No slow cooker? No problem! BBQ pulled pork for two sandwiches with coleslaw can be made in the oven and yields just enough to generously feed two people.
With spring in the air, I’ve been doing a bit of spring cleaning around the house. I pared down my cookbook collection, donating titles I’ve outgrown or no longer use. It’s funny how developing your own recipes changes which cookbooks feel essential. Next up are the food magazines I’ve accumulated—libraries don’t always accept magazines, so I’ve been deciding which to keep and which to let go.
While sorting through the stacks stored in my ottoman, I found a Cook’s Country magazine I’d bought at a yard sale. Tucked inside was their pulled pork-for-two recipe, and I immediately remembered how helpful that approach can be for smaller households.
I love pulled pork and often seek out a good BBQ joint when dining out because it can feel like a lot of work to make at home. In a pinch I’ll use premade BBQ pork for recipes like pulled pork macaroni and cheese, but nothing beats homemade pulled pork. Cook’s Country’s solution uses a smaller cut of pork and a relatively short oven time—perfect for two people.
I adapted their technique and added a few personal touches, then “Pittsburghed” it up with homemade coleslaw piled right on the sandwich (is that a Pittsburgh thing or just delicious?). No slow cooker, smoker, or special equipment required—just your oven and common pantry ingredients.
This is a lazy weekend dinner: it takes over an hour but is mostly hands-off. After browning the pork and making the sauce, you simply bake it and wait while the sweet BBQ aromas fill the kitchen. Once finished, shred the pork and serve it piled on buns with crisp coleslaw.
A quick note about cabbage: coleslaw uses only a portion of a head, so you’ll likely have leftover cabbage. To make it easy, I usually chop an entire head at once and store it in containers for the week—then meals like haluski or quick stir-fries with cabbage noodles come together fast. If it’s March, leftover cabbage might become stovetop corned beef and cabbage.
These pulled-pork sandwiches pair well with a simple side like Caesar pasta salad or Italian potato salad.
Pulled Pork For Two
2 servings
1 hour
1 hour 30 minutes
2 hours 30 minutes
No slow cooker? No problem! These BBQ pulled pork sandwiches with coleslaw can easily be made in the oven and make just enough to generously feed two people.
Ingredients
- 2 pounds bone-in blade cut pork chops, cut from the bone and into long, 1-inch thick strips
- 2 tablespoons brown sugar, divided
- 2 teaspoons smoked paprika
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 2 slices raw bacon, chopped fine
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 cup ketchup (homemade or store-bought)
- 2 tablespoons white distilled vinegar
- 2 tablespoons honey
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
Coleslaw
- 1 cup shredded cabbage (roughly 4 ounces)
- 1 small carrot, peeled and shredded
- 1 tablespoon chopped onion
- 1/4 cup mayonnaise
- 1 tablespoon milk
- 1 teaspoon white distilled vinegar
- 1/2 teaspoon granulated sugar
Instructions
- Preheat oven to 300°F (150°C).
- In a small bowl, whisk together 1 tablespoon brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, ground mustard, and salt. Pat the pork pieces dry and rub them with the spice mixture.
- In a large ovenproof Dutch oven or heavy pot with a lid, cook the chopped bacon until crisp, about 4–6 minutes. Transfer the bacon to a paper towel–lined plate. Brown half of the pork in the pot, roughly 3–4 minutes per side, then remove to a plate. Repeat with the remaining pork.
- If the pot has little fat remaining, add 1 tablespoon cooking oil and heat. Add the onion and cook until softened, about 3–5 minutes. Add the garlic and cook 30 seconds. Stir in the remaining 1 tablespoon brown sugar, ketchup, vinegar, honey, tomato paste, and Worcestershire sauce, scraping up browned bits. Bring the sauce to a boil.
- Return the bacon and pork to the pot, cover with the lid, and bake for 1 1/2 hours or until the pork is fork-tender. Let cool 10 minutes, then shred with two forks into bite-size pieces. Serve on hamburger buns topped with coleslaw.
- While the pork bakes, make the coleslaw: in a medium bowl combine the cabbage, carrot, and onion. Whisk together mayonnaise, milk, vinegar, and sugar, then toss with the cabbage mixture. Refrigerate at least 30 minutes before serving to let the flavors meld.
Notes
After making the coleslaw, you’ll likely have extra cabbage. I usually chop a whole head at once and store portions in containers for quick meals later in the week. That way, dishes like haluski or quick cabbage stir-fries are fast to prepare.
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Source: Adapted from Cook’s Country.
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