19 Pulled Pork Sides Everyone Loves

But let’s be real: pulled pork is only half the story. The sides? They’re the supporting cast that steals the show. From tangy coleslaw to buttery cornbread, these 19 recipes are the perfect partners for your barbecue feast. Ready to round out your plate?

Classic Coleslaw

Bold, crunchy, and creamy—this Classic Coleslaw is the ultimate side for pulled pork sandwiches. With a tangy dressing that cuts through rich meat, it’s ready in 15 minutes flat.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Dressing

• Mayonnaise – 1/2 cup
• Apple cider vinegar – 2 tbsp
• Sugar – 1 tbsp
• Celery seeds – 1/2 tsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

For the Slaw

• Green cabbage – 1 medium head
• Carrots – 2 medium

Instructions

1. Shred the cabbage and carrots into thin strips using a mandoline or grater. Tip: Finer shreds = better texture.
2. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth. Tip: Whisk vigorously for 30 seconds to emulsify.
3. Pour the dressing over the shredded vegetables and toss until evenly coated. Tip: Use your hands to massage the dressing in—it softens the cabbage slightly.
4. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows flavors to meld and cabbage to tenderize.
5. Before serving, give it one more stir. If dressing looks too thick, add a splash of vinegar or water.
6. Store leftovers in an airtight container in the fridge for up to 3 days. The slaw stays crunchy, but gets even more flavorful.

Perfect for piling high on a pulled pork sandwich, this coleslaw adds crunch and tang without stealing the show. The creamy dressing ties it all together—bright, balanced, and never soggy.

Southern Baked Beans

Make these Southern Baked Beans the MVP of your BBQ spread. Sweet, smoky, and loaded with bacon, they're the perfect partner for pulled pork. One bite and you'll be hooked.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 60 minutes

Ingredients

• Bacon – 6 slices
• Onion – 1 medium
• Garlic – 3 cloves
• Canned baked beans – 2 cans (28 oz each)
• Ketchup – ½ cup
• Molasses – ¼ cup
• Brown sugar – ¼ cup
• Yellow mustard – 1 tbsp
• Worcestershire sauce – 1 tbsp
• Apple cider vinegar – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels; crumble when cool. Reserve 2 tbsp drippings.
2. Add diced onion to drippings; sauté until softened, 4 minutes. Add minced garlic; cook 30 seconds until fragrant.
3. Stir in baked beans, ketchup, molasses, brown sugar, mustard, Worcestershire, vinegar, salt, and pepper. Mix well.
4. Transfer mixture to a 9×13 baking dish. Bake uncovered at 325°F for 1 hour until thickened and bubbly. Tip: Baking low and slow deepens the smoky flavor.
5. Top with crumbled bacon before serving. Tip: For extra smokiness, add a dash of liquid smoke. Adjust sweetness with more brown sugar if desired.

Know these beans deliver pure comfort—thick, sweet, and smoky. Serve them with pulled pork or spoon over cornbread for a next-level side.

Buttermilk Cornbread

Kick off your BBQ with the ultimate sidekick: buttermilk cornbread. It's moist, tangy, and ready in 30 minutes flat. This cast-iron classic pairs perfectly with pulled pork.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Base

• Flour – 1 cup
• Cornmeal – 1 cup
• Sugar – 1/3 cup
• Baking powder – 1 tbsp
• Baking soda – 1/2 tsp
• Salt – 1/2 tsp
• Buttermilk – 1 cup
• Butter – 1/2 cup, melted
• Eggs – 2 large

Instructions

1. Preheat oven to 400°F. Grease a 9-inch square pan with butter for extra flavor.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk buttermilk, melted butter, and eggs until smooth.
4. Pour the wet ingredients into the dry. Stir until just combined — don't overmix, a few lumps are okay. (Tip: overmixing makes it tough.)
5. Pour batter into the prepared pan. Bake for 20 minutes until golden brown and a toothpick inserted in the center comes out clean. (Tip: start checking at 18 minutes if your oven runs hot.)
6. Let cool in the pan for 5 minutes before slicing. (Tip: for extra moisture, brush the top with melted butter after baking.)

Pull that golden loaf apart and watch the steam rise. The crumb is tender, with a subtle tang that cuts through smoky pulled pork. Slather with honey butter for next-level goodness.

Creamy Mac and Cheese

Not your average boxed mac. This creamy, three-cheese mac is pure comfort—rich enough to stand alone but perfect alongside pulled pork. We're skipping the roux shortcut and going full slow-melt.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Main

• Elbow macaroni – 1 lb
• Unsalted butter – 4 tbsp
• All-purpose flour – ¼ cup
• Whole milk – 4 cups
• Heavy cream – 1 cup
• Cheddar cheese, shredded – 2 cups
• Gruyère cheese, shredded – 1 cup
• Cream cheese, softened – 4 oz
• Salt – 1 tsp
• Black pepper – ½ tsp
• Paprika – ½ tsp
• Mustard powder – ¼ tsp

Instructions

1. Cook macaroni al dente according to package directions. Drain and set aside.
2. In a large pot, melt butter over medium heat.
3. Whisk in flour and cook for 1 minute until golden. Tip: Keep whisking to avoid lumps.
4. Gradually whisk in milk and heavy cream, stirring constantly.
5. Bring to a simmer and cook until thickened, about 5 minutes.
6. Reduce heat to low. Add shredded cheddar, gruyère, and cream cheese. Stir until completely melted and smooth. Tip: Use freshly shredded cheese for best melt.
7. Season with salt, pepper, paprika, and mustard powder. Stir well.
8. Add cooked macaroni to the sauce and stir to coat. Tip: If sauce seems too thick, add a splash of milk.
9. Serve immediately, or transfer to a baking dish and broil for 2-3 minutes for a crispy top.

Zesty? Not really. But this mac is overwhelmingly creamy with a tangy kick from the gruyère. Serve it straight up or spooned next to smoked pulled pork—either way, it's the side that steals the show.

Classic Potato Salad

Grab your potatoes and let's make the tangiest, herb-loaded potato salad that'll steal the spotlight at any BBQ. This one's got a mustard kick that pairs perfectly with pulled pork.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Potatoes – 2 lbs
• Mayonnaise – ¾ cup
• Dijon mustard – 2 tbsp
• White vinegar – 1 tbsp
• Celery – 2 stalks, diced
• Red onion – ¼ cup, finely diced
• Fresh parsley – 2 tbsp, chopped
• Fresh dill – 1 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Boil potatoes in salted water until fork-tender, about 15-20 minutes. Tip: use waxy potatoes like Yukon Gold for best texture.
2. Drain and let cool completely—spread on a baking sheet to speed this up. Tip: never mix warm potatoes with mayo or the salad gets gloopy.
3. Once cool, cut into bite-sized cubes and place in a large bowl.
4. In a small bowl, whisk together mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
5. Pour dressing over potatoes and gently fold until coated. Tip: season while potatoes are slightly warm if you want them to absorb more flavor—but cool them first!
6. Fold in diced celery, red onion, parsley, and dill until evenly distributed.
7. Cover and refrigerate at least 1 hour before serving to let flavors meld.

Bold, tangy, and packed with fresh herbs—this potato salad is a crunchy, creamy dream. Serve it chilled alongside pulled pork or grilled chicken for a classic combo that never fails.

Smoky Collard Greens

You want greens that slap? These collards simmer low and slow with a smoked ham hock until they're silky, smoky, and begging to be piled high on pulled pork. No grandma required—just a big pot and patience.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

Greens & Aromatics

• Collard greens – 2 lbs, stems removed, leaves chopped
• Smoked ham hock – 1 (about 1 lb)
• Yellow onion – 1 large, chopped
• Garlic – 4 cloves, minced

Liquid & Seasoning

• Chicken broth – 4 cups
• Apple cider vinegar – ¼ cup
• Brown sugar – 1 tbsp
• Red pepper flakes – ½ tsp
• Salt – ½ tsp
• Black pepper – ½ tsp

Instructions

1. Rinse collard greens in cold water. Shake off excess but don't dry—residual water helps steam them.
2. Stack leaves, roll tightly, and slice into 1-inch ribbons. This makes them easier to eat.
3. Place a large Dutch oven over medium heat. Add the ham hock and cook 4 minutes per side until browned. (Tip: browning builds deep smoky flavor.)
4. Remove hock to a plate. Add onion to the pot and sauté 3 minutes until soft. Add garlic and cook 1 minute more.
5. Return hock to pot. Pour in chicken broth and apple cider vinegar. Stir in brown sugar, red pepper flakes, salt, and black pepper.
6. Bring to a boil, then reduce heat to low. Add collard greens in batches, stirring until wilted. (Tip: don't overcrowd—let each batch collapse before adding more.)
7. Cover and simmer 60–75 minutes, stirring occasionally, until greens are tender but not mushy. (Tip: taste after 50 minutes; cooking time varies by leaf thickness.)
8. Remove ham hock. Let cool slightly, then shred meat off the bone. Discard bone and fat. Return shredded meat to the pot and stir.
9. Simmer uncovered 5 more minutes to thicken the potlikker. Adjust salt and pepper if needed.

Collards turn velvety, absorbing all that smoky, tangy goodness from the potlikker. Spoon them over pulled pork, drizzle with extra vinegar, or just eat them straight up—they're that good.

Crispy French Fries

No more limp fries. These golden beauties are shatteringly crisp outside, fluffy inside—ready for a pulled pork dip.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Main

• Potatoes (Russet) – 2 lbs
• Vegetable Oil – 4 cups
• Cornstarch – 2 tbsp
• Salt – 1 tsp

Instructions

1. Scrub potatoes and cut into ¼-inch thick sticks.
2. Soak potato sticks in cold water for 30 minutes to remove excess starch (tip: this ensures maximum crispness).
3. Drain and pat completely dry with a clean towel.
4. Toss dried potatoes with cornstarch until evenly coated.
5. Heat vegetable oil in a deep pot to 325°F (use a thermometer for accuracy).
6. Fry in batches (don’t overcrowd) for 4–5 minutes until pale and cooked through but not browned.
7. Remove fries with a slotted spoon and drain on paper towels.
8. Increase oil temperature to 375°F.
9. Fry the same batches again for 2–3 minutes until deep golden and ultra-crispy (tip: double frying is the secret to perfect texture).
10. Drain on fresh paper towels and immediately season with salt while hot (tip: salt sticks better when hot).

With their shatter-crunch exterior and tender center, these fries are addictive solo or as the ultimate pulled pork vehicle. Dip away!

Sweet Potato Fries

Ditch the boring fries and make sweet potato fries that actually crunch. Cinnamon + heat = magic. This ain't your average side – it's a game-changer for pulled pork night.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Fries

• Sweet potatoes – 2 large (about 1.5 lbs)
• Olive oil – 2 tbsp
• Cornstarch – 1 tbsp
• Cinnamon – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Peel sweet potatoes and cut into ¼-inch thick sticks. (Tip: Keep cuts uniform for even cooking.)
3. In a large bowl, toss sweet potato sticks with olive oil, cornstarch, cinnamon, salt, and pepper until evenly coated. (Tip: Cornstarch is the secret to crispy fries – don't skip it.)
4. Arrange fries in a single layer on the baking sheet, not overlapping. (Tip: Give them space – crowding leads to steaming, not crisping.)
5. Bake for 15 minutes, then flip each fry and bake for another 10 minutes until golden and crispy.
6. Let cool on the sheet for 2 minutes before serving – they continue to crisp up.

Kick your pulled pork sandwich up a notch with these cinnamon-spiced fries. The smoky-sweet combo is unreal. Dip in sriracha mayo for a spicy finish – you'll never go back to regular fries.

Beer-Battered Onion Rings

Nothing beats the crunch of homemade onion rings—beer-battered, golden, and impossibly crispy. Perfect alongside pulled pork or as a game-day snack.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Onion Rings

• Large sweet onions – 2
• All-purpose flour – 1 cup
• Cornstarch – ¼ cup
• Baking powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Lager beer – 1 cup (cold)
• Egg – 1

For Frying

• Vegetable oil – for deep frying (about 4 cups)

Instructions

1. Slice onions into ½-inch thick rings. Separate into individual rings and set aside.
2. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper.
3. Make a well in the center; add cold beer and egg. Whisk until smooth—batter should be thick but pourable. (Tip: Use ice-cold beer for extra crispy batter.)
4. Heat 2 inches of oil in a Dutch oven to 375°F. Use a thermometer to maintain temp.
5. Dip each onion ring into batter, letting excess drip off. (Tip: Use one hand for wet, one for dry to avoid messy fingers.)
6. Fry in batches (don't overcrowd) for 2-3 minutes per side, until deep golden brown. (Tip: Flip halfway and adjust heat to keep oil at 375°F.)
7. Transfer to a wire rack over a baking sheet—not paper towels—to stay crispy. Season immediately with flaky salt.

With a shatteringly crisp coating and sweet, tender onion inside, these rings are pure magic. Serve with ranch or chipotle aioli, or pile them high on your pulled pork sandwich for next-level crunch.

Fried Okra

A Southern side that steals the show—crispy, golden fried okra with a cornmeal crunch. No slime, just pure crunch. Ready in 25 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• Okra – 1 lb
• Buttermilk – 1 cup
• Cornmeal – 1 cup
• All-purpose flour – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Vegetable oil – for frying

Instructions

1. Wash okra and pat completely dry. Slice into ½-inch rounds.
2. Soak okra in buttermilk for 10 minutes. This cuts the slime.
3. In a shallow dish, whisk cornmeal, flour, salt, and pepper.
4. Heat ½ inch oil in a cast iron skillet to 375°F. Tip: cast iron holds heat steady.
5. Dredge okra in the cornmeal mix, pressing firmly to coat.
6. Fry in batches—don't crowd—for 3-4 minutes until golden. Flip once.
7. Drain on paper towels and season immediately with extra salt.

Lucky you—this okra stays crispy for hours. Pile it next to pulled pork or dunk it in comeback sauce. Absolute crunch magic.

Hushpuppies

Viral? Nah, just hushpuppies—golden, crunchy nuggets of cornmeal that steal the show next to pulled pork. No fancy fluff, just pure crisp-meets-fluff magic.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• Cornmeal – 1 cup
• All-purpose flour – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Sugar – 1 tbsp
• Egg – 1 large
• Buttermilk – ½ cup
• Onion – ½ cup finely chopped
• Vegetable oil – for frying

Instructions

1. In a large bowl, whisk cornmeal, flour, baking powder, salt, and sugar until aerated. Tip: Whisking breaks up clumps and ensures even leavening.
2. Add egg and buttermilk; stir with a fork just until combined—lumps are fine. Tip: Overmixing makes hushpuppies tough.
3. Fold in chopped onion until evenly distributed.
4. Pour oil into a heavy pot to a depth of 2 inches; heat to 350°F. Tip: Use a thermometer—too low and they absorb oil, too high and they burn.
5. Drop batter by rounded tablespoonfuls into the hot oil, working in batches (don't crowd the pot). They should sizzle immediately.
6. Fry until deep golden brown, 2–3 minutes per side, flipping once with a slotted spoon. Tip: Flip gently to keep them round.
7. Transfer to a paper towel-lined plate and let drain briefly before serving.

Nothing beats that first bite—crackling crust gives way to a tender, savory center with tiny pockets of sweet onion. Serve them piled next to pulled pork with a swipe of honey butter, or just pop them straight from the fryer.

Grilled Corn on the Cob

Looking for a side that steals the show? This grilled corn delivers char, butter, and a chili kick—perfect next to smoky pulled pork.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

• Corn on the cob – 4 ears
• Unsalted butter – 3 tbsp
• Chili powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Shuck the corn and remove all silk. (Tip: For easier silk removal, brush with a damp paper towel.)
2. Preheat your grill to medium-high heat, about 400°F.
3. Grill corn directly on the grates, turning every 2 minutes, until charred on all sides, 10–12 minutes. (Tip: Rotate frequently for even char without burning.)
4. While corn grills, melt butter in a small bowl. Stir in chili powder and salt until smooth.
5. Remove corn from grill and immediately brush with the chili butter mixture. (Tip: Brush while corn is hot so butter melts into the kernels.)
6. Serve hot, with extra chili butter on the side if desired.

Bite into sweet, charred kernels with a buttery chili crunch. It’s messy, bold, and utterly addictive.

Garden Salad

Boom! This Garden Salad is the crunchy, zesty side your pulled pork platter needs. Fresh greens, ripe tomatoes, and a simple vinaigrette that takes 30 seconds. No fuss, all flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad

• Mixed greens – 4 cups
• Tomatoes – 1 cup, halved

For the Vinaigrette

• Olive oil – 3 tbsp
• Red wine vinegar – 1 tbsp
• Salt – ¼ tsp
• Pepper – ¼ tsp

Instructions

1. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper until emulsified. Tip: Use a fork for quick emulsification if you don’t have a whisk.
2. Place mixed greens in a large bowl.
3. Halve the tomatoes and add them to the greens.
4. Drizzle the vinaigrette over the salad—don't dump it all in one spot. Tip: Drizzle around the edges for even coating.
5. Toss gently to combine, using your hands or tongs. Tip: Over-tossing wilts the greens, so just a few turns to coat.

This side salad cuts through rich pulled pork with bright acidity. Crisp greens and juicy tomatoes keep it light. Serve immediately for the best texture.

Cucumber Salad

Bored of boring sides? This cucumber salad slaps—crunchy, tangy, and ready in minutes. It's the ultimate summer side that pairs perfectly with smoky pulled pork or anything off the grill.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• Cucumbers – 2 large
• Fresh dill – ¼ cup chopped
• Apple cider vinegar – ¼ cup
• Sugar – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Slice 2 large cucumbers into thin rounds. Use a mandoline for even, paper-thin slices.
2. In a bowl, whisk together the apple cider vinegar, sugar, salt, and black pepper until the sugar dissolves completely.
3. Add the sliced cucumbers and chopped dill to the dressing. Toss vigorously to coat every slice.
4. Cover the bowl and refrigerate for at least 10 minutes—this lets the flavors meld and the cucumbers soften slightly. For the best tang, let it sit 30 minutes.
5. Give it a final stir, then taste. Adjust salt or vinegar if needed. Serve cold or at room temperature.

With its bright crunch and herbaceous kick, this salad cuts through rich meats like a dream. Whip it up in 10 minutes, then watch it vanish—it's that kind of side.

Dill Pickle Spears

Pickle your pulled pork plate's perfect sidekick. These Dill Pickle Spears are all tang, crunch, and zero fuss. No canning required, just a quick brine that delivers big flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• Cucumbers – 1 lb
• Water – 1 cup
• White vinegar – 1 cup
• Salt – 1 tbsp
• Sugar – 1 tsp
• Fresh dill – 4 sprigs
• Garlic – 2 cloves

Instructions

1. Slice 1 lb of cucumbers into spears. Tip: Use ice-cold cucumbers straight from the fridge for maximum crunch.
2. In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1 tbsp salt, and 1 tsp sugar. Bring to a boil over high heat, stirring until completely dissolved.
3. Place 4 sprigs of fresh dill and 2 peeled garlic cloves into a clean pint-sized jar.
4. Pack the cucumber spears tightly into the jar, leaving about 1/2 inch of headspace. Tip: Don't overpack—brine needs room to circulate.
5. Carefully pour the hot brine over the cucumbers, covering them completely. Tip: Use a funnel to avoid spills.
6. Let the jar cool to room temperature, then seal and refrigerate. For best flavor, wait at least 24 hours before serving.

Heaps of crunch and a tangy punch—these spears steal the show. Serve alongside pulled pork for a textural contrast that cuts through the richness, or pile them on a banh mi for a briny kick.

Flaky Buttermilk Biscuits

Here's the biscuit that changes everything. Hot, flaky, buttermilk beauties ready to mop up every drop of pulled pork juice. No frills, just pure, buttery magic.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

Biscuit Dough

• All-purpose flour – 2 cups
• Baking powder – 1 tbsp
• Baking soda – ½ tsp
• Salt – 1 tsp
• Cold butter – ½ cup, cubed
• Buttermilk – ¾ cup

Instructions

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut cold butter into the flour mixture using a pastry blender until it resembles coarse pea-sized crumbs. (Tip: Keep butter as cold as possible for ultimate flakiness.)
4. Make a well in the center and pour in buttermilk. Stir with a fork just until the dough comes together; do not overmix — lumps are okay.
5. Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. (Tip: Use a bench scraper to help handle sticky dough if needed.)
6. Fold the dough in half, then pat down again to 1-inch thickness. Repeat this folding process 3 times to build layers. (Tip: This folding technique creates those coveted flaky layers.)
7. Use a floured 2-inch round cutter to cut biscuits. Press straight down without twisting — twisting seals the edges and prevents rising.
8. Place biscuits on the prepared sheet, edges touching for softer sides. Brush tops with melted butter if desired.
9. Bake for 12–15 minutes, until biscuits are golden brown and have risen tall. Cool on the pan for 2 minutes before serving.

Make these once, and you'll never go back. The flaky layers and tangy buttermilk flavor are perfect paired with your favorite BBQ or slathered with honey butter for a sweet-salty finish.

Loaded Baked Potato

Alright, stop scrolling. This loaded baked potato isn't a side—it's the main event. Crispy skin, fluffy inside, loaded with cheese and bacon, it's the ultimate companion for your pulled pork.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 60 minutes

Ingredients

Ingredients

• Russet potatoes – 4 large
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Bacon – 6 slices
• Cheddar cheese – 1 cup, shredded
• Sour cream – ½ cup
• Green onions – 2, sliced

Instructions

1. Preheat oven to 400°F. Scrub potatoes, pat dry. Pierce each several times with a fork.
2. Rub potatoes all over with olive oil, then season with salt and pepper.
3. Place potatoes directly on oven rack. Bake for 50–60 minutes until tender when pierced and skin is crisp. Pro tip: for extra crispy skin, increase oven to 425°F for the last 10 minutes.
4. While potatoes bake, cook bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels to drain, then crumble.
5. Remove potatoes from oven, let rest 5 minutes. Slice open lengthwise, then fluff the flesh with a fork—this makes the inside light and fluffy.
6. Top each potato with cheddar cheese, crumbled bacon, a dollop of sour cream, and sliced green onions. Serve immediately while hot.

Don't skip the fluffing step—it makes the inside light and airy against the crispy skin. Pile on the toppings for a loaded potato that steals the show next to your pulled pork.

Cilantro Lime Rice

Skip the blah rice. This cilantro lime rice is zesty, fluffy, and ready in under 30 minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 20 minutes

Ingredients

• Long-grain white rice – 1 cup
• Water – 2 cups
• Salt – ½ tsp
• Lime juice – 2 tbsp (from 1 lime)
• Cilantro – ¼ cup, chopped
• Olive oil – 1 tbsp

Instructions

1. Rinse 1 cup long-grain white rice under cold water until water runs clear.
2. In a medium saucepan, combine rinsed rice, 2 cups water, and ½ tsp salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes without stirring. (Pro tip: Don't lift the lid while it cooks.)
4. Remove from heat and let stand covered for 5 minutes. (Pro tip: Fluff with a fork before adding flavors.)
5. Drizzle 1 tbsp olive oil over the hot rice and stir gently.
6. Add 2 tbsp lime juice and mix well. (Pro tip: Use fresh lime—bottled won't give the same zing.)
7. Fold in ¼ cup chopped cilantro just before serving.

Don't just dump it on the side. Spoon this into tacos, burrito bowls, or next to smoky pulled pork. The bright lime and fresh cilantro cut through richness like a charm.

Apple Fennel Slaw

Apple season? More like slaw season. This crunchy apple fennel slaw with cider vinaigrette is the ultimate side for pulled pork—bright, fresh, and ridiculously easy.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• Apple (Granny Smith) – 2 medium
• Fennel bulb – 1 large
• Red cabbage – 2 cups shredded
• Carrot – 1 large
• Apple cider vinegar – 3 tbsp
• Olive oil – 2 tbsp
• Honey – 1 tbsp
• Dijon mustard – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Core and julienne the apples (leave skin on for color). Toss with 1 tbsp apple cider vinegar to prevent browning.
2. Trim fennel bulb, halve, and shave very thinly using a mandoline or sharp knife.
3. Shred red cabbage and carrot using a box grater or food processor.
4. In a small bowl, whisk together remaining 2 tbsp apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.
5. Combine apples, fennel, cabbage, and carrot in a large bowl. Pour dressing over and toss well.
6. Let sit 10 minutes before serving to meld flavors. For extra crunch, reserve a few fennel fronds and sprinkle on top.

Pile this slaw high on pulled pork sandwiches for a killer textural contrast. The licorice notes from fennel play off the sweet-tangy dressing perfectly. Trust me, you'll want this on everything.

Conclusion

And there you have it—19 sides that’ll make your pulled pork sing! Whether you’re grilling for a crowd or a cozy dinner, these recipes have you covered. Try a few, and let me know your fave in the comments. Don’t forget to share this roundup on Pinterest!