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Recipe For Chopped Barbecued Pork Sandwich

'Wich of the Week: Barbecued Chopped Pork

Though it's hard to beat Michael Mina's recipe for pulled pork sandwiches, "pulled" isn't the only way to do pork. Another popular variation in North Carolina (or in this case, at Sandra Dee's Barbeque in Sacramento, CA) is chopped pork, wherein slow-cooked meat is cut into bite-size chunks and dressed in a sweet, vinegar-based sauce.Sandra Dee's serves barbecued pork loin on a French roll, with a side of sauce to drizzle or pour to your heart's content. The restaurant also grills the bread, which is a nice touch, though I'd also add some slaw on top. Since these sammies use tenderloin, not pork butt, they are less of a production to make at home than pulled pork. To see how it looks before being sauced, and to get the recipe,


Barbecue Pork Sandwich With Cabbage Slaw

Barbecue Pork Sandwich With Cabbage Slaw

Recipe For Barbecue Pork Sandwich With Cabbage Slaw From Everyday Food


For Quick BBQ Sauce
3/4 cup ketchup
2 tablespoons light-brown sugar
1 tablespoon white-wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1/4 to 1/2 teaspoon cayenne pepper (optional)
For sandwiches
Quick BBQ Sauce
2 pork tenderloins, 12 to 16 ounces each
Coarse salt and ground pepper
3 tablespoons mayonnaise
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons light-brown sugar
5 cups finely shredded green cabbage (half a 2-pound cabbage)
4 potato rolls, or other soft sandwich rolls*


  1. Make the barbecue sauce by whisking together first 6 ingredients.
  2. Preheat oven to 475°. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.
  3. Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150°, 18 to 25 minutes.
  4. Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.
  5. Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.

Makes 4 sandwiches.

*I recommend French rolls.

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Join The Conversation
achristiangirl achristiangirl 6 years
worth trying
sumbum sumbum 6 years
Yay for Sacramento!!! I love going to Sandra Dee's! My fav is the ribs with a side of spicy corn. Oooh, I want some now! =)
sarahcateh sarahcateh 6 years
I'm also from NC and this is chopped style not a popular barbecue style down here. I've only seen this style in Virginia and further north. Another tip off is the use of "barbecue" sauce. The thick, sweet sauce is almost never used on NC pork barbecue. We either use a non-sweet, very thin, vinegar based sauce or a ketchup-y sauce. basically, I agree with U2forlife. Us carolinians know our bbq. It actually looks pretty good though... just not NC style.
tuscanstellina tuscanstellina 6 years
Looks yummy. I have never tried it this way.
gabi29 gabi29 6 years
I live in North Carolina and to my best knowledge, chopped barbecue is made from Boston butt/pork shoulder much like pulled pork. However, instead of being hand pulled it is chopped with a cleaver. This technique can be used if the meat hasn't been cooked long enough to be easily pulled. As for this recipe, I think it looks a lot less time consuming than pulled pork so I think I will give it a try for my Final Four viewing this weekend.
aimeeb aimeeb 6 years
U2forlife U2forlife 6 years
Um, I'm from NC and know the barbecue well, and this isn't one of the styles. We take our barbecue seriously and the main variations are in the sauce. Western = tomato based sauce. Eastern = Vinegar based. i'm sure its good, but so not NC...
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