Get your favorite pulled pork going for this recipe loaded with juicy pork, homemade ancho bbq sauce, and quick pickled peppers served up a Texas toast.

Now THIS is a sandwich, my friends. It checks so many boxes. Crunchy? Check. Juicy? Check. Spicy? OH YEAH!

And VERY satisfying. We love our pulled pork around here, so whether you're making your pulled pork right now, or pulling some of the leftovers out of the freezer, this is a recipe you'll want to keep on hand for when it's time to make some sammiches!

I like to keep pulled pork on hand in the freezer for quick and easy meals. It freezes up beautifully and it is so easy to work with. Often I will cook up a very large pork shoulder just for freezing. We'll eat some of it that night, then I'll have the rest for the following month or so.

It's great to have around to work into just about anything, and you know, it's just so dang tasty.

We do love our pulled pork!

Making the sandwich is rather straightforward. I'll trust that you have your own favorite pulled pork preparation method, but if you don't, you can refer to these links here: Crock Pot Pulled Pork or Pressure Cooker Pulled Pork. You can also smoke it. However you want!

Next is making the Ancho BBQ Sauce. SO. GOOD. You can totally make this ahead of time, which I often do. Then you'll have it ready for when the pulled pork is done.

To make the sauce, dry roast your ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.

Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.

Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.

Set the chopped anchos into a food processor.

Heat some oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften. Add the garlic and cook another minute or so, until you can smell the garlic. Add them to the food processor.

Add in some tomato paste, apple cider vinegar, brown sugar, Worcestershire sauce, molasses and your seasonings along with about 1/2 cup of the soaking liquid. Process until it smooths out.

The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.

Adjust with salt and pepper, then press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through. Finish up by warming your pulled pork with some of your new Ancho BBQ sauce. Get it nice and saucy, my friends!

Easy enough! The last steps are to make your quick pickled peppers, then sandwich assembly.

For the pickled peppers, add the peppers, enough vinegar to just cover them, and sugar to a pan. Bring to a quick boil then simmer for 5 minutes. You’ll want them lightly pickled and still crunchy. Easy!

Then go make your sandwich! Enjoy! Let me know how it turns out for you.

Ancho BBQ Pulled Pork Sandwich on Texas Toast – Recipe

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ingredients

• 8 ounces prepared pulled pork (SEE Crock Pot Pulled Pork or Pressure Cooker Pulled Pork)
• FOR THE ANCHO BBQ SAUCE
• 2-3 ancho chili peppers
• 1 tablespoon vegetable oil
• 1/2 small yellow onion, chopped
• 1 teaspoon fresh minced garlic
• 3 ounces tomato paste
• 1/4 cup cider vinegar
• 1/4 cup light brown sugar
• 3 tablespoons Worcestershire sauce
• 1 tablespoon molasses
• 1 teaspoon cayenne powder
• 1 teaspoon paprika
• 1 teaspoon ancho chili powder
• ½ teaspoon cumin
• Salt and pepper to taste
• Soaking water or stock for thinning
• FOR THE PICKLED PEPPERS
• 1 jalapeno pepper, sliced
• 1 sweet Italian pepper, sliced
• 1 banana pepper, sliced
• ¾ cup apple cider vinegar (enough to cover the peppers)
• 1 teaspoon sugar
• FOR SERVING
• Buttered Texas Toast slices, lightly toasted

Cooking Directions

1. Make the sauce first. Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
2. Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
3. Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
4. Set the chopped anchos into a food processor.
5. Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
6. Add the garlic and cook another minute or so, until you can smell the garlic. Add them to the food processor.
7. Add the remaining ingredients along with about 1/2 cup of the soaking liquid. Process until it smooths out.
8. The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
9. Adjust with salt and pepper, then press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
10. Add the sauce and pulled pork to a pot and stir. Heat and simmer to warm.
11. For the pickled peppers, add the peppers, enough vinegar to just cover them, and sugar to a pan. Bring to a quick boil then simmer for 5 minutes. You’ll want them lightly pickled and still crunchy.
12. Top your toasted Texas toast slices with BBQ pulled pork then top with loads of pickled peppers.
13. Serve!

Makes 2 large sandwiches.