Tangy Sliced Pork Sandwiches Food
TANGY PORK SANDWICHES WITH SPICY SLAW
Steps:
- Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
- In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
- Remove pork and let rest for 5 to 10 minutes.
- In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
- Slice pork and serve on buns with spicy coleslaw.
TANGY SLICED PORK SANDWICHES
Hot pork bun sandwiches, great for small or big kids on a chilly afternoon. Serve with additional sauce on the side, if desired.
Provided by MARBALET
Categories Main Dish Recipes Sandwich Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 32 g, Cholesterol 64.5 mg, Fat 21.7 g, Fiber 1.3 g, Protein 15.1 g, SaturatedFat 10.6 g, Sodium 585.7 mg, Sugar 8.2 g
BARBECUED SLICED PORK SANDWICHES
"I found this recipe in one of my great-aunt's cookbooks," recalls Melissa Norris of Churubusco, Indiana. "The original recipe called for beef, but I used leftover pork roast I had on hand. My family loves these tangy sandwiches."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the first 12 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve on buns.
Nutrition Facts : Calories 524 calories, Fat 18g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1371mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 3g fiber), Protein 33g protein.
TANGY BARBECUE SANDWICHES
This is adapted from a crockpot cookbook I have. The original recipe contained water and cooked on high. We found that the meat is better cooked on low, and that the addition of the water makes it too soupy. We enjoy this on onion rolls from the bakery of our local grocery store. Sometimes we even spread the rolls with garlic butter and toast them under the broiler before loading with the meat. Great with Recipe #71203, #71203 or my Recipe #247747, #247747.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 8h10m
Yield 14-18 sandwiches, 14-18 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except roast, buns, and pickles in crock pot. Mix well.
- Add roast. Roll the roast around to coat with the other ingredients.
- Cover. Cook on Low 8-10 hours.
- Remove roast. Cool enough to shred meat with two forks. Depending on the direction of the grain of the meat, you may want to cut into smaller pieces with a knife before shredding. The last time I made this, I had very long shreds of meat that didn't stay on the bun very well when I bit into it, because the grain ran weird on the roast, and I just shredded it anyway.
- Return meat to sauce. Heat well.
- Serve on buns with pickles, if desired.
TANGY SLICED PORK SANDWICHES
Found this recipe on the all recipes website a number of years ago and have been enjoying these sandwiches ever since! Depending on the amount of pork being used, I sometimes double or triple the recipe for the sake of having extra sauce. Goes great with a nice tossed salad for either lunch or supper.
Provided by Nova Scotia Cook
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a large saucepan over medium heat.
- Add the worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper.
- Mix together and bring mixture to a boil, stirring often.
- Add the cooked pork and let simmer just until pork is heated through.
- Divide into 4 equal portions onto the bottom of each hamburger bun.
- Serve and enjoy.
Nutrition Facts : Calories 384.2, Fat 21.9, SaturatedFat 10.8, Cholesterol 68.5, Sodium 579.8, Carbohydrate 31.6, Fiber 1, Sugar 10.9, Protein 15
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