Valerios Pulled Pork Sandwich Food

VALERIO'S PULLED PORK SANDWICH

Steps:

• Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight.
• Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours.
• While the pork is cooking, make the coleslaw. Mix mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate.
• Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes.
• Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
• Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.
• Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.

CUBAN SANDWICH WITH SLOW-COOKER PULLED PORK

Steps:

• Rub the pork all over with the cumin, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in a slow cooker and drizzle with the orange and lime juices. Cook on high heat until the meat is tender and falling apart, 6 hours. Transfer to a cutting board and coarsely shred.
• Spread one side of each loaf with mayonnaise and the other with mustard. Build the sandwiches with the pulled pork, ham, Swiss and pickles (you will have some pulled pork left over).
• Melt 1 tablespoon of the butter in a large skillet over medium heat. Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Repeat with the remaining sandwiches, adding the remaining butter to the skillet.

PULLED PORK SANDWICHES

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

Steps:

• Using a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper in a small bowl to form a paste.
• Spread paste evenly over top of pork. Refrigerate in a roasting pan for at least 1 hour or up to overnight.
• Preheat oven to 300 degrees. Add water to bottom of pan, and cover with foil. Cook, basting hourly, flipping halfway through, until pork is tender and pulls apart easily, about 6 hours. Let cool slightly. Using 2 forks, shred pork, and toss with barbecue sauce. Sandwich pork mixture between buns, topping the meat with pickled vegetables.

PULLED PORK SANDWICH

Steps:

• In a heavy skillet, combine pork with just enough water to cover. Add the vinegar, barbecue sauce and hot sauce. Bring to a boil and simmer over medium heat, covered until meat pulls apart, about 50 minutes.
• Remove pork from the sauce, shred and set aside.
• Simmer the sauce until it reaches the desired thickness.
• Stir the pork in the sauce and spoon onto 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.