Awesome Barbecued Pork Sandwiches Recipes

BARBECUE PORK SANDWICHES

Steps:

• Heat oven to 325°F.
• Place pork roast in roasting pan. Sprinkle with onion and garlic; add water. Cover; bake 2-2 1/2 hours or until roast shreds easily with fork. Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.
• Combine all sauce ingredients in 4-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until sauce comes to a full boil. Reduce heat to low; cook 10 minutes. Stir in shredded pork. Continue cooking 8-10 minutes or until heated through.
• Serve pork mixture on hamburger buns.

BBQ PULLED PORK SANDWICHES

Steps:

• Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
• Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.

HOISIN BARBECUE PORK SANDWICHES

Steps:

• Preheat a grill to medium high. Combine the hoisin sauce, ketchup, pickle brine and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate, 5 minutes.
• Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the broccoli slaw, scallions and chopped pickle; season with salt and toss to coat. Set aside.
• Brush the grill grates with vegetable oil. Remove the pork from the marinade and grill until marked and cooked through, about 3 minutes per side; transfer to a cutting board. Toast the baguette on the grill, cut-side down, 1 to 2 minutes. Slice the pork into thick strips; divide among the baguette pieces and top with the slaw and sliced pickles. Serve with vegetable chips.

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.

BARBECUE PORK SANDWICHES

Steps:

• Heat oven to 450°F. In large bowl, mix milk and maple flavor. Stir in Bisquick mix until soft dough forms; beat 20 strokes. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll or pat into 6-inch square, about 1/2 inch thick. Cut into 4 square biscuits.
• Place biscuits on ungreased cookie sheet. Bake 7 to 9 minutes or until lightly browned.
• Meanwhile, place pork in 1 1/2-quart microwavable bowl. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 2 minutes; stir. If not hot, cover and microwave up to 4 minutes longer, stirring every minute. Stir in vegetables and maple syrup. Cover and microwave on High 1 minute.
• To serve, split biscuits in half. Fill with pork mixture.

PULLED PORK SANDWICHES

Steps:

• Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
• If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
• Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
• Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
• Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
• Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

BEST BARBECUED PORK SANDWICHES

Steps:

• Rub pork with brown sugar.
• Wrap loosely in foil.
• Roast at 350°F for 2 ½-3 hours until very tender.
• Pull into shreds with fork.
• Spoon ½ cup in each bun.
• Top each with 1 tbsp barbecue sauce.

BARBECUED PORK SANDWICHES

Steps:

• Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.

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.

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.

BARBECUED PORK SANDWICH

Steps:

• Place garlic, onions, carrot, celery, cumin, and salt in the bowl of a food processor; process until smooth. With the motor running, slowly add 1/2 cup water; process until well combined. Place pork in a large, deep roasting pan. Rub pork generously with vegetable puree; cover and refrigerate for at least 2 hours and up to overnight.
• Preheat oven to 350 degrees.
• Add enough water to the roasting pan so that it comes halfway up the sides of the pork. Cover pan tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until pork is very tender and falling apart, about 5 hours, checking pan occasionally to make sure water has not evaporated and adding more water as necessary.
• Remove pork from oven. Let stand until cool enough to handle. (At this point, pork may be kept refrigerated and covered for up to 5 days.)
• Increase oven temperature to 400 degrees.
• Shred pork with a fork or pull apart using your fingers; discard any excess fat. In a large baking dish, combine shredded pork with 3 cups barbecue sauce. Transfer to oven and cook until mixture is heated through and bubbly, 5 to 10 minutes.
• Divide pork and shredded lettuce evenly among rolls. Serve with remaining cup of barbecue sauce, pickles, and coleslaw.

25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES

Steps:

• Heat grill to medium heat.
• Reserve 1/4 cup barbecue sauce for later use. Grill chops 5 to 7 min. on each side or until done (145°F), brushing occasionally with remaining barbecue sauce for the last few minutes. Remove chops from grill; cover to keep warm.
• Add onions and tomatoes to grill; cook 2 min. on each side, brushing occasionally with half the reserved barbecue sauce.
• Spread rolls with remaining reserved barbecue sauce; fill with lettuce, chops, tomatoes and onions.

AWESOME BARBECUED PORK SANDWICHES

Steps:

• Trim all fat from pork, cut in ½ to fit in crock pot.
• Salt and pepper roast on both sides of meat.
• Top with sliced onions and chopped garlic.
• Cook on low for 7 hours.
• Take meat out and shred with a fork, put back in crock pot and put in as much barbecue sauce as you like.
• Cook 1/12 hours longer and serve on any type of sandwich roll.
• Enjoy!