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Pulled Pork Sandwiches

mgs68 Jan 15, 2013 06:26 PM

What kind of toppings would be good on a BBQ Pulled Pork Sandwich??

Onion Rings?? Cheeses?? Anything??


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  1. sal_acid Jan 15, 2013 06:31 PM

    Nothing greasy. Pulled pork is greasy enough. You need a touch of acidity. Cole slaw is a nice contrast to the pork. or maybe sweet pickled onions.

    2 Replies
    1. re: sal_acid
      melpy Jan 16, 2013 04:10 AM

      Cole slaw is my favorite.

      1. re: sal_acid
        redfish62 Jan 16, 2013 07:41 AM

        Also vote for cole slaw

      2. v
        vttp926 Jan 15, 2013 06:33 PM

        Slaw and pickles are usually what I want on my pulled pork sandwiches. Just a classic sandwich.

        1. w
          wyogal Jan 15, 2013 06:38 PM

          and another big thumbs up for coleslaw and pickles. I like the zesty bread and butter (pickle) chips.

          1. Uncle Bob Jan 15, 2013 07:08 PM

            A vinegar based sauce instead of a sweet tomato based one...
            The slaw idea is spot on........


            2 Replies
            1. re: Uncle Bob
              JonParker Jan 16, 2013 08:12 AM

              Totally agree about the vinegar based sauce. I just cringe when I see someone dump "BBQ sauce" all over pulled pork. Vinegar sauce and some cole slaw is the way to go.

              1. re: Uncle Bob
                foodieX2 Jan 16, 2013 08:16 AM


              2. ipsedixit Jan 15, 2013 07:19 PM





                1. m
                  MonMauler Jan 15, 2013 08:19 PM

                  Agree with everyone saying coleslaw.

                  1. j
                    Jenny Ondioline Jan 15, 2013 09:53 PM

                    Pickles, chopped onions, maybe a touch of mustard if the sauce is too sweet.

                    1. Davwud Jan 16, 2013 05:08 AM


                      Alabama White Sauce is nice too. Though not traditional.


                      1. BiscuitBoy Jan 16, 2013 07:00 AM

                        slaw and pickles...I've been making a mayo-less slaw that compliments the pork nicely

                        1. Gio Jan 16, 2013 07:21 AM

                          Cole slaw is classic but... how about:
                          Bourbon-baked beans or Jalapeño creamed corn?

                          15 Replies
                          1. re: Gio
                            wyogal Jan 16, 2013 07:30 AM

                            On top of the pulled pork or on the side?

                            1. re: wyogal
                              Gio Jan 16, 2013 07:46 AM

                              These are side dishes, not toppings... didn't really answer the OP's question, did I. OTOH, I have seen some people use baked beans as a topping.

                              1. re: Gio
                                BiscuitBoy Jan 16, 2013 08:06 AM

                                bourbon baked beans - from scratch or an upgrade from a can? Either way, sounds good

                                1. re: BiscuitBoy
                                  Gio Jan 16, 2013 08:17 AM

                                  From scratch... delicious.


                                  1. re: Gio
                                    BiscuitBoy Jan 16, 2013 08:21 AM

                                    bacon and bourbon, what could possibly go wrong....'cept the pineapple!

                                    1. re: BiscuitBoy
                                      Gio Jan 16, 2013 08:24 AM

                                      Leave it out...

                                      1. re: BiscuitBoy
                                        MGZ Jan 17, 2013 06:09 AM

                                        You know, I actually like the notion of a couple thin slices of pineapple on a pulled pork sandwich. I may have to try that one this summer.

                                        1. re: MGZ
                                          Jenny Ondioline Jan 17, 2013 07:48 AM

                                          Pineapple and pork certainly work well together in tacos al pastor...

                                          1. re: Jenny Ondioline
                                            MGZ Jan 17, 2013 07:59 AM

                                            Yeah, that's kinda what I was thinkin'.

                                            A quarter inch dice of the fruit might be great, especially with some red onion, garlic, cilantro, chiles, etc. A pineapple salsa on top of barbecued pork sounds awesome.

                                2. re: wyogal
                                  rasputina Jan 16, 2013 08:48 AM

                                  on top

                                  1. re: rasputina
                                    wyogal Jan 16, 2013 08:54 AM

                                    creamed corn on top? I can see the beans on top, though.
                                    It was stated that the poster meant on the side.

                                    1. re: wyogal
                                      rasputina Jan 16, 2013 10:17 AM

                                      no coleslaw, which is classic

                                      1. re: rasputina
                                        wyogal Jan 16, 2013 10:26 AM

                                        No coleslaw
                                        No, coleslaw.

                                        I prefer coleslaw on top, and beans or creamed corn on the side (which was the intent as it was clarified). I also stated that earlier.

                                        1. re: wyogal
                                          Gio Jan 16, 2013 10:41 AM

                                          hahahaha... this is hilarious! Who's on first?

                                          1. re: Gio
                                            wyogal Jan 16, 2013 10:55 AM

                                            I know, had a chuckle, myself! ha!

                              2. c
                                chileheadmike Jan 16, 2013 07:43 AM

                                If I've spent 10 to 12 hours tending the smoker, I don't want to put anything on in it other than a tiny bit of barbecue sauce.

                                1 Reply
                                1. re: chileheadmike
                                  njmarshall55 Jan 16, 2013 12:35 PM

                                  Amen to that. I think all of the suggestions would be good...but on the side. Don't like messy food much to begin with, so pulled pork and sauce is about it IN the sandwich for me. But thank for all the great ideas for sides.

                                2. r
                                  rasputina Jan 16, 2013 08:48 AM

                                  slaw of course

                                  absolutely no cheese

                                  1. v
                                    Violatp Jan 16, 2013 10:46 AM

                                    Coleslaw, for sure. Make it yourself so it's not too sweet.

                                    1. Veggo Jan 16, 2013 11:21 AM

                                      Coleslaw seems to be the clubhouse favorite here. I favor what I also put on brisket sandwiches - a few dill pickle slices and a slice of onion, plus jalapenos and a little BBQ sauce.

                                      1. MGZ Jan 16, 2013 11:37 AM

                                        Cole slaw is the classic, but if you want something a little more "out of the box", try a cheeseburger or a soft, fried egg. In addition to (or, frankly in lieu of) those "toppings", thinly sliced red onion, pickled jalapeno slices, or finely diced habanero chiles are great additions.

                                        1. r
                                          ricepad Jan 16, 2013 11:46 AM

                                          Cole slaw, and more pulled pork.

                                          2 Replies
                                          1. re: ricepad
                                            Uncle Bob Jan 16, 2013 12:03 PM

                                            ....and more pulled pork.

                                            You betcha!!! ~~ It's got to be all about the pork or it quickly loses it identity. ~~ That would be sad!

                                            1. re: Uncle Bob
                                              MGZ Jan 16, 2013 12:16 PM

                                              After you've made enough barbecue, you realize that the pulled pork is really just a jumping off point. Changing rolls, breads, toppings, sauces, etc. is where the fun truly begins. The hot "bark" off the shoulder or ham is precious - only to be eaten fresh off the offset and without adornment. Once the meat gets pulled and seasoned, anything goes. Try smearing some Vietnamese chile-garlic sauce on one half of the bun.

                                          2. MGZ Jan 17, 2013 08:39 AM

                                            To be honest, I'm kinda disappointed in this thread. Ain't there no one else who does fun, tasty, funky, sh*t with their pulled pork. I mean, I make up to four whole shoulders at a time on the offset. Once the party's over, and the log splittin's done, you've got a lot of leftovers. After the second day, lettuce, tomato, and onion slices with pulled pork on a Jersey hard roll or a ciabatta tastes awesome. If you add a thin hamburger patty with melted Swiss cheese and/or a poached egg, you've got some beyond 'houndworthy eats.

                                            Are there no other creative sandwich makers? I mean, it's barbecued pork, fatty and delicious, lightly sauced - there is so, so much that it has to offer.

                                            13 Replies
                                            1. re: MGZ
                                              wattacetti Jan 17, 2013 08:44 AM

                                              I'm starting to prefer sautéed rapini (with chile and garlic) over coleslaw and pickles with pulled pork.

                                              Have also used up the pork making banh mi (so, cucumber, do chua, cilantro, pickled onions, a little sriracha-and nuoc cham-spiked mayonnaise) and spring rolls.

                                              1. re: wattacetti
                                                njmarshall55 Jan 18, 2013 07:48 AM

                                                Rapini is my go to veggie...agreed that would be a good addition.

                                              2. re: MGZ
                                                wyogal Jan 17, 2013 08:46 AM

                                                I think it's because it's perfect as is, with the addition of coleslaw and a pickle. It's not about creativity, its about "If it ain't broke, don't fix it."

                                                1. re: wyogal
                                                  MGZ Jan 17, 2013 08:54 AM

                                                  Everything can be improved upon.

                                                  Just curious, though, how do you do your cooks?

                                                  1. re: MGZ
                                                    wyogal Jan 17, 2013 09:24 AM

                                                    Not really, there are some things that I think are good, as is.
                                                    I don't understand your question, "...how do you do your cooks?"

                                                    1. re: wyogal
                                                      MGZ Jan 17, 2013 09:31 AM

                                                      Cooker? Fuel? Cook time? Resting time? Sauce? . . . .

                                                      1. re: MGZ
                                                        wyogal Jan 17, 2013 09:31 AM

                                                        So, is this a challenge? Not biting.

                                                        1. re: wyogal
                                                          MGZ Jan 17, 2013 09:35 AM

                                                          As I said. I'm curious. Not all pulled pork is the same. I wouldn't suggest the toppings I have for a crockpot version.

                                                          1. re: MGZ
                                                            Virginian Jan 18, 2013 08:52 AM

                                                            Well, one can't make BBQ in a crockpot.

                                                            1. re: Virginian
                                                              MGZ Jan 18, 2013 09:21 AM

                                                              Clearly, but lots of folk seem to make pulled pork that way. It's not my thing, but if that's their way, that's their way.

                                                      2. re: wyogal
                                                        charles_sills Jan 18, 2013 09:03 AM

                                                        i think MGZ meant, "how do you cook yours?"

                                                        1. re: charles_sills
                                                          MGZ Jan 18, 2013 09:21 AM


                                                      3. re: MGZ
                                                        Perilagu Khan Jan 17, 2013 12:41 PM

                                                        You can't improve upon Berenice Marlohe.

                                                  2. charles_sills Jan 18, 2013 08:58 AM

                                                    i go with either a bit of a very good bbq sauce, or a vinegar sauce, and some pickles. slaw is nice, but i love slaw so much i would rather just eat it as a side. i alctually do really like an entire slice of red onion on pulled pork as well.

                                                    3 Replies
                                                    1. re: charles_sills
                                                      MGZ Jan 18, 2013 09:22 AM

                                                      Sliced onion is awfully good on barbecue. Now, though, this thread has me thinking that roasted garlic might be fine spread on the top half of the bun.

                                                      1. re: MGZ
                                                        Veggo Jan 18, 2013 09:28 AM

                                                        My local barbecue spot, C&K in Parrish, FL, didn't stock onions until they observed me unwrapping my own slice of onion on a few visits.

                                                        1. re: Veggo
                                                          MGZ Jan 18, 2013 09:34 AM

                                                          As I said, everything can be made better - even me! Gilding the lily as they say.

                                                    2. t
                                                      tohkeeoh Aug 23, 2013 07:22 AM

                                                      I've never thought of using onion rings but it sounds good. For sandwiches I've always added hot sauce and coleslaw or cheese. For left over pulled pork I've used it to make nachos, pulled pork cheese fries, for breakfast with fried eggs and potato pancakes, baked potatoes, etc. Putting it on a pile of onion rings sounds like a good idea.

                                                      1 Reply
                                                      1. re: tohkeeoh
                                                        MGZ Aug 23, 2013 07:42 AM

                                                        "Putting it on a pile of onion rings sounds like a good idea."

                                                        It does indeed! Maybe a side of hot cheese whiz sauce for dippin'?

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