Smoked Pulled Pork
Coleslaw Baguette Sandwich
Slow-cooked black pork collar meets a crunchy purple cabbage coleslaw in a toasted whole wheat baguette for the ultimate smoky and tangy BBQ sandwich experience.
This sandwich elevates the classic American barbecue staple by using premium black pork collar, slow-cooked for seven hours until tender. The combination of rich BBQ sauce and a cooling, crisp coleslaw inside a rustic whole wheat baguette creates a balanced texture that is both hearty and refreshing. It is a masterclass in combining high-heat smoke flavors with fresh, bright garden elements.
Ingredients
- 1.2 kg black pork collar
- 250 ml homemade BBQ sauce
- 14 head purple cabbage
- 14 head white cabbage
- 100 ml creamy salad dressing
- 2 whole whole wheat baguettes
- to taste black pepper
Instructions
- 1Shred the pork collar
Take the slow-cooked black pork collar and begin shredding it while it is still warm. Use your hands to pull the tender meat apart into fine, juicy strips. The long, low-temperature cooking process ensures the meat is incredibly tender and falls apart with minimal effort.
Tip: If the meat has a bark or crust make sure to distribute those flavorful charred bits evenly throughout the shredded pile. - 2Season with barbecue sauce
Drizzle a generous amount of your homemade dark barbecue sauce over the freshly shredded black pork collar. The rich, smoky sweetness of the sauce is designed to penetrate the tender meat fibers, enhancing the deep flavors developed during the seven-hour slow-cook.
Tip: If you prefer a wetter sandwich, add the sauce in stages and toss the meat to ensure every strand is thoroughly coated. - 3Add the cabbage crunch
Layer a fresh mix of shredded purple and white cabbage directly onto the sauced pork. This provides a crisp, refreshing texture that cuts through the rich, smoky flavors of the meat.
Tip: Prepare the cabbage mixture just before assembly to ensure the vegetables stay as crisp as possible. - 4Drizzle with creamy dressing
Pour the creamy salad dressing over the cabbage layer. This binds the vegetables and meat together while adding a tangy richness that balances the sweet BBQ sauce.
Tip: Keep the cabbage cold until the moment you add it to maximize the crunch factor of the sandwich. - 5Mix the ingredients together
Using your hands, thoroughly toss the pork, barbecue sauce, cabbage, and dressing together directly on the cutting board. Mix until every component is evenly coated and well-integrated, creating a cohesive filling for the sandwich.
Tip: Mixing by hand allows you to feel the texture and ensure the dressing and sauce are distributed without bruising the cabbage too much. - 6Prepare the baguette
Take a toasted whole wheat baguette and slice it open. Use your fingers to gently widen the opening and create a deep pocket inside the bread. This ensures there is plenty of room to hold the substantial portion of the pulled pork mixture.
Tip: Toasting the baguette before filling it helps prevent the bread from becoming soggy once the moist meat mixture is added. - 7Fill the toasted baguette
Take the toasted whole wheat baguette and generously stuff the center with the well-combined mixture of pulled pork and creamy coleslaw. Pack the filling firmly to ensure a hearty sandwich that delivers a balance of smoky meat and crunchy, tangy vegetables in every bite.
Tip: Use a long serrated knife to slice the baguette only three-quarters of the way through to create a pocket that keeps the filling from falling out.