Traditional Super Bowl Sunday Pulled Pork Sandwiches Food

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PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

Make and share this Pulled Pork Sandwiches recipe from Food.com.

Provided by Mika G.

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces pork, cooked and shredded
1 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 kaiser rolls, halved

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.

Nutrition Facts : Calories 392.5, Fat 11.5, SaturatedFat 3.4, Cholesterol 73.1, Sodium 691.7, Carbohydrate 39.1, Fiber 2.2, Sugar 7.9, Protein 32.1

SUPER-EASY PULLED PORK SANDWICHES



Super-Easy Pulled Pork Sandwiches image

I use this hearty recipe for my Super Bowl® parties. It's super easy and feeds a lot of hungry football fans. Serve on a large bun with some baked beans, coleslaw, and chips.

Provided by Lori M.

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 9h15m

Yield 20

Number Of Ingredients 9

3 tablespoons brown sugar
3 tablespoons paprika
1 ½ tablespoons garlic powder (such as McCormick® California Style)
1 ½ tablespoons ground black pepper
1 ½ teaspoons salt
½ cup Dijon mustard (such as Hellmann's®)
8 pounds pork shoulder roast (butt roast), rind removed
½ cup barbeque sauce, or to taste
18 large hamburger buns, split

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.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 44.9 g, Cholesterol 68.2 mg, Fat 11.7 g, Fiber 2.7 g, Protein 30 g, SaturatedFat 3.6 g, Sodium 865.8 mg, Sugar 3.9 g

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

This tasty sandwich is both low in fat and low in sugary carbs, the perfect combination for anybody with diabetes and/or heart disease.

Provided by VickiVSN

Categories     Lunch/Snacks

Time 4h20m

Yield 8 sandwiches, 4 serving(s)

Number Of Ingredients 13

1 (8 ounce) can tomato sauce
1/4 cup apple cider vinegar
1 tablespoon Splenda sugar substitute
1 tablespoon Sweet'N Low brown sugar substitute
1 tablespoon molasses
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 jalapeno, finely chopped
chili seasoning mix (to taste)
pepper (to taste)
1/2 teaspoon salt (or more to taste)
1 lb pork loin roast
8 whole wheat dinner rolls

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



Southern Style Barbecued Pulled Pork Sandwiches image

Make and share this Southern Style Barbecued Pulled Pork Sandwiches recipe from Food.com.

Provided by Beeks

Categories     Lunch/Snacks

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 teaspoons mustard powder
2 teaspoons oregano
2 teaspoons red pepper flakes
2 teaspoons salt
3 lbs boneless pork shoulder, about
2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
2 cups tomato juice
1 cup cider vinegar
1/2 cup packed dark brown sugar
2 tablespoons Worcestershire sauce
8 hamburger buns, plain or toasted

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



Traditional Super Bowl Sunday Pulled Pork Sandwiches image

Actually, these are good any time of year, but I have been serving them on Super Bowl Sunday for the last 7 years or so! As a matter of fact, my oven broke once just as they had finished cooking, and we all agreed there was no better last meal to have!!! The prep time on this is super easy, but the cooking time is long and slow. Unlike most other recipes, this starts with a wet rub. I usually make this the night before the big game, and reheat later on Sunday. I have yet to try doing this in a crock pot, so if someone does, please let me know how it works out. For barbecue sauce, I like Sweet Baby Ray's, but I'm sure your favorite will work just as good.

Provided by JackieOhNo

Categories     Lunch/Snacks

Time 9h15m

Yield 18 serving(s)

Number Of Ingredients 10

1 (8 lb) whole picnic pork shoulder or 1 (8 lb) pork shoulder butt
1/2 cup Dijon mustard
1 1/2 tablespoons black pepper
1 1/2 tablespoons garlic powder
1 1/2 teaspoons salt (or more to taste)
3 tablespoons paprika
3 tablespoons brown sugar
1 cup water
1 cup barbecue sauce
18 kaiser rolls

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.

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