Barbecue pork, also known as pulled pork, is a quintessential BBQ meat that is beloved across the United States. Slow-cooked until fall-apart tender and infused with sweet and smoky flavors, BBQ pork is incredibly versatile and pairs well with a variety of side dishes.
Choosing the right sides to serve with pulled pork barbecue can take the meal to the next level. The options are endless, but some classic pairings and creative combinations can balance out and complement the flavors of the pork. Read on to learn about some of the best side dishes and drink options to serve with delicious barbecue pulled pork.
Savory BBQ Beans
Beans are a staple side at any barbecue joint and for good reason – they pair perfectly with smoky, saucy pulled pork. BBQ baked beans are an especially popular pairing, often simmered with molasses, brown sugar and spices for a sweet, tangy flavor. The beans add texture and hearty satisfaction to balance the richness of the pork.
Some ideas for creative baked bean side dishes:
- Bacon baked beans – Add crumbled bacon for a smoky, salty crunch
- Chipotle baked beans – Stir in adobo sauce from canned chipotle peppers for heat
- Bourbon baked beans – Deglaze the pan with bourbon for added flavor
- Cowboy beans – With chunks of bell pepper, onion and ground beef
No matter what you add, baked beans are a classic complement to pulled pork sandwiches or plates. The sweet bean flavors balance the smokiness of the meat.
Cool Coleslaw
Crunchy coleslaw is right at home next to a tender, juicy pulled pork sandwich. The fresh texture and chilled temperature contrasts nicely with the warm, cooked meat. Tangy vinegar-based coleslaw adds a bright note to cut through the rich pork.
Coleslaw comes in endless variety – some ideas to try:
- Carolina style – Shredded cabbage and carrot dressed with cider vinegar and sugar
- Creamy – Mayonnaise or sour cream based dressing for richness
- Rainbow – With shredded purple cabbage and carrots for color
- Spicy – Seasoned with hot sauce or chili powder
- Apple – Shredded apple adds crunch and sweetness
No BBQ plate is complete without a scoop of chilled coleslaw on the side. The crunchy cabbage also adds freshness in between bites of sweet, saucy pork.
Mac and Cheese
For the ultimate comfort food pairing, serve macaroni and cheese alongside BBQ pulled pork. The cheesy pasta provides a rich, indulgent counterpart to the smoky shreds of meat. Oozy, gooey mac and cheese makes a satisfying flavor combination with tender pulled pork.
Some mac and cheese ideas:
- Baked macaroni – Extra crispy, cheesy top from oven-baking
- Chipotle mac – Smoky spice from chopped chipotles in adobo
- Pulled pork mac – Toss pulled pork right into the cheesy pasta
- Jalapeno bacon mac – Crispy bits of bacon and spicy jalapenos
- Three cheese mac – Blend of cheddar, Parmesan and Monterey Jack
The creamy, cheesy goodness mellows out the sauce on the pork while adding even more richness and comfort. Mac and cheese with BBQ pork is pure indulgence.
Simple Slaw Salad
For a lighter take, a fresh slaw salad makes an excellent pairing with saucy pulled pork sandwiches or plates. Thinly sliced cabbage tossed with a bright vinaigrette cools things down with plenty of crispness to contrast the tender meat.
Some slaw salad options include:
- Apple cider vinaigrette – Tart and sweet dressing
- Citrus vinaigrette – Fresh orange juice and zest in the dressing
- Cumin lime vinaigrette – Southwestern twist with cumin and lime
- Poppyseed dressing – Toasted nutty poppy seeds in the dressing
- Cilantro lime slaw – Bright herb flavor
The audible crunch and lighter texture offsets the rich fattiness of the pork. A cooling slaw salad complements BBQ really well.
Collard Greens
For a true Southern soul food experience, cooked collard greens are an essential pairing with pulled pork. Slow-simmered with smoked ham hocks or bacon, collards have an inherent smoky, salty flavor that matches beautifully with BBQ pork.
Some variations on collard greens:
- Vinegar-based – Splash of apple cider or white vinegar when cooking
- Spicy – Dash of hot sauce or red pepper flakes
- Garlic – Saute the greens in garlic and olive oil
- Low carb – Without adding ham hocks or bacon
Collard greens provide a hearty, healthy accompaniment to pulled pork sandwiches. The vegetal bitterness balances the rich sweetness of barbecue sauce.
Skillet Cornbread
What is barbecue without cornbread? For soaking up sauce, nothing beats warm skillet cornbread served with shredded BBQ pork. Sweet, crumbly cornbread provides the perfect vehicle for pork juices and adds texture to the plate.
Some tips for excellent cornbread with pork:
- Cast iron skillet – For the crispy edges
- Cornmeal and flour – Combination makes it perfectly tender
- Buttermilk – Tangy dairy provides moisture
- Bacon grease – For cooking instead of oil or butter
Cornbread can also be jazzed up in creative ways while still pairing wonderfully with pulled pork:
- Jalapeno cornbread – Flecks of spicy jalapeno
- Cheddar cornbread – Sharp cheddar cheese mixed in or on top
- Honey butter – Drizzle cornbread with honey butter
Skillet cornbread straight from the oven completes any barbecue feast. Be sure to make extras – it goes fast.
Simple Salad
For a quick homemade side, a simple green salad rounds out a BBQ pulled pork meal. Crisp lettuce or a spring mix paired with a light vinaigrette provides freshness and balances the heavier pork.
Salad ideas:
- Wedge salad – Iceberg lettuce wedge with ranch dressing
- Caesar salad – Romaine lettuce with creamy Caesar dressing
- Spinach salad – Baby spinach with red onions and bacon
- Greek salad – Tomatoes, cucumber, olives and feta cheese
Add any toppings you like – nuts, seeds, chopped vegetables. Simple vinaigrette dressings work well, or go classic with ranch or blue cheese dressing. The freshness of the salad balances out the rich fattiness of the pork.
Mashed Potatoes
For ultimate comfort food, serve mashed potatoes with BBQ pulled pork. Fluffy whipped potatoes are perfect for soaking up sweet and tangy barbecue sauce. Potatoes are also an excellent canvas for creative flavored butter blends.
Some fun ways to jazz up mashed potatoes:
- Garlic mashed – Roast garlic bulbs and mash into the potatoes
- Sour cream and chive – Tangy, herby flavor
- Loaded – With cheddar, bacon, chives and sour cream
- Jalapeno – Finely diced spicy jalapenos
- Sweet potato – For color and antioxidants
Creamy, smooth mashed potatoes pair wonderfully with saucy, shredded barbecue pork. Don’t skimp on the butter!
Beer
What pairs better with barbecue than a quality craft beer? Many barbecue fanatics insist that an icy cold beer is absolutely necessary with pulled pork sandwiches and plates. The bitterness and effervescence help cut through the rich fattiness of the meat.
Some beer styles that pair well with BBQ pork:
- Amber ale – Toasty, caramel malt flavors
- Pale ale – Pleasant hoppiness, not too bitter
- Hefeweizen – Light and crisp with fruity notes
- Brown ale – Nutty and robust but not too heavy
- Blonde ale – Clean, easy-drinking lighter body
An ice-cold local brew chosen with the smoky pork flavors in mind makes the barbecue experience complete. Don’t be afraid to enjoy more than one!
Iced Tea
For a lighter, non-alcoholic beverage option, brewed iced tea is a perfect match for saucy, spice-rubbed pulled pork. The tannins help cut through rich meat flavors, while a touch of sweetness provides balance.
Ideas for iced tea with BBQ:
- Sweet tea – Classic Southern sweetness
- Peach tea – Fruity flavor
- Black tea – Robust and slightly bitter
- Arnold Palmer – Half iced tea, half lemonade
- Mint tea – Cooling and refreshing
- Hibiscus tea – Tart floral notes
Freshly brewed iced tea in a mason jar completes the down-home barbecue experience. Enjoy alongside soft, tender pulled pork straight from the smoker.
Corn on the Cob
Don’t underestimate simple corn on the cob as the perfect accompaniment to saucy pulled pork. The natural sweetness balances the spice rub on the pork, and the texture adds a pleasant crunch.
Grilled corn is an especially excellent pairing during summer barbecue season. Try these twists:
- Grilled corn – Char and caramelization from the grill
- Street corn – Grilled corn with chili powder and lime
- Spicy crema – Mix mayo, sour cream, chili powder, cilantro
- Compound butter – Mix melted butter with herbs and lime zest
The sweet juiciness complements smoky, savory pulled pork wonderfully. Just roll that buttery corn in BBQ seasoning or sauce!
Deviled Eggs
For an appetizer-style side, deviled eggs are a creative pairing with pulled pork sandwiches or plates. The richness of the egg yolk filling provides a satisfying contrast to the smoky shreds of pork.
Some ideas for deviled egg fillings:
- BBQ spice – Paprika, chili powder, salt, pepper and cayenne
- Bacon – Crispy crumbled bacon in the filling
- Blue cheese – Tangy crumbles of blue cheese
- Cheddar and green onion – Sharp cheddar and chives
- Sriracha – Spicy sriracha hot sauce
- Jalapeno – Finely diced pickled jalapenos
The protein punch of deviled eggs completes the meal. Guests can nibble on them between forkfuls of juicy pulled pork and sauce.
Potato Salad
Creamy, cool potato salad is a staple at any cookout alongside BBQ pork sandwiches. The tender chunks of potato provide a pleasant texture contrast to shredded meat. Vinegar-based potato salad cuts through the richness with tangy flavor.
Some tips for sensational potato salad:
- Red potatoes – The classic choice, stays firm after cooking
- Dijon mustard – Tangy, spicy flavor in the dressing
- Celery – Slivers add crunch
- Eggs – Protein-rich hard boiled eggs
- Dill – Fresh herb flavor
Chilled, creamy potato salad cools down the palate from juicy, saucy pulled pork. The potato flakes soak up the barbecue sauce beautifully.
Baked Beans FAQ
What kind of beans are best for baked beans?
The most common choice is navy beans. Their smaller size holds up well when baked for a long time and absorbs flavors nicely. Great Northern and cannellini beans also work very well in baked beans recipes. Ultimately use whichever variety you prefer the flavor and texture of.
How long should I cook baked beans?
Most baked bean recipes require a minimum of 1-2 hours in a 300F oven. Checking often and stirring will prevent burning. Cook even longer, at least 3 hours, for maximum rich flavor and tender beans.
How do you keep baked beans from being too sweet?
Cut back on the sugar, or leave it out completely. Add more savory flavor with dry mustard, Worcestershire sauce, ground beef or extra bacon. Go easy on molasses and brown sugar or use just one, and add ketchup or vinegars for tang.
What goes well baked beans?
Baked beans pair wonderfully with smoky, sweet barbecued meats like pulled pork, ribs, sausage, chicken or brisket. Grilled burgers and hot dogs are also classic. Coleslaw, corn bread and mac & cheese round things out!
How can I make baked beans healthier?
Opt for reduced sodium canned beans, or cook dried beans from scratch. Use less or no salt pork, bacon or ham hocks. Try turkey bacon or chopped mushrooms for smoky flavor instead. Boost nutrition with onion, bell pepper, spinach or sweet potato.
Coleslaw FAQ
What is the best dressing for coleslaw?
The classic coleslaw dressing is mayonnaise mixed with a splash of vinegar and seasonings like sugar, salt, pepper and celery seed. For lighter options try Greek yogurt, sour cream or buttermilk instead of mayo. Vinaigrettes are also excellent – cider vinegar and oil work well.
How long can I keep coleslaw?
Store prepared coleslaw in an airtight container in the refrigerator. It will usually last 3-5 days maximum before the cabbage starts to lose its crunch. For longer storage, wait to dress the coleslaw until ready to eat.
What kind of cabbage is best for coleslaw?
Green cabbage is the most common, providing subtle flavor and crunch. For variation try red or purple cabbage. Savoy cabbage is ruffled and tender. Napa cabbage has a delicate, mellow flavor.
Is it OK to eat coleslaw every day?
Coleslaw is very healthy, packed with vitamins C and K. Eating coleslaw daily will provide you with anti-inflammatory benefits from cabbage. Just watch the dressing calories and sodium content, and limit to 1-2 servings per day.
What is the best coleslaw you ever had?
For me, the most delicious coleslaw has very thinly sliced cabbage and carrots, tossed in a creamy tangy dressing with just the right balance of sweet and sour. I love lots of black pepper and celery seed flavor. The crunch should be audible!
Mac and Cheese FAQ
What cheese is best for mac and cheese?
For ultimate creaminess, a blend of cheeses works best. Try mixing cheddar, Monterey Jack, Gruyère or Gouda. Using some strongly flavored cheese like Parmesan or blue cheese can provide a flavor boost too.
Does mac and cheese taste better baked or stovetop?
Baked mac and cheese develops a nice crust top from the oven’s dry heat. But properly cooking the sauce on the stovetop first is important or it can become dry. The best method is starting on the stovetop then finishing in the oven.
How can I make boxed mac and cheese better?
Stir in cooked bacon pieces, chopped veggies like broccoli or spinach, extra cheese, or a spoonful of sour cream or Greek yogurt. For creamier texture blend in cream cheese or cottage cheese. Seasonings like garlic powder, onion powder and cayenne can spice it up.
What can I add to leftover mac and cheese?
Try stirring in cubed ham, shredded chicken, sautéed shrimp, crumbled cooked ground beef or turkey sausage. Chopped bell peppers, steamed broccoli and peas also make excellent additions. Drizzle with hot sauce for a kick.
What goes good with mac and cheese besides ketchup?
Sriracha or buffalo sauce, creamy ranch dressing, salsa, caramelized onions, barbecue sauce, crispy bacon pieces, avocado, diced tomatoes, seasoned breadcrumbs, truffle oil, pesto and Parmesan cheese all go great with mac!
Collard Greens FAQ
Do collard greens taste better with meat?
Collards simmered with smoked, fatty pork like ham hocks, bacon or salt pork absorb tons of rich, smoky flavor. For vegetarian collards focus on seasoning the greens well with garlic, onions, vinegar, hot sauce and spices.
How long do you cook fresh collard greens?
Fresh collards usually take 1-2 hours to become tender. Cook low and slow. Quick-cooking chopped greens take less time. Add a little liquid as needed if the pan becomes dry. Cook until very soft for the best flavor.
What is the traditional way to cook collard greens?
The Southern tradition is long cooking with cured pork for flavor. Start by sautéing onions, garlic then greens in bacon fat. Add broth, vinegar, and ham hocks or bacon. Simmer at least 1 hour until very tender, adding water as needed.
Can you eat collard greens raw?
Collard leaves can be eaten raw in salads or smoothies, but they are fibrous with a bitter flavor when not cooked. Blanching quickly in boiling water helps tenderize them. The nutrients become more absorbable after cooking as well.
How do you keep collard greens from smelling?
Add a tablespoon of vinegar or lemon juice to the cooking water to help neutralize odor. Be sure to wash greens thoroughly first. Simmering a fragrant spice sachet along with the greens can also help combat odors.
Cornbread FAQ
Does cornbread get stale quickly?
Because of its low moisture content, cornbread dries out faster than many breads. Storing leftovers wrapped in aluminum foil helps retain moisture. Eat within 2-3 days for best flavor and texture. Staling makes it better for crumbling and frying into croutons.