PULLED PORK SANDWICHES
Provided by Guy Fieri
Categories main-dish
Time 12h20m
Yield 12 to 16 servings
Number Of Ingredients 39
Steps:
- Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
- Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
- Apply Mop Sauce every hour throughout the cooking time.
- In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
- To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
- Mop Sauce:
- Combine all the ingredients in a medium bowl and reserve.
- In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
- Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
- Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.
PULLED PORK SANDWICHES
Provided by Patrick and Gina Neely : Food Network
Time 6h45m
Yield 12 sandwiches
Number Of Ingredients 17
Steps:
- If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
- Rub the pork
- Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
- Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
- Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
- Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
- Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
- Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
- Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
- Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!
MEMPHIS PULLED PORK
Best ever southern pulled pork.
Provided by bubba hardy
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h10m
Yield 10
Number Of Ingredients 10
Steps:
- Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
- Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 28.7 g, Cholesterol 71.5 mg, Fat 17.4 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 880.4 mg, Sugar 20.8 g
EMERIL LAGASSE'S BARBECUED PULLED PORK SANDWICHES
I saw this on Emeril Live and it looked so good I decided I had to try it. Since I live alone, I'll have to wait for my next big BBQ to try it out.
Provided by Amber Dawn
Categories Lunch/Snacks
Time 12h
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Wet Mop Basting Sauce: 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.
- Barbecued Pulled Pork: Place the pork in a baking dish.
- In a bowl, combine the spices.
- Rub the seasoning evenly over the pork to coat.
- Cover with plastic and refrigerate at least 4 hours or overnight.
- Preheat 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- 7 hours.) Remove from the oven and let rest for 20 minutes.
- With a knife and fork, pull the meat apart into small slices of chunks.
- Toss with the barbecue sauce, to taste, and divide among the buns.
- Top with Emeril's cole slaw.
- Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar.
- Place in a squeeze bottle and dress the pulled pork to taste.
MEMPHIS STYLE PULLED PORK SANDWICHES
This recipe came from a Publix Super Market recipe book, to my mother to me. It is is SO good!! So good, I felt compelled to share it, which I have never done it on Recipezaar.com before! This meal has definitely become a regular in our dinner rotation. NOTE: I used a 2.5 pork loin and did not change the ingredients and it was still to die for! Even better the next day!! Also, I recommend Sweet Baby Ray's or Mr. Stubbs BBQ sauce. I did not use a "Memphis Style". It's really whatever kind you like! Lastly, I also made Spicy Chipotle Cole Slaw Recipe #232299 and put a little on the sandwich as well. Steve just put cheese over it, no coleslaw. Either way -- YUMMMMMMY!
Provided by Waycooljules
Categories Pork
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove ends and peel from onion; slice thickly and place in slow cooker with peeled garlic cloves. Stir in broth, bbq sauce, sugar, vinegar and pepper; add pork roast gently. Cover and cook on high 6-8 hours or until pork is fork tender.
- Remove pork from slow cookerl Combine cornstarch and water in small bowl until blended. Stir into sauce mixture in slow cooker; bring to a boil. Boil 4-5 min or until slightly thickened.
- Meanwhile, shred pork using 2 forks. Split hamburger rolls, if needed. Strain sauce into medium bowl (discard onions and garlic). Serve pork on rolls topped with sauce. (Pork makes 6 servings; sauce makes 24 servings.).
Nutrition Facts : Calories 975.9, Fat 44.6, SaturatedFat 14.9, Cholesterol 174.6, Sodium 1763.5, Carbohydrate 81.4, Fiber 2.3, Sugar 38.1, Protein 57.2
BARBECUED PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE AND PICKLES
Provided by Emeril Lagasse
Categories main-dish
Time 11h50m
Yield 8 sandwiches
Number Of Ingredients 25
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.
MEMPHIS-STYLE PULLED BBQ PORK
Make and share this Memphis-Style Pulled BBQ Pork recipe from Food.com.
Provided by daggle
Categories Pork
Time 4h40m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Mix all rub ingredients.
- Sprinkle rub all over pork and rub into meat.
- Wrap in foil and refrigerate 3 hours to overnight.
- Smoke meat on smoker for 4 to 6 hrs (200-225 degrees check for doneness)(TIP: even after the meat reaches correct temperature you need to let it continue to cook for a few more hours at the 200-225 degree temperature this will produce a meat that can be PULLED: a stringy type of pull. if you can't smoke for that long just cover your meat in foil and put in the oven for a few hours to produce the stringy traditional pulled pork and the smoky flavor will still be present.).
- While pork is cooking mix all BBQ sauce ingredients in a sauce pan.
- Bring to a slight boil then simmer on low heat until meat is done.
- Remove meat from smoker and loosely cover with foil for 15 minute.
- Pull pork apart.
- Either put meat in sauce or spoon over meat to serve on your choice of buns.
Nutrition Facts : Calories 701.7, Fat 36.6, SaturatedFat 12.5, Cholesterol 149.7, Sodium 2433.5, Carbohydrate 47.5, Fiber 2.7, Sugar 40.8, Protein 44.9
MEMPHIS QUE (PULLED PORK WITH MUSTARD COLE SLAW
There is more to Memphis BBQ than their dry rub ribs. This recipe is inspired by the pulled pork sandwiches at Leonard's Pit Barbecue, a favorite of locals since it opened in 1922.
Provided by ratherbeswimmin
Categories Easy
Time 7h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Make the slaw: remove the core from the cabbage and discard it; cut the cabbage into 8 chunks.
- Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not a sliced or slivered slaw); work in batches so as not to overcrowd the processor bowl.
- Cut the bell pepper into the finest possible dice.
- Add the mustard, mayonnaise, and sugar in a mixing bowl; whisk until smooth; whisk in the vinegar, celery seed, and black pepper; add in the chopped cabbage and diced bell pepper; stir to mix.
- Taste for seasoning, add salt and more pepper if necessary; the slaw can be made up to 1 day ahead.
- Make the pork: generously season the pork all over with salt and pepper.
- Set up grill for indirect grilling and preheat to medium (to be strictly authentic, you'd use charcoal; but can be made on a gas grill; if using charcoal grill, place a large drip pan in the center).
- When ready to cook, place the pork skin side up, if there is one, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
- Cook the pork until very tender, 4-5 hours; to test for doneness, use an instant-read meat thermometer; internal temperature should be about 195° (the cooking time will depend on the size of the Boston Butt and the heat of the grill).
- If the pork starts to brown too much, cover it loosely with foil; if using a charcoal grill, every hour you will need to add 12 fresh coals to each side.
- Transfer the cooked pork to a cutting board, cover it loosely with foil; let rest for 10 minutes.
- Pull off the brown skin and finely chop it with a cleaver (these crispy bits are called brownies and they're indispensable for a proper Memphis pork sandwich).
- Pull the pork into large pieces, discarding any bones or lumps of fat (wear gloves when doing this).
- Using your fingertips or a fork, pull each piece of pork into thin shreds; or use a cleaver to finely chop it.
- To serve: pile the pulled pork and brownies on the hamburger buns; top each with a mound of mustard slaw and, if desired, a dollop of barbecue sauce; serve.
Nutrition Facts : Calories 676.2, Fat 39.9, SaturatedFat 13.2, Cholesterol 162.6, Sodium 425, Carbohydrate 31.8, Fiber 2.6, Sugar 10.6, Protein 45.3
PULLED PORK SANDWICHES (OVEN)
This is a crowd-pleaser for a casual dinner party. The last hour in oven is not essential if you run out of time, but just adds to moist and flavourful meat. If you want to cook the day before, you can make-ahead up to adding the sauce, refrigerate, and then return to oven to reheat. If you don't like slaw, grated cheese is also very good as a topping.
Provided by lucy k.
Categories Meat
Time 6h20m
Yield 12-18 sandwiches
Number Of Ingredients 29
Steps:
- Combine the first eight ingredients in a small bowl to make the spice rub.
- If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
- Roast uncovered at 300 degrees for 5 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer.
- Combine ingredients for the sauce (ketchup through hot sauce) in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Set aside.
- Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
- Remove meat from pan and let it cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.).
- Toss shredded meat with sauce in an oven-proof serving dish. Reserve some of the sauce if it looks too wet or add some of the juices from the meat if it looks too dry. Return to 300 degree oven, covered, for 1 hour.
- Serve meat on buns with slaw to top.
Nutrition Facts : Calories 764.3, Fat 43.5, SaturatedFat 14, Cholesterol 134.3, Sodium 1592.2, Carbohydrate 53.8, Fiber 3.6, Sugar 20, Protein 39
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