Pulled Pork Sandwich

Ingredients · 2 servings

• 300 gPulled pork, cooked and shredded
• 80 gBBQ sauce
• 2Brioche bun, split
• 120 gColeslaw, chilled
• 40 gPickle, sliced
• 1 tbspButter, softened

Equipment

stovetop, skillet, mixing bowl, tongs, knife, cutting board, measuring spoon, spoon, serving plate

Instructions

1. 1
   Mise en place

   Gather and measure pulled pork, BBQ sauce, brioche bun, coleslaw, pickle, and butter with a skillet, bowl, tongs, knife, and board. · 3 min

   What to look for: All ingredients are measured, buns are split, and tools are within reach.

2. 2
   Warm pork

   Heat the skillet over medium heat, add pulled pork, and stir until the shreds loosen and steam rises from the meat. · 3 min

   When it is done: Pork is cooked; reheat to 74°C / 165°F if it was chilled.

3. 3
   Sauce pork

   Add BBQ sauce to the hot pork, fold with tongs, and cook until every shred looks glossy and the sauce bubbles lightly. · 2 min

   When it is done: Pork is fully heated when it is steaming throughout.

4. 4
   Toast bun

   Spread butter on the cut sides of each brioche bun, then toast in a clean skillet until golden and fragrant. · 2 min

   What to look for: The cut sides are golden with a light crisp edge.

5. 5
   Build sandwich

   Pile sauced pork on the bun bottoms, top with coleslaw and pickle slices, and close with the warm bun tops. · 2 min

   What to look for: The sandwich is tall, juicy, and the slaw sits visibly above the pork.

6. 6
   Serve warm

   Serve the sandwiches at once, with extra pickles on the side if any remain from the measured portion. · 1 min

   What to look for: The bun is warm and the filling looks glossy and generous.