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Pulled Pork and Fried Egg Sandwich

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1 pound of pork slices, about 1/2 to 1 inch thick

1 1/2 cup homemade, boxed or canned chicken broth (you can also substitute vegetable or beef broth, as you prefer) and more, if needed

1/2 cup barbeque sauce, any brand or flavor (homemade BBQ sauce works perfectly well, too)

3 tablespoons butter

6 large fresh eggs

6 toasted Kaiser buns, with or without sesame seeds

6 slices provolone cheese (Muenster or Colby cheese slices work in this recipe, too)

Creative cooks know that it is always possible to make a traditional recipe more exciting or delicious by adding an extra element. That is exactly why this pulled pork sandwich with fried egg absolutely blows away the competition.

Pork and egg go brilliantly together thanks to their harmonious flavors. If you have always been a fan of plain pulled pork recipes, adding a fried egg will take it to new levels. Try this pulled pork and fried egg sandwich recipe at your next barbeque or picnic event, or whenever you are in the mood to enjoy a laid back, fun meal.

Remember that fresh pork and eggs are central to this pulled pork and fried egg sandwich recipe. Never skimp on your cut of meat. Have your butcher slice it fresh for optimum cooking time and best results.


1. Preheat oven to 350 degrees.

2. Line a large nonstick or glass baking dish with slices of pork. Avoid overlapping pork slices if possible.

3. Cover pork slices completed with chicken broth. If necessary, add more broth so no pork is exposed directly to the heat of the oven.

4. Cover baking dish with aluminum foil.

5. Place the baking dish in the oven. After 1 hour, flip pork slices and add 1/2 cup broth. Cook 45 minutes more until the pork is tender enough to be shredded by using two forks. If necessary, return pork to the oven and check every 10 minutes until it can be shredded, adding some broth if the pork appears too dry.

6. Remove baking dish from the oven and allow pork to cool for 10 minutes.

7. Move pork to a firm surface. Shred it and place in a mixing bowl. Add barbeque sauce to the shredded pork pieces.

8. Drain any excess liquid from the baking dish. Return shredded pork and barbeque sauce to the baking dish.

9. Place the baking dish with shredded pork and barbeque sauce in the oven. Do not cover. Cook for 15 minutes. Remove from the oven and put baking dish aside.

10. Melt butter in a large skillet over medium heat. Fry eggs one at a time, transferring each finished fried egg to a waiting platter or plate.

11. Place rolls on six plates. Top rolls first with pulled pork, then a slice of cheese, then a fried egg. Serve immediately while still warm.

In a super hurry? You can always purchase already cooked pulled pork meat to speed up the time it takes to make a pulled pork and fried egg sandwich. Just be sure to get Sauder’s eggs for great taste! Our store locator helps you know where to buy Sauder’s eggs in your area.

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