PULLED PORK & RED ONION MELT
Tell 'em they're having grilled cheese. And then overachieve with these bad boys-stuffed with shredded pork and red onions.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine meat and barbecue sauce. Fill bread slices with meat mixture, Singles and onions to make 4 sandwiches.
- Spread outsides of sandwiches with butter.
- Cook in skillet on medium heat 4 min. on each side or until sandwiches are golden brown on both sides.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
PULLED PORK SANDWICHES WITH MELTED RED ONIONS
This tender, flavorful pulled pork sandwich is mixed with melted red onions, rosemary, and barbeque sauce - which are guaranteed to make your mouth water. PointsPlus® Value: 10.PER SERVING (1 FILLED SANDWICH): 414 CAL, 8 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 103 MG CHOL, 499 MG SOD, 42 G CARB, 18 G SUGAR, 5 G FIB, 42 G PROT, 84 MG CALC. Courtesy of the "Weight Watchers In 20 Minutes" cookbook.
Provided by Food Network Canada
Categories dinner,Healthy,lunch,pork,vegetables
Time 17m
Number Of Ingredients 8
Steps:
- Combine onions, water, oil, rosemary, and salt in 4-cup (1-L) glass measure or microwavable bowl; cover with small microwavable plate. Microwave on High, stopping to stir once or twice, until onions are very soft, 5-6 minutes. Keep covered and set aside.
- Combine pork and barbecue sauce in 8-cup (2-L) glass measure or microwavable bowl; cover with microwavable plate. Microwave on High until heated through, about 3 minutes.
- Fill buns evenly with pork and onions.
PULLED PORK AND RED ONION MELT RECIPE - (4.4/5)
Provided by á-4202
Number Of Ingredients 6
Steps:
- Combine meat and barbecue sauce. Fill bread slices with meat mixture, singles and onions to make 4 sandwiches. Spread outsides of sandwiches with butter. Cook in skillet on medium heat 4 minutes on each side or until sandwiches are golden brown on both sides.
PULLED PORK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
- Preheat the oven to 300 degrees F.
- Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
- Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
- Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.
PULLED PORK
Provided by Anne Burrell
Time 9h45m
Yield 12 to 14 servings
Number Of Ingredients 29
Steps:
- Preheat the oven to 225 degrees F.
- Combine all the spices for the rub and massage it into the meat. Place the rubbed pork in a roasting pan and pour the beer into the pan. Cover it with foil and roast for 6 hours. Check it periodically just to make sure everything is going along just fine, turning it over every 2 hours.
- Remove the foil and roast until the pork has reached an internal temperature of 190 degrees F, about another 3 hours. Remove it from the oven, cover it loosely with foil, and let it rest for 30 minutes.
- Sometime during the marathon cook time, make the sauce. In a small saucepan combine all the ingredients and bring to a boil. Taste it to make sure it is delicious. Remove the chiles. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
- Remove the bone from the pork, it should slide right out. Using your hands with dish gloves on, or with two forks, start to "pull" the pork into long shreds. Get rid of the fat and anything else that doesn't look delicious.
- Serve the pork on burger buns with a drizzle of vinegar sauce to your liking and top with Broccoli Stem and Carrot Slaw.
- Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.
PULLED PORK
The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result
Provided by Emma Freud
Categories Dinner, Main course
Time 8h15m
Number Of Ingredients 10
Steps:
- Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
- Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
- Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
- Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
- Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
- Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
- Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
- Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.
Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 0.8 milligram of sodium
PULLED PORK MELT RECIPE - (4.4/5)
Provided by á-2267
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Combine the pulled pork and barbecue sauce in a medium-size saucepan. Warm the mixture over low heat for about 15 minutes, stirring often to prevent burning. Butter one side of each slice of bread and place it, butter-side down, on the prepared cookie sheet. Top four of the bread slices with two slices of cheese and 1/4 cup pulled pork. Top the pulled pork with a 1/2 cup coleslaw and then two additional slices of cheese. Place the second slice of bread, butter-side up, on top of the cheese. Press down slightly. Heat a griddle over medium-low heat. Place the sandwiches on the griddle and cover with a cookie sheet or grill press. Cook on each side for 4 to 5 minutes, or until a toasty, golden brown. Remove sandwiches to a cookie sheet and bake about 10 minutes.
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