Potluck Barbecued Pork Sandwiches Food

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.

POTLUCK BARBECUED PORK SANDWICHES

Steps:

• Rub roast with pepper; place in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. , Transfer roast to a Dutch oven. In a small bowl, combine the broth, sugar, vinegar, soy sauce, celery, onion, mustard and paprika; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is very tender. , Remove meat; shred with two forks. Return to the pan; heat through. Use a slotted spoon to fill sandwich rolls.

INSTANT POT BARBECUE PULLED PORK SANDWICHES

Steps:

• Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
• Turn the Instant Pot® (see Cook's Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate.
• Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl.
• Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt.
• Meanwhile, use 2 forks to shred the pork in to small chunks.
• Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.

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.

BARBECUE PORK SANDWICHES

Steps:

• Heat grill to medium heat.
• Place meat in disposable foil roasting pan. Spread with mustard; sprinkle with chili powder. Cover pan with foil; place on grate of grill. Cover grill with lid.
• Grill 3 to 3-1/4 hours or until meat is done (145°F). Remove meat from grill; let stand 10 min. Meanwhile, mix barbecue sauce, tomato sauce, molasses and garlic in large saucepan. Reserve 1 cup barbecue sauce mixture for later use.
• Remove meat from pan; shred with 2 forks. Add to barbecue sauce mixture in saucepan; cook on medium-low heat 10 min. or until heated through, stirring occasionally. Serve in buns with the reserved sauce on the side.

PRESSURE COOKER BBQ BARBECUE PORK SANDWICHES

Steps:

• Saute chopped onions in butter.
• Mix onions with all the remaining ingredients in large sauce pan and simmer for 2 hours.Stirring occasionally.
• While the sauce is simmering.Pressure cook a 6 pound pork butt till it falls apart according to pressure cooker cookbook.About 2 hours.Cool and hand shredd.To serve,place a large handful of meat on the bun and top with a generous amount of BBQ sauce.Left over sauce can be frozen for up to 2 months.Or you can mix sauce with any left over pork and freeze for sandwiches.

BARBECUED PORK SANDWICHES

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.