Bbq Pork For Sandwiches Food

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.

BARBECUE PORK SANDWICHES

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.

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.

BBQ PORK SANDWICH

Steps:

• Mix the dry (salt, pepper, sugar, paprika and cayenne) in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork.
• Cover with plastic and refrigerate for at least 2 hours.
• Preheat oven to 325 °F.
• Combine apple juice, vinegar, Worcestershire, liquid smoke and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily.
• Brush the roast with cooking liquid every hour.
• Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
• Serve on hamburger buns topped with BBQ sauce and cole slaw.

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW

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.

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.

SLOW COOKER BBQ PULLED PORK SANDWICHES

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
• Cover and cook 8 to 10 hours on low or 5 hours on high.
• Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
• Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
• Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.

BBQ PULLED PORK SANDWICH

Steps:

• Heat oven to 160C/140C fan/gas 3. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs. This can be done up to 2 days ahead - simply cover the tray in foil and chill until ready to barbecue.
• Light the barbecue. In a bowl, mix the ketchup, vinegar, Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the sauce mixture over the meat.
• Once the barbecue flames have died down, put on the pork, skin-side down. Cook for 15 mins until nicely charred, then flip over and cook for another 10 mins. The meat will be very tender, so be careful not to lose any between the bars. Alternatively, heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins until nicely charred.
• Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce and a little coleslaw.

SLOW-COOKER BBQ PORK SANDWICHES

Steps:

• Place meat in Slow Cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Remove meat from Slow Cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to Slow Cooker; stir to coat with sauce.
• Fill rolls with meat mixture and Singles just before serving.

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

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.

BBQ PORK SANDWICHES

Steps:

• Place meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid.
• Cook on HIGH 4 to 6 hours (or on LOW 8 to 10 hours). Remove meat from slow cooker; chop or shred with fork. Return meat to slow cooker; stir to coat with sauce.
• Fill buns with meat mixture and Singles.