OVEN-ROASTED PULLED PORK SANDWICHES
Tyler Florence brings barbecue flavor indoors with a flavorful dry rub for his Oven-Roasted Pulled Pork Sandwiches recipe from Food Network.
Provided by Tyler Florence
Categories main-dish
Time P1DT6h15m
Yield 12 servings
Number Of Ingredients 30
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
- Preheat the oven to 300 degrees F.
- Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
- To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
- Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
- To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.
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
OVEN BARBECUED PORK SANDWICHES
Although my cooking experience is limited, I can prepare these sandwiches successfully every time. My grandma's recipe has been in the family for years. -Pat Lemmer, Greenville, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 488 calories, Fat 19g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 1380mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein.
OVEN-BARBECUED PORK CHOPS
My mother has fixed this recipe for years and now I prepare it for my family. The chops are delicious with scalloped potatoes and home-baked bread. -Teresa King, Whittier, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place chops, overlapping slightly if necessary, in a large cast-iron or other ovenproof skillet. Combine remaining ingredients; pour over meat. Bake, uncovered, at 375° for 40 minutes, turning chops halfway through cooking.
Nutrition Facts : Calories 359 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 491mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 36g protein.
BBQ PORK FOR SANDWICHES
This is so easy and very tasty. Serve on buns with French fries or potato chips.
Provided by KMB233
Categories Main Dish Recipes Pork Pulled Pork
Time 4h45m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.2 g, Cholesterol 82.9 mg, Fat 18.1 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 7 g, Sodium 623.2 mg, Sugar 10.9 g
BBQ PORK SANDWICH
Roast this flavorful pulled pork in your oven, and be rewarded with delicious barbecue sandwiches!
Provided by Paula Deen
Categories bbq classics entertaining potluck southern cooking summer
Time 2h30m
Yield 6
Number Of Ingredients 14
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.
BARBECUED PORK SANDWICHES
Here's a serious barbecue, southern style. Pork slow-roasted until fork tender and piled on a soft roll to soak up the juices. Prepared barbecue sauce comes in a variety of flavors-hot, mild, sweet or spicy-choose your favorite for custom-tailored taste.
Provided by UnknownChef86
Categories Lunch/Snacks
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Sprinkle pork with salt and pepper.
- Heat a Dutch oven for 1 minute over medium-high heat.
- Brown pork on all sides, about 4 minutes per side.
- Add barbecue sauce to Dutch oven; cover and bake 1 ½ hours until pork is fork-tender.
- Transfer pork to cutting board.
- Slice into thin pieces.
- Return to Dutch oven and cook for 5 minutes over medium heat.
- Place rolls on serving plate.
- Divide pork mixture and spoon into each roll.
- Serve with coleslaw, if desired.
Nutrition Facts : Calories 577.7, Fat 20.4, SaturatedFat 6.7, Cholesterol 146.2, Sodium 1738, Carbohydrate 39.4, Fiber 2.6, Sugar 8.2, Protein 55.1
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.
OVEN BARBECUED PORK TENDERLOINS
This is another great recipe from the Jan/Feb 2007 issue of Simple and Delicious Magazine. It's simple to put together and has a taste your entire family will love!
Provided by Dine Dish
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients.
- Place tenderloins on a rack in a shallow roasting pan; brush with some of the sauce.
- Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°, basting occasionally with remaining sauce.
- Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 173.1, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 167.6, Carbohydrate 4.5, Fiber 0.1, Sugar 3.9, Protein 23.5
BARBECUED PORK SANDWICH
Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 6 to 8 sandwiches
Number Of Ingredients 12
Steps:
- Place garlic, onions, carrot, celery, cumin, and salt in the bowl of a food processor; process until smooth. With the motor running, slowly add 1/2 cup water; process until well combined. Place pork in a large, deep roasting pan. Rub pork generously with vegetable puree; cover and refrigerate for at least 2 hours and up to overnight.
- Preheat oven to 350 degrees.
- Add enough water to the roasting pan so that it comes halfway up the sides of the pork. Cover pan tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until pork is very tender and falling apart, about 5 hours, checking pan occasionally to make sure water has not evaporated and adding more water as necessary.
- Remove pork from oven. Let stand until cool enough to handle. (At this point, pork may be kept refrigerated and covered for up to 5 days.)
- Increase oven temperature to 400 degrees.
- Shred pork with a fork or pull apart using your fingers; discard any excess fat. In a large baking dish, combine shredded pork with 3 cups barbecue sauce. Transfer to oven and cook until mixture is heated through and bubbly, 5 to 10 minutes.
- Divide pork and shredded lettuce evenly among rolls. Serve with remaining cup of barbecue sauce, pickles, and coleslaw.
OVEN ROASTED PULLED PORK SANDWICHES
This recipe comes from Tyler Florence on the Food TV Network. Time does not include marinating time which is 1 hour to overnight.
Provided by JenniferK2
Categories Lunch/Snacks
Time 6h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and 3 T salt together in a small bowl. Rub the spice blend all over the pork and marinate, covered, in the refrigerator for at least 1 hour or up to overnight.
- Preheat the oven to 300°. Put the pork in a roasting pan and bake for about 6 hoursuntil the inside temperature reaches 170° and the roast is falling apart.
- Meanwhile, for barbecue sauce, combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
- Allow the meat to rest for about 10 minutes after removing from oven. While still warm, take 2 forks and "pull" the meat to form shreds.
- Place the shredded pork in a bowl and pour 1/2 of the sauce on the shredded pork and mix well to coat.
- Serve on hamburger buns with remaining sauce on the side.
- Note: The above is Tyler Florence's actual recipe, but when I make it I make a few changes. It does not specify, but cover the roasting pan before putting in the oven. Also, pour a little water in the bottom of the roasting pan and check periodically to make sure it does not dry up completely. I found the drippings in the bottom of the pan burned if I didn't do this.
- Note: For the sauce, I use 1C each of cider vinegar, mustard and ketchup as well as 1/2 C brown sugar and 1/2 t cayenne. I use all of the sauce to mix in the meat. I don't think half is enough. If you want more sauce on the side, I would suggest making more.
Nutrition Facts : Calories 725.2, Fat 43.9, SaturatedFat 14.7, Cholesterol 161, Sodium 2641.3, Carbohydrate 34.8, Fiber 2.5, Sugar 13.1, Protein 44.7
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
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.
BARBECUED PORK SANDWICHES
When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this BBQ pork sandwich recipe. I like serving this savory pork as an alternative to a typical ground beef barbecue. -Karla Labby, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 25 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 287 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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