Preheat the oven to 200°C / 400°F (if your potato wedges are refrigerated or cold). Reheating in a hot oven crisps their outsides and refreshes the roasted flavor without drying them out. If your wedges are already hot and just need a quick reheat, you can use a 220°C / 430°F oven for 5–7 minutes or a hot skillet.

Warm the potato wedges: spread the 150 g potato wedges in a single layer on a rimmed baking sheet. Drizzle the 1 tbsp olive oil evenly and toss with a pinch of salt, a grind of black pepper and a light sprinkle of extra rosemary if you like. Roast for 10–12 minutes (or 18–20 minutes if starting from cold/straight-from-fridge) until edges are golden and crisp. Why: the hot oven crisps the edges while the oil helps promote an even, golden crust and revives the roasted aroma of the rosemary.

Meanwhile, gently reheat the pulled pork: place the 120 g pulled pork in a small saucepan or oven-safe dish, add 1 tbsp of water or apple juice and 1 tsp of the tangy BBQ sauce (reserve the remainder for finishing). Cover and warm over low heat on the stovetop for 5–8 minutes, stirring occasionally, or place in the oven alongside the potatoes for the last 8–10 minutes covered. Why: adding a splash of liquid and warming gently prevents the pork from drying out and helps loosen any set sauce so the pork stays juicy and saucy without burning the sugars in the BBQ glaze.

Toast the bun: halve the 70 g bun and brush cut sides lightly with 1 tsp butter. Set cut-side down in a medium nonstick skillet over medium heat for 1–2 minutes until golden and fragrant. Why: toasting with butter adds a nutty flavor, creates a slight barrier that prevents soggy bread from the pork and slaw, and introduces a pleasant crunch contrast to the soft bun interior.

Finish the pulled pork: once warm, stir in the reserved 1 tbsp tangy BBQ sauce to taste and taste for seasoning — add a pinch of salt or a twist of black pepper if needed. Why: finishing with a small amount of sauce brightens the pork and gives you control over how sticky and saucy the sandwich will be.

Assemble the sandwich: On the bottom half of the toasted bun, mound the warm pulled pork (all of it). Spoon any glossy pan juices over the meat for extra moisture. Top the pork with the 3/4 cup (70 g) cabbage slaw — the cool, acidic vinaigrette slaw cuts through the richness of the pork and adds necessary crunch. Scatter the 1 tbsp pickles over the slaw for bright acidity and finish with the bun top. Why: layering hot meat, vinaigrette-slathered slaw and pickles ensures temperature and texture contrast in every bite — the slaw also acts as an acid to balance the fatty pork.

Plate and finish: arrange the rosemary potato wedges alongside the sandwich. Taste and adjust: if you prefer extra tang, pass extra BBQ sauce at the table. Add a final grind of black pepper over the potatoes and a sprinkle of flaky sea salt if available. Why: finishing salts and fresh pepper awaken flavors and provide a restaurant finish.

Serving suggestion: serve hot—this sandwich is best right away while the pork is warm and the wedges are crisp. A simple crisp pickle spear or extra slaw on the side makes it feel like a composed plate.