Oven BBQ Pulled Pork For Two: Tender, Smoky, and Perfect with Homemade Coleslaw (No Slow Cooker Needed!)

Craving a classic BBQ pulled pork sandwich but only cooking for two? Good news! You don’t need a bulky slow cooker or a large cut of meat to achieve fall-apart tender, flavor-packed pulled pork. This recipe brings the joy of homemade BBQ pulled pork right to your oven, perfectly portioned for two people, and served with a vibrant, tangy homemade coleslaw that elevates every bite. It’s the ultimate fuss-free, delicious meal for a cozy night in or a relaxed weekend lunch.

Spring is in the air, and with it comes a renewed energy for tidying up and simplifying. As part of my recent spring cleaning spree, I’ve been decluttering my kitchen shelves, which inevitably led to a trip down memory lane with old cookbooks and food magazines. It’s funny how developing your own recipes can shift your perspective on what culinary treasures to keep and which ones to pass on. Many well-loved cookbooks have found new homes at the library, and now I’m tackling the stack of food magazines I’ve accumulated over the years. Libraries often don’t accept magazines, so finding them a good home is proving to be a different kind of challenge, but the effort to streamline is certainly worth it.

Amidst this organizational whirlwind, tucked away in an old Cook’s Country magazine I likely snagged for a quarter at a yard sale, I stumbled upon a forgotten gem: a recipe for pulled pork specifically designed for two. My eyes lit up! I absolutely adore pulled pork. Often, when dining out, I’m on the lookout for a great BBQ joint because making it at home has always felt like an overly cumbersome task for a small household. The thought of a huge batch of pulled pork, destined for days of leftovers or creative reinvention, often deterred me from attempting it from scratch. While I sometimes resort to semi-homemade solutions like Pulled Pork Mac and Cheese using pre-made BBQ pork, it just doesn’t quite capture the magic of truly homemade, slow-cooked goodness.

The Perfect Solution: Oven Pulled Pork for Small Batches

Cook’s Country, it seems, understood this exact dilemma faced by individuals and couples. Their ingenious solution? Utilize a smaller cut of pork and harness the consistent, even heat of the oven for about 90 minutes. This method completely sidesteps the need for specialized equipment like a slow cooker or a smoker, making authentic homemade pulled pork accessible to everyone. It’s just you, your oven, and a few common pantry ingredients standing between you and a truly satisfying meal.

I took their brilliant concept one step further, adding my own personal touches to the BBQ sauce and, in true Pittsburgh fashion, piling some tangy homemade coleslaw right onto the sandwich. Seriously, is that a Pittsburgh thing, or do other places embrace this glorious combination? Regardless, the marriage of tender, savory pulled pork and crisp, cool coleslaw within a soft bun is pure culinary bliss. This recipe is designed to generously feed two people, ensuring a delightful and hearty meal without excessive leftovers.

This dish is ideal for one of those relaxed weekend dinners. While it does take over an hour to cook, the vast majority of that time is completely hands-off. Once you’ve browned the pork and assembled the rich, aromatic BBQ sauce, your main task is simply to pop it into the oven and wait. And believe me, waiting can be the hardest part as the sweet, smoky BBQ aroma begins to fill your kitchen, promising a delicious feast to come. Although I adopted Cook’s Country’s core technique for the smaller portion, I infused the BBQ sauce with a few of my favorite ingredients to create a flavor profile that’s uniquely my own – a perfect balance of sweet, tangy, and savory with a hint of spice.

Homemade Coleslaw: The Perfect Fresh Counterpoint

No pulled pork sandwich is truly complete without a generous helping of coleslaw, and making it from scratch ensures maximum freshness and flavor. The crisp, cool, and tangy slaw provides a wonderful textural and flavor contrast to the rich, warm pulled pork. It cuts through the richness of the barbecue sauce, creating a perfectly balanced bite every time. This recipe includes a simple yet incredibly flavorful homemade coleslaw that comes together in minutes.

A small word of warning about the coleslaw: you will more than likely have leftover cabbage. It’s almost impossible to find a truly “small” head of cabbage at the grocery store, so it’s a good idea to plan ahead. Don’t let that deter you, though! Cabbage is incredibly versatile, and there are many delicious ways to use up the extra. What I often do is chop the entire head of cabbage at once and store it in airtight plastic containers. This way, throughout the week, the prepped cabbage is ready to go, significantly cutting down on meal prep time for other dishes.

Clever Ways to Use Leftover Cabbage

Having pre-chopped cabbage on hand opens up a world of quick and healthy meal possibilities. For instance, I love making haluski, a classic Polish dish of noodles and cabbage, which takes almost no time when the cabbage is already prepared. Another favorite is Thai sweet chili shrimp with cabbage “noodles” – a light and flavorful dish that comes together in a flash. If it’s around March, my go-to is always stove top corned beef and cabbage. You can also toss it into stir-fries, add it to soups for extra texture and nutrients, or even make a simple sautéed cabbage side dish. For even more inspiration, be sure to check out my comprehensive list of what to do with leftover cabbage.

Serving Suggestions and Side Dishes

These Oven BBQ Pulled Pork Sandwiches are hearty enough on their own, especially with the coleslaw piled high. However, if you’re looking to round out your meal, they pair wonderfully with a variety of classic American sides. Consider serving them alongside a refreshing Caesar Pasta Salad or a flavorful Italian Potato Salad. Other fantastic options include classic baked beans, sweet corn on the cob (or a simple corn salad), crispy potato chips, or a fresh green salad with a light vinaigrette. For drinks, iced tea, lemonade, or a cold craft beer would complement the rich flavors beautifully.

Tips for Perfect Oven Pulled Pork

• Choose the Right Cut: While many pulled pork recipes call for a large pork butt or shoulder, for this smaller-batch recipe, bone-in blade cut pork chops (or a small pork shoulder piece) are ideal. Removing the bone and cutting into strips helps them cook faster and absorb flavor more effectively.
• Don’t Skip the Browning: Browning the pork pieces before baking is crucial. This step creates a flavorful crust through the Maillard reaction, adding depth and complexity to the finished dish that you simply can’t achieve by skipping it.
• Sauté Aromatics: Cooking the onions and garlic until softened and fragrant builds a foundational layer of flavor for your BBQ sauce.
• Scrape Up the “Fond”: After browning the pork and sautéing the aromatics, when you add the liquid ingredients for the sauce, make sure to scrape up any browned bits (fond) from the bottom of the Dutch oven. These bits are packed with flavor and will enrich your sauce.
• Keep it Covered: The lid on your Dutch oven is your best friend. It traps steam and moisture, ensuring the pork remains incredibly tender and doesn’t dry out during its long bake in the oven.
• Rest the Pork: Once the pork is fork-tender, let it rest for about 10 minutes in the sauce before shredding. This allows the juices to redistribute, resulting in more succulent pulled pork.
• Adjust Spice and Sweetness: Feel free to customize the BBQ sauce to your liking. Add a pinch of cayenne pepper for more heat, or a little extra honey or brown sugar if you prefer a sweeter sauce.

Pulled Pork For Two

Yield:
2 servings

Prep Time:
1 hour

Cook Time:
1 hour 30 minutes

Total Time:
2 hours 30 minutes

No slow cooker? No problem! These BBQ pulled pork sandwiches with coleslaw can easily be made in the oven and makes 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 cabbage)
• 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

1. Preheat oven to 300°F (150°C).
2. 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 thoroughly with paper towels; this helps achieve a better sear. Rub the spice mixture all over the pork, ensuring it’s evenly coated.
3. In a large ovenproof Dutch oven or another heavy-bottomed pot with a tight-fitting lid, cook the chopped bacon over medium-high heat until it’s crisp and has rendered its fat, about 4-6 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, reserving the rendered fat in the pot. Add half of the seasoned pork to the pot and brown deeply on all sides, about 3-4 minutes per side. Work in batches to avoid overcrowding the pot, which prevents proper browning. Remove the browned pork to a plate. Repeat with the remaining pork.
4. If there isn’t at least 1 tablespoon of grease left in the pot, add 1 tablespoon of cooking oil (such as vegetable or canola) and heat it. Add the chopped onion and cook, stirring occasionally, until it has softened and become translucent, roughly 3-5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it. Stir in the remaining 1 tablespoon brown sugar, ketchup, white distilled vinegar, honey, tomato paste, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot; these bits are packed with flavor. Bring the sauce to a gentle boil, then reduce the heat to a simmer.
5. Return the cooked bacon and all the browned pork to the pot, nestling them into the sauce. Ensure the pork is mostly submerged. Cover the pot tightly with its lid. Bake in the preheated oven for 1 ½ hours, or until the pork is incredibly fork-tender and easily shreds apart. The exact cooking time may vary slightly depending on your oven and the thickness of the pork, so check for tenderness.
6. Once baked, remove the pot from the oven and let it cool, still covered, for 10 minutes. This allows the juices to redistribute for maximum succulence. Using two forks, shred the pork directly in the pot, mixing it with the delicious BBQ sauce. Serve the tender pulled pork generously piled onto hamburger buns, topped with the homemade coleslaw.
7. While the pork is baking, prepare the coleslaw: In a medium bowl, combine the shredded cabbage, shredded carrot, and chopped onion. In a separate small bowl, whisk together the mayonnaise, milk, white distilled vinegar, and granulated sugar until smooth. Pour the dressing over the cabbage mixture and toss well to combine. For best flavor, refrigerate the coleslaw for at least 30 minutes before serving, allowing the flavors to meld and the cabbage to slightly soften.

Notes

As mentioned, you will likely have leftover cabbage after making the coleslaw, as buying a small head is rare. To make the most of it, I recommend chopping the entire head of cabbage at one time and storing the excess in several airtight plastic containers in the refrigerator. This prep work will save you time later in the week when you want to quickly add cabbage to other meals. Explore my dedicated section on cabbage recipes for inspiring ideas, including stir-fries, soups, and other delicious side dishes to utilize your leftover greens efficiently and deliciously.

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Source: Adapted from Cook’s Country

More Delicious Sandwich Recipes You Might Love

If you enjoyed this perfectly portioned pulled pork, you might be interested in exploring other flavorful sandwich creations that are ideal for home cooking:

Guinness Pulled Pork Sandwiches
Slow Cooker BBQ Pulled Chicken

Homemade Sloppy Joe Sandwiches

Greek Sloppy Joes

Conclusion: Enjoy Your Homemade Pulled Pork!

Who says you need a crowd or complicated equipment to enjoy amazing pulled pork? This oven-baked recipe for two proves that incredible flavor and tender texture are achievable in your own kitchen with minimal fuss. From the perfectly spiced pork to the zesty homemade coleslaw, every element comes together to create a sandwich experience that rivals your favorite BBQ joint. So, gather your ingredients, fire up your oven, and prepare to delight in a perfectly portioned, truly satisfying meal. Happy cooking!