Let’s talk about one of the most satisfying, laid-back, crowd-pleasing meals out there: Barbecue Sandwiches. These saucy beauties are packed with tender, smoky meat (think pulled pork, shredded chicken, or even jackfruit if you’re going plant-based), piled high on a soft bun, and finished with crunchy slaw or tangy pickles—basically, they’re everything you want in a comfort food sandwich.
Barbecue sandwiches are my go-to for casual weekend get-togethers, summer picnics, lazy Sunday dinners, or even a weeknight when I’m using up leftover pulled meat. They’re ridiculously easy to throw together, especially when you use the slow cooker, Instant Pot, or rotisserie chicken shortcuts. And they’re always a hit with guests, whether you’re feeding kids, grownups, or the pickiest of eaters.
I started making these sandwiches regularly during football season. I’d toss some pork shoulder into the slow cooker in the morning, and by kickoff, the house would smell like smoky heaven. Now, they’re a family favorite—whether we’re hosting or just craving something seriously satisfying with minimal effort.
Why You’ll Love This Recipe
- Super quick and easy, especially with a slow cooker or Instant Pot
- Packed with bold, smoky-sweet barbecue flavor
- Crowd-pleasing—great for parties, family dinners, or picky eaters
- Totally customizable with your favorite meats, buns, sauces, and toppings
- Leftover-friendly—it’s even better the next day
- Budget-friendly and great for feeding a crowd
- Works with store-bought shortcuts or homemade ingredients
Ingredients You’ll Need
- Pulled pork, shredded chicken, or beef – Use leftovers, slow-cooked meats, or even rotisserie chicken. Jackfruit works great for a vegan version
- Barbecue sauce – Sweet, spicy, smoky—use your favorite store-bought brand or make your own
- Soft sandwich buns – Brioche, potato rolls, or classic hamburger buns work great
- Coleslaw (optional but highly recommended) – Adds crunch and balances the richness of the meat
- Pickles or sliced onions – For a tangy bite and extra texture
- Butter – For toasting the buns (game changer for texture)
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep your protein
If you’re starting with leftovers, just warm your meat gently in a skillet or the microwave. If you’re making it fresh, cook your protein (like pork shoulder or chicken thighs) in the slow cooker, Instant Pot, or oven until tender and shred it up. Toss the meat with your barbecue sauce of choice—use enough to coat generously without drowning it.
Step 2: Toast your buns
Optional but highly recommended: lightly butter the inside of each sandwich bun and toast them cut-side down in a skillet until golden. This helps them hold up to the saucy filling and adds great flavor.
Step 3: Build your sandwiches
Pile the barbecue meat high onto the bottom bun. Top with a scoop of coleslaw if using (either creamy or vinegar-based slaw works). Add pickles, sliced onions, or jalapeños if you like a kick. Cap it with the top bun.
Step 4: Serve it up
Serve hot with a side of chips, baked beans, potato salad, or corn on the cob. Don’t forget the napkins—things are about to get deliciously messy.
Helpful Tips
Meal prep like a pro
Barbecue meat is perfect for meal prep. Make a big batch and portion it out for sandwiches all week. It also works great in tacos, quesadillas, and rice bowls.
Storage and leftovers
Store any leftover barbecue meat in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of extra sauce to keep it moist. You can also freeze it for up to 2 months.
Reheating without drying out
Microwave with a damp paper towel or reheat gently on the stove with a lid and a splash of water or sauce. Toast buns fresh before serving again.
Side dish ideas
These sandwiches go great with classic barbecue sides like coleslaw, mac and cheese, baked beans, corn salad, or even a fresh green salad if you want something lighter.
Fun variations
- Make sliders instead of full sandwiches for parties
- Try different regional sauces—Carolina vinegar, Kansas City sweet, Texas spicy
- Go plant-based with BBQ jackfruit or mushrooms
- Add melted cheese for a smoky, cheesy twist
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Definitely. You can make the meat a day or two ahead and just reheat before assembling the sandwiches.
Can I freeze the barbecue meat?
Yes! Cool it completely, then freeze in airtight containers or freezer bags. Thaw in the fridge and reheat gently.
What’s the best meat to use?
Pulled pork is a classic, but chicken thighs, brisket, or shredded beef all work. Even ground beef cooked with barbecue sauce can be a quick shortcut.
What kind of barbecue sauce should I use?
Totally up to you! Sweet and smoky is a great all-purpose choice, but spicy, tangy vinegar-based, or mustard-based sauces are all amazing.
How do I make it vegetarian or vegan?
Use jackfruit, sautéed mushrooms, or even lentils tossed in barbecue sauce. Add vegan slaw and use dairy-free buns.
Barbecue sandwiches are one of those meals that somehow manage to be laid-back and exciting at the same time. We probably make them at least once a month—more often in summer or during game days. Try it with your favorite sauce and toppings, and don’t be afraid to get a little messy. That’s part of the fun.
If you give this recipe a try, I’d love to hear how it turns out—drop a comment or tag me with your version!
Easy Barbecue Sandwiches
Ingredients
- For the Pulled Pork:
- 1 3–4 lb boneless pork shoulder
- 2 tablespoons olive oil
- 1 packet onion soup mix
- ½ cup apple cider vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon molasses
- 1 teaspoon smoked paprika
- Salt and pepper to taste
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- For the Coleslaw:
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- ¼ cup chopped fresh parsley
- Juice of 1 lime
- Salt to taste
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- For Assembly:
- 8 hamburger buns
- 1 cup barbecue sauce store-bought or homemade
- Pickles optional
Instructions
- Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Rub the pork shoulder with onion soup mix, salt, and pepper. Sear the pork on all sides until browned, about 4 minutes per side.
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- Prepare the Slow Cooker: Transfer the seared pork to a slow cooker. In a bowl, mix apple cider vinegar, brown sugar, molasses, smoked paprika, salt, and pepper. Pour this mixture over the pork.
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- Cook the Pork: Cover and cook on low for 7 hours, or until the pork is tender and easily shreds with a fork.
- Make the Coleslaw: While the pork cooks, combine shredded cabbage, carrots, parsley, lime juice, and salt in a bowl. Toss to combine and refrigerate until ready to serve.
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- Shred the Pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the juices.
- Assemble the Sandwiches: Toast the hamburger buns lightly. Spoon the pulled pork onto the bottom half of each bun. Top with a generous amount of coleslaw and pickles if desired.
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- Serve: Place the top half of the bun over the filling and serve immediately.
Notes
- For a spicier kick, add a dash of cayenne pepper to the barbecue sauce.
- Leftover pulled pork can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with a side of chips or baked beans for a complete meal.
