BBQ Pulled Pork Crostini

All your favorite southern bbq flavors served on a crunchy vessel.
bbq crostini

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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.

raw seasoned pork butt

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. 

The slaw

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. 

silver bowl with slaw

The crostini

Preheat your oven or grill to 350° F, then take your french baguette and slice it diagonally into ½-inch thick pieces.

french baguette and knife on wooden chopping board

Place the cut pieces on a cookie sheet, drizzle olive oil, and season with a light pinch of salt.

crostini on a silver tray in in the smoker

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.

assembled crostini on a white plate

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.

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bbq crostini

BBQ Pulled Pork Crostini

5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Author: Nick Nesgoda

Ingredients

Coleslaw

  • 1 bag tri-color coleslaw
  • ½ cup mayonnaise
  • 2 tbsp sugar
  • tbsp white wine vinegar
  • ½ lemon juice only
  • 1 tsp Kosher salt
  • ½ tsp black pepper course grind

Instructions

  • 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.

Coleslaw

  • Combine all of your ingredients for the coleslaw in a bowl and set it aside

Notes

If you have leftover pulled pork you want to reheat we have a detailed guide you can check out. 
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