Barbecued Pork Sandwiches Recipes

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BBQ PORK FOR SANDWICHES



BBQ Pork for Sandwiches image

This is so easy and very tasty. Serve on buns with French fries or potato chips.

Provided by KMB233

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 4h45m

Yield 12

Number Of Ingredients 3

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

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.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.2 g, Cholesterol 82.9 mg, Fat 18.1 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 7 g, Sodium 623.2 mg, Sugar 10.9 g

BARBECUE PORK SANDWICHES



Barbecue Pork Sandwiches image

Shredded pork is mixed with a homemade barbecue sauce in this hearty sandwich recipe.

Provided by Land O'Lakes

Categories     Hot Sandwich     Lunch     Pork     Sandwich     Sandwich and Wrap     Main Course     Meat, poultry, and seafood     Sandwich and Wrap     Main Course

Yield 18 sandwiches

Number Of Ingredients 16

Pork
4 pounds boneless pork shoulder roast
1 medium (1 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
1 cup water
Sauce
1/2 cup Land O Lakes® Butter
3 cups ketchup
2 tablespoons chili powder
2 teaspoons firmly packed brown sugar
1/2 teaspoon coarse ground pepper
2 tablespoons country-style Dijon mustard
1/3 cup Worcestershire sauce
1/4 cup cider vinegar
Buns
18 hamburger buns

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.

Nutrition Facts : Calories 340 calories, Fat 16 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 450 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Sugar grams, Protein 21 grams

BBQ PULLED PORK SANDWICHES



BBQ Pulled Pork Sandwiches image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 10h10m

Yield 8 servings

Number Of Ingredients 15

4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Smokey BBQ Rub, recipe follows
2 red onions, thinly sliced
16 ounces barbeque sauce
1/4 cup sugar
3 tablespoons brown sugar
2 tablespoons dark chili powder
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon fresh ground black pepper
1 tablespoon kosher salt
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper

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.

OVEN BARBECUED PORK SANDWICHES



Oven Barbecued Pork Sandwiches image

Although my cooking experience is limited, I can prepare these sandwiches successfully every time. My grandma's recipe has been in the family for years. -Pat Lemmer, Greenville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 12 servings.

Number Of Ingredients 14

1 boneless pork shoulder butt roast (3 to 4 pounds)
2 tablespoons vegetable oil
1-1/2 cups water
2 cans (14-1/2 ounces each) beef broth
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 large onion, chopped
3/4 cup steak sauce
3 tablespoons Worcestershire sauce
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
12 sandwich buns, split

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.

Nutrition Facts : Calories 488 calories, Fat 19g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 1380mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein.

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.

BARBECUE PORK SANDWICHES



Barbecue Pork Sandwiches image

Hot biscuits with a touch of maple are the secret to a satisfying pork sandwich that's ready in minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

1/2 cup milk
2 teaspoons maple flavor
1 3/4 cups Original Bisquick™ mix
1 container (18 oz) refrigerated original barbecue sauce with shredded pork
1 cup frozen mixed vegetables, thawed, drained
2 tablespoons maple-flavored syrup

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.

Nutrition Facts : Calories 490, Carbohydrate 74 g, Cholesterol 35 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 1530 mg, Sugar 28 g, TransFat 2 g

BARBECUED PORK SANDWICHES



Barbecued Pork Sandwiches image

When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this BBQ pork sandwich recipe. I like serving this savory pork as an alternative to a typical ground beef barbecue. -Karla Labby, Otsego, Michigan

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 25 servings.

Number Of Ingredients 10

2 boneless pork loin roasts (3 pounds each)
1 cup water
2 teaspoons salt
2 cups ketchup
2 cups diced celery
1/3 cup steak sauce
1/4 cup packed brown sugar
1/4 cup white vinegar
2 teaspoons lemon juice
25 hamburger buns, split

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.

Nutrition Facts : Calories 287 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

BEST BARBECUED PORK SANDWICHES



Best Barbecued Pork Sandwiches image

I haven't had any of my daughters' friends over for lunch or dinner that turned this sandwich down. Its worth cooking. The sauce can me refrigerated for up to 2 months.

Provided by UnknownChef86

Categories     Lunch/Snacks

Time 3h20m

Yield 8 Sandwiches

Number Of Ingredients 12

2 lbs boneless pork shoulder
2 tablespoons brown sugar
aluminum foil
8 hamburger buns
2 cups catsup
2 cups cider vinegar
1 cup water
3/4 cup packed dark brown sugar
1/4 cup Worcestershire sauce
2 tablespoons black pepper
salt
hot pepper

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 PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE AND PICKLES



Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce and Pickles image

Provided by Emeril Lagasse

Categories     main-dish

Time 11h50m

Yield 8 sandwiches

Number Of Ingredients 25

1 boneless pork butt, about 4 pounds
3 tablespoons dark brown sugar
2 tablespoons Essence, recipe follows
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
Wet Mop Basting Sauce, recipe follows
Barbecue Sauce, recipe follows
1 (16-ounce) jar thin sliced dill pickles
Brioche
1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 tablespoon salt
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

Steps:

  • Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
  • Preheat an oven or smoker to 225 degrees F.
  • Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
  • With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.
  • The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
  • In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES



25-Minute Grilled BBQ Pork Chop Sandwiches image

Here are tasty hot sandwiches you can enjoy any weeknight, stuffed with grilled boneless pork chops seasoned with tangy BBQ sauce.

Provided by My Food and Family

Categories     Bbq

Time 25m

Yield 2 servings

Number Of Ingredients 5

1/3 cup HEINZ BBQ Sauce Carolina Mustard Style, divided
2 boneless pork chops (1/2 lb.), 1/2 inch thick
2 each large onion and tomato slices (1/2 inch thick)
2 whole wheat sandwich rolls, split
2 lettuce leaves

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.

Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 850 mg, Carbohydrate 40 g, Fiber 6 g, Sugar 15 g, Protein 31 g

BARBECUED PORK SANDWICH



Barbecued Pork Sandwich image

Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 6 to 8 sandwiches

Number Of Ingredients 12

16 cloves garlic, peeled
2 small yellow onions, coarsely chopped
1 large carrot, peeled and chopped
1 large rib celery, chopped
3 tablespoons ground cumin
1/4 cup coarse salt
1 (5-pound) pork butt
4 cups Barbecue Sauce
Shredded iceberg lettuce, for serving
6 to 8 ciabatta rolls, halved horizontally, soft centers removed, toasted, for serving
Garlic Dill Pickles, for serving
Coleslaw, for serving

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.

EASY BARBECUE PORK SANDWICHES



Easy Barbecue Pork Sandwiches image

Combine pork ribs and sauce in a slow cooker for an easy barbecue pork sandwich filling - serve on rolls or buns for a satisfying dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 6

Number Of Ingredients 5

1/2 cup barbecue sauce
1/2 cup sweet-and-sour sauce
1 clove garlic, finely chopped
2 lb boneless country-style pork ribs, trimmed of fat, cut into 2-inch pieces
6 kaiser rolls or burger buns, split

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.

Nutrition Facts : Calories 490, Carbohydrate 41 g, Cholesterol 95 mg, Fiber 1 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 11 g, TransFat 1/2 g

BEST EVER BBQ PORK SANDWICHES



Best Ever Bbq Pork Sandwiches image

Tasty shredded pork that tastes just like it's been cooked over a fire. This is a much EASIER way and every bit as good!!! I've made this many times and it's quite a crowd pleaser!!!

Provided by PugMomma

Categories     Lunch/Snacks

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 3

3 -5 lbs boneless pork loin
your favorite barbecue sauce
6 -8 rolls

Steps:

  • Place porkloin in crockpot. Cover with a generous amount of BBQ sauce. Cook in crockpot on low for 8-10 hours. Just before serving, shred with two forks, place on your rolls and ENJOY!

BARBECUE PORK SANDWICHES WITH CABBAGE SLAW



Barbecue Pork Sandwiches with Cabbage Slaw image

You can have the slaw on the side or you might want to put it on top of your sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

Quick BBQ Sauce
2 pork tenderloins, 12 to 16 ounces each
Coarse salt and ground pepper
3 tablespoons mayonnaise
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons light-brown sugar
5 cups finely shredded green cabbage (half a 2-pound cabbage)
4 potato rolls, or other soft sandwich rolls

Steps:

  • Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.
  • Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.
  • Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.
  • Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.

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From thespruceeats.com


BARBECUE PULLED PORK TENDERLOIN SANDWICHES | IGA RECIPES
Using two forks, pull pork into shreds. Mix in carrot and barbecue sauce. Pile pulled pork mixture onto buns and top with coleslaw. Chef’s secret. To make ahead, freeze foil-wrapped seasoned pork and onion in airtight container or freezer bag up to 1 month. When ready to use, thaw in fridge overnight and cook according to recipe directions.
From iga.net


PORK SANDWICH RECIPES | ALLRECIPES
Ciabatta Grinder Salad Sandwich. 2. This tiktok grinder salad sandwich on ciabatta is perfect for lunch. Pork Tenderloin Sandwich. 5. BBQ Pork for Sandwiches. 3664. Sweet and Savory Slow Cooker Pulled Pork. 277.
From allrecipes.com


BARBECUED PORK SANDWICHES RECIPES - RECIPELAND.COM
3,709 BARBECUED PORK SANDWICHES RECIPES Secret Jagerschnitzel - German Hunter Schnitzel (7967) 10 days ago. 52.1 k Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare. ...
From recipeland.com


QUICK BBQ PORK SANDWICHES WITH HOMEMADE SAUCE & SLAW
2013-09-10 Place buns, cut sides down, in a single layer on grill rack coated with cooking spray. Grill for two minutes or until toasted and golden brown. While pork cooks, combine cabbage, carrots, green onions, sugar and salt in a medium sized bowl. Toss and let sit for 10 minutes. Place one bottom bun half on each of 4 plates.
From yummyhealthyeasy.com


BARBECUE PULLED PORK OR CHICKEN SANDWICHES RECIPE - THE DARING …
2013-02-03 Place the chicken or pork roast in a slow cooker. Add all the slow cooker ingredients, set heat to low, and cook for 8-10 hours. To make the barbecue sauce, combine all the sauce ingredients in a medium bowl. Melt the butter in a saucepan and saute the onions and garlic until soft and translucent, about 7 min. Add the barbecue sauce mixture.
From daringgourmet.com


BARBECUE PORK SANDWICHES RECIPE | MYRECIPES
Step 1. Cut pork into slices; flatten, using a meat mallet or rolling pin. Advertisement. Step 2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, and cook 3 minutes on each side or until browned. Drain and coarsely chop. Wipe drippings from pan; add tomato sauce and next 7 ingredients. Bring to a boil; add pork.
From myrecipes.com


BARBECUE PULLED PORK SANDWICHES RECIPE | HELLOFRESH
4. Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork, breaking up meat into pieces with a wooden spoon. Stir in barbecue seasoning, barbecue sauce, ketchup, and 2 TBSP water. Allow to warm through, then season with salt and pepper. TIP: Add a splash of water if sauce seems dry.
From hellofresh.com


GRILLED BBQ PORK TENDERLOIN | BLUE JEAN CHEF - RECIPES
Ultimate BBQ Pork Sandwich. This grilled BBQ pork tenderloin turns into a pretty spectacular sandwich and takes a fraction of the time a braised pulled pork butt takes. The meat is tender and moist and the sauce sweetens and lubricates the dish perfectly, getting absorbed by the bread as it drips down the side.
From bluejeanchef.com


10 BEST BBQ PORK TENDERLOIN SANDWICH RECIPES | YUMMLY
2022-05-08 The Best Bbq Pork Tenderloin Sandwich Recipes on Yummly | Pork Tenderloin Island Barbecue, Filipino Pork Barbecue Bowl, Grilled Orange-ponzu Pork Tenderloin With Napa Cabbage & Carrot Stir-fry
From yummly.com


17 BEST BBQ SANDWICH RECIPES [GRILLED CHICKEN, PULLED PORK, BEEF ...
2022-03-13 Take your BBQ game to the next level with this bourbon BBQ pulled pork sandwich. First coated with a bourbon flavored crushed chips rub, then soaked in apple juice and bourbon, the pork in this recipe is just overflowing with flavor. Topped with white onions and crunchy potato chips, this sandwich is a party of tastes and textures.
From theonlinegrill.com


SHAVED BBQ PORK SIRLOIN SANDWICH WITH SMOKED GOUDA AND GARLIC …
Add pork to a mixing bowl and toss with bbq sauce. Cut the buns in half horizontally, place pork on the bottom halfs and liberallky slather the top piece with aioli. Cover the meat with cheese slices and load onions and peppers onto the top piece.
From raymonds.recipes


BARBECUED PORK SANDWICHES - DIABETES SELF-MANAGEMENT
Directions. 1. Preheat oven to 400°F. Place pork tenderloins in roasting pan; brush with barbecue sauce. 2. Bake tenderloins 15 minutes; turn and bake 15 minutes more, or until internal temperature reaches 160°F when tested with meat thermometer inserted into the thickest part of roast. Transfer roast to cutting board; cover with foil.
From diabetesselfmanagement.com


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