Chipotle Pulled Pork Barbecue Sandwiches Recipes

CHIPOTLE-HABANERO PORK BBQ SANDWICH

Steps:

• For the dry rub: Mix together the sugar, chili powder, salt, cumin, paprika, garlic powder, onion powder, black pepper, seafood seasoning and cayenne until thoroughly combined.
• Give the pork a healthy rubbing of the dry rub. Refrigerate and let sit for 24 hours.
• Prepare a smoker with hickory chunks to 225 degrees F. Smoke the pork until it reaches an internal temperature of 190 degrees F, about 1 hour 15 minutes per pound.
• For the bbq sauce: Saute the garlic and onions until soft in a large saucepan. Stir in the chili powder and saute until toasted and fragrant, about 1 minute. Add the molasses, beef stock, mustard, vinegar, Worcestershire, steak sauce, salt, black pepper, hot sauce, lemon juice, chipotles and habanero and simmer for 30 to 45 minutes. Remove the habanero, transfer to a food processor or blender and puree.
• For the citrus dressing: Whisk together the vinegar, sugar, juice, honey and white pepper, and add celery seed and salt to taste.
• When the pork is ready, pull it by hand into small chunks and mix in a bowl with the bbq sauce.
• Put the carrots and cabbage into a large bowl. Slowly add the dressing and hand toss until the slaw is coated but not saturated. Reserve remaining dressing for future use.
• Scoop about 1 cup of the pork mixture onto each roll and top with about 1/4 cup of the purple slaw.

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.

SLOW-COOKER CHIPOTLE PULLED-PORK SANDWICHES

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix brown sugar, salt, garlic powder, mustard and chili powder. Rub seasoning mixture over pork. Place pork in cooker. Sprinkle any remaining seasoning mixture that doesn't stick to pork over top of pork in cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• Remove pork from cooker; place on cutting board. Remove liquid from cooker; skim fat from liquid and reserve liquid. Cool pork slightly. With 2 forks, shred pork. Return to cooker. Stir tomato sauce, chipotle chiles and adobo sauce into shredded pork. If desired, stir in some of the reserved cooking liquid for desired moistness.
• Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot. Spoon about 1/3 cup pork mixture into each bun. Place a few slices of avocado over pork in each bun. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

BBQ PULLED PORK SANDWICHES

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.,

CHIPOTLE BBQ PORK SANDWICHES

Steps:

• In a small bowl, combine the barbecue sauce, honey and peppers. Set aside 1/4 cup until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with remaining barbecue sauce. Let stand for 5 minutes before slicing., Meanwhile, combine the coleslaw mix, sour cream, Miracle Whip Light and mustard. Brush cut sides of buns with reserved barbecue sauce. Cut pork into 1/4-in. slices; place on bun bottoms. Top with coleslaw and bun tops.

CHIPOTLE PULLED-PORK BARBECUE SANDWICHES

Steps:

• Remove 1 chile from can; reserve remaining chiles and sauce for another use. Finely chop chile.
• Place chopped chile, barbecue sauce, and the next 4 ingredients (barbecue sauce through tomatoes) in a medium saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and cook 10 minutes or until sauce thickens and pork is very tender. Remove from heat. Remove pork from sauce; shred pork. Return pork to sauce.
• Heat oil in a large nonstick skillet over medium-high heat. Add the onion, thyme, and sugar; cook 10 minutes or until golden, stirring occasionally.
• Heat a large nonstick skillet over medium heat. Place 1 cheese slice, 1/2 cup pork mixture, about 2 T onions, and 2 pickle slices on botom half of each roll. Cover with top halves of rolls. Add 3 sandwiches to pan. Place a cast iron skillet on top of sandwiches, and press gently to flatten. Cook 2 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat procedure with remaining sandwiches.