BBQ Pulled Pork Sandos

🥘 Ingredients

• bbq sauce
  1/2 c
• bold & savory steak spice
  1 tbsp
• coleslaw mix
  8 oz
• gouda cheese
  4 slice
• mayonnaise
  4 tbsp
• pepper
• plastic wrap
• potato buns
  4 unit
• salt
• sliced dill pickle
  2 unit
• smoked paprika
  1 tsp
• standard meat pulled pork
  1 lb
• sugar
  ½ tsp
• water
  1 tsp
• white wine vinegar
  5 tsp

🍳 Cookware

• large microwave-safe bowl
• medium bowl

1. 1

   Halve potato buns and toast until golden. Place standard meat pulled pork * in a large microwave-safe bowl ; using two forks, shred into smaller pieces.

   potato buns: 4 unit, standard meat pulled pork: 1 lb
2. 2

   To bowl with pork, add bbq sauce , half the smoked paprika , half the bold & savory steak spice , 1 tsp white wine vinegar , 1 tsp water , and a pinch of pepper . (For 4 servings, use all the paprika, all the Steak Spice, 2 tsp vinegar, and 2 tsp water.) Cover with plastic wrap and microwave for ⏱️ 2 minutes . Set aside until ready to use.

   bbq sauce: 1/2 c, smoked paprika: 1 tsp, bold & savory steak spice: 1 tbsp, white wine vinegar: 5 tsp, water: 1 tsp, pepper, plastic wrap
3. 3

   Meanwhile, in a medium bowl , combine coleslaw mix , mayonnaise , 1 tsp vinegar, ¼ tsp sugar (2 tsp vinegar and ½ tsp sugar for 4 servings), and a pinch of salt and pepper.

   coleslaw mix: 8 oz, mayonnaise: 4 tbsp, sugar: ½ tsp, salt
4. 4

   Add gouda cheese to bottom buns and top with as much pork as you like. Top with sliced dill pickle and as much slaw as you like. Close buns and divide sandos between plates. Serve with any remaining slaw, pickle, and pork on the side. Pulled Pork is fully cooked when internal temperature reaches 160 degrees.

   gouda cheese: 4 slice, sliced dill pickle: 2 unit