Spicy BBQ Pulled Pork Sandwich with Cornbread & Honey Butter
Father's Day

Spicy BBQ Pulled Pork Sandwich

with Cornbread & Honey Butter

45 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
For our version of these crowd favorite sandwiches, you'll simmer tender pulled pork in a spicy barbecue and chipotle sauce before topping it with a bright carrot slaw and sandwiching it all in between fluffy challah buns. You'll serve the sandwiches with classic cornbread and sweet honey butter, plus a tangy cucumber salad for refreshing balance.
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  • Nutrition
    PER SERVING
  • Calories
    1110 Cals (est.)
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fresh
ingredients
Spicy BBQ Pulled Pork Sandwich with Cornbread & Honey Butter
Title
  • 20 oz Cooked Pulled Pork
  • 2 Pasture-Raised Eggs
  • 4 Challah Buns
  • 6 oz Carrots
  • 4 Persian Cucumbers
  • 4 tsps Chipotle Chile Paste
  • ½ cup Barbecue Sauce
  • 2 Tbsps Apple Cider Vinegar
  • ¼ cup Vegetarian Worcestershire Sauce
  • ½ cup Buttermilk
  • 1 oz Sweety Drop Peppers
  • 2 Tbsps White Balsamic Vinegar
  • 1 cup Cornbread Mix
  • 4 oz Cultured, Salted Butter
  • ½ cup Sour Cream
  • 4 tsps Honey
  • 2 tsps Baking Powder

Spicy BBQ Pulled Pork Sandwich

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the buns. Quarter the cucumbers lengthwise, then halve crosswise. Peel the carrots; grate on the large side of a box grater. In a bowl, combine the cucumber pieces, white balsamic vinegar, pickled peppers, and a drizzle of olive oil; season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the grated carrots and apple cider vinegar; season with salt and pepper. Stir to combine. In a separate bowl, combine the barbecue sauce, worcestershire sauce, 1/2 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the honey and half the softened butter; season with salt and pepper.

2 Make the batter

In a bowl, whisk together the cornbread mix, baking powder, and a pinch of salt. Melt the remaining softened butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the sour cream, buttermilk, and eggs; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients. Stir until just combined (be careful not to overmix).   

Make the batter
Bake the cornbread
3 Bake the cornbread

Lightly grease an 8-inch square baking dish. Pour the batter into the baking dish and spread into an even layer. Bake 11 to 13 minutes, or until set and cooked through (a toothpick inserted should come out with a few moist crumbs). Remove from the oven.

4 Toast the buns

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in batches, add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Wipe out the pan.

Toast the buns
Glaze the pork & serve your dish
5 Glaze the pork & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pulled pork. Cook, stirring occasionally and breaking the meat apart with a spoon, 1 to 2 minutes, or until lightly browned. Add the spicy BBQ sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the pork is coated and heated through. Turn off the heat. Assemble the sandwiches using the toasted buns, glazed pork, and carrot slaw. Serve the sandwiches with the baked cornbread and marinated cucumbers on the side. Top the cornbread with the honey butter. Enjoy!

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