Man, pulled pork sandwiches. They’re a thing of beauty, right? But a truly great pulled pork sandwich experience, that’s not just about the pork. Nope. It’s about what you put next to it on the plate. I’ve been down this road, tried a whole bunch of things, and let me tell you, it’s been a journey.
My Early Days: The Obvious Stuff
So, when I first started really getting into making pulled pork, I naturally went for the classics. You know, the stuff everyone says you should have.
- Coleslaw: Of course. My first few attempts were with that super creamy, kinda sweet store-bought stuff. It was… okay. Did the job, cut through the richness a bit. But honestly, it often felt a bit heavy on top of an already heavy sandwich.
- Potato Salad: Another classic. Again, usually the creamy, mayo-heavy kind. And again, just… a lot of creaminess going on. My stomach wasn’t always thrilled after a big plate of pork, bun, and creamy potato salad.
- Store-bought Chips: Easy, peasy. But also, kinda boring? Didn’t really add much to the experience, you know? Just something crunchy.
It wasn’t bad, but it wasn’t singing to me. I knew there had to be better pairings out there. I really wanted to find that perfect combo.
The Great Side Dish Experimentation Phase
This is where things got interesting. I started thinking, what does pulled pork need? It’s rich, it’s savory, often a bit sweet and smoky depending on the sauce. So, I figured I needed contrast. Acidity, freshness, something to break it all up. I rolled up my sleeves and got to work in the kitchen.
First, I decided I had to tackle that coleslaw situation head-on. I just knew I could do better than the gloopy stuff from the store. I ditched the super creamy recipes and started making my own from scratch. My big breakthrough? A vinegar-based slaw. Oh man, game changer. I got out my biggest bowl, shredded some cabbage and carrots, threw in a bit of thinly sliced onion, and then whisked up a dressing. Apple cider vinegar, a touch of sugar, some celery seeds, salt, and pepper. That was it. Suddenly, the slaw was so much brighter, so much more refreshing. It actually complemented the pork instead of just sitting there like a lump.
Then I thought about other things I could try:
- Pickles: Duh! Why didn’t I lean into this harder from the start? I mean, it’s so obvious. I started getting good, crunchy dill pickles. Then, I tried making some spicy pickled onions. Super easy – just slice some red onions thin, cover ’em with vinegar, a bit of sugar, and some chili flakes. Let them sit for a bit. They add a fantastic zing and look pretty too.
- Baked Beans: Now, this one can be tricky. I found that some canned ones are way too sweet and just add to the sugar overload, especially if your BBQ sauce is also on the sweet side. So, I started making my own, or at least doctoring up canned ones. I aimed for more smoky, less sweet. A bit of molasses, some good mustard, and if I was feeling fancy, some bacon bits fried up and crumbled in. That worked way better.
- Cornbread: A good, not-too-sweet cornbread is amazing. It’s perfect for sopping up any extra sauce that escapes the bun. I found a recipe online that had a bit of jalapeño diced up in it. Whoa, that was a winner. Adds a little kick and some nice color. I had to make a few batches to get it just right, not too dry.
- Mac and Cheese: Okay, I know I said less creamy earlier, but sometimes, you just gotta have mac and cheese. It’s comfort food! The key for me was to make it a good mac and cheese. I started using sharp cheddar, maybe some Gruyère if I had it. Baked it in the oven, so it got a nice, crispy top. It’s an indulgence, for sure, but a worthy one if done right. Still, I learned I wouldn’t pair it with a creamy slaw then. That would be too much richness all at once.
What Stuck and What Got Kicked to the Curb (Mostly)
So, after all this fiddling around, tasting, and a bit of overeating, here’s what I usually go for now. This is my tried-and-true lineup, the stuff that makes my pulled pork sandwiches truly sing.
Absolutely Yes Pile: These are my champions.
- Vinegar-Based Coleslaw: Non-negotiable. It’s the perfect counterpoint. I make a big batch because it disappears fast.
- Good Dill Pickles or Pickled Red Onions: Acidity and crunch. Always a hit. Sometimes I serve both! Can’t go wrong.
- Corn on the Cob (in season): Simple, sweet, and you eat it with your hands. It just fits the whole vibe of a relaxed meal. I just boil it and slather it with butter and a sprinkle of salt. Nothing fancy needed.
- A Simple Green Salad: Sometimes, especially if it’s a hot day, just a basic salad with a light vinaigrette is all you need. Some fresh lettuce, maybe cucumber and tomatoes. It keeps things fresh and light.
The “Sometimes, If I’m Feeling It” Pile: Good options, but they depend on my mood or who’s eating.
- Baked Beans: If they’re the smoky, less sweet kind I make. They have to earn their spot on the plate, not just be an afterthought.
- Cornbread: Especially if I have guests who I know love it. That jalapeño version gets bonus points from everyone.
- Potato Salad (the German kind!): Okay, I finally found a version of potato salad I like with pulled pork! German potato salad, you know, the one with a vinegar and bacon dressing. It’s not creamy at all. That one works because it’s got that tang I’m always looking for.
What I Mostly Skip Now: I’ve learned my lesson with these.
- Super Creamy Coleslaw/Potato Salad: Just too much for me with pulled pork. I feel weighed down afterwards, and nobody wants that.
- Plain old chips: Unless I’m really lazy or in a massive hurry. There are just so many better, more interesting options.
- Anything too fussy or complicated: Pulled pork is supposed to be kind of relaxed, fun food. The sides should match that easy-going vibe. No need to stress.
My Final Thoughts on the Matter
Look, at the end of the day, you do you. Everyone’s tastes are different. But for me, the magic combo for pulled pork sides is all about balance. You want something tangy to cut the richness, something crunchy for texture, maybe something a little sweet but definitely not overpowering. It’s about making that rich, delicious pork shine even brighter, not covering it up.
It took me a while to figure out my go-tos, a lot of eating, and a fair bit of “hmm, not quite right.” But that’s the fun of it, isn’t it? Experimenting in the kitchen, trying new things. So yeah, that’s my journey with pulled pork sides. Hopefully, it gives you some ideas for your next barbecue or sandwich night!
