Pulled Pork Sandwiches With Apple Bbq Sauce And Fennel Apple Coleslaw Recipes

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW

Steps:

• For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
• Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
• For the pulled pork: Preheat the oven to 275 degrees F.
• Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
• Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
• If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
• For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
• Serve the pulled pork on buns topped with coleslaw.

PULLED PORK SANDWICHES

Steps:

• Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
• Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
• Apply Mop Sauce every hour throughout the cooking time.
• In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
• To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
• Mop Sauce:
• Combine all the ingredients in a medium bowl and reserve.
• In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
• Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
• Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

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.

PULLED-PORK SANDWICHES

Steps:

• Using a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper in a small bowl to form a paste.
• Spread paste evenly over top of pork. Refrigerate in a roasting pan for at least 1 hour or up to overnight.
• Preheat oven to 300 degrees. Add water to bottom of pan, and cover with foil. Cook, basting hourly, flipping halfway through, until pork is tender and pulls apart easily, about 6 hours. Let cool slightly. Using 2 forks, shred pork, and toss with barbecue sauce. Sandwich pork mixture between buns, topping the meat with pickled vegetables.

PULLED PORK SANDWICHES

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.