BBQ PULLED PORK SANDWICHES
This meal is one we always eat too much of. I recommend using Sweet Baby Ray's or Jack Daniel's original BBQ sauce. A good quality sauce makes a lot of difference. I serve it with my Sweet, Creamy Coleslaw #100526.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 10h30m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
BARBECUE PORK SANDWICHES
Shredded pork is mixed with a homemade barbecue sauce in this hearty sandwich recipe.
Provided by Land O'Lakes
Categories Hot Sandwich Lunch Pork Sandwich Sandwich and Wrap Main Course Meat, poultry, and seafood Sandwich and Wrap Main Course
Yield 18 sandwiches
Number Of Ingredients 16
Steps:
- Heat oven to 325°F.
- Place pork roast in roasting pan. Sprinkle with onion and garlic; add water. Cover; bake 2-2 1/2 hours or until roast shreds easily with fork. Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.
- Combine all sauce ingredients in 4-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until sauce comes to a full boil. Reduce heat to low; cook 10 minutes. Stir in shredded pork. Continue cooking 8-10 minutes or until heated through.
- Serve pork mixture on hamburger buns.
Nutrition Facts : Calories 340 calories, Fat 16 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 450 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Sugar grams, Protein 21 grams
BBQ BEEF SANDWICHES
After years of searching, I found a BBQ sandwich recipe that's a hit with all my family and friends. It's easy to freeze for future meals ... if there's any left over. -Rebecca Rohland, Medford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.
Nutrition Facts : Calories 354 calories, Fat 12g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 24g protein.
CAROLINA STYLE PULLED PORK SANDWICH
I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)
Provided by graftonr
Categories One Dish Meal
Time 9h
Yield 18-22 serving(s)
Number Of Ingredients 27
Steps:
- The Meat --.
- Place the quartered onions in a crock pot.
- Combine brown sugar, paprika, salt and pepper: rub over the roast.
- Place the roast over the onions in the crock pot.
- Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
- Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
- Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
- While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
- Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
- Remove the onions and chop to a fine consistency.
- Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
- Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
- To serve, spread barbecue sauce on bottom of a hearty bun.
- Put layer of pulled pork on bun. Spread barbecue sauce over meat.
- Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
- Spread top of bun with more sauce.
- Grab a fist full of napkins, and enjoy.
Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8
PORK SANDWICHES WITH WHITE BARBECUE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 Servings
Number Of Ingredients 19
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.
PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
Steps:
- For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
- Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
- For the pulled pork: Preheat the oven to 275 degrees F.
- Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
- Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
- If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
- For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
- Serve the pulled pork on buns topped with coleslaw.
BARBECUED ROAST BEEF SANDWICHES
A roast beef sandwich with barbecue sauce goes together like apple pie topped with ice cream. Enjoy!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
- Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture.
Nutrition Facts : Calories 340, Carbohydrate 30 g, Cholesterol 60 mg, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 550 mg, Sugar 9 g, TransFat 1 g
BARBECUE BEEF SANDWICHES
These full-flavored sandwiches really hit the spot after a busy day. They're easy to make and have a fantastic blend of seasonings-no one can eat just one!
Provided by Taste of Home
Categories Lunch
Time 25m
Yield about 6 servings.
Number Of Ingredients 11
Steps:
- In a skillet, melt butter over medium-high heat. Cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add all remaining ingredients except buns. Simmer, uncovered, 15 minutes. Serve on buns.
Nutrition Facts :
BARBEQUE SAUCE FOR MEAT SANDWICHES
This makes good pork sandwiches when heated with 1 to 1 1/2 lbs of shredded cooked pork loin. I increase it about twelve times to make BBQ pork sandwiches for graduation open houses.
Provided by LESLIEKAE1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Stir ketchup, brown sugar, Worcestershire sauce, honey, butter, mustard, lemon juice, chili powder, and garlic powder together in a saucepan over medium heat; simmer until hot, about 5 minutes.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 22.2 g, Cholesterol 5.1 mg, Fat 2.3 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 552.2 mg, Sugar 20 g
SLOW COOKER BBQ BEEF SANDWICHES
Tender shredded beef with an easy homemade barbecue sauce served on a toasted bun. An easy and delicious dinner!
Provided by Karen Petersen
Categories Beef
Time 2m
Number Of Ingredients 9
Steps:
- Cut your roast into 6 even pieces. Cut off excess fat.
- Sprinkle the roast with the salt and pepper.
- In a small bowl whisk together the ketchup, brown sugar, red wine vinegar, mustard, Worcestershire sauce, liquid smoke. Pour the mixture over the meat and stir to coat the meat.
- Cover and cook on low for 6-8 hours depending on your slow cooker.
- Shred the meat and add it back into the pot and stir to coat the meat in the sauce.
- Serve the meat on toasted buns or rolls.
Nutrition Facts : Calories 255 calories, Sugar 6.5 g, Sodium 581.5 mg, Fat 8.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 8.1 g, Fiber 0.2 g, Protein 33.6 g, Cholesterol 100.4 mg
CHEESY BBQ BEEF SANDWICHES
Got 20 minutes? That's all you need to create a melty-cheesy BBQ-beef sandwich that'll make the neighborhood deli jealous.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add vegetables; cook 6 to 8 min. or until crisp-tender, stirring occasionally. Remove from skillet; set aside.
- Add meat and barbecue sauce to skillet; cook on medium heat 2 to 3 min. or until heated through, stirring frequently.
- Spoon meat mixture onto bottom halves of rolls; top with cheese and vegetables. Microwave on HIGH 30 sec. or until cheese is melted. Cover sandwiches with top halves of rolls to serve.
Nutrition Facts : Calories 430, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
CHEESY BBQ GROUND BEEF SANDWICHES
Easy-and delicious! That's what these tangy BBQ sandwiches have going for them. They're hearty too-made with ground beef and American cheese slices.
Provided by My Food and Family
Categories Home
Time 30m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Brown meat in large skillet; drain.
- Stir in barbecue sauce and onions; cover. Simmer on low heat 10 min, stirring occasionally.
- Fill buns with meat mixture, cheese and pepper rings.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 75 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
MEATY BARBEQUE SANDWICHES
This recipe was given to me by a former cook in the school system. I have given this recipe many times since receiving it. My kids love it! Instead of pork, you can use leftover beef, chicken or even turkey - I have!
Provided by Beverly Hutchinson
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat shortening in a large skillet over medium high heat. Saute onion until brown; then add the sugar, salt, flour, dry mustard, chile powder, pepper, vinegar and water. Mix and cook together until mixture is thick.
- Stir in chopped meat, Worcestershire sauce, hot pepper sauce and ketchup. Heat through, then serve on buns.
Nutrition Facts : Calories 312 calories, Carbohydrate 24.1 g, Cholesterol 55.2 mg, Fat 14.8 g, Fiber 1.7 g, Protein 21.7 g, SaturatedFat 3.9 g, Sodium 559.1 mg, Sugar 18.6 g
BBQ BEEF SANDWICHES
Here is a recipe for stove top cooked barbecue beef that just uses a few simple ingredients you probably have on hand. You can easily pop it all into a crock pot to cook too.
Provided by Karen Ciancio
Categories Main Course
Time 7h5m
Number Of Ingredients 7
Steps:
- Place the beef roast into a pot, either a stove top pot or slow cooker.
- In a medium bowl, mix the barbecue sauce, orange preserves, mustard, brown sugar and onion. Pour this mixture over the beef
- Cover the pot and cook on the stove, over low heat, for 7 to 8 hours. If you are using a slow cooker, set it to low and cook for the same amount of time, 7 or 8 hours.
- To bake the bbq beef in the oven, set the oven temperature to about 300ºF. Place everything in the pot as directed above, then pop the pot into the heated oven and bake for several hours.
- When it is well cooked and very tender, remove the beef from the pot. You can either cut the meat into thin slices or shred it with two large forks. Put the shredded or sliced beef back into the pot and stir it into the sauce. Cover and cook again on low for 20 to 30 minutes until it is all nice and hot.
- Fill your favorite buns with the barbecue beef.
Nutrition Facts : Calories 404 kcal, Carbohydrate 42 g, Protein 26 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 78 mg, Sodium 574 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
KOREAN BBQ SAUCE
Korean BBQ Sauce, easy homemade sauce that's great on beef, chicken, tacos, wings, ribs, and more!
Provided by Lisa Huff
Categories Condiment
Time 30m
Number Of Ingredients 10
Steps:
- Place all the ingredients in a blender and process until smooth.
- Pour sauce into a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce to simmer. Simmer about 5 minutes.
Nutrition Facts : Calories 45 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 586 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
THE ONLY BARBECUE SAUCE YOU NEED FOR PORK, BEEF, AND ANYTHING ELSE YOU PULL OFF THE GRILL
Provided by Myron Mixon
Categories Sauce Tomato Quick & Easy Backyard BBQ Vinegar Spice Maple Syrup
Yield Makes about 3 cups
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a blender and pulse a couple of times to thoroughly combine. Pour the mixture into a medium saucepan and place over medium heat. Stir continuously until the sauce is heated through, but do not allow it to come to a boil. Remove the pan from the heat. Use the sauce immediately as you like, or, if reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container and store, tightly covered and refrigerated, for up to 1 year.
MY FAVORITE RECIPE FROM MEATEATER SEASON 10
"I ain't eatin' no raccoon!" you say. Trust me, you could cook your neighbor's house cat with this recipe and no one would know the difference. After an hour in a pressure cooker, just about any critter turns into tender, fall-off-the-bone meat that can be shredded, topped with BBQ sauce, and turned...
Provided by Janis Putelis
Categories Main
Yield 2-4
Number Of Ingredients 4
Steps:
- Cut the skinned raccoon into five parts: four legs and the saddle. Check out this video to see how Clay skins a raccoon.
- Lightly coat meat in cooking oil and season with salt and pepper.
- Sear meat in a hot skillet until evenly browned.
- Next, place the meat in a pressure cooker and cook for 1 hour at 10 pounds of pressure.
- After an hour, allow pressure to completely dissipate before removing the pressure cooker lid (following the instructions of your specific cooker).
- Pull meat off of bones and shred with two forks. Fingers also work.
- Heap shredded meat onto toasted bun, smother in your favorite BBQ sauce, and add any other toppings such as coleslaw or pickle slices.
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