Traditional Super Bowl Sunday Pulled Pork Sandwiches Food

PULLED PORK SANDWICHES

Steps:

• In a medium saucepan combine pork, chicken broth, vinegar, sugar, chili powder, paprika, cumin, salt and pepper.
• Set pan over medium heat and bring to a simmer.
• Cook 15 minutes, until liquid-reduces and sauce thickens
• Serve pork on halved kaiser rolls.

SUPER-EASY PULLED PORK SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
• Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.

PULLED PORK SANDWICHES

Steps:

• Mix all except pork roast & rolls together.
• Put all together in crock pot.
• Slow cook until pork falling apart (four hours).
• Pick pork apart with fork and mix with remaining juices.
• Serve two ounces of meat with each dinner roll.

SOUTHERN STYLE BARBECUED PULLED PORK SANDWICHES

Steps:

• Preheat oven to 275f.
• Mix together mustard,oregano,pepper flakes and salt.
• Rub over meat;set aside.
• In a small roasting pan,heat oil over medium heat.
• Add onion and garlic;cook 8 minutes.
• Add tomato juice,vinegar,sugar and worcestershire.
• Increase heat to high;cook 10 minutes.
• Add pork and cover.
• Place in oven and cook for 3 hours.
• Uncover and continue cooking,basting from time to time,until meat is tender,11/2 hours more.
• Remove meat.
• Over high heat boil sauce,removing fat until thickened.
• Shred meat and add to sauce.
• Serve on buns.

TRADITIONAL SUPER BOWL SUNDAY PULLED PORK SANDWICHES

Steps:

• With oven rack in lowest position, preheat to 250 degrees.
• Remove rind from pork roast. (This requires a pretty sharp knife!).
• Mix together dry ingredients to make a rub.
• Place pork on a rack in shallow roasting pan.
• Rub the pork all over with Dijon mustard, then pat on dry rub.
• Roast pork until a meat thermometer reads 170 degrees. This can take anywhere from 9 to 11 hours.
• Remove pork from oven and let cool for about 1 hour. Reserve all pan drippings.
• Pull pork into chunks, and then shred into a large bowl.
• In medium saucepan, combine reserved drippings, 1 cup water, and barbecue sauce. Simmer for 5 minutes, then pour over shredded pork. Stir well. This can now be refrigerated and reheated in a covered pot over low heat later, or served immediately.
• Serve on rolls, with hot sauce or extra barbecue sauce, if desired.