SPICED PULLED PORK SANDWICHES
This pulled pork is tender and has a fabulous spice rub on it. It's my sweetie's favorite meal, and I love that it is so easy. You may add more or less salt to taste. -Katie Citrowske, Bozeman, Montana
Provided by Taste of Home
Time 6h30m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Mix seasonings; rub over pork. In large skillet, heat oil over medium heat. Brown pork on all sides. Transfer to a 5- or 6-qt. slow cooker., In same pan, cook and stir onions over medium heat until lightly browned, 4-5 minutes. Add garlic; cook and stir 1 minute. Add water; bring to a boil, stirring to loosen browned bits from pan. If desired, stir in liquid smoke. Add to pork. , Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; discard onion mixture. Shred pork with 2 forks; return to slow cooker and heat through. Serve on buns with barbecue sauce and, if desired, jalapeno slices.
Nutrition Facts : Calories 386 calories, Fat 18g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 669mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
SLOW-COOKER ROAST PORK SANDWICHES
Inspired by Italian roast pork sandwiches we've had in Philadelphia, this weeknight version uses a slow cooker to develop loads of flavor and create meltingly tender meat. The sandwich is then quickly built with provolone, arugula for a peppery bite and Giardiniera for that extra pickle-like punch to cut through the rich roast pork.
Provided by Food Network Kitchen
Categories main-dish
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours.
- Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper.
- Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula.
- Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.
Nutrition Facts : Calories 750, Fat 43 grams, SaturatedFat 13 grams, Cholesterol 134 milligrams, Sodium 1289 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 45 grams, Sugar 4 grams
SLOW COOKED PORK SANDWICHES WITH SPICY APRICOT MUSTARD
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a sous vide machine in a water bath to 140 degrees F.
- Sprinkle the pork tenderloin with salt and pepper. Combine the fennel seeds, garlic, pepperoncini peppers, rosemary and 1/4 cup olive oil in a blender and blend until smooth. Rub the marinade over the pork, then place the pork into a sous vide or food-safe freezer bag. Remove the air from the bag and seal. Place the pork in the sous vide bath and cook for 1 hour 30 minutes. Remove the pork from the bag and allow the pork to rest for 10 minutes.
- Heat a grill, large saute pan or grill pan over high heat. Add the pork and sear on all sides until browned, 5 to 6 minutes total. Set aside.
- Combine the apricot jam, brown mustard and pickle juice in a bowl. Season with salt and pepper and set aside.
- Slice the baguette in half lengthwise. Brush the cut side of the baguette with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Grill until
- lightly toasted, 2 to 3 minutes. Spread the mustard mixture over the inside of the baguette. Slice the pork into thin slices and arrange on the bottom half of the baguette. Top with the red onions and arugula, followed by the top half of the baguette. Slice into sandwich-size pieces, 3 to 4 inches long.
SLOW-COOKER PULLED PORK SANDWICHES
Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
- Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
- Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.
SLOW-ROASTED SPICED PORK
Provided by Ina Garten
Categories main-dish
Time 7h50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
- Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
- Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
- Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.
SLOW-COOKER PULLED PORK SANDWICHES
Provided by Food Network Kitchen
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the pork, onion, garlic, 1/2 cup water, 1 teaspoon salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low, 7 hours.
- Remove the pork and garlic from the slow cooker to a bowl using a slotted spoon. Strain the juices, discarding the onion; transfer 3/4 cup of the juices to a small saucepan. Add the ketchup, mustard, brown sugar, pickle brine and hot sauce. Cook over medium-high heat, stirring occasionally, until the sauce is just starting to simmer and thicken, about 5 minutes.
- Heat the vegetable oil in a large skillet (preferably cast-iron) over high heat. Add the pork and garlic; shred the meat with two forks. Cook, stirring occasionally, until the pork is crisp and golden, about 5 minutes. Season with salt and pepper.
- Toast the bread. Top with the pork, sauce and coleslaw. Serve with the pickles.
SLOW-COOKER SPICED PORK SANDWICHES
Discover the delicious flavor of our Slow-Cooker Spiced Pork Sandwiches. These savory Slow-Cooker Spiced Pork Sandwiches are packed with delicious flavor.
Provided by My Food and Family
Categories Baking Ingredients
Time 9h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Mix dry seasonings, garlic and oil until blended; rub onto meat, working seasoning mixture evenly into all side of meat. Place meat in shallow dish; refrigerate 30 min.
- Transfer meat to slow cooker sprayed with cooking spray. Mix ketchup, vinegar, molasses and mustard until blended; pour over meat. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 6 hours).
- Transfer meat to large bowl, reserving liquid in slow cooker. Trim and discard visible fat from meat. Use 2 forks to separate meat into strands; cover bowl to keep meat warm.
- Strain liquid from slow cooker into saucepan; whisk in cornstarch. Bring to boil, stirring constantly; simmer on medium-low heat 2 to 3 min. or until thickened, stirring constantly.
- Return meat to slow cooker. Add sauce; mix well. Spoon into rolls just before serving.
Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 700 mg, Carbohydrate 44 g, Fiber 1 g, Sugar 22 g, Protein 31 g
SPICED PORK SANDWICHES (SLOW COOKER)
This is a recipe out of a Cooking Light book that I received from my swap partner in the 2007 annual cook book swap. It is a wonderful crock pot meal.
Provided by AshK5246
Categories Lunch/Snacks
Time 9h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 10 ingredients in a 4 quart slow cooker.
- Cover with lid and cook on high for 1 hour.
- Reduce to low heat and cook for 8 hours or until the roast is tender.
- Shred pork with 2 forks.
- Serve with a slotted spoon on toasted buns.
Nutrition Facts : Calories 338.4, Fat 13.5, SaturatedFat 4.5, Cholesterol 57.1, Sodium 528.5, Carbohydrate 30.4, Fiber 2.7, Sugar 7.5, Protein 23.1
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