A R Bbq Pork Shoulder Sandwich Recipes

BBQ PORK SANDWICHES

Steps:

• Place meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid.
• Cook on HIGH 4 to 6 hours (or on LOW 8 to 10 hours). Remove meat from slow cooker; chop or shred with fork. Return meat to slow cooker; stir to coat with sauce.
• Fill buns with meat mixture and Singles.

CAROLINA-STYLE PORK BBQ SANDWICHES

Steps:

• Make the pork:
• Spray the inside of a slow cooker with cooking spray.
• Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
• Transfer the meat to a large bowl and shred it with two forks. Set aside.
• Make the sauce:
• Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
• Assemble the sandwiches:
• Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.

BBQ PORK FOR SANDWICHES

Steps:

• Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
• Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
• Bake in the preheated oven for 30 minutes, or until heated through.

FAMOUS BBQ SAUCED PORK SANDWICH

Steps:

• Follow Curly's microwave cooking instructions on package.
• Remove Curly's cooked tub from your microwave (be careful, it's hot). Place ample servings of delicious Curly's Pulled Pork BBQ on top of your tasty, sesame seed buns.
• Top Curly's BBQ with your favorite serving of cole slaw.
• Serve with your favorite sides of chips, pickle or pork-n-beans.

PORK SHOULDER SANDWICHES

Steps:

• Coat shoulder with mustard and sprinkle liberally with Spice Rub coating all sides.
• Place in a plastic bag and refrigerate overnight.
• Remove from refrigerator and allow to sit at room temperature for 1 hour.
• Preheat oven to 250 degrees.
• Place uncovered shoulder directly on rack with a drip pan beneath.
• Roast for 7-8 hours (or until falling apart).
• Remove from oven to a cooling rack to rest for at least 1 hour.
• Pull pork apart using fingers or two forks.
• Serve by topping 1 slice of bread with a generous portion of meat, BBQ sauce, coleslaw and fries.
• It makes a pretty messy (but unbeatable) open-faced sandwich so you may want to have forks at the ready.

EASY BARBECUE PORK SANDWICHES

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix barbecue sauce, sweet-and-sour sauce and garlic. Stir in pork until coated.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove pork from cooker; place on plate. Shred pork by pulling apart with 2 forks. Stir pork into sauce in cooker. If desired, to toast rolls, place cut sides up on ungreased cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until toasted. Spoon about 1/2 cup pork mixture into each roll.

BBQ PULLED PORK SANDWICH

Steps:

• Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
• Preheat oven to 300 degrees F (150 degrees C).
• Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
• Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
• Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
• Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
• Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

GRILLED SHREDDED PORK SANDWICHES

Steps:

• Combine seasonings; rub over roast. Prepare grill for indirect heat, using a drip pan with 1 in. of water. Grill roast, covered, over medium-low heat for 3-1/2 to 4 hours or until meat is tender., When cool enough to handle, shred meat with 2 forks. Spoon 1/2 cup onto each bun; serve with barbecue sauce if desired.

OVEN BARBECUED PORK SANDWICHES

Steps:

• In a Dutch oven over medium heat, brown roast in oil; drain. Add enough water to come halfway up side of shoulder; bring to a boil. Reduce heat; cover and simmer until meat is just fork-tender if you intended to slice the pork shoulder, 2 to 2-1/2 hours. For pulled pork, continue cooking until meat starts to shred, 30-60 minutes more. Remove meat; discard cooking juices or save for another use. Cool meat; shred and refrigerate., In a large saucepan over medium heat, combine the next 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-1/2 to 2 hours. For pulled pork, combine sauce and pork; simmer, uncovered, until heated through, about 30 minutes. Serve on buns. For sliced pork, serve sauce on the side.

A & R BBQ PORK SHOULDER SANDWICH

Steps:

• Place the pork shoulder, fat-or-skin side down, on a grill rack over a very hot pit. Cook for 5 hours. Turn and cook until the shoulder reaches an internal temperature of 180 ° in the thickest part when tested with a meat thermometer, about 3 hours longer.
• Remove the pork shoulder from the pit, and pull off the meat as you need it. You may leave meat to pull or chop it.
• Take large toasted bun, pour hot BBQ sauce over meat, and add coleslaw.
• This makes a awesome finger-licking sandwich.