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Pulled Pork Meatball Sandwiches

Pulled pork style meatballs made with ground pork, spiced with smoked paprika, garlic, brown sugar and mesquite served in a toasted bun with a homemade vinegar based coleslaw and creamy garlic aioli.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Burgers & Sandwiches
Servings: 5
Author: the communal feast


  • 2 lb. ground pork
  • 1 TBS brown sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp mesquite seasoning
  • 1/2 tsp smoked paprika
  • 1 tsp ground garlic
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 cup fresh cilantro chopped
  • BBQ sauce of choice
  • garlic aioli
  • 5 buns Portuguese, baguette
  • Coleslaw:
  • 4 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 1/2 cup shredded carrots
  • 1/2 cup fresh cilantro chopped
  • 1/3 cup apple cider vinegar
  • 1/3 cup white vinegar
  • 1/2 cup granulated white sugar
  • 1/2 cup canola oil
  • 1/2 tsp salt
  • 1 1/2 TBS maple Dijon mustard


  • Meatballs: Combine pork with brown sugar, salt, pepper, garlic powder, paprika, mesquite, breadcrumbs, cilantro and egg in a large mixing bowl. Mix well using your hands to ensure all the ingredients are fully incorporated. Use a 2 inch cookie scoop to form meatballs. Scoop meatballs onto a tray and roll with palms to even out into round balls. Makes roughly 15-`16.
  • Preheat the oven to 350 degrees F. On a griddle or oven proof pan (cast iron) brown the meatballs on both sides. About 2 minutes. Transfer meatballs to a baking tray and finish cooking in the oven for 20 minutes.
  • In a medium sized saucepan, heat apple cider vinegar, white vinegar and sugar cooking until sugar is fully dissolved. Mix with the remaining ingredient to make the dressing; oil, salt, and Dijon mustard. In a large mixing bowl, toss together the green and red cabbage, carrots and cilantro. Pour the vinegar dressing overtop and mix to combine. Keep refrigerated until ready to use. Drain some of the liquid before serving if needed.
  • Optional: Once the meatballs have finished cooking in the oven, return the meatballs to the griddle. Cut each meatball in half and place cut side down on the hot griddle. generously brush with BBQ sauce and cook for 1-2 minutes until nicely browned. If you don't want to make this extra step, I recommend removing the meatballs from the oven 5 minutes before they finish cooking and brushing with BBQ sauce, return to the oven to finish cooking.
  • To assemble the sandwiches: Lightly toast each bun, load the bottom half with a good amount of coleslaw, top with grilled meatballs and finish with garlic aioli. Enjoy!