This juicy BBQ Pork Sandwich is filled with delicious sliced pork, homemade BBQ sauce and served on a soft bread roll with fresh and crunchy slaw.
BBQ Pork comes in many forms, all of which are delicious. You can slow cook it for hours, or if you’ve got a little less time (like on a weeknight), you can cook up a tenderloin, slice it finely and slather it with BBQ sauce. Either way you know it’s going to be satisfyingly sticky and scrumptious.
In this recipe, we’re going to make our very own BBQ sauce from scratch. It takes just five minutes, and I love it because it’s super tasty, but it means that now you have this base recipe you can adjust it to suit your own tastes.
How to make homemade BBQ sauce?
Homemade BBQ sauce is so quick, simple and easy. All you have to do is mix together brown sugar, garlic powder, tomato sauce (ketchup), Dijon mustard, dark soy sauce, apple cider vinegar, honey, salt and pepper, then simmer over a medium heat for about 5 minutes until it thickens. You can also try Worcestershire sauce instead of (or in addition to) dark soy sauce.
What to put on a BBQ pork sandwich?
For me, there are a few things that make this BBQ pork sandwich great.
- Soft bread rolls - you want these soft and white - think a bap roll. Steer away from brioche buns because there is already a lot of sweetness in the BBQ sauce, and adding this to brioche will give you that sickly sweet flavour that I think is a bit much.
- Crisp slaw - you want lovely fresh, crunchy veggies to cut through the sweetness of the pork and the softness of the bun. I used carrot, cucumber and capsicum (bell peppers), added some coriander (cilantro), and made a dressing of lemon juice and mayonnaise.
- Perfectly cooked, finely sliced pork fillet - we’ll pan fry our tenderloin, then cook it in the oven for 15 minutes. This will give us a lovely crispy edge and well cooked pork, without being tough or dry. Make sure you let it rest for at least 5 minutes before slicing. This means that the juices won’t escape when you cut it (and it won’t go dry).
What flavours go well with BBQ pork?
I love to serve my BBQ pork with a nice tart lemon mayonnaise or lemon juice and Greek yoghurt dressing, like the one in this recipe, to cut through the sweetness of the BBQ pork.
Coleslaw is another classic side for BBQ pork, because it gives you that really fresh and lovely relief from the richness of the pork. In this recipe, I serve the fresh veggies on the pork roll, then once everyone has been served I mix the remaining vegetables with the lemon mayo to make a slaw that goes on the side.
If you have a really big piece of pork add a bit more cooking time in the oven. Conversely if your fillet is small, reduce your cooking time.
Substitutions for Pork
- Alternative proteins - Instead of pork tenderloin fillet you could use steak.
- Vegetarian - Swap pork fillet for pulled jackfruit. If using young jackfruit you will need to increase the cooking time. Simmer on the stove, then once you can pull it apart, add the BBQ sauce.
- Gluten Free - Swap bread rolls for GF bread rolls. Use GF dark soy sauce, or GF Worcestershire sauce in its place.
- Dairy Free - This recipe is dairy free.
- Slice your child’s portion of cucumber into batons and peel carrot and chop into batons.
- Serve kids carrot, cucumber and capsicum. Slice pork and place on bread rolls.
You will need an oven, an oven proof casserole dish or a baking tray, a saucepan, a stovetop, a large frying pan (if not using a casserole dish).
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BBQ Pork Sandwich with Slaw
- Oven proof casserole dish or baking tray
- Large frying pan (if not using a casserole dish)
- 500 g pork tenderloin fillet
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- ½ cup tomato sauce ketchup
- 1 teaspoon Dijon mustard
- 2 tablespoon dark soy sauce
- 2 tablespoon apple cider vinegar
- 2 teaspoon honey
- 2 teaspoon olive oil
- 1 Lebanese cucumber
- 1 red capsicum
- ½ bunch coriander
- 2 carrot
- 1 lemon
- ¼ cup whole egg mayonnaise
- ¼ teaspoon smoked paprika
- 4 bread rolls
- Salt and pepper
- Preheat your oven to 220 C and get out an oven proof casserole dish, or line a baking tray with foil. Remove pork from the fridge.500 g pork tenderloin fillet
- Make BBQ sauce by mixing brown sugar, garlic powder, tomato sauce, Dijon mustard, dark soy sauce, apple cider vinegar, and honey. Gently simmer over low heat for 5 minutes.1 tablespoon brown sugar, 1 teaspoon garlic powder, ½ cup tomato sauce, 1 teaspoon Dijon mustard, 2 tablespoon dark soy sauce, 2 tablespoon apple cider vinegar, 2 teaspoon honey
- Pat the pork dry and season with ¼ teaspoon salt and pepper. Heat a large frying pan or oven proof casserole dish over medium-high, add oil then cook the tenderloin, turning every 1-2 minutes, until browned on all sides.500 g pork tenderloin fillet, 2 teaspoon olive oil, Salt and pepper
- Once browned, spoon a tablespoon of BBQ sauce on the fillet and place in the oven for 15 minutes (or longer if you have a very large fillet).TIP: Don’t use more sauce or it will burn.
- Prep your veggies. For kids, slice your child’s portion of cucumber into batons and peel carrot and chop into batons. For adults, finely slice cucumber and finely slice capsicum. Chop coriander leaves and stalks. Julienne carrots.1 Lebanese cucumber, 1 red capsicum, ½ bunch coriander, 2 carrot
- Make a lemon mayo by juicing lemon into a bowl and mixing mayonnaise and smoked paprika.1 lemon, ¼ cup whole egg mayonnaise, ¼ teaspoon smoked paprika
- Once pork fillet has cooked, rest for at least 5 minutes, then slice and pour over most of the remaining BBQ sauce.
- Serve kids carrot, cucumber and capsicum. Slice pork and place on bread rolls.For adults, layer capsicum, carrots, cucumber and coriander on rolls, top with lemon mayo, pork and BBQ sauce. Mix leftover carrot, cucumber, coriander and mayo to make slaw, and serve on the side.1 Lebanese cucumber, 1 red capsicum, ½ bunch coriander, 2 carrot, 4 bread rolls