Pork Barbecue Sandwiches Food

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BARBECUE PORK SANDWICHES



Barbecue Pork Sandwiches image

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

Pork
4 pounds boneless pork shoulder roast
1 medium (1 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
1 cup water
Sauce
1/2 cup Land O Lakes® Butter
3 cups ketchup
2 tablespoons chili powder
2 teaspoons firmly packed brown sugar
1/2 teaspoon coarse ground pepper
2 tablespoons country-style Dijon mustard
1/3 cup Worcestershire sauce
1/4 cup cider vinegar
Buns
18 hamburger buns

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 PORK FOR SANDWICHES



BBQ Pork for Sandwiches image

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

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

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 SANDWICHES



BBQ Pork Sandwiches image

A combination of roasting, then barbecuing with sauce, makes this pork a delicious Southern-style recipe. Takes some preparation but well worth it. Excellent for feeding a crowd!

Provided by tj

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 4h15m

Yield 8

Number Of Ingredients 4

6 pounds pork butt roast
garlic salt to taste
1 (18 ounce) bottle hickory flavored barbecue sauce
8 hamburger buns

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place roast in a 9x13 inch pan, sprinkle with garlic salt, and cover with foil.
  • Bake in preheated oven for 3 to 4 hours, or until a meat thermometer inserted reads 145 degrees F (63 degrees C). Preheat an outdoor grill for high heat and lightly oil grate.
  • Grill roast for 10 minutes on each side. Return roast to the pan, and shred the meat using two forks. Stir in barbecue sauce, and return to the oven for 20 minutes, or until heated through. Spoon meat onto buns.

Nutrition Facts : Calories 567 calories, Carbohydrate 44.5 g, Cholesterol 123.5 mg, Fat 22.7 g, Fiber 1.5 g, Protein 42.4 g, SaturatedFat 7.5 g, Sodium 1027.6 mg, Sugar 16.4 g

PORK BARBECUE MEATBALL SANDWICHES



Pork Barbecue Meatball Sandwiches image

Season pork meatballs with Chinese five-spice powder, and slather them with a barbecue sauce mixed with cherry preserves and mustard.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 11

Four 7-inch-long soft hero rolls
1/2 cup milk
1 1/4 pounds ground pork
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
3 teaspoons Dijon mustard
1/2 teaspoon Chinese five-spice powder
Kosher salt and freshly ground black pepper
1/2 cup barbecue sauce
1/3 cup cherry preserves
1 to 2 tablespoons chopped pickled jalapeños plus1 to 2 tablespoons pickled jalapeño brine
2 cups baby arugula

Steps:

  • Adjust an oven rack to the top position and preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil.
  • Trim the ends of the hero rolls by about 1-inch. Pulse the ends in a food processor to make soft bread crumbs. Soak 3/4 cup of the bread crumbs in the milk in a large bowl (save any extra crumbs for another use), about 5 minutes. Gently mix the pork with the soaked bread crumbs, parsley, 2 teaspoons mustard, five-spice, 1 teaspoon salt and a few grinds of pepper. Form into 16 meatballs, each about 1 1/2--inches in diameter.
  • Arrange the meatballs at least 1-inch apart on the prepared baking sheet. Bake until fully cooked through, about 20 minutes. Turn the oven to broil and cook until the meatballs are nicely browned, 3 to 5 minutes.
  • Combine the barbecue sauce, cherry preserves, jalapeños, jalapeño brine, the remaining 1 teaspoon mustard and 1/2 cup water in a large skillet over medium heat. Simmer until slightly thickened, about 10 minutes. Add the cooked meatballs to the sauce and toss to coat.
  • Split the hero rolls. Put some meatballs in each, drizzle with extra sauce, and top with baby arugula.

BBQ PULLED PORK SANDWICHES



BBQ Pulled Pork Sandwiches image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 10h10m

Yield 8 servings

Number Of Ingredients 15

4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Smokey BBQ Rub, recipe follows
2 red onions, thinly sliced
16 ounces barbeque sauce
1/4 cup sugar
3 tablespoons brown sugar
2 tablespoons dark chili powder
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon fresh ground black pepper
1 tablespoon kosher salt
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper

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.

PORK BARBECUE SANDWICHES



Pork Barbecue Sandwiches image

We were happy when there was pork roast on the menu because we were sure that, within the next few days, we'd be feasting on leftover pork in these tasty sandwiches. -George Hascher, Phoenicia, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 celery ribs, finely chopped
1 medium onion, finely chopped
1 teaspoon canola oil
1 cup ketchup
1 to 1-1/2 teaspoons salt
1 teaspoon ground mustard
2 cups shredded cooked pork
4 kaiser rolls or hamburger buns, split

Steps:

  • In a large saucepan, saute celery and onion in oil until tender. Stir in the ketchup, salt and mustard. Add pork. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve on rolls.

Nutrition Facts : Calories 398 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1720mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 2g fiber), Protein 26g protein.

SOUTHERN PORK BARBECUE (FOR SANDWICHES)



Southern Pork Barbecue (For Sandwiches) image

This is the way I learned to make pork barbecue. You get the best of two worlds with this method: 1) you get the smoky grilled flavor; and, 2) you get the ease of controlling the tenderness of the pork by using an indoor oven. Most pork barbecue recipes taste great, but I tried to keep this one relatively SIMPLE so that new chefs can turn out a professional-level barbecue. With this barbecue, I always serve my: Recipe #146502. If you prefer a vinegar-based, sweet and sour slaw on your sandwiches, you can use this one: Recipe #185592. Either way, prepare yourself for some great barbecue and slaw sandwiches. Enjoy!

Provided by Bone Man

Categories     Lunch/Snacks

Time 8h30m

Yield 20 sandwiches

Number Of Ingredients 5

10 -12 lbs pork roast (2 shoulder or butt roasts, about 5-6 pounds each, bone-in)
1/8 cup pork seasoning ("rub", see directions)
8 tablespoons butter, melted
20 ounces barbecue sauce (I use Sweet Baby Ray's brand)
water

Steps:

  • Rub the roasts on all sides with the meat rub. If you don't have one already, try: Recipe #60138. Commercial rubs are also available and work just fine.
  • On a gas or charcoal grill, over high heat, sear/brown the roasts on all sides (10-15 minutes total).
  • After roasts have been seared, place them in a large roaster pan, elevating them above the bottom of the pan with a small grill or with oven-proof plates. Pour 12 ounces of water into the bottom of the roasting pan. Top the roasts with the melted butter.
  • In an oven pre-heated to 275°F, allow the roasts to bake, covered, for 6 hours. At the end of 3 hours, turn the roasts.
  • At the end of the 6 hours, check the roasts for tenderness. THE BONE SHOULD FREELY RELEASE FROM THE MEAT WHEN DONE. If the roast is still rubbery, allow it to continue to roast, covered, for up to 2 more hours.
  • When the roasts are tender, allow them to cool on a platter and then de-bone and de-fat the meat. Break up all pieces of meat. Place the meat in a large cooking pot, add about 4 ounces of water and bring to a simmer.
  • Just as the meat begins to re-heat, start adding barbecue sauce a little at a time, stirring it in carefully. When it gets enough barbecue flavor, stop adding sauce! It's easy to add too much and you may not need the full 20 ounces, depending on your own personal tastes.
  • Serve on good sandwich buns, topped with coleslaw.
  • NOTE: It is important to use the cheaper, bone-in type pork roasts rather than, say, pork loin. The bone-in roasts have triple the flavor and the higher fat content aids in achieving tenderness. Also, be aware that the roasts labeled "pork butt" are actually pork shoulder--that's the roast that you want.

Nutrition Facts : Calories 381.7, Fat 16.6, SaturatedFat 7, Cholesterol 155.1, Sodium 437.1, Carbohydrate 4, Fiber 0.4, Sugar 1.2, Protein 50.6

BBQ PULLED PORK SANDWICHES



BBQ Pulled Pork Sandwiches image

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

1 1/2-2 lbs pork shoulder
1 cup water
1 teaspoon dried basil
1 teaspoon dried rosemary
1 (18 ounce) bottle barbecue sauce

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.

PORK BARBECUE SANDWICHES WITH COLESLAW



Pork Barbecue Sandwiches with Coleslaw image

Categories     Sandwich     Pork     Marinate     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 12 Sandwiches

Number Of Ingredients 28

Barbecue Sauce:
1/4 cup (1/2 stick) unsalted butter
6 tablespoons minced onion
1 1/3 cups cider vinegar
1 1/3 cups ketchup
1 cup (packed) dark brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Dry Seasoning Rub:
3 tablespoons coarsely ground pepper
3 tablespoons dark brown sugar
3 tablespoons paprika
2 tablespoons salt
1 teaspoon cayenne pepper
Barbecue Mop:
1 cup cider vinegar
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground pepper
1 tablespoon salt
2 teaspoons vegetable oil
1/2 teaspoon cayenne pepper
Coleslaw
Pork:
2 untrimmed boneless halves of pork shoulder (also known as Boston butt; about 6 pounds total weight)
4 cups hickory wood (smoke) chips
1 20-pound sack charcoal briquettes
12 soft hamburger buns with sesame seeds, warm

Steps:

  • For Barbecue Sauce:
  • Melt butter in heavy large saucepan over medium heat. Add onion and sauté 3 minutes. Add remaining ingredients and bring to boil, stirring frequently. Reduce heat and simmer until sauce is reduced to 2 2/3 cups, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 week ahead. Cover and refrigerate.)
  • For Dry Seasoning Rub:
  • Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight.)
  • For Barbecue Mop:
  • Mix all ingredients in bowl. Set aside until ready to use.
  • For Pork:
  • Place pork, fat side up, on work surface. Cut each pork piece lengthwise in half, forming total of 4 long strips. Place pork on baking sheet. Sprinkle Dry Seasoning Rub all over pork; rub into pork, covering completely. Cover and chill at least 2 hours and up to 6 hours.
  • Place wood chips in large bowl. Cover with cold water and let stand 30 minutes. Place handful of torn newspaper into bottom of charcoal chimney.* Top with 25 charcoal briquettes. Remove upper rack from barbecue grill. Place chimney on lower grill rack. Light newspaper and let charcoal burn until gray ash color, about 30 minutes.
  • Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup of wood chips from water and drain (keep remaining chips in water). Scatter over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place on lower grill rack on opposite side of coals.
  • Place upper grill rack on barbecue. Arrange pork, fat side up, on upper grill rack above loaf pan. Cover grill with lid, positioning top vent directly over pork. Place stem of candy thermometer through top vent, with gauge on outside and tip near pork (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature range between 225°F. and 250°F., opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
  • After 30 minutes, use technique described above to light an additional 15 charcoal briquettes in same charcoal chimney set atop bricks, cement or other nonflammable surface.
  • When cooking temperature of barbecue falls below 225°F., use oven mitts to lift off upper grill rack with pork and place on heatproof surface. Using tongs, add half of hot gray charcoal to bottom rack. Sprinkle about 1 cup drained wood chips over charcoal. Reposition upper rack on barbecue with pork above loaf pan. Brush pork lightly with Barbecue Mop. Cover with lid.
  • About once an hour, light more charcoal in chimney and replenish charcoal and wood chips as necessary to maintain temperature between 225°F. and 250°F., brushing pork lightly with Barbecue Mop each time grill is opened. Open grill only when necessary and cover as quickly as possible to minimize loss of heat and smoke. Cook pork until meat thermometer inserted into center of meat registers between 165°F. and 170°F., turning occasionally, about 3 hours total.
  • Transfer pork to baking sheet. Let stand 10 minutes. When cool enough to handle, shred pork into bite-size pieces, discarding any fat. Mix any meat juices accumulated on baking sheet into pork. Spoon pork onto bottom halves of buns. Drizzle with Barbecue Sauce. Top with Coleslaw and bun tops.
  • *Available at many cookware stores and some hardware stores.

PULLED-PORK SANDWICHES



Pulled-Pork Sandwiches image

In this sandwich, slow-cooked pork is dressed in sauce (use any of the four varieties). Pickled vegetables make a piquant addition.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 8 sandwiches

Number Of Ingredients 12

3 garlic cloves, minced (1 1/2 tablespoons)
1/2 cup whole-grain mustard
1/3 cup packed dark-brown sugar
1/4 cup coarse salt
2 tablespoons freshly ground black pepper
2 teaspoons smoked paprika (penzeys.com)
1 teaspoon cayenne pepper
1 pork butt (5 pounds), skinned and boned
2 cups water
Basic Barbecue Sauce, any variation, to taste
8 sandwich buns
Pickled Cucumber, Red Onion, and Radishes

Steps:

  • Using a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper in a small bowl to form a paste.
  • Spread paste evenly over top of pork. Refrigerate in a roasting pan for at least 1 hour or up to overnight.
  • Preheat oven to 300 degrees. Add water to bottom of pan, and cover with foil. Cook, basting hourly, flipping halfway through, until pork is tender and pulls apart easily, about 6 hours. Let cool slightly. Using 2 forks, shred pork, and toss with barbecue sauce. Sandwich pork mixture between buns, topping the meat with pickled vegetables.

CAROLINA-STYLE PORK BBQ SANDWICHES



Carolina-Style Pork BBQ Sandwiches image

Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.

Provided by Kendra Bailey Morris

Categories     Pork     Sandwich     Grill/Barbecue     North Carolina

Yield Serves 10 to 12 (about 8 cups of meat)

Number Of Ingredients 24

For the pork:
2 large onions, sliced
5-pound boneless pork shoulder roast
6 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
1 1/2 teaspoons dried red pepper flakes
1 cup cider vinegar
1 cup apple cider or apple juice
For the sauce:
2 cups cooking liquid (reserved from the slow-cooked pork)
1/2 cup water
1/4 cup ketchup
1/4 cup cider vinegar
2 teaspoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dry mustard powder
1/4 teaspoon red pepper flakes
Salt and black pepper
For assembly:
Buns, slaw, and hot sauce

Steps:

  • Make the pork:
  • Spray the inside of a slow cooker with cooking spray.
  • Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
  • Transfer the meat to a large bowl and shred it with two forks. Set aside.
  • Make the sauce:
  • Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
  • Assemble the sandwiches:
  • Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.

BARBECUED PORK SANDWICHES



Barbecued Pork Sandwiches image

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

2 boneless pork loin roasts (3 pounds each)
1 cup water
2 teaspoons salt
2 cups ketchup
2 cups diced celery
1/3 cup steak sauce
1/4 cup packed brown sugar
1/4 cup white vinegar
2 teaspoons lemon juice
25 hamburger buns, split

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

SLOW-COOKER BBQ PORK SANDWICHES



Slow-Cooker BBQ Pork Sandwiches image

BBQ enthusiasts know low and slow leads to the tenderest meat. Use your slow cooker to get the same results for these pork sandwiches.

Provided by My Food and Family

Categories     Pork

Time 8h10m

Yield 8 servings

Number Of Ingredients 5

1 boneless pork shoulder (2 lb.)
3 onions, sliced, separated into rings
1/2 cup KRAFT Original Barbecue Sauce
8 kaiser rolls, split
8 KRAFT Singles

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.

Nutrition Facts : Calories 480, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g

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From simplyplantbasedkitchen.com


BARBECUE PULLED PORK TENDERLOIN SANDWICHES | IGA RECIPES
Set pork onto a piece of heavy-duty foil 30-cm (12-in.) long. Rub oil all over pork and then pat brown sugar mixture all over, pressing to adhere mixture. Place onion under and on top of pork. Seal pork, onion and any loose brown sugar mixture tightly in foil. Wrap foil package in another piece of foil to avoid leaks. Refrigerate pork to marinate for at least 2 hours or, for maximum …
From iga.net


WHAT TO SERVE WITH PULLED PORK BBQ SANDWICHES? 7 BEST SIDE ...
Check Price. Pulled pork BBQ sandwiches refer to a kind of sandwich that is made with buns, pulled pork, and BBQ sauce.. A tough cut of pork, typically pork shoulder or Boston butt, is slow-cooked (normally roasted) until it is tender and easily pulled apart.. The pork pieces are tossed in the flavorful BBQ sauce before being placed between two buns, with or …
From cookindocs.com


BBQ PORK SANDWICHES – JUNE OVEN
BBQ Pork Sandwiches. Enjoy smoky, tender pulled pork sandwiches with barely any fuss when you use June’s Slow Cook cook mode. Top your sandwiches with tangy slaw and sweet pickle slices, then serve them with fries and corn on the cob for a full barbecue experience without having to light your grill. Prep Time — 30 min.
From juneoven.com


SLOW COOKER PULLED PORK BARBECUE SANDWICHES RECIPE
Slow Cooker Pulled Pork Barbecue Sandwiches. By. Diana Rattray. Diana Rattray. Facebook ; Instagram; Twitter; Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Learn about The Spruce Eats' Editorial Process. Updated on 12/11/21. Diana Rattray. Prep: 15 mins. …
From thespruceeats.com


ASIAN PORK BARBECUE SANDWICHES RECIPE | MYRECIPES
3 (4-ounce) boneless center-cut loin pork chops, trimmed and thinly sliced crosswise ; ½ cup ASIAN BARBECUE SAUCE; 4 (1.9-ounce) onion buns, toasted (such as Earth Grains) 1 cup packaged shredded red cabbage (such as Fresh Express) or about 1/4 of 1 small cabbage ; 12 sandwich-cut bread-and-butter pickles (optional)
From myrecipes.com


BARBECUE SAUCE FOR PULLED PORK SANDWICHES : OPTIMAL ...
Barbecue Sauce for Pulled Pork Sandwiches Recipes 3,038 Recipes. Last updated Dec 17, 2021. This search takes into account your taste preferences. 3,038 suggested recipes. Tennessee Favorite Barbecue Sauce Pork. molasses, barbecue sauce, bourbon, dry mustard. Smoky Tomato Barbecue Sauce Pork. More Info At www.yummly.com ›› Strawberry …
From recipeschoice.com


BBQ PORK SANDWICH | PAULA DEEN - SOUTHERN FOOD
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.
From pauladeen.com


11 UNIQUE PULLED PORK RECIPES THAT AREN'T SANDWICHES
Pulled pork is a staple barbecue food. Sure, it makes for a great pulled pork sandwich, but it’s also one of the best slow cooker meals out there. Since pulled pork is so tasty and versatile, it ...
From greatist.com


GOOD SIDE DISHES FOR PULLED PORK SANDWICHES - ALL ...
Top Your Pulled Pork With This Delicious Sandwich Slaw great www.thespruceeats.com. Coleslaw is a ubiquitous side dish at cookouts and barbecues, but it is also a wonderful topping for sandwiches, especially pulled pork.The tanginess of the slaw is a nice counterpart to the sweet or spiciness of the barbecue sauce and adds a welcome crunchy texture to a sandwich.
From therecipes.info


BARBECUE PULLED PORK SANDWICHES - KETO - PEACE LOVE AND ...
These Keto Barbecue Pulled Pork Sandwiches are what low carb dreams are made of. With perfectly crusty keto buns, tender, juicy Barbecue Pulled Pork, creamy Cucumber Dill Broccoli Slaw, and tangy Pickled Red Onions, this low carb sandwich will leave you feeling satisfied, but also craving seconds.Best of all, it is low carb, gluten free, dairy free and paleo.
From peaceloveandlowcarb.com


BARBECUE PORK SANDWICHES RECIPES
More about "barbecue pork sandwiches recipes" GRILLED BARBECUE PORK TENDERLOIN SANDWICH RECIPE | THE ... 2018-06-22 · Grill over medium-high heat with grill cover closed for about 10-12 minutes on each side or until a meat thermometer inserted into thickest portions registers 155°. … From thegraciouswife.com Cuisine American Total Time 40 mins Category …
From tfrecipes.com


SLOW COOKER BBQ PULLED PORK SANDWICH - RECIPETIN EATS
To make this with store bought BBQ sauce, you will need 650ml / 22 oz barbecue sauce of choice. Add 1 cup of pork juices per recipe, then simmer on medium high for 30 minutes or until thickened, stirring regularly. 6. 1.5 kg / 3 lb pork shoulder makes enough for 6 large or 8 normal sized sandwiches.
From recipetineats.com


CALORIES IN BBQ PORK SANDWICH - ALL INFORMATION ABOUT ...
Calories per serving of Smoked BBQ Pulled Pork Sandwich 163 calories of Pork Tenderloin, (2.86 oz) 120 calories of Hamburger or Hot Dog Buns, (1 roll) 33 calories of Bacon grease, (0.86 tsp) 29 calories of Jack Daniel's Honey Smokehouse BBQ Sauce, (1.14 tbsp) 23 calories of Hunt's Ketchup, (1.14 tbsp) 17 calories of Brown Sugar, (0.02 cup ...
From therecipes.info


CHERRY PULLED PORK RECIPE: SLOW-COOKER PULLED PORK ...
Brown sugar and dried cherries add sweetness and chipotle peppers add a little heat to this easy slow-cooked pulled pork sandwich recipe. The cilantro slaw recipe takes it over the top. Cuisine: American Prep Time: 20 minutes Cook Time 4 to 8 hours Total Time: 4 1/2 to 8 …
From 30seconds.com


SLOW COOKER PULLED PORK BARBECUE SANDWICHES - CHEF SAVVY
Instructions. Drizzle oil in the bottom of the slow cooker. Mix the garlic powder, onion powder, chili powder, paprika and light brown sugar together in a small bowl. Place the roast in the slow cooker and sprinkle with salt and pepper and rub with the spice blend. Cover and cook the roast on low for 10 hours.
From chefsavvy.com


BARBECUE PORK BELLY SANDWICH - SAVEUR
Make the pork: Preheat oven to 350˚F. Season the pork belly with salt and pepper. Heat a heavy-bottomed, medium-size pot over medium-high heat. Add …
From saveur.com


PORK BBQ SANDWICHES RECIPES
Preparation Time: 8-10 hours, mostly unattended. Pulled Pork Bbq Sandwiches 3 lbs. Pork loin 1 1/2 cups Ketchup 1/4 cup brown sugar , packed 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 teaspoon Mesquite Liquid Smoke flavoring 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon garlic powder ...
From tfrecipes.com


SLOW-COOKER BARBECUE PORK SANDWICHES WITH CRUNCHY COLESLAW ...
Recipes; Slow-Cooker Barbecue Pork Sandwiches With Crunchy Coleslaw; Slow-Cooker Barbecue Pork Sandwiches With Crunchy Coleslaw. Rating: 3.5 stars. 1076 Ratings. 5 star values: 350 4 star values: 114 3 star values: 185 2 star values: 318 ...
From realsimple.com


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