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    Home » Meat

    BBQ Pork Sandwich

    Lindsay Moe

    797 shares

    This BBQ Pork Sandwich is so easy to make and super comforting!

    BBQ Pork Sandwich on a plate
    Jump to Recipe

    Last week I brought you a simple and comforting supper with my slow cooker bbq country pork ribs. I hope you saved some leftovers because today I’m showing you how to roll it over into a giant, stick-to-your-ribs sandwich.

    My husband just about loses his mind when he sees these sandwiches for lunch. I have to say, I really look forward to them too. They’re warm, meaty, cheesy, and full of sweet barbecue sauce flavor.

    You can use any favorite homemade or bottled barbecue sauce here (preferably the same one you used to cook the ribs) as well as any large sandwich roll.

    This is one time where I forgo whole wheat and indulge in the white rolls made by a local restaurant. They are soft on the inside and flaky on the outside. When toasted in the oven the outside becomes crisp while the inside stays nice and soft.

    These sandwiches are extremely filling (a daintier lady than myself might only need a half) but you can serve them with carrots, grapes, or the classic chips and a pickle. You’re going to feel like you ordered lunch from a fancy bistro when you pull this amazing sandwich out of the oven!

    a close up of a BBQ Pork Sandwich on a plate

    Recipe

    a bbq pork sandwich on a white plate

    BBQ Pork Sandwich

    Cheese, onions, and bbq pork on a bun.
    4.58 from 7 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 592kcal
    Author: Lindsay Moe

    Ingredients

    • ½ tablespoon butter
    • 1 large onion,, halved and sliced
    • 4 large, soft white buns,, sliced in half horizontally
    • 8 slices medium cheddar cheese
    • 2 cups shredded BBQ country pork ribs,, or other left over barbecued meat
    • Additional barbecue sauce as needed

    Instructions

    • Preheat the oven to 375ºF.
    • In a small skillet, heat the butter over medium heat until melted. Add the onion and cook, stirring, until softened and lightly browned, about 10 minutes. If the onion begins to brown too quickly turn the heat down to medium low. Set aside.
    • Lay the bread open on a baking sheet. On the bottom half of each bun layer a slice of cheese, ½ cup pork, ¼ of the onions, and another slice of cheese. If the meat looks dry, add a little barbecue sauce on top of the onions, before the second slice of cheese. Top with the other half of the bun and bake until the bread is crisp and the cheese is melted, about 10 minutes.

    Nutrition

    Calories: 592kcal | Carbohydrates: 24g | Protein: 41g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 150mg | Sodium: 650mg | Potassium: 525mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 2.6mg | Calcium: 510mg | Iron: 2.9mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Debs @ The Spanish Wok says

      March 16, 2012 at 2:31 am

      Stunning, this is my kinda sandwich. I don’t eat burgers to this is just perfect, thanks.

      Reply
    2. Melinda says

      March 23, 2012 at 11:38 am

      These sandwiches look so good. Stopping by the grocery store on my way home tonight so that we can have them for lunch this weekend.

      Reply
    3. mike says

      May 05, 2015 at 8:45 pm

      This recipe saved my ribs from being wasted, very easy, and everyone loved it. Thanks for not over complicating it! I also added coleslaw on mine and used shredded cheese.

      Reply
    4. Leslie Loring says

      June 26, 2020 at 6:43 pm

      5 stars
      Bomb

      Reply
    5. Teresa Carr says

      July 06, 2020 at 10:55 am

      5 stars
      This sounds very good. I will try this today. I think I will make homemade buns to at another + to it.

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    797 shares