Pulled Venison Bbq Sandwiches With Cole Slaw 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.

BBQ VENISON SANDWICH | SLOW COOKER VENISON BARBECUE

Steps:

• Start by letting the roast come to room temperature for 30 minutes before you sear it (if you can). This helps create a nice crust on the sear you'll perform by ensuring the meat heats evenly. Then, pat it dry with a paper towel.
• Next, heat a skillet over medium-high heat with olive oil. Once hot, sear the roast on all sides until a nice, brown crust has formed. Take your time - this could take 15-20 minutes.
• Then, place your seared roast into the bottom of a slow cooker. Cover it with the onions, garlic, barbecue sauce, beer or stock, vinegar, mustard, salt and pepper.
• Cook for 8 hours on low or until the meat is literally falling apart. If it is too tough to pull apart, it needs more time. Shred the meat with forks.
• To serve, pull some out, place it on a bun, add more barbecue sauce, and top with pickles. Enjoy!

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.

TANGY COLESLAW FOR PULLED PORK

Steps:

• Combine cabbage and red onion in a large bowl.
• Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
• Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

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.

PULLED-PORK SANDWICHES WITH COLESLAW

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.

THE BEST SLOW COOKER BBQ PULLED PORK AND COLESLAW SANDWICHES RECIPE

Steps:

• Spray slow cooker with a little bit of non-stick cooking spray or olive oil.
• In a small saucepan, mix together seasonings (paprika, salt, pepper, garlic powder, and dry mustard) and rub on the outside of the pork roast. Take a larger roast. Place pork roast in slow cooker.
• Pour beef broth around the bottom of the slow cooker (don't pour it directly on the roast or it will rinse off all the seasonings).
• Cook on low heat for 8-10 hours (or high heat for 5-6, but I feel like the pork is more tender if you cook it on low).
• Shred the meat with 2 forks and pour in a bottle of your favorite BBQ sauce. Mix all together and serve on a bun with coleslaw.
• To make the coleslaw, combine coleslaw, cabbage and carrots in a large bowl. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill until ready to serve.

BBQ PULLED PORK SANDWICH

Steps:

• Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
• Preheat oven to 300 degrees F (150 degrees C).
• Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
• Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
• Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
• Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
• Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

PULLED PORK SANDWICHES WITH COUNTRY SLAW

Steps:

• For the Pork:.
• Rinse the pork shoulder and pat dry. Rub pork rub all over pork shoulder.
• Sprinkle with salt and pepper and place in your slow cooker.
• Pour in can of cola and liquid smoke, all around the sides of the pork.
• Cook on low setting for 8 to 10 hours, until the pork is very tender.
• Remove the pork from the slow cooker and discard the remaining liquid.
• Remove the bone and shred the pork using a couple of forks, removing any excess fat.
• Now at this point you can place on hamburger buns and let everyone spread BBQ sauce on their own sandwiches.
• Or, you can place the meat back in the slow cooker along with the bottle of barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again.
• You can also leave your shredded pork in your Crock Pot and leave it on the keep warm setting until ready to eat.
• To me, it ain't finished until I add some cole slaw on top.
• For the Slaw.
• In a large bowl, dump in both bags of cole slaw mix.
• In a smaller bowl, combine the rest of the ingredients.
• Whisk vigorously until thoroughly combined.
• Pour mixture over coleslaw mix.
• With a spoon, toss cole slaw to combine.
• Put cover on bowl and put in the refrigerator to set overnight. This is going to allow the coleslaw mixture to soften just slightly and allow the flavors to blend. Trust me, this makes a big difference! It really gets better over time.
• Stir before serving.