Pulled pork sandwich

A matte grey plate with a pulled pork sandwich baguette with pulled pork on the bottom, then sliced cucumber, topped with green onions.
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Smokey, tender pulled pork in a crispy, newly baked baguette sandwich. Add your favourite vegetables and you have yourself a perfect lunch.

It is a labour of love to make pulled pork, but once it is cooked there are so many things you can do with it. Last week, I shared how to make a pulled pork pasta salad and this week I have another lunch favourite, with these pulled pork sandwiches. Make a big batch of pulled pork and use it for the rest of summer.

In a pot, pulled pork shredded with a fork
Pulled pork in a pan

Substitutes

Using pre-baked buns

I have used, pre-baked buns from the store. So easy to bake them in the oven for 10-12 minutes and you have the most delicious, newly baked mini baguettes ready for lunch. This is an easy way to get the taste of fresh bread, without the hassle of baking, especially if you are in a hurry. Of course if you prefer to, you can also using regular sandwich bread to make these.

Make it vegetarian

For a vegetarian version, try my shredded barbecue tofu to add to the sandwiches instead of the pulled pork. Equally delicious and quicker to make.

Optional extra

I filled my baguettes with lettuce and cucumbers, I love the crispiness of these vegetables. However you can use the vegetables you prefer. When adding cucumbers to sandwiches that is not going to be eaten right away, I usually add the cucumbers at the end. I simply slice the cucumber, put them in small container and add them to the sandwich when ready to eat. This will keep the cucumber slices crispy and avoiding the bread to go soggy.

Ingredients to make pulled pork sandwiches. Clockwise from left two mini baguettes wrapped in a kitchen towel, barbecue sauce, a black plate with washed spinach leaves, sliced cucumber and cu green onions, a blue plate piled with pulled pork.
Pulled pork ingredients

Freezable

The pulled pork freezes really well. Make sure it is totally cooled down before you put it into an airtight container and keep in your freezer. I like to freeze mine in portion sizes so that I can take out just as much as I need, this also make it defrost quicker. Take it out the night before and leave in the fridge to defrost, or a few hours before and let it defrost on your kitchen counter.

A matte grey plate with a pulled pork sandwich baguette with pulled pork on the bottom, then sliced cucumber, topped with green onions.
Pulled pork baguette sandwich

Variations

Are you a salad instead of a sandwich person? Try my pulled pork pasta salad recipe, using the same pulled pork recipe in a delicious salad instead.

Another fun way is to top your carrot waffles with the pulled pork, lay it on a bed of lettuce, and cut the cucumbers in cubes instead of slices to sprinkle on top.

A matte grey plate with a pulled pork sandwich baguette with pulled pork on the bottom, then sliced cucumber, topped with green onions.
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Pulled pork sandwich

Smokey, tender pulled pork in a crispy, newly baked sandwich. Add your favourite vegetables and you have yourself a perfect lunch sandwich.
Prep Time30 minutes
Cook Time5 hours
Total Time5 hours 30 minutes
Course: Lunch
Cuisine: American
Keyword: baugette, pulled pork, vegetables
Servings: 8 portions

Ingredients

  • 1000 g Pork loin
  • 1 onion
  • Salt & pepper
  • 8 small baguettes

Barbecue sauce

  • 2 garlic cloves minced
  • 1 tbs oil
  • 100 ml ketchup
  • 1 ½ tbsp vinegar
  • 2 tbsp brown sugar lightly packed
  • 100 ml room temperature water
  • 1 tbsp soy sauce
  • ½ tsp chili powder

Optional extras

  • Lettuce
  • Cucumber sliced

Instructions

Barbecue sauce

  • Mince garlic and fry in a pot for a few minutes in the oil until fragrant.
  • Mixed the rest of the ingredients and add to the pot.
  • Cook for ten minutes on low heat, don’t let it boil. Whisk occasionally.

Pulled pork

  • Set the oven to 125 °C (260 °F).
  • Cut off fat of your meat.
  • Put in a large pot and add salt and pepper.
  • Cut onion in quarters and add to the pot.
  • Pour over the barbecue sauce.
  • Cover the pot with a lid and place in the middle of the oven.
  • Cook for five hours.
  • Use a fork to divide the meat into smaller pieces.
  • Slice the baguettes and line with green salad or other vegetables

Notes

To make a smooth barbecue sauce, pour it through a sieve after it has cooked together and cooling down, to catch the small bits of garlic.