Seasoned Pork Sandwiches Recipes

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PHILADELPHIA STYLE ROAST PORK SANDWICHES



Philadelphia Style Roast Pork Sandwiches image

This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly.

Provided by Christine

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h15m

Yield 4

Number Of Ingredients 18

1 (3 pound) pork shoulder roast
3 tablespoons chopped fresh rosemary
3 cloves garlic, chopped
3 tablespoons chopped fresh parsley
4 teaspoons olive oil, divided
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 cup water
1 tablespoon olive oil
2 cloves garlic, chopped
½ teaspoon red pepper flakes
½ cup chicken stock
12 ounces fresh spinach
1 teaspoon salt
½ teaspoon freshly ground black pepper
lemon, juiced
1 cup shredded Manchego cheese
4 crusty rolls

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
  • Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
  • While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
  • Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
  • Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.

Nutrition Facts : Calories 793.6 calories, Carbohydrate 42.3 g, Cholesterol 147.1 mg, Fat 47.4 g, Fiber 4.9 g, Protein 50.4 g, SaturatedFat 16.5 g, Sodium 2951.6 mg, Sugar 6.4 g

BBQ PULLED PORK SANDWICHES



BBQ Pulled Pork Sandwiches image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 10h10m

Yield 8 servings

Number Of Ingredients 15

4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Smokey BBQ Rub, recipe follows
2 red onions, thinly sliced
16 ounces barbeque sauce
1/4 cup sugar
3 tablespoons brown sugar
2 tablespoons dark chili powder
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon fresh ground black pepper
1 tablespoon kosher salt
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper

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.

SEASONED PORK SANDWICHES



Seasoned Pork Sandwiches image

"This is one of those dishes that my husband never seems to get tired of," says Jacque Thompson of Houston, Texas. "The bonus for me is that it's quick, easy to make and even easier to clean up!"

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 8 servings.

Number Of Ingredients 6

1 boneless pork loin roast (2 to 3 pounds)
1 tablespoon fajita seasoning mix
1/4 teaspoon garlic powder
1/2 cup Italian salad dressing
1/4 cup Worcestershire sauce
8 sandwich rolls, split

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with fajita seasoning and garlic powder. Pour salad dressing and Worcestershire sauce over meat. Cover and cook on low for 5-6 hours or until meat is tender. , Remove roast; shred meat with two forks. Return to cooking juices; heat through. Using a slotted spoon, serve pork on rolls.

Nutrition Facts :

ITALIAN PORK SANDWICHES



Italian Pork Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

4 teaspoons ground fennel
4 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons garlic salt
2 teaspoons kosher salt
Freshly ground black pepper
Two 1-pound pork tenderloins
6 tablespoons olive oil
6 ciabatta rolls
1 clove garlic
1/2 cup mayonnaise
1 lemon, zested
5 cups arugula
2 tablespoons balsamic vinegar
3 jarred roasted red bell peppers, sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
  • Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
  • To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
  • Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
  • Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
  • Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
  • Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.

PORK LOIN SANDWICHES



Pork Loin Sandwiches image

Categories     Sandwich     Pork     Fry     Kid-Friendly     Lunch     Cornmeal     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 Sandwiches

Number Of Ingredients 8

four 1-inch-thick slices from a boneless center-cut pork loin
1 cup all purpose flour
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
vegetable oil for deep frying
4 hamburger buns
Accompaniments: lettuce, tomato, mustard, and pickles

Steps:

  • Trim fat from pork loins. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick.
  • In a bowl whisk together lour, cornmeal, salt, and pepper.
  • In a heavy skillet heat 1/2 inch oil to 365°F. in a deep-fat thermometer.
  • Dredge pork in flour mixture, shaking off excess.
  • Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain.
  • Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles.

PORK SALAD SANDWICHES WITH MAPLE DIJON DRESSING



Pork Salad Sandwiches With Maple Dijon Dressing image

This Is a great way to take that left over dried up pork and make it into a creamy, crunchy sandwich. Made with celery, onions, peppers and maple dressing! If your left over pork was well seasoned taste before adding salt and pepper.Use store bought maple dressing or Maple Dijon dressing recipe #121271.

Provided by Rita1652

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups cooked pork, diced
1/2 cup celery, diced
1/2 cup red pepper, diced
1/2 onion, diced
1/2 cup salad dressing, Maple Dijon # 121271
1/4 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
8 slices bread, i used italian sweet and savory bread by marie Italian Sweet and Savory Bread (your choice of bread)

Steps:

  • Mix the first 7 ingredients together. Divide into four and spread on four slices of bread top with a lettuce leaf and enclose with the remaining four slices of bread.

Nutrition Facts : Calories 199, Fat 4.8, SaturatedFat 1.3, Cholesterol 18.2, Sodium 737.4, Carbohydrate 33.6, Fiber 2.3, Sugar 6.8, Protein 5.9

CUBAN ROASTED PORK SANDWICHES



Cuban Roasted Pork Sandwiches image

For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield 24 servings.

Number Of Ingredients 16

1 boneless pork shoulder butt roast (5 to 6 pounds)
4 garlic cloves, sliced
2 large onions, sliced
1 cup orange juice
1 cup lime juice
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
SANDWICHES:
4 loaves (1 pound each) French bread
3/4 cup butter, softened
1/2 to 1 cup yellow mustard
24 thin sandwich pickle slices
2-1/4 pounds sliced deli ham
2-1/4 pounds Swiss cheese, sliced

Steps:

  • Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing., Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths., Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 590 calories, Fat 27g fat (15g saturated fat), Cholesterol 119mg cholesterol, Sodium 1206mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

ROAST PORK SANDWICHES WITH GARLIC MAYO



Roast Pork Sandwiches with Garlic Mayo image

This recipe uses leftovers from the roast pork with fennel, chiles, and olives, so be sure to save both recipe cards.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h5m

Yield Makes 4

Number Of Ingredients 10

1 head garlic
Coarse salt
Extra-virgin olive oil
1 red onion, halved lengthwise
2 teaspoons Dijon mustard
1/2 cup mayonnaise
4 submarine rolls (10 to 12 inches long), cut in half horizontally
20 to 24 thin slices roast pork
Roasted fennel, chiles, and pitted olives (optional)
16 thin slices provolone or fontina cheese

Steps:

  • Preheat oven to 375 degrees. Cut off and discard top 1/2 inch of garlic head. Season garlic with salt, drizzle with oil, and wrap snugly in foil. Roast until tender when squeezed, 50 to 55 minutes.
  • Meanwhile, toss onion with just enough oil to coat, and roast on a rimmed baking sheet 40 to 45 minutes.
  • When garlic is cool enough to handle, squeeze from skin; lightly mash with a fork. Stir in mustard and mayonnaise.
  • Raise heat to broil. Spread garlic mayonnaise on bottom halves of rolls; top with pork. Top remaining halves with vegetables, then cheese. Broil open-faced until cheese is melted and bubbling, about 2 minutes, then sandwich rolls together.

PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES



PHILLY (Italian Style) Hot Roast Pork Sandwiches image

Philly is not only famous for cheesesteaks. Another famous favorite is Hot Roast Pork Sandwiches! After searching the web for the recipe and not finding it, I came up with this and the results were fabulous and authentic tasting. This is also delicious served as a main dish instead of for sandwiches...you may want to slice it thicker and add a side dish or two :)

Provided by Karen..

Categories     Lunch/Snacks

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 9

3 -3 1/2 lbs boneless pork roast
salt
fresh coarse ground black pepper
garlic powder
basil
italian seasoning or pizza seasoning
dehydrated dried garlic
water
10 -12 Italian rolls (or you can use French bread if Italian rolls are not available in your area, you want a crusty roll,)

Steps:

  • Preheat oven to 350 degrees.
  • Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
  • Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
  • Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
  • Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
  • Each time you add the water, pour some over the roast, so the top does not get too dry.
  • Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
  • Trim all visible fat from roast and discard.
  • Slice roast very thin, in the pan if possible, so you don't lose any juices.
  • If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
  • Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
  • Enjoy!

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From heygrillhey.com


PULLED PORK SANDWICHES - SAVOR THE BEST
2019-03-08 Using two forks, shred the warm pork shoulder and moisten with the drippings. Slather each side of the Brioche buns with the horseradish sauce. Add a half-cup of the coleslaw to the bottom of the bun, then heap a generous portion of the shredded pork over the coleslaw. Add the top of the bun.
From savorthebest.com


ROASTED PORK TENDERLOIN SANDWICH - LANA’S COOKING
2021-01-21 Instructions. Preheat the oven to 420 degrees. Remove the tenderloin from the package, pat dry, and place it, uncovered, in a shallow pan. Cook for 15 minute per pound or until the internal temperature of the tenderloin is 145 degrees. While the tenderloin is cooking, prepare and cook the peppers and onions.
From lanascooking.com


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