Pork On A Bun Recipes

PORK ON A BUN

Steps:

• Heat grill to medium heat.
• Mix first 4 ingredients until blended. Place meat in disposable foil pan; cover with barbecue sauce mixture. Refrigerate 20 min., turning after 10 min.
• Place pan on grill grate; cover with lid of grill. Cook 3 to 3-1/2 hours or until meat is tender. Remove from grill; cover with foil. Let stand 10 min.
• Shred meat with 2 forks; mix with steak sauce. Serve in buns.

BARBECUE PORK ON BUNS

Steps:

• Combine first four ingredients in a slow-cooker.
• Cover and cook on high for 5 hours.
• Drain and slice or shred pork.
• Serve on buns with additional barbecue sauce if you'd like.

CROCK POT OLD SOUTH PULLED PORK ON A BUN

Steps:

• In a skillet, heat oil over medium heat.
• Add onions and cook until soft.
• Add garlic, chili powder and pepper and cook, stirring, for 1 minute.
• Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke.
• Stir to combine and bring to a boil.
• Place pork in slow cooker stoneware and pour sauce over.
• Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
• Transfer pork to a cutting board and pull the meat apart in shreds, using two forks.
• Return to sauce and keep warm.
• When ready to serve, spoon shredded pork and sauce over warm buns.
• MAKE AHEAD: This dish can be partially prepared the night before it is cooked.
• Complete Step 1.
• Cover and refrigerate sauce overnight.
• The next morning, continue cooking as directed.
• The 150 Best Slow Cooker Recipes J Finlayson.

PULLED PORK ON A BUN RECIPE - (4.3/5)

Steps:

• Combine all the ingredients except the roast in a bowl; whisk together until well combined. Pour a bit of sauce on the bottom of crock pot, add roast and pour the remaining sauce over roast. Cover and cook on low for 8-10 hours or until pork is tender and easily pulls apart. Remove roast from cooker and, working in pieces, shred pork using two forks. Place shredded pork back in slow cooker, toss in the sauce and serve with rolls. For more recipes and photos, visit my blog at www.foodandfact.com

CRISPY PORK BELLY BAO BUNS

Steps:

• For the pork belly and marinade: Blend the gochujang, honey, soy sauce, garlic, ginger, sesame seeds and sesame oil in a blender.
• Put pork belly in a roasting pan and pour marinade over. Let marinate overnight in refrigerator.
• Preheat the oven to 320 degrees F.
• Cook for 4 hours. Remove from oven and let cool. Pour off excess liquid, then place pork belly in fridge overnight. Slice into 1/4-inch pieces.
• For the bao buns: Steam or microwave bao buns until warm and soft.
• In a hot frying pan over medium heat, cook sliced pork belly to crisp up. On a serving plate, place 3 bao buns. Place a slice of crispy pork belly, a hoisin sauce drizzle, cucumber, Pickled Red Onion and cilantro leaves. Repeat with remaining ingredients. Serve hot.
• Mix together the vinegar, lemon juice, sugar, salt and 1/4 cup water in a small saucepot. Bring to a simmer, then remove from heat. Pour warm mixture over red onions in a small bowl. Cover and refrigerate for 3 to 5 days before using.

STEAMED PORK BUNS

Steps:

• Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
• Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
• While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
• Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
• Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.

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.