BBQ PULLED PORK SANDWICH
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 6h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- 4 hamburger buns, warmed
- For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.
- For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.
- Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.
- Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.
- For the tangy carrots: Pour the vinegar into a medium bowl and sprinkle with the granulated sugar. Whisk until well combined. Add the parsley and carrots and toss. Sprinkle with salt and black pepper.
- Using two forks, shred the pork and discard any excess fat. Heap the pork onto the buns and top with extra BBQ sauce and the tangy carrots. Serve immediately.
BBQ PULLED PORK SANDWICH
Slow-roasted pork is shredded and mixed with a tangy barbeque sauce, then loaded into hoagie rolls and topped with homemade coleslaw. This is not a sandwich for the faint of heart!
Provided by Allrecipes
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h
Yield 8
Number Of Ingredients 35
Steps:
- Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
- Preheat oven to 300 degrees F (150 degrees C).
- Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
- Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
- Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
- Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
- Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.
Nutrition Facts : Calories 838.4 calories, Carbohydrate 100.1 g, Cholesterol 97.5 mg, Fat 34.7 g, Fiber 7 g, Protein 31.2 g, SaturatedFat 10.3 g, Sodium 3478.9 mg, Sugar 40.9 g
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.
BBQ PULLED PORK SANDWICHES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h10m
Yield 8 servings
Number Of Ingredients 15
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.
PULLED PORK SANDWICHES
This tasty sandwich is both low in fat and low in sugary carbs, the perfect combination for anybody with diabetes and/or heart disease.
Provided by VickiVSN
Categories Lunch/Snacks
Time 4h20m
Yield 8 sandwiches, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all except pork roast & rolls together.
- Put all together in crock pot.
- Slow cook until pork falling apart (four hours).
- Pick pork apart with fork and mix with remaining juices.
- Serve two ounces of meat with each dinner roll.
BBQ PULLED PORK SANDWICHES
Preparing pork roast in the slow cooker makes it so moist and tender...so it's perfect for these sandwiches. The meat shreds easily, and the cumin and garlic add just the right flavor. The sourdough bread, chipotle mayonnaise, cheese and tomato make it complete.-Tiffany Martinez, Aliso Viejo, California
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place pork in a 3-qt. slow cooker. Combine the barbecue sauce, onion, garlic, cumin, salt and pepper; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender. Remove meat. Shred with two forks and return to slow cooker; heat through., Place bread on ungreased baking sheets. Broil 4-6 in. from the heat for 2-3 minutes on each side or until golden brown. , Combine chipotle pepper and mayonnaise; spread over toast. Spoon 1/2 cup meat mixture onto each of eight slices of toast. Top with cheese, tomatoes and remaining toast.,
Nutrition Facts :
SUPER-EASY PULLED PORK SANDWICHES
I use this hearty recipe for my Super Bowl® parties. It's super easy and feeds a lot of hungry football fans. Serve on a large bun with some baked beans, coleslaw, and chips.
Provided by Lori M.
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 9h15m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
- Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 44.9 g, Cholesterol 68.2 mg, Fat 11.7 g, Fiber 2.7 g, Protein 30 g, SaturatedFat 3.6 g, Sodium 865.8 mg, Sugar 3.9 g
BBQ PULLED PORK SANDWICH
Slow cook pork shoulder for four hours in the oven to tenderise then finish on a BBQ. Serve with a thick, tangy sauce
Provided by James Martin
Categories Dinner, Main course
Time 4h55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 520 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 1.1 milligram of sodium
PULLED PORK SANDWICHES
The Big Hurt's pulled pork sandwiches, smoked until tender and tossed in an easy barbecue sauce.
Provided by Frank Thomas
Categories Pork Grill/Barbecue Summer Cumin Vinegar Meat Sandwich Juneteenth Fourth of July Backyard BBQ
Yield Serves 12
Number Of Ingredients 21
Steps:
- Add paprika, chili powder, cumin, brown sugar, salt, oregano, sugar, black pepper, and cayenne pepper to a small bowl and mix to combine. Rub the mixture into the pork roast, then wrap meat tightly with two layers of plastic wrap and refrigerate for at least 3 hours.
- About 1 hour prior to cooking, unwrap the roast and let it come to room temperature. At the same time, soak 3-4 cups of wood chunks in cold water and then drain.
- Heat the vegetable oil in a saucepan over medium heat, then cook the onion and garlic for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder, and cayenne pepper, then reduce the heat and simmer until the sauce has thickened, about 20 minutes. Transfer to a bowl and set aside.
- Preheat grill to high. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke. Turn the heat down to medium. When your grill is about 250 degrees, place the pork on the grill and cook until it is fork-tender and the internal temperature reaches 165 degrees, about 5-6 hours. Rotate the meat every 45 minutes.
- Transfer the pork to a rimmed baking sheet. When cool enough to handle, use two large forks to shred the meat into bite-size pieces. Mound the meat onto a platter and toss with 1 cup of the barbecue sauce. Serve the remaining sauce with the buns of your choice.
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