Barbecued Pork Sandwiches With Pickled Red Onion Recipes

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BARBECUED PORK SANDWICHES WITH PICKLED RED ONION



Barbecued Pork Sandwiches with Pickled Red Onion image

Provided by Cheryl Alters Jamison

Categories     Sandwich     Citrus     Fruit     Onion     Pork     Fourth of July     Backyard BBQ     Lunch     Meat     Pork Tenderloin     Summer     Tailgating     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

Onion
1 red onion, halved, thinly sliced
1 1/2 cups boiling water
1 cup plus 2 tablespoons orange juice
6 tablespoons distilled white vinegar
1/2 teaspoon (scant) salt
Vinaigrette
1 garlic clove, peeled
1/2 teaspoon smoked salt or coarse kosher salt
3 tablespoons purchased tomato-based barbecue sauce
2 tablespoons orange juice
2 tablespoons fresh lime juice
1/2 cup olive oil
Pork
1 tablespoon coarsely ground black pepper
1 tablespoon smoked Spanish paprika (Pimentón de La Vera)*
1 teaspoon smoked salt or coarse kosher salt
2 (1-pound) pork tenderloins
Nonstick vegetable oil spray
6 large onion rolls, split, toasted
*Available at some supermarkets and specialty foods stores, and from tienda.com.

Steps:

  • For onion:
  • Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.
  • For vinaigrette:
  • Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
  • For pork:
  • Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.
  • Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145°F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.
  • Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.

PICKLED GRILLED RED ONIONS



Pickled Grilled Red Onions image

These onions are sweet and tart. They are terrific as a condiment for a piece of grilled chicken or on top of your best burger.

Provided by CookBrooke

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 20m

Yield 4

Number Of Ingredients 4

2 small red onions
½ cup cider vinegar
¼ cup sugar
1 teaspoon salt

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
  • Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
  • Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

Nutrition Facts : Calories 68.6 calories, Carbohydrate 16 g, Fiber 0.6 g, Protein 0.4 g, Sodium 584.3 mg, Sugar 14.1 g

PULLED PORK SANDWICHES WITH PICKLED ONION SLAW



Pulled Pork Sandwiches With Pickled Onion Slaw image

This was published in the September 2012 Ladies' Home Journal and I didn't want to lose the recipe! Fast and easy meal, especially when serving a large group of people.

Provided by moose_kristi

Categories     Pork

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon kosher salt
4 lbs boneless pork shoulder, excess fat trimmed
5 garlic cloves, crushed
1 teaspoon cumin seed
1/2 cup apple cider vinegar, divided
1 tablespoon sugar
1 teaspoon celery seed
1 1/2 large red onions, thinly sliced root to tip
1/2 cup cilantro, coarsely chopped
1/3 cup barbecue sauce
2 teaspoons Tabasco sauce or 2 teaspoons hot sauce
8 brioche bread or 8 hamburger buns

Steps:

  • Sprinkle salt over entire pork shoulder and place in a slow-cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook on low heat for 7 hours or high heat for 5 hours. Pork should shred easily and be very tender.
  • Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar and celery seed; toss with onions. Let sit up to 3 hours. Stir in cilantro just before serving.
  • Remove pork from juices and cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbeque sauce and hot sauce to serve with pork; discard remaining juices.
  • Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.

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