BARBECUE PORK SANDWICHES
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
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
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h10m
Yield 8 servings
Number Of Ingredients 15
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.
BBQ PULLED PORK SANDWICHES
Preparing pork roast in the slow cooker makes it so moist and tender...so it's perfect for these sandwiches. The meat shreds easily, and the cumin and garlic add just the right flavor. The sourdough bread, chipotle mayonnaise, cheese and tomato make it complete.-Tiffany Martinez, Aliso Viejo, California
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place pork in a 3-qt. slow cooker. Combine the barbecue sauce, onion, garlic, cumin, salt and pepper; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender. Remove meat. Shred with two forks and return to slow cooker; heat through., Place bread on ungreased baking sheets. Broil 4-6 in. from the heat for 2-3 minutes on each side or until golden brown. , Combine chipotle pepper and mayonnaise; spread over toast. Spoon 1/2 cup meat mixture onto each of eight slices of toast. Top with cheese, tomatoes and remaining toast.,
Nutrition Facts :
PORK BBQ SANDWICHES
Pork BBQ is a favorite in this region, and our chef developed this tasty version. The meat is very tender, and caramelized onions add a touch of sweetness.-Julie Fella, Skaneateles, New York
Provided by Taste of Home
Categories Lunch
Time 5h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, bring the pork roast, water and salt to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until the meat is very tender. , Remove meat and let stand until cool enough to handle. Discard bone; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, brown sugar, vinegar, lemon juice, chili sauce, ketchup and shredded pork. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook onions and sugar in oil and butter over low heat for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.
Nutrition Facts : Calories 422 calories, Fat 16g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 660mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 2g fiber), Protein 26g protein.
BBQ PULLED PORK SANDWICH
Slow-roasted pork is shredded and mixed with a tangy barbeque sauce, then loaded into hoagie rolls and topped with homemade coleslaw. This is not a sandwich for the faint of heart!
Provided by Allrecipes
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h
Yield 8
Number Of Ingredients 35
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.
Nutrition Facts : Calories 838.4 calories, Carbohydrate 100.1 g, Cholesterol 97.5 mg, Fat 34.7 g, Fiber 7 g, Protein 31.2 g, SaturatedFat 10.3 g, Sodium 3478.9 mg, Sugar 40.9 g
SLOW COOKER BBQ PULLED PORK SANDWICHES
Your favorite summer sandwich just got a whole lot easier--Reynolds® Slow Cooker Liners make for a juicy pulled pork and virtually no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8h30m
Yield 12
Number Of Ingredients 21
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
- Cover and cook 8 to 10 hours on low or 5 hours on high.
- Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
- Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
- Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 91.4 g, Cholesterol 28 mg, Fat 18.3 g, Fiber 7.4 g, Protein 25.7 g, SaturatedFat 4 g, Sodium 1084.6 mg, Sugar 19.9 g
25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES
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
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
EASY BARBECUE PORK SANDWICHES
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
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
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
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!
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