Pulled Pork Sandwich with Spicy Pickled Jalapenos
Servings: 4 Sandwiches
Calories: 543kcal
Ingredients
Pickled Condiments
- 1 cup white vinegar
- 1 cup water
- 3 cloves garlic peeled and crushed
- 1 tbsp salt
- 1 tbsp sugar
- 3 oz red onion sliced thin
- 2 oz jalapeno sliced thin
Pork Filling
- 16 oz Slow Cooker Shredded Pork
- ½ cup BBQ Sauce
Bun
- 4 Brioche Buns
- 2 tsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp granulated garlic
- ¼ tsp ground cayenne pepper
Instructions
Pickled Condiments
- In a small sauce pan, combine vinegar, water, garlic, salt, and sugar and bring to a soft boil. Add jalapenos and onions, stir once, and remove from heat. Let sit for about 12 minutes in the hot liquid before adding it to your sandwich.
Pork Filling
- Combine pork and BBQ sauce and heat on medium until well coated and heated through. I recommend making sure your pork has a little of the cooking liquid from the crock pot in the original recipe as it helps thin the sauce and gives your pork another boost of amazing flavor!
Bun
- Cut buns in half and brush inside with olive oil. Sprinkle evenly with spices. I like to lightly press the buns back together to make sure spices stick nicely to the bread. Toast buns seasoned side down in a warmed pan until golden brown.
- Once buns are done, spread BBQ pork evenly over the bottom bun and top with pickled onion and jalapenos. Serve with your favorite side and enjoy!
Notes
If you have left over pickled condiments, put in an airtight container like a mason jar once cooled and refrigerate.
Nutrition
Serving: 1Sandwich | Calories: 543kcal | Carbohydrates: 64g | Protein: 16g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 144mg | Sodium: 2989mg | Potassium: 276mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2034IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 2mg