SMOKED PAPRIKA DRY-RUBBED PULLED PORK SANDWICHES
Steps:
- For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight.
- Preheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes.
- Heat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated.
- For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance.
- To serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.
PULLED PORK SANDWICHES
Provided by Bobby Flay
Categories main-dish
Time P1DT4h15m
Yield 8 to 12 sandwiches
Number Of Ingredients 25
Steps:
- Preheat the grill to medium heat (the grill should maintain a constant temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes. Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to refill the drip pan during grilling. Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce and serve on sandwich buns with the Pickled Jalapenos.
- Heat oil in a medium saucepan on the grates of the grill. Add the onion and jalapeno and cook until soft. Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and thickened. Season with salt, to taste. Add the shredded pork and stir to coat.
- Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature.
- Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.
PULLED PORK SANDWICHES
Provided by Patrick and Gina Neely : Food Network
Time 6h45m
Yield 12 sandwiches
Number Of Ingredients 17
Steps:
- If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
- Rub the pork
- Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
- Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
- Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
- Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
- Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
- Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
- Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
- Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!
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.
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.
SMOKED PULLED-PORK SANDWICHES
Maintaining low smoker and oven temperatures is the key to achieving the most tender and moist smoked pork.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 4
Steps:
- Prepare grill as a smoker (gas grills require attachments, which are available for most models through the maufacturer): Add a layer of fragrant wood chips over the coals; the chips must be presoaked so they smolder and don't burn. Then close the grill's lid to create a hot, smoking environment in which the meat is infused with smoke flavor as it cooks. A pan of water placed on the grill rack creates steam to keep the meat moist as it smokes. Bring temperature in smoker to between 200 degrees and 210 degrees. Keep the smoker at this temperature throughout the cooking process. This is managed by opening and closing the vents as necessary.
- Cut 4 lengths of kitchen twine long enough to fit around the pork. Securely tie 2 lengths of twine evenly spaced lengthwise and 2 evenly spaced crosswise. Generously sprinkle meat with salt and pepper.
- Place pork on grill, fat side down, and cook for 1 hour. Generously brush with barbecue sauce on all exposed sides. Continue to smoke, brushing with sauce every hour, for 3 hours more. Preheat oven to 275 degrees.
- Transfer pork to a shallow roasting pan fitted with a wire rack, and place in the oven. Cook, basting every hour, until an instant-read thermometer registers 180 degrees, about 3 hours.
- Once pork is cool enough to handle, cut the kitchen twine. Using your fingers, pull meat apart, and place on a cutting board. Chop the meat coarsely into 1-inch pieces. Transfer to a large bowl, and toss with 1 1/2 cups barbecue sauce. Divide the pork among 12 cornmeal buns, and serve the remaining barbecue sauce on the side. The pork can be smoked 1 to 2 days in advance. When ready to serve, warm meat in an oven heated to 300 degrees, toss with sauce, and proceed with the recipe.
- Alternate oven method: Heat oven to 275 degrees.Follow recipe steps 1 and 2, up to placing pork on prepared grill. Then place pork on a wire rack set inside a baking pan, andtransfer to oven. Cook for 1 hour. Generouslybrush with barbecue sauce on all sides, and cook, brushing every hour for 5 to 51/2 hours more, or until a meat thermometer registers 180 degrees. Serve.
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- Prepare vertical drum smoker for indirect cooking at 250-275 degrees. Add a couple chunks of Hickory and Pecan wood for smoke flavor.
- Pat the pork butt dry using paper towel. Apply the yellow mustard to the outside in a thin layer. Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible.
- Place the pork butt on the cooking rack in the drum smoker fat side down so it renders and drips on the coals below.
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- Sprinkle dry rub all over roast and allow pork to rest while you prepare the grill fire to about 300° with hickory for smoke flavor.
- Cook pork shoulder over indirect fire with the lid closed. Keep the temperature between 250 and 300° and cook for 1 hour per pound or until internal temperature reaches 195- 205°.
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- In a large pot or extra large ziploc bag, combine the brine ingredients (including 3 tablespoons of the dry rub you just made), whisking or stirring for a minute to help the sugar and salt dissolve, then add the pork butt and seal well. Refrigerate for 12 to 24 hours. Reserve an additional 2-3 tablespoons of spice rub for sprinkling over the finished pulled pork, if desired.
- Remove the pork butt from the brine and pat dry. Sprinkle generously with the rub massaging it into the meat. Let the pork butt sit for 30 to 60 minutes to take some of the chill off before placing on the smoker.
- Prepare the smoker by heating it and getting the smoke going until the temperature is between 225°F to 250°F. Smoke for around 1 1/2 hours per pound until the internal temperature of the pork butt reaches 195°F to 205°F. You can spritz the pork with apple juice from a spray bottle once an hour as it is smoking if it's looking dry on the outside, but it's not absolutely necessary.
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