SHREDDED APRICOT PORK SANDWICHES
Make and share this Shredded Apricot Pork Sandwiches recipe from Food.com.
Provided by Irmgard
Categories Lunch/Snacks
Time 9h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Combine the onions, preserves, brown sugar, barbecue sauce, vinegar, Worcestershire sauce and pepper flakes in a small bowl.
- Place the pork roast in the slow cooker.
- Pour the apricot mixture over the roast.
- Cover and cook on low for 8 to 9 hours.
- Transfer the pork to a cutting board; cool slightly.
- Shred the pork with 2 forks.
- Let the cooking liquid stand for 5 minutes to allow the fat to rise.
- Skim and discard fat.
- Blend the water, cornstarch, ginger, salt and pepper until smooth.
- Whisk the cornstarch mixture into the cooking liquid.
- Cook, uncovered, on high 15 to 30 minutes, or until thickened.
- Return the shredded pork to the slow cooker; mix well.
- Serve on the toasted buns.
Nutrition Facts : Calories 586.3, Fat 32.8, SaturatedFat 11.3, Cholesterol 128.8, Sodium 507.2, Carbohydrate 40.5, Fiber 0.7, Sugar 29.1, Protein 31.7
SMOKED PORK TENDERLOIN SANDWICH WITH APPLE SLAW AND APRICOT HABANERO AIOLI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 11h35m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- Whisk the salt and sugar into 2 quarts cold water until dissolved. Place the pork into a plastic zipper-topped bag, then pour in the brine. Leave in the fridge 8 hours or overnight.
- Prepare a smoker for cooking at 225 degrees F. Take the pork out of the brine and pat dry. Coat entirely in mustard sauce. Smoke the pork, basting with more mustard sauce every 20 minutes, until the internal temperature registers 150 degrees F, about 2 1/2 hours. Let rest 20 minutes. Slice very thinly into 1/8-inch medallions.
- On the bottom buns, place the Apple Slaw, the sliced pork ribboned high, then the Pickled Red Onions. Schmear the Apricot Habanero Aioli on the top buns. Close and cut! Serve with spicy pickles.
- Whisk together the vinegar, olive oil, Dijon, brown sugar, sesame oil, celery seed and some salt and pepper. Add in the apples, red peppers and chives. Season if necessary and let sit for at least 1 hour.
- Simmer the vinegar with the sugar, salt and 1/2 cup water until the sugar and salt have dissolved. Add in the onions and let sit 8 hours or overnight.
- Whisk together the mayonnaise, apricot habanero sauce, garlic and some salt and pepper.
SLOW COOKED PORK SANDWICHES WITH SPICY APRICOT MUSTARD
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a sous vide machine in a water bath to 140 degrees F.
- Sprinkle the pork tenderloin with salt and pepper. Combine the fennel seeds, garlic, pepperoncini peppers, rosemary and 1/4 cup olive oil in a blender and blend until smooth. Rub the marinade over the pork, then place the pork into a sous vide or food-safe freezer bag. Remove the air from the bag and seal. Place the pork in the sous vide bath and cook for 1 hour 30 minutes. Remove the pork from the bag and allow the pork to rest for 10 minutes.
- Heat a grill, large saute pan or grill pan over high heat. Add the pork and sear on all sides until browned, 5 to 6 minutes total. Set aside.
- Combine the apricot jam, brown mustard and pickle juice in a bowl. Season with salt and pepper and set aside.
- Slice the baguette in half lengthwise. Brush the cut side of the baguette with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Grill until
- lightly toasted, 2 to 3 minutes. Spread the mustard mixture over the inside of the baguette. Slice the pork into thin slices and arrange on the bottom half of the baguette. Top with the red onions and arugula, followed by the top half of the baguette. Slice into sandwich-size pieces, 3 to 4 inches long.
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
SHREDDED PORK SANDWICHES
I received this recipe from my sister Linda. Her recipes are always delicious because she's an excellent cook.
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast. , Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns.
Nutrition Facts : Calories 382 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 35g protein.
SHREDDED PORK SANDWICH
These mouthwatering country ribs get tender quickly under pressure. "Mom's pressure cooker makes things easy for our family of three."-Anna Minegar, Zollo Springs, Florida.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place pork in a 6-qt. electric pressure cooker; add 4 cups water. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Meanwhile, in a large saucepan, combine onion, ketchup, Worcestershire sauce, salt and pepper. Combine flour and remaining 1 cup water until smooth; stir into onion mixture. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove ribs to a cutting board with a slotted spoon; cool slightly. When cool enough to handle, remove and discard bones. Shred pork with two forks; add to the sauce. Cook for 10 minutes or until heated through. Serve on rolls.
Nutrition Facts : Calories 377 calories, Fat 13g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 948mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
SLOW COOKER BBQ APRICOT PULLED PORK SANDWICH RECIPE
This recipe is so delicious and requires very little effort, which is perfect for summertime! So it is time to pull out your slow cooker and cook up this delicious BBQ Apricot Pulled Pork Sandwich!
Provided by Elyse Ellis
Categories Main Course
Time 10h10m
Number Of Ingredients 7
Steps:
- Combine barbecue sauce, apricot preserves, dry onion soup mix, dijon mustard, and soy sauce in a medium bowl.
- Place pork roast in a slow cooker sprayed with nonstick cooking spray. Pour sauce over meat.
- Cover and cook on low for 8-10 hours or high for 4-5 hours.
- Shred meat with two forks and use a slotted spoon to serve on buns or rolls.
Nutrition Facts : Calories 458 kcal, Carbohydrate 67 g, Protein 26 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 1257 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
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- In a small mixing bowl, combine sliced onions, apricot preserves, brown sugar, barbecue sauce, vinegar, Worcestershire sauce, and red pepper flakes. Mix well.
- Open slow cooker. Using tongs, transfer cooked pork on cutting board, reserving a cooking liquid. Allow cooling. Using two forks, shred cooked meat.
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