Bourbon Bbq Pork Sandwich Recipes

BOURBON BACON PULLED PORK

Steps:

• Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
• Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
• Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with 2 forks. Mix with bacon.

BOURBON-MANGO PULLED PORK

Steps:

• Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
• Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
• While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
• Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

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.

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.

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.

PORK TENDERLOIN SANDWICHES WITH BOURBON SAUCE

Steps:

• To make bourbon sauce: In a small bowl, add the bourbon sauce ingredients; stir to combine; set aside.
• Cut several small slits in the tenderloins; stuff garlic slivers into the slits.
• In an oblong shallow dish, add the peanut oil, 1/4 cup bourbon, 1 tablespoon Worcestershire sauce, rosemary, and 1 teaspoon Greek seasoning; stir to combine; add the tenderloins; turn to coat.
• Cover and chill for 2 hours; turning every now and then.
• Bake at 325° for 55 minutes or until meat thermometer reads 160°.
• Cut tenderloins into 1/4 inch slices.
• Pour bourbon sauce over the tenderloins; cover and put back into the refrigerator to chill 8 hours.
• Serve pork on yeast rolls.

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.

PORK BBQ SANDWICHES

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.

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.

PORK ON A BUN WITH BOURBON-BARBECUE SAUCE

Steps:

• Sprinkle pork strips with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork strips and sauté until just cooked through, about 2 minutes. Using slotted spoon, transfer pork strips to plate. Add onion to skillet. Sauté until golden brown, about 7 minutes; remove from heat. Add bourbon and stir up browned bits. Add barbecue sauce. Simmer until sauce thickens, stirring often, about 3 minutes. Return pork strips to sauce; heat 1 minute. Mound pork strips with sauce on bun bottoms; top with coleslaw and bun tops.