BBQ PULLED PORK SANDWICHES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h10m
Yield 8 servings
Number Of Ingredients 15
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.
SLOW-COOKER BARBECUE PULLED PORK SANDWICHES
Foolproof and wonderfully delicious describe my barbecue pork recipe. Just four ingredients and a slow cooker make a fabulous dish with little effort. -Sarah Johnson, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low until meat is tender, 7-9 hours., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 348 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 1695mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 25g protein.
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.
SMOKY BOURBON PULLED PORK SANDWICHES FROM YOUR CROCK POT.
Nothing better than coming home from a hard day to the aroma of good food cooking. THIS IS ONE OF THOSE RECIPES. We found this recipe in a magazine from our grocery store - Sobeys and want to share it with you. Please feel free to review, we love your comments and suggestions.
Provided by Debi and Johnny
Categories Lunch/Snacks
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Slice onion, peel and slice apple. Place the onion, apple, bay leaf and pork in your slow cooker.
- Then whisk together the broth, half the grilling sauce, tomatoe paste, flour, chilli powder, Worcestershire sauce, garlic (minced or diced fine) and pepper. Pour into the slow cooker and cook on low for 8 hours or until done.
- Remove any excess fat that has risen to the surface and remove the pork to a cutting board. Cover to keep warm. Take the sauce remaining in the slow cooker and transfer to a saucepan and bring to a boil over medium heat. Reduce heat and simmer until sauce is thickened, then add the remaining applewood grilling sauce. Remove the bay leaf.
- Shred pork with two forks and combine with sauce. Serve on buns with coleslaw and salad on side.
- Enjoy.
SWEET & SMOKY PULLED PORK SANDWICHES
My primo pork is smoky, tender and tastes like it came from a barbecue joint. Without much help from me, it basically shreds itself. -Lauren Adamson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 8h45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. To make ahead: In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 436 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 827mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 2g fiber), Protein 28g protein.
SLOW COOKER SMOKY BBQ PULLED PORK SANDWICHES RECIPE
This simple crock pot pulled pork recipe is so easy to throw together but tastes like something you would order from a BBQ restaurant. The bbq pulled pork seriously falls apart when it's done cooking.
Provided by Camille Beckstrand
Categories Main Course
Time 8h10m
Number Of Ingredients 9
Steps:
- Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner).
- Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl.
- Rub all over the roast, covering all sides. (Optional: poke your roast with a large fork a couple of times to let the flavors really soak in).
- Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours).
- Shred meat when finished and add bottle of BBQ sauce.
- Serve on buns.
Nutrition Facts : Calories 333 kcal, Carbohydrate 40 g, Protein 23 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 62 mg, Sodium 1609 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
SLOW COOKER BBQ PULLED PORK
From McCormick.com. This is a very easy and delicious way to make North Carolina style pork barbecue. Serve it on a bun with cole slaw.
Provided by DesertRose15
Categories Pork
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place pork in slow cooker. Mix Seasoning, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
- Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
- Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
- IMPORTANT: For best results, do not remove cover during cooking.
Nutrition Facts : Calories 665.6, Fat 45.9, SaturatedFat 15.9, Cholesterol 161.2, Sodium 385, Carbohydrate 23, Fiber 0.1, Sugar 22.2, Protein 38.2
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