Looking for the ultimate game day appetizer? Look no further!
Grilled crostini piled with pulled pork for a crunchy, smokey, sweet mouthful of barbecue.
They are super easy to make, but they also pack a ton of flavor, and the different combinations are endless.
Be sure to serve up this recipe at your next gathering!
How to make BBQ crostini
The pulled pork
If you you’re like me you probably have some leftover pulled pork lying around.
If not, you’ll need to start by smoking up some pulled pork by following our pulled pork recipe.
Keep the pulled pork seasoning simple. I avoid making overly sweet pulled pork and season up the pork butt with SPG (salt, pepper, garlic powder) and a light coating of our Smoke Kitchen Honey Garlic Rub. This allows the flavors to come together and perfectly complement each other.
I smoked this pork butt at 250°F on my Camp Chef Woodwind Pro 36 for about 9 hours using Bear Mountain’s Savory BBQ pellet blend. I also added some cherry wood chunks to the firebox for some extra bold BBQ flavor.
If you have a favorite go-to recipe, be sure to use it for this recipe. Otherwise, you can check out our easy coleslaw recipe that takes about 10 minutes to put together.
Preheat your oven or grill to 350° F, then take your french baguette and slice it diagonally into ½-inch thick pieces.
Place the cut pieces on a cookie sheet, drizzle olive oil, and season with a light pinch of salt.
Place in the oven for around 10 minutes and once they become crispy, remove them from the oven and let them cool down.
Assembling the crostini
Start with a base layer of coleslaw that covers the toasted crostini. Around two tablespoons of slaw, depending on the size of your bread.
Ensure the entire crostini is covered but not overflowing – this is meant to compliment, not make your crostinis super messy.
Next, add approximately 2 ounces of pulled pork to each crostini.
More isn’t always better here, but you want to make sure that when someone takes a bite, they know they are getting a good bite of bold BBQ flavor.
Top each crostini with a couple of pickled jalapeños. I used HOT ones to help complement the sweet heat flavor, but feel free to use a more mild version when taking your guests into consideration.
Drizzle some Smoke Kitchen BBQ Sauce on top of each crostini.
We drizzled half with Sweet BBQ and half with Mustard BBQ to have a couple of different options. The crostini with the Sweet BBQ sauce was our favorite.
These crostini are best assembled as close to serving as possible, otherwise they go soft.
Looking for more smoker appetizers
- Smoked pigs in a blanket
- Smoke jalapeño poppers
- Bacon wrapped brussels sprouts
- Bacon wrapped crackers
- 1 bag tri-color coleslaw
- ½ cup mayonnaise
- 2 tbsp sugar
- 1½ tbsp white wine vinegar
- ½ lemon juice only
- 1 tsp Kosher salt
- ½ tsp black pepper course grind
- Smoke your pulled pork, or warm up leftovers.
- Cut your baguette diagonally into ½ inch thick pieces and place on a cookie sheet.
- Drizzle on olive oil and bake them at 350°F for about 10 minutes. Once they start to become crispy, remove them from the heat and let them cool down.
- Assemble the crostinis starting with a layer coleslaw on the bottom that nearly covers the whole crostini.
- Next, add pulled pork to each crostini.
- Top each one with a couple of pickled jalapeños then drizzle on some BBQ sauce and serve immediately.
- Combine all of your ingredients for the coleslaw in a bowl and set it aside