Pulled Pork Pub Subs Recipes

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SUPER-EASY PULLED PORK SANDWICHES



Super-Easy Pulled Pork Sandwiches image

I use this hearty recipe for my Super Bowl® parties. It's super easy and feeds a lot of hungry football fans. Serve on a large bun with some baked beans, coleslaw, and chips.

Provided by Lori M.

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 9h15m

Yield 20

Number Of Ingredients 9

3 tablespoons brown sugar
3 tablespoons paprika
1 ½ tablespoons garlic powder (such as McCormick® California Style)
1 ½ tablespoons ground black pepper
1 ½ teaspoons salt
½ cup Dijon mustard (such as Hellmann's®)
8 pounds pork shoulder roast (butt roast), rind removed
½ cup barbeque sauce, or to taste
18 large hamburger buns, split

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
  • Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 44.9 g, Cholesterol 68.2 mg, Fat 11.7 g, Fiber 2.7 g, Protein 30 g, SaturatedFat 3.6 g, Sodium 865.8 mg, Sugar 3.9 g

HONEY PULLED PORK SUBS



Honey Pulled Pork Subs image

Honey and ground ginger are the flavor boosters behind my no-stress sandwiches. A bottle of barbecue sauce ties it all together in a pinch. -Denise Davis, Porter, Maine

Provided by Taste of Home

Categories     Lunch

Time 5h15m

Yield 16 servings.

Number Of Ingredients 9

1 small onion, finely chopped
1 boneless pork shoulder butt roast (2-1/2 pounds)
1 bottle (18 ounces) barbecue sauce
1/2 cup water
1/4 cup honey
6 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon ground ginger
8 submarine buns, split

Steps:

  • Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high 5-6 hours or until meat is tender. , Remove meat; cool slightly. Shred meat with 2 forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Serve on buns.

Nutrition Facts : Calories 417 calories, Fat 13g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 867mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 29g protein.

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

Provided by Patrick and Gina Neely : Food Network

Time 6h45m

Yield 12 sandwiches

Number Of Ingredients 17

6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving
2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup

Steps:

  • If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
  • Rub the pork
  • Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
  • Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
  • Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
  • Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
  • Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
  • Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
  • Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
  • Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

The Big Hurt's pulled pork sandwiches, smoked until tender and tossed in an easy barbecue sauce.

Provided by Frank Thomas

Categories     Pork     Grill/Barbecue     Summer     Cumin     Vinegar     Meat     Sandwich     Juneteenth     Fourth of July     Backyard BBQ

Yield Serves 12

Number Of Ingredients 21

For the Pork:
4 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon sugar
2 tablespoons ground black pepper
2 teaspoons cayenne pepper
1 bone-in pork roast, preferably Boston butt (6-8 pounds)
Easy Barbecue Sauce:
2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1½ cups ketchup
½ cup cider vinegar
¼ cup Worcestershire sauce
⅓ cup sugar
1 tablespoon chili powder
½ teaspoon cayenne pepper

Steps:

  • Add paprika, chili powder, cumin, brown sugar, salt, oregano, sugar, black pepper, and cayenne pepper to a small bowl and mix to combine. Rub the mixture into the pork roast, then wrap meat tightly with two layers of plastic wrap and refrigerate for at least 3 hours.
  • About 1 hour prior to cooking, unwrap the roast and let it come to room temperature. At the same time, soak 3-4 cups of wood chunks in cold water and then drain.
  • Heat the vegetable oil in a saucepan over medium heat, then cook the onion and garlic for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder, and cayenne pepper, then reduce the heat and simmer until the sauce has thickened, about 20 minutes. Transfer to a bowl and set aside.
  • Preheat grill to high. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke. Turn the heat down to medium. When your grill is about 250 degrees, place the pork on the grill and cook until it is fork-tender and the internal temperature reaches 165 degrees, about 5-6 hours. Rotate the meat every 45 minutes.
  • Transfer the pork to a rimmed baking sheet. When cool enough to handle, use two large forks to shred the meat into bite-size pieces. Mound the meat onto a platter and toss with 1 cup of the barbecue sauce. Serve the remaining sauce with the buns of your choice.

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.

Provided by Melissa Clark

Categories     lunch, project, sauces and gravies, main course

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 28

1 1/2 teaspoons whole coriander seed
1 1/2 teaspoons whole cumin seed
1 1/2 teaspoons black peppercorns
2 1/4 teaspoons coarse kosher salt
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons chile powder
3 tablespoons dark brown sugar
3 1/2 pounds boneless pork shoulder
Hamburger or brioche buns, for serving
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons molasses
2 garlic cloves, minced or grated
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons sweet or hot paprika
1 teaspoon black pepper
1 teaspoon dry mustard powder
Pinch of cayenne
Dash of hot sauce, more to taste
1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2 small red onion, thinly sliced
1 large jalapeño, seeded if desired, thinly sliced
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
Black pepper

Steps:

  • Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
  • If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
  • Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
  • Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
  • Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
  • Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

THE BEST PULLED PORK SANDWICHES EVER!!!



The Best Pulled Pork Sandwiches Ever!!! image

Make and share this The Best Pulled Pork Sandwiches Ever!!! recipe from Food.com.

Provided by Aramaki

Categories     Lunch/Snacks

Time P1DT6h

Yield 20 serving(s)

Number Of Ingredients 28

7 lbs pork shoulder
1 cup dried ancho chile powder
1/3 cup paprika
3 tablespoons ground oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
2 teaspoons arbol chiles
1 (6 lb) pork shoulder
salt & freshly ground black pepper
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon whole black peppercorn
salt
1/2 canola oil
1 cup green onion
1/4 cup red wine vinegar
2 serrano chilies
2 tablespoons mayonnaise
salt & freshly ground black pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup cilantro
1 teaspoon honey

Steps:

  • Pork shoulder dry rub.
  • Add, ancho chili powder, paprika, ground dried oregano, ground coriander, dry mustard, ground cumin, kosher salt, freshly ground black pepper, chile de arbol, Salt and freshly ground black pepper.
  • combine all these dry ingredients and rub the pork shoulder with it. I let it sit in the fridge for about 24 hours but you can use immediately if you like. If you do refrigerate it, make sure one you remove it from the refrigerator you let it come to room temperature before you start cooking it.
  • soak your wood chips in water for about half an hour before use.
  • Smoke it for about 5 or 6 hours at about 225 degrees.
  • Add fresh wood chips every 45 minutes or so.
  • Cook until internal temperature reads about 155 or 160.
  • let it sit for about half an hour before pulling the meat.
  • Black pepper vinegar sauce.
  • 1/4 cup rice wine vinegar.
  • 2 tablespoons Dijon mustard.
  • 2 teaspoons honey.
  • 1/2 teaspoon whole black peppercorns.
  • Salt.
  • 1/2 cup plus 2 tablespoons canola/olive oil blend Water, if needed.
  • Add Rice wine Vinegar, Dijon Mustard, honey, peppercorns and salt in a blender and drizzle the oil until a good consistency is reached. if its too thick add some water.
  • Slaw.
  • Cut all vegetables and put in large bowl.
  • combine vinegar, mayonnaise, salt and pepper, and honey in a blender. while blending the dressing, slowly drizzle in the olive oil to emulsify.
  • Toss vegetation with the dressing and it should be ready to go.
  • maybe add salt and pepper to taste but that should be a good amount.
  • Pull the pork and put it on buns of your choice. Add the Black pepper vinegar sauce on the meat and then finish with a heap of the slaw.

Nutrition Facts : Calories 806.6, Fat 61, SaturatedFat 19.5, Cholesterol 209.7, Sodium 642.5, Carbohydrate 10.9, Fiber 4.6, Sugar 3.7, Protein 53.1

PULLED PORK PUB SUBS



Pulled Pork Pub Subs image

Submarine sandwiches with shredded pork sirloin, provolone cheese and fresh herbs are baked until hot and cheese is melted. Great recipe for the slow cooker!

Provided by Smithfield®

Categories     Smithfield®

Time 4h15m

Yield 4

Number Of Ingredients 4

1 (23 ounce) Smithfield® Garlic & Herb Seasoned Pork Sirloin
1 cup shredded provolone cheese, or as needed
2 tablespoons chopped fresh oregano
4 bakery sub rolls

Steps:

  • Place the meat into a slow cooker with enough water just to cover the top. Cook on med/low for 6 hours (or high for 4 hours). (You can also cook it on a low oven temp., the same way, if you prefer.)
  • Shred the meat gently with a fork and fill up your rolls.
  • Top them with cheese and some oregano (or any spices you like). Bake them on a sheet pan with a sprinkling of spices, at 350 degrees just until the cheese is melted and the subs are warmed through, about 10 minutes. Serve them up nice and warm.

Nutrition Facts : Calories 676.4 calories, Carbohydrate 74.7 g, Cholesterol 101.8 mg, Fat 21.5 g, Fiber 3.6 g, Protein 47.3 g, SaturatedFat 9.4 g, Sodium 1692 mg, Sugar 5.1 g

DUTCH OVEN PULLED PORK SANDWICHES



Dutch Oven Pulled Pork Sandwiches image

These fabulous Dutch-oven pulled pork sandwiches have a sweet, tangy flavor. If you want a smokier taste, add a little liquid smoke to the pulled pork before returning it to the Dutch oven. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 8 servings.

Number Of Ingredients 8

1 can (8 ounces) tomato sauce
1 large onion, chopped
1 cup barbecue sauce
3 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 boneless pork sirloin roast (2 pounds)
8 seeded hamburger buns, split

Steps:

  • In a Dutch oven, combine the first 6 ingredients; add the pork. Spoon some of the sauce over pork. Bring to a boil; reduce heat and simmer, covered, until meat is tender, 3-4 hours., Remove meat; shred with 2 forks. Return to pan and heat through. Spoon 1/2 cup onto each bun.

Nutrition Facts : Calories 357 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 771mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 2g fiber), Protein 28g protein.

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From dinnerthendessert.com


PULLED PORK RECIPE (SLOW COOKER METHOD) - COOKING CLASSY
2018-10-04 How to Make Pulled Pork in the Slow Cooker. In a small mixing bowl, whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper. Place roast in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours ...
From cookingclassy.com


PULLED PORK SIRLOIN ROAST RECIPE - THERESCIPES.INFO
2019-12-30 · 3.Spread slits apart slightly and then put a piece of butter in each slit. 4.Place pork tenderloin into Ninja Foodi. 5.Add potatoes and carrots around pork tenderloin. 6.Add brown sugar, try to place in the middle of pork tenderloin. 7.In a separate bowl, add ½ cup of water to 2 cans of pork ….
From therecipes.info


PULLED PORK PUB SUBS RECIPE
Get one of our Pulled pork pub subs recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Pulled Pork Pub Subs Allrecipes.com "Submarine sandwiches with shredded pork sirloin, provolone cheese and fresh herbs are baked until h... 5 Min; 4 Yield; Bookmark. 61% Pulled Pork Pub Subs Allrecipes.com View recipe photos of …
From crecipe.com


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