PULLED PORK SANDWICHES
Provided by Patrick and Gina Neely : Food Network
Time 6h45m
Yield 12 sandwiches
Number Of Ingredients 17
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-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY
Here's what you need: milk, unsalted butter, honey, large eggs, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, nonstick cooking spray, pulled pork, cheddar cheese, barbecue sauce, coleslaw
Provided by Alix Traeger
Categories Appetizers
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
- In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
- Spoon about 1 tablespoon of pulled pork in the center of the batter.
- Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
- Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
- Bake for 25 minutes, or until the tops of the muffins spring back when touched.
- Remove the muffins from the tin and top with barbecue sauce and coleslaw.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 77 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, Sugar 39 grams
SUPER-EASY PULLED PORK SANDWICHES
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
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
NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW
A pulled pork recipe from the October 2008 issue of "Every Day with Rachael Ray." Looks really good!
Provided by Karabea
Categories Lunch/Snacks
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
- In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
- Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
- Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
- For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.
PULLED PORK SANDWICHES
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
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.
PULLED-PORK SANDWICHES WITH COLESLAW
Use the tender meat from our Easy Pork Shoulder for these tasty sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.
Nutrition Facts : Calories 505 g, Fat 19 g, Fiber 4 g, Protein 32 g
PULLED PORK SANDWICHES
Provided by Guy Fieri
Categories main-dish
Time 12h20m
Yield 12 to 16 servings
Number Of Ingredients 39
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.
PORK WITH CORNBREAD STUFFING
This main dish is one of my family's favorites. It's fantastic for holiday get-togethers, because it looks just as good as it tastes!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings (chops) or 8-10 servings (roast).
Number Of Ingredients 10
Steps:
- Pour water over raisins; set aside. In a saucepan, cook bacon until crisp; add celery and onion. Cook and stir for 2 minutes; remove from the heat. In a small bowl, combine the egg, salt, pepper and bacon and raisin mixtures. Add crumbs and toss lightly. , If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop; place on a rack in a shallow roasting pan. Bake at 375° for 40-50 minutes or until meat is no longer pink. , If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Roast at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 160°. Cover and let stand 10 minutes before carving.
Nutrition Facts :
PULLED PORK WITH RAISIN CORNBREAD SANDWICHES
This saucy mixture on raisin corn bread is wonderful! A bit too spicy for me (but that didn't stop me from tasting it quite a few times!)that doesn't mean that everyone else didn't inhale it! Calraisins.org is where I found this and it was created by Chef Jason Rogers. This is definitely not finger food - the corn bread sops all the nice sauce!
Provided by Manami
Categories Lunch/Snacks
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 28
Steps:
- PULLED PORK:.
- Preheat oven to 350ºF.
- Rub pork with spices, pepper and salt.
- In roasting pan, brown meat on all sides over high heat.
- Put raisins, vinegar, wine and brown sugar in a blender and blend until smooth.
- Use this mixture to deglaze pan used for browning meat.
- Add onions; cover and place in oven.
- Bake for 2-1/2 hours or until meat can be broken or shredded with a fork.
- RAISIN CORN BREAD:.
- Preheat oven to 425ºF.
- Combine dry ingredients and wet ingredients in separate mixing bowl; mix well.
- Add wet ingredients to dry and stir until moistened.
- Pour batter into prepared(buttered)9x9x2" pan and bake for 20-25 minutes.
- Slice corn bread and serve with pulled pork; a salad of mixed greens and fresh fruit cup.
- CHEF'S NOTE: To make delicious sandwiches, cut cornbread into 3" squares and split horizontally.
- Spread cut halves with 1/4 cup softened butter, divided.
- Heat a 12" sauté pan over medium heat and toast buttered surface in batches until golden brown.
- Place bottom half of each square on a plate, toasted side up; top with 1 cup pulled pork and a sprinkling a parsley.
- Then top with remaining corn bread, reserving any pork for another use.
Nutrition Facts : Calories 821.2, Fat 35, SaturatedFat 13.1, Cholesterol 183.2, Sodium 448.8, Carbohydrate 78.3, Fiber 4.2, Sugar 43.4, Protein 38.9
More about "pulled pork with raisin cornbread sandwiches recipes"
CORNBREAD WAFFLE PULLED PORK SANDWICHES - SOUTHERN BITE
From southernbite.com
Estimated Reading Time 5 mins
- Liberally coat the Boston butt with the seasoned salt. Place it in the crock of a 4 to 6-quart slow cooker. Pour the root beer around the edges. Add the liquid smoke. Cover and cook on low for 7 to 8 hours. The meat is done when it shreds easily. Remove it from the slow cooker and it to cool until easily handled, then shred the meat with two large forks, discarding the fat. Set aside.
- In a small bowl, combine the mayo, sugar, vinegar, and sriracha to make the dressing. This amount of sriracha doesn't make the slaw very spicy. If you like more heat, add more sriracha. Mix the dressing with the slaw mix and place it in the fridge.
- Slice the waffles into 4 pieces and place a heaping amount of the pulled pork on top of one of the waffle sections. Top with your favorite BBQ sauce. I loved using Sonny's Real Pit Bar-B-Q® Sweet Bar-B-Q Sauce for this. Then top with a large scoop of the slaw. Top with another waffle section and enjoy!!
CORNBREAD WAFFLE PULLED PORK SANDWICHES
From dudefoods.com
5/5 (1)Servings 4Cuisine AmericanCategory Main Course
- In a bowl combine 4 cups cornmeal, 3 cups flour, 1 1/3 cups sugar, 1 teaspoon salt and 6 teaspoons baking powder. Stir in 8 eggs, 4 cups milk and 1 1/3 cups vegetable oil.
- In a bowl whisk together 1/4 cup orange juice, 1/8 cup lime juice, 1 tablespoon brown sugar and 1/2 teaspoon salt.
PULLED PORK WITH CORNBREAD TOPPING - RACHAEL RAY IN …
From rachaelraymag.com
CROCK POT PULLED PORK SANDWICH RECIPE - EATING ON A …
From eatingonadime.com
BEST EVER PULLED PORK SANDWICH RECIPE (PORK BUTT ROAST)
From yummyhealthyeasy.com
10 BEST COLESLAW PULLED PORK SANDWICHES RECIPES
From yummly.com
10 BEST CORNBREAD SANDWICH RECIPES | YUMMLY
From yummly.com
SLOW COOKER BBQ PULLED PORK SANDWICH - RECIPETIN EATS
From recipetineats.com
PULLED PORK WITH RAISIN CORNBREAD SANDWICHES - PLAIN.RECIPES
From plain.recipes
PULLED PORK SANDWICH RECIPES | TASTE OF HOME
From tasteofhome.com
CORNBREAD WAFFLE PULLED PORK SANDWICHES | RECIPE | CORNBREAD …
From pinterest.ca
PULLED PORK AND CORNBREAD RECIPES - FOOD NEWS
From foodnewsnews.com
PULLED PORK SANDWICH RECIPE IN CROCK POT! {JUST 4 INGREDIENTS}
From thefrugalgirls.com
WHAT TO SERVE WITH PULLED PORK SANDWICHES (17 TEMPTING SIDES)
From insanelygoodrecipes.com
PULLED PORK CORNBREAD CASSEROLE - PLAIN CHICKEN
From plainchicken.com
PULLED PORK CASSEROLE WITH CORNBREAD TOPPING - THE SEASONED MOM
From theseasonedmom.com
PULLED PORK SANDWICHES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HOW TO SERVE PULLED PORK SANDWICH? - VERYMEATY
From verymeaty.com
WHAT TO SERVE WITH PULLED PORK BBQ SANDWICHES? 7 BEST SIDE DISH …
From cookindocs.com
PULLED PORK CASSEROLE WITH CORNBREAD TOPPING | RECIPELION.COM
From recipelion.com
PULLED PORK SANDWICHES - RECIPE FOR PULLED PORK - ESQUIRE
From esquire.com
WHAT TO SERVE WITH PULLED PORK SANDWICHES? 35 YUMMY SIDE
From lacademie.com
EASY PULLED PORK SANDWICHES - A SASSY SPOON
From asassyspoon.com
PULLED PORK SANDWICH ⋆ REAL HOUSEMOMS
From realhousemoms.com
CREATIVE PULLED PORK RECIPES, FROM CORNBREAD TO POTATO SKINS
From pinterest.com
PULLED PORK SANDWICHES WITH CRUNCHY SLAW - FOODIECRUSH .COM
From foodiecrush.com
15 LEFTOVER PULLED PORK RECIPES | ALLRECIPES
From allrecipes.com
EASY OVEN-BAKED PULLED PORK SANDWICHES WITH PICKLED PEPPERS
From seriouseats.com
GAME DAY FOOD! PULLED PORK CORNBREAD OPEN FACED SANDWICHES …
From funlearninglife.com
EASY PULLED PORK SANDWICHES - FAMILY AROUND THE TABLE
From familyaroundthetable.com
PULLED PORK CORNBREAD WAFFLE SANDWICH WITH CHUTNEY
From atbbq.com
PULLED PORK SANDWICHES WITH CREAMY COLESLAW - FORK VS SPOON
From forkvsspoon.com
PULLED PORK SANDWICH TOPPERS - DARN GOOD RECIPES
From darngoodrecipes.com
WHAT TO SERVE WITH PULLED PORK SANDWICHES? 8 BEST SIDE DISHES
From eatdelights.com
PULLED PORK SANDWICHES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
EASY PULLED PORK SANDWICHES - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search