PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
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.
SLOW COOKER BBQ PULLED PORK SANDWICHES
Your favorite summer sandwich just got a whole lot easier--Reynolds® Slow Cooker Liners make for a juicy pulled pork and virtually no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8h30m
Yield 12
Number Of Ingredients 21
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
- Cover and cook 8 to 10 hours on low or 5 hours on high.
- Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
- Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
- Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 91.4 g, Cholesterol 28 mg, Fat 18.3 g, Fiber 7.4 g, Protein 25.7 g, SaturatedFat 4 g, Sodium 1084.6 mg, Sugar 19.9 g
SHREDDED PORK BARBECUE
I was getting tired of grilling hot dogs and hamburgers at cookouts, especially if rain ruined our plans, so these sandwiches are a nice change. The pork mixture can be baked ahead of time and reheated before serving, so it's convenient as well. A big hit at baby showers and wedding receptions, it truly is a family favorite.
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients; bring to a boil. Remove from the heat; stir in pork. Cover and bake at 350° for 3 hours or until meat is tender. Shred pork with two forks; serve on buns.
Nutrition Facts :
WW BBQ PORK SANDWICHES WITH HOMEMADE COLE SLAW
from WW website. Everyone (including the non-dieters) loves these here. 6 points per sandwich for those of us who do keep track.
Provided by jenpalombi
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
- Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 30 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
- Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
- Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.
Nutrition Facts : Calories 202.9, Fat 10.1, SaturatedFat 2.7, Cholesterol 78.8, Sodium 247.9, Carbohydrate 2.9, Fiber 0.3, Sugar 1.1, Protein 23.7
THE BEST SLOW COOKER BBQ PULLED PORK AND COLESLAW SANDWICHES RECIPE
This recipe for Slow Cooker BBQ Pulled Pork sandwiches is SO easy and the crunchy, creamy coleslaw takes it over the top!
Provided by Camille Beckstrand
Categories Main Course
Time 8h30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Protein 24 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1823 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
SHREDDED BBQ PORK & COLE SLAW SANDWICHES
I got this recipe from an Ingles Summer fun booklet. It's really easy and the slaw is a delicious change from regular slaw. Even DS who doesn't like slaw liked this. The slow cooker makes it extra easy. You can also substitute chuck roast or skinless,boneless chicken thighs or breasts. Enjoy!
Provided by Chill
Categories Lunch/Snacks
Time P8DT20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place pork in slow cooker and spoon tomato paste over; do not stir.
- Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
- Shred pork, blending tomato paste (I left in the juices).
- Stir in BBQ sauce and salt.
- Spoon on rolls and top with slaw.
- For the Tangy Coleslaw:.
- Whisk together mayo, mustard,honey & salt in large bowl.
- Add coleslaw mix and raisins; toss until well blended.
- Cover and chill 2 hrs before serving.
Nutrition Facts : Calories 375.9, Fat 22.3, SaturatedFat 6.8, Cholesterol 80.4, Sodium 634.1, Carbohydrate 21.8, Fiber 2.2, Sugar 12.1, Protein 23.4
PORK 'N' SLAW SANDWICHES
Choose your favorite bottled barbecue sauce to jazz up the tender shredded pork in these satisfying sandwiches. A topping of tangy homemade coleslaw gives them a tasty twist. -Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For coleslaw, in a bowl, whisk together the first eight ingredients. Add cabbage and carrot; toss to coat. Set aside., Broil pork 4-6 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Let stand for 5 minutes. Cut into strips or shred with two forks; place in a bowl. Add barbecue sauce and toss to coat. Serve 1/2 cup pork mixture and 1/3 cup coleslaw on each roll.
Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 828mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
BARBECUE PORK SANDWICHES WITH CABBAGE SLAW
You can have the slaw on the side or you might want to put it on top of your sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.
- Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.
- Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.
- Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.
SLOW COOKER PULLED BBQ PORK ROAST & COLESLAW
This slow-cooked BBQ pork roast is the perfect dish for your next barbecue meal or family gathering. Cook it ahead of your event. Then, simply return the pork to the slow cooker to keep it warm in the cooking juices. Serve the sauce on the side with your choice of rolls and tangy coleslaw. Let your guests adjust their own heat level with their favorite hot sauce.
Provided by dog.moon.abbey
Categories Lunch/Snacks
Time 8h40m
Yield 12 Sandwiches, 12 serving(s)
Number Of Ingredients 29
Steps:
- PREPARE BARBECUE PULLED PORK ROAST.
- Trim excess fat from the pork (Butt, Roast, or Shoulder). Leave some for flavor, but trimming now will reduce what you will need to skim off at the end of cooking.
- Place the Mojito Lime Seasoning, chili powder, black pepper, cumin, coriander, paprika, salt, and 2 minced garlic cloves in a large bowl. Add oil to make a paste. Rub all over the pork, working the spice mixture into the meat well.
- Wrap the pork tightly with plastic wrap. Refrigerate and marinate for at least 30 minutes or overnight.
- Transfer the pork to a roasting pan with a rack. Allow to stand at room temperature while the oven heats to 400⁰ (F). Cook for 20 minutes. (preferably with convection) Transfer to a slow cooker.
- Blend the Kraft Original Thick & Spicy BBQ Sauce, Open Pit Original BBQ Sauce, dark brown sugar, mustard, A-1, Worcestershire, remaining garlic, and onion (reserve 2 TBS onion for the coleslaw.) Pour the mixture over the pork and add water to cover. Cook on low for 8 to 10 hours or until *very* tender.
- When pork is tender, skim off any fat. Transfer the pork to a large bowl. Use two forks to separate the meat into long strands (large serving forks work great.).
- Remove 2 cups of cooking juices to a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Set aside.
- Return the shredded pork to the slow cooker; stir to combine with the remaining cooking juices.
- PREPARE COLESLAW.
- Core and shred cabbage into longish strands. Shred the carrot. Finely dice the onion.
- Combine the shredded cabbage, carrot, and onion in a large bowl.
- In a separate medium bowl, Whisk the salad dressings, Sweet 'N Low® (or sugar), vinegar, wasabi, salt, and celery seeds and blend thoroughly.
- Pour dressing mixture over shredded cabbage, carrot, and onion. Mix and toss to coat. Chill at least 2 hours before serving.
- Serve the pulled pork on soft rolls and drizzle with thickened sauce mixture to taste. Top with coleslaw or serve on the side.
Nutrition Facts : Calories 585.1, Fat 25, SaturatedFat 8.1, Cholesterol 89.6, Sodium 1029.3, Carbohydrate 58.4, Fiber 4.4, Sugar 29, Protein 30.9
PORK BARBECUE SANDWICHES WITH COLESLAW
Categories Sandwich Pork Marinate Summer Grill/Barbecue Bon Appétit
Yield Makes 12 Sandwiches
Number Of Ingredients 28
Steps:
- For Barbecue Sauce:
- Melt butter in heavy large saucepan over medium heat. Add onion and sauté 3 minutes. Add remaining ingredients and bring to boil, stirring frequently. Reduce heat and simmer until sauce is reduced to 2 2/3 cups, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 week ahead. Cover and refrigerate.)
- For Dry Seasoning Rub:
- Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight.)
- For Barbecue Mop:
- Mix all ingredients in bowl. Set aside until ready to use.
- For Pork:
- Place pork, fat side up, on work surface. Cut each pork piece lengthwise in half, forming total of 4 long strips. Place pork on baking sheet. Sprinkle Dry Seasoning Rub all over pork; rub into pork, covering completely. Cover and chill at least 2 hours and up to 6 hours.
- Place wood chips in large bowl. Cover with cold water and let stand 30 minutes. Place handful of torn newspaper into bottom of charcoal chimney.* Top with 25 charcoal briquettes. Remove upper rack from barbecue grill. Place chimney on lower grill rack. Light newspaper and let charcoal burn until gray ash color, about 30 minutes.
- Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup of wood chips from water and drain (keep remaining chips in water). Scatter over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place on lower grill rack on opposite side of coals.
- Place upper grill rack on barbecue. Arrange pork, fat side up, on upper grill rack above loaf pan. Cover grill with lid, positioning top vent directly over pork. Place stem of candy thermometer through top vent, with gauge on outside and tip near pork (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature range between 225°F. and 250°F., opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
- After 30 minutes, use technique described above to light an additional 15 charcoal briquettes in same charcoal chimney set atop bricks, cement or other nonflammable surface.
- When cooking temperature of barbecue falls below 225°F., use oven mitts to lift off upper grill rack with pork and place on heatproof surface. Using tongs, add half of hot gray charcoal to bottom rack. Sprinkle about 1 cup drained wood chips over charcoal. Reposition upper rack on barbecue with pork above loaf pan. Brush pork lightly with Barbecue Mop. Cover with lid.
- About once an hour, light more charcoal in chimney and replenish charcoal and wood chips as necessary to maintain temperature between 225°F. and 250°F., brushing pork lightly with Barbecue Mop each time grill is opened. Open grill only when necessary and cover as quickly as possible to minimize loss of heat and smoke. Cook pork until meat thermometer inserted into center of meat registers between 165°F. and 170°F., turning occasionally, about 3 hours total.
- Transfer pork to baking sheet. Let stand 10 minutes. When cool enough to handle, shred pork into bite-size pieces, discarding any fat. Mix any meat juices accumulated on baking sheet into pork. Spoon pork onto bottom halves of buns. Drizzle with Barbecue Sauce. Top with Coleslaw and bun tops.
- *Available at many cookware stores and some hardware stores.
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- Spray inside of slow cooker with cooking spray. Place pork in slow cooker; spread tomato paste over pork; do not stir. Cook, covered, on LOW 8 to 10 hours (or HIGH 4 to 6 hours).
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