Barbecued Sliced Pork Sandwiches Food

BARBECUED SLICED PORK SANDWICHES

Steps:

• In a large saucepan, combine the first 12 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve on buns.

BBQ PORK FOR SANDWICHES

Steps:

• Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
• Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
• Bake in the preheated oven for 30 minutes, or until heated through.

BEST BARBECUED PORK SANDWICHES

Steps:

• Rub pork with brown sugar.
• Wrap loosely in foil.
• Roast at 350°F for 2 ½-3 hours until very tender.
• Pull into shreds with fork.
• Spoon ½ cup in each bun.
• Top each with 1 tbsp barbecue sauce.

BARBECUED PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE AND PICKLES

Steps:

• Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
• Preheat an oven or smoker to 225 degrees F.
• Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
• With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.
• The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
• In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

GRILLED PORK TENDERLOIN SANDWICHES

Steps:

• Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.
• Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
• Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.

PORK SANDWICHES WITH WHITE BARBECUE SAUCE

Steps:

• For the bread: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.
• Grill the bread for about 1 minute on each side until lightly toasted. Set aside.
• For the barbeque sauce: In a small bowl, combine the mayonnaise, lemon juice, apple cider vinegar, salt and pepper. Set aside.
• For the seasoning mix: In a small bowl, mix together the chili powder, oregano, celery seed, paprika and thyme.
• For the pork chops: Drizzle the pork chops on both sides with olive oil and sprinkle with the salt and pepper. Rub the seasoning mix all over.
• Grill for 4 minutes. Turn the pork chops over and brush the top of each chop with 1 tablespoon of the barbecue sauce. Cook for another 3 to 4 minutes until cooked through and a meat thermometer inserted into the thickest part of the chops registers 150 degrees F. Slice the pork chops into 1/4-inch-thick slices.
• To assemble the sandwiches: Spread one side of each slice of bread with some barbeque sauce. Place the lettuce leaves, tomato slices and pickles on 4 slices of bread. Top with the sliced pork. Add the remaining bread slices on top and serve.

BBQ PULLED PORK SANDWICHES

Steps:

• Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
• Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.

BEST EVER BBQ PORK SANDWICHES

Steps:

• Place porkloin in crockpot. Cover with a generous amount of BBQ sauce. Cook in crockpot on low for 8-10 hours. Just before serving, shred with two forks, place on your rolls and ENJOY!

SAUCY BARBECUED PORK SANDWICHES

Steps:

• Place pork on a rack in a roasting pan; bake, uncovered, at 350° for 2 hours or until tender., In a Dutch oven, saute onion in butter until tender. Stir in the tomato puree, brown sugar, Worcestershire sauce, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Shred pork; add to the sauce and heat through. Serve on buns.

BBQ SLICED PORK

Steps:

• Saute onions in a skillet over medium heat.
• Add next 8 ingredients and simmer for 30 minutes.
• Add pork and simmer for 15 more minutes.
• Serve on toasted buns.
• This is great for leftover pork or beef roast!

PULLED PORK BBQ SANDWICHES

Steps:

• Cut the pork roast into large chunks. Season generously with the BBQ Rub seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
• Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
• Cover, and cook on low for 8 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

BARBECUED PORK SANDWICHES WITH PICKLED RED ONION

Steps:

• For onion:
• Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.
• For vinaigrette:
• Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• For pork:
• Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.
• Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145°F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.
• Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.

BARBECUED PORK SANDWICHES

Steps:

• Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.

TANGY SLICED PORK SANDWICHES

Steps:

• Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.

SLOW-COOKED BARBECUED PORK SANDWICHES

Steps:

• In a large skillet, saute onion in butter until tender. Stir in the tomato puree, brown sugar, steak sauce, lemon juice and salt. Cook over medium heat until sugar is dissolved and heated through., Place roast in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 7-9 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through. Serve on rolls. Top with coleslaw if desired.

25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES

Steps:

• Heat grill to medium heat.
• Reserve 1/4 cup barbecue sauce for later use. Grill chops 5 to 7 min. on each side or until done (145°F), brushing occasionally with remaining barbecue sauce for the last few minutes. Remove chops from grill; cover to keep warm.
• Add onions and tomatoes to grill; cook 2 min. on each side, brushing occasionally with half the reserved barbecue sauce.
• Spread rolls with remaining reserved barbecue sauce; fill with lettuce, chops, tomatoes and onions.

EASY BARBECUE PORK SANDWICHES

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix barbecue sauce, sweet-and-sour sauce and garlic. Stir in pork until coated.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove pork from cooker; place on plate. Shred pork by pulling apart with 2 forks. Stir pork into sauce in cooker. If desired, to toast rolls, place cut sides up on ungreased cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until toasted. Spoon about 1/2 cup pork mixture into each roll.

BBQ PULLED PORK SANDWICHES

Steps:

• Place the pork shoulder roast in the crockpot on low (on high if frozen) with 1 cup of water, basil and rosemary for about 8 hours (can be done overnight, use low even if frozen).
• Remove any skin or bone.
• Pull the meat apart into small pieces, I use forks, and return it to the crock pot.
• Add a bottle of BBQ sauce and a little water (1/4 c.) and stir to coat.
• Continue to cook on low for an hour or two.
• Serve on hamburger buns with coleslaw.

OVEN BARBECUED PORK SANDWICHES

Steps:

• In a Dutch oven over medium heat, brown roast in oil; drain. Add enough water to come halfway up side of shoulder; bring to a boil. Reduce heat; cover and simmer until meat is just fork-tender if you intended to slice the pork shoulder, 2 to 2-1/2 hours. For pulled pork, continue cooking until meat starts to shred, 30-60 minutes more. Remove meat; discard cooking juices or save for another use. Cool meat; shred and refrigerate., In a large saucepan over medium heat, combine the next 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-1/2 to 2 hours. For pulled pork, combine sauce and pork; simmer, uncovered, until heated through, about 30 minutes. Serve on buns. For sliced pork, serve sauce on the side.