottom halves of the buns. Top with a generous amount of red cabbage slaw, then close with the top buns. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of bun?

Yes, any soft bun or roll works well. Brioche or hamburger buns are great alternatives.

Can I make the slaw ahead of time?

Absolutely. The slaw can be made up to a day in advance and stored in the refrigerator. Give it a stir before serving.

Is there a substitute for the Southwest spice blend?

You can make your own by combining chili powder, cumin, garlic powder, onion powder, smoked paprika and a pinch of cayenne.