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Ancho BBQ Pulled Pork Sandwich on Texas Toast – Recipe

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: ancho, bbq
Servings: 2
Calories: 621kcal

Ingredients

  • 8 ounces prepared 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

Instructions

  • 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.
  • 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 the 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 the remaining ingredients 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.
  • Add the sauce and pulled pork to a pot and stir. Heat and simmer to warm.
  • 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.
  • Top your toasted Texas toast slices with BBQ pulled pork then top with loads of pickled peppers.
  • Serve!

Nutrition

Calories: 621kcal | Carbohydrates: 80g | Protein: 37g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 733mg | Potassium: 2203mg | Fiber: 13g | Sugar: 60g | Vitamin A: 11190IU | Vitamin C: 41.1mg | Calcium: 127mg | Iron: 7.3mg