Shreddedbbqporkcoleslawsandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW



Pulled Pork Sandwich with BBQ Sauce and Coleslaw image

Provided by Amanda Freitag

Categories     main-dish

Time 9h45m

Yield 15 sandwiches

Number Of Ingredients 23

1 1/2 cups ketchup
1/2 cup yellow mustard
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 yellow onion, thinly sliced
4 medium cloves garlic, crushed
2 cup chicken stock or low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon packed dark brown sugar
One 4 1/2- to 5-pound boneless or bone-in pork shoulder (also known as pork
butt), twine or netting removed
1/2 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
2 large carrots, finely shredded
1/2 red onion, finely sliced
3/4 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
Salt and freshly ground black pepper
15 soft hamburger buns

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



Slow Cooker BBQ Pulled Pork Sandwiches image

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

1 Reynolds® Slow Cooker Liner
2 medium onions, sliced into thin wedges
½ cup light beer or water
1 (2 pound) boneless pork loin roast, trimmed of fat
1 teaspoon chili powder
1 teaspoon ground cumin, divided
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup barbecue sauce
¼ cup cider vinegar
1 tablespoon honey
½ teaspoon ground ginger
12 whole wheat hamburger buns, split and toasted
1 (8 ounce) package pre-shredded cabbage and carrots
¼ cup olive oil
2 teaspoons lime zest
3 tablespoons lime juice
1 jalapeno, thinly sliced
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon black pepper

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



Shredded Pork Barbecue image

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

1-1/2 cups water
1-1/4 cups ketchup
1/2 cup chopped onion
1/4 cup lemon juice
6 teaspoons chili powder
3 teaspoons spicy brown mustard
1-1/2 teaspoons salt
1-1/2 teaspoons Worcestershire sauce
3 to 5 drops hot pepper sauce
3-1/2 pounds boneless pork, cut into 1-inch cubes
12 to 14 hamburger buns, split

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



Ww BBQ Pork Sandwiches With Homemade Cole Slaw image

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

1 lb lean pork tenderloin
3 1/3 tablespoons barbecue sauce, divided (equals 3 Tbsp plus 1 tsp ( I prefer Sweet Baby Ray's)
3 tablespoons light mayonnaise
1 tablespoon water
1 teaspoon apple cider vinegar
black pepper, freshly ground, to taste
2 cups packaged coleslaw mix
3 tablespoons green onions, sliced
4 medium whole grain buns or 4 medium mixed-grain hamburger buns

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



The BEST Slow Cooker BBQ Pulled Pork and Coleslaw Sandwiches Recipe image

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

3 Tablespoons paprika
1½ Tablespoons salt
1½ Tablespoons pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
4 pound pork shoulder butt roast (boneless or bone in)
1 cup beef broth
18 ounces BBQ Sauce (1 bottle)
12 hamburger buns
5 cups shredded coleslaw mix ((from the produce section))
1 cup shredded purple cabbage
1 cup shredded carrots
1 cup light mayonnaise
¼ cup white vinegar
1 teaspoon celery seed
3 Tablespoons sugar ((more or less depending on how sweet you prefer))
salt and pepper, to taste

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



Shredded BBQ Pork & Cole Slaw Sandwiches image

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

3 lbs pork butt, cut into lg chunks
1 (12 ounce) can tomato paste
1 cup hunts hickory and brown sugar barbecue sauce
1 teaspoon salt
French roll
1/2 cup mayonnaise (I used fat free)
3 tablespoons spicy brown mustard
3 tablespoons honey
1/8 teaspoon salt
1 (16 ounce) bag deli Coleslaw
1/2 cup raisins

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



Pork 'n' Slaw Sandwiches image

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

3 tablespoons cider vinegar
4 teaspoons sugar
2 teaspoons canola oil
1 teaspoon Dijon mustard
1/4 teaspoon celery seed
1/4 teaspoon mustard seed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded green cabbage
1 cup shredded cabbage
1 large carrot, shredded
1-1/2 pound pork tenderloin
1 cup barbecue sauce
6 kaiser rolls, split

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



Barbecue Pork Sandwiches with Cabbage Slaw image

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

Quick BBQ Sauce
2 pork tenderloins, 12 to 16 ounces each
Coarse salt and ground pepper
3 tablespoons mayonnaise
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons light-brown sugar
5 cups finely shredded green cabbage (half a 2-pound cabbage)
4 potato rolls, or other soft sandwich rolls

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



Slow Cooker Pulled BBQ Pork Roast & Coleslaw image

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

3 1/2 lbs pork butt (or shoulder)
2 tablespoons seasoning (McCormick Mojito Lime)
1 tablespoon chili powder
1 tablespoon peanut oil
2 teaspoons black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1/2 teaspoon salt (Himalayan pink salt preferred)
5 garlic cloves, minced, separated
1 1/2 cups barbecue sauce (Kraft Original Thick and Spicy )
1 cup barbecue sauce (Open Pit Original )
1/2 cup dark brown sugar
1/3 cup yellow mustard (Heinz)
1/3 cup steak sauce (A-1)
1 tablespoon Worcestershire sauce
1 sweet onion, thinly sliced (medium or large)
2 cups water (to cover, as needed)
2 teaspoons cornstarch
12 sandwich buns (hamburger buns, 24 slider buns, or dinner rolls.)
1 head green cabbage, cored and shredded
2 tablespoons onions (finely diced)
1 large carrot (shredded)
2/3 cup mayonnaise (Hellmann's Real)
3 tablespoons salad dressing (Newman's Own Creamy Caesar)
1 tablespoon malt vinegar (Heinz)
1 teaspoon wasabi (Kikoman sauce)
1/4 teaspoon salt
1/2 teaspoon celery seed

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



Pork Barbecue Sandwiches with Coleslaw image

Categories     Sandwich     Pork     Marinate     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 12 Sandwiches

Number Of Ingredients 28

Barbecue Sauce:
1/4 cup (1/2 stick) unsalted butter
6 tablespoons minced onion
1 1/3 cups cider vinegar
1 1/3 cups ketchup
1 cup (packed) dark brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Dry Seasoning Rub:
3 tablespoons coarsely ground pepper
3 tablespoons dark brown sugar
3 tablespoons paprika
2 tablespoons salt
1 teaspoon cayenne pepper
Barbecue Mop:
1 cup cider vinegar
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground pepper
1 tablespoon salt
2 teaspoons vegetable oil
1/2 teaspoon cayenne pepper
Coleslaw
Pork:
2 untrimmed boneless halves of pork shoulder (also known as Boston butt; about 6 pounds total weight)
4 cups hickory wood (smoke) chips
1 20-pound sack charcoal briquettes
12 soft hamburger buns with sesame seeds, warm

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.

More about "shreddedbbqporkcoleslawsandwiches recipes"

PULLED PORK SANDWICHES WITH CLASSIC COLE SLAW
pulled-pork-sandwiches-with-classic-cole-slaw image
2017-04-19 In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice mix until smooth. Pour mixture over the coleslaw and onion. Stir well and chill for 1 hour. To make pulled pork …
From norinesnest.com


BARBECUE PORK SANDWICHES RECIPE | LAND O’LAKES
barbecue-pork-sandwiches-recipe-land-olakes image
Place shredded pork in resealable plastic food bags. Prepare sauce as directed. Place in resealable food containers. Pack in coolers to transport. To reheat, place pork in slow cooker; stir in sauce. Cook on Low heat setting 4-5 hours or until …
From landolakes.com


QUICK BBQ SANDWICHES WITH SLAW RECIPE | MYRECIPES
quick-bbq-sandwiches-with-slaw-recipe-myrecipes image
The way the recipe calls for makes eating the sandwich a bit messy as the bits of meat fall out. I really liked the flavor of the sauce, though I didn't use low sodium ketchup. vlevans013 Rating: 5 stars. 04/16/2013. LOVED this recipe! I used a …
From myrecipes.com


10 BEST COLESLAW PULLED PORK SANDWICHES RECIPES
10-best-coleslaw-pulled-pork-sandwiches image
2022-06-08 9,275 suggested recipes. Ciabatta Cold Cut Sandwich with Coleslaw Madeleine Cocina. cabbage, salt and ground black pepper, cheese, light mayonnaise and 6 more. Yummly Original. Asian-Style Peanut Coleslaw …
From yummly.com


COLD PORK ROAST SANDWICHES | RICARDO
cold-pork-roast-sandwiches-ricardo image
Preparation. In a bowl, combine the mayonnaise and mustard. Add the chives. Set aside. Toast the bread, if desired. Spread the mayonnaise mixture on the bread. Top with the pork slices and lettuce. Season with salt and pepper. …
From ricardocuisine.com


RECIPE: SHREDDED BBQ CHICKEN SANDWICHES WITH …
recipe-shredded-bbq-chicken-sandwiches-with image
Thoroughly drain the cooked chicken and transfer to a cutting board. Using 2 forks, carefully shred into bite-sized pieces. Rinse and wipe out the pot. 3 Cook the potatoes & make the potato salad: Add the potatoes to the medium pot of …
From blueapron.com


PORK BARBECUE AND COLESLAW SANDWICHES RECIPE
pork-barbecue-and-coleslaw-sandwiches image
1. Heat closed contact grill for 5 minutes. 2. Meanwhile, to flatten each pork chop, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch …
From pillsbury.com


OVEN ROASTED PULLED PORK AND COLESLAW SANDWICHES
oven-roasted-pulled-pork-and-coleslaw-sandwiches image
Preheat your oven to 325 degrees. Combine the brown sugar, chili powder, cumin, cinnamon and pepper. Rub the sugar/spice mix onto both sides of the pork tenderloins. In an oven proof dish (I like to use a cast iron casserole dish), add …
From aprettylifeinthesuburbs.com


SHREDDED BBQ PORK AND SLAW SANDWICHES - READY SET EAT
2008-07-21 Step two. Meanwhile, make coleslaw. Whisk together mayonnaise, mustard and honey in large bowl. Add coleslaw mix and both raisins; toss until well combined. Cover and …
From readyseteat.com
Cuisine American
Total Time 8 hrs 30 mins
Category Main Dish, Sandwich/Wrap
Calories 624 per serving
  • 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).
  • Meanwhile, make coleslaw. Whisk together mayonnaise, mustard and honey in large bowl. Add coleslaw mix and both raisins; toss until well combined. Cover and refrigerate at least 2 hours before serving.
  • Shred cooked pork with 2 long-handled forks, blending with tomato paste. Stir in barbecue sauce and salt.


SMOKY PULLED PORK SANDWICHES WITH MUSTARD BBQ SAUCE - TLN
PREPARATION. Pulled Pork. To make the spice rub: Add pepper, brown sugar, paprika, mustard powder, onion powder, garlic powder, cayenne and salt to small bowl. Stir to combine. Rub spice rub onto the pork shoulder. Let marinate, covered, in fridge, for at least 8 hours but up to 24 hours. Preheat oven to 275 degrees F.
From tln.ca


BBQ PORK WITH COLESLAW - FRESH EXPRESS
Preheat oven to 400 degrees. In a bowl, whisk salt, pepper and smoked Spanish paprika. One by one, place tenderloin on top of the seasoning mixture. Flip and coat the other side. Repeat with remaining medallions, and place on wire rack on a baking sheet. Bake pork in the oven for 20 minutes. After 20 minutes, take out of the oven and smear 1 ...
From freshexpress.com


SLOW COOKER PULLED PORK SANDWICHES WITH ZESTY SLAW
2015-03-25 Cut pork in half and sear in a pan on all sides. Place pork in the slow cooker and pour sauce over top. Cook on low for 8-10 hours or on high for 5-6 hours or until fork-tender. Remove pork from slow cooker, discard any large pieces of fat. Shred using two forks and return to Crockpot to heat through.
From spendwithpennies.com


BBQ CHICKEN SANDWICHES WITH COLESLAW RECIPE | MYRECIPES
Directions. Step 1. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Sprinkle chicken with 1 teaspoon chili powder. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. shred chicken into large pieces with 2 …
From myrecipes.com


15 LEFTOVER PULLED PORK RECIPES | ALLRECIPES
2022-03-09 Shredded Pork Fajita Tacos. View Recipe. This quick, easy, and crowd-pleasing recipe is easy to make in less than half an hour. Leftover pulled pork tacos are topped with lettuce, tomatoes, Cheddar cheese, jarred salsa, and sour cream. 22 Delicious Pork Dinners, Ready in 30 Minutes or Less.
From allrecipes.com


PULLED PORK SANDWICH - W/ HOMEMADE PULLED PORK, COLESLAW, BBQ …
2021-04-30 Preheat a large skillet over medium to medium-high heat and add oil. Sear pork on all sides until it gets a nice sear and then place it into the slow cooker. Combine apple juice, apple sauce, and chicken stock and pour it all around the pork. …
From willcookforsmiles.com


BBQ SHREDDED PORK HOAGIES / THE GRATEFUL GIRL COOKS!
Instructions. Cook pork or leftover pork in slow cooker for several hours until completely tender. Using two forks, shred the pork. Put back into slow cooker and add sufficient BBQ sauce to completely coat meat. Heat thoroughly (can also heat the shredded BBQ pork in microwave, if …
From thegratefulgirlcooks.com


BBQ PULLED PORK SANDWICHES - TASTES BETTER FROM SCRATCH
2020-05-23 Season and cook pork in oven, slow cooker or instant pot. Shred meat and add BBQ sauce, stirring to coat. While pork cooks, make the slaw by combining all of the slaw ingredients in one bowl, and the dressing ingredients in another. Pour dressing over the slaw and toss well to combine. Refrigerate for at least an hour, or until ready to serve.
From tastesbetterfromscratch.com


BBQ SHREDDED CHICKEN - BAKING MISCHIEF
2021-04-05 Heat a large skillet with a lid over medium-high heat and melt butter. Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour barbecue sauce mixture over the top. Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer.
From bakingmischief.com


SLOW COOKER BBQ PULLED PORK SANDWICHES - 5 BOYS BAKER
Lightly season the roast on all sides with salt, pepper and garlic powder. Place in your slow cooker. Pour the root beer over the pork and cook on high 5 to 6 hours or on low 7-8 hours, or until roast shreds easily. You want enough root beer so it comes up at least halfway on the pork. The meat doesn’t need to be fully covered with the root beer.
From 5boysbaker.com


BBQ PULLED PORK SANDWICHES WITH APPLE SLAW
Instructions. Add the diced onion, garlic cloves and apple to your crock pot. In a large bowl, combine the paprika, cayenne pepper, garlic powder, apple cider vinegar, honey and BBQ sauce and stir together. Generously brush the mixture onto both sides of the tenderloin and season with salt and pepper.
From thesecretingredientis.com


SWEET BBQ SHREDDED CHICKEN SANDWICHES - I WASH YOU DRY
2013-07-10 Cover and place in fridge for at least 1 hour. Meanwhile, prepare the sweet BBQ sauce. In a medium pot, combine the remaining ingredients (except for the shredded chicken and hamburger buns) over medium-high heat. Whisk until smooth, bring to a boil, and then reduce heat to low. Let sauce simmer, stirring occasionally for 45 minutes.
From iwashyoudry.com


BBQ CHICKEN SANDWICHES - BAKING MISCHIEF
2021-04-06 BBQ Shredded Chicken. In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside. Pat chicken breasts dry and lightly salt and pepper both sides. Heat a large skillet with a lid over medium-high heat and melt butter. Add chicken breasts to the pan and cook until lightly browned.
From bakingmischief.com


THE BEST SOUTHERN STYLE BBQ COLESLAW RECIPE
2021-04-19 Southern Style BBQ Coleslaw Recipe . Southern Style BBQ Coleslaw. Tangly, dressing heavy coleslaw that is sure to be a hit for any occasion. Utilizes traditional ingredients as well as some BBQ flavors to take it up a notch! Print Recipe. Prep Time 5 mins. Resting Time 2 hrs. Course Side Dish. Cuisine American. Equipment. 1 Large Mixing Bowl (can use a gallon …
From bbqsouthern.com


PORK BARBECUE SLOPPY JOE SANDWICH RECIPE - THE SPRUCE EATS
2021-10-27 In a large skillet over medium-high heat, heat the vegetable oil. Add the ground pork and cook, stirring and breaking up, until no longer pink. Remove to a plate and set aside. Add the onion and bell pepper; cook, stirring, until the onion is lightly browned, about 4 minutes. Add the garlic and continue cooking for 2 minutes.
From thespruceeats.com


EVERYONE’S FAVORITE CROCK POT SHREDDED BBQ BEEF SANDWICHES …
Pour part of the barbecue sauce in the crock pot to coat bottom of pot. Put in browned meat. Cover meat with more barbecue sauce. Cook on low for six to eight hours, until very tender. Use forks to shred beef in the barbecue sauce and juices, removing any large chunks of fat. For sandwiches, put shredded beef on buns and top with creamy cole slaw.
From simpleeverydayhome.com


SHREDDED BBQ CHICKEN & COLESLAW + QUICK PICKLES CUCUMBERS
2021-12-07 Personally I prefer the bowl, but the rest of my family eats theirs in a bun. A bowl is a great way to keep this recipe low carb, and in my opinion, everything tastes better in a bowl! How to make Shredded BBQ Chicken in the Instant Pot. Make the BBQ chicken by combining all ingredients in your instant pot. Seal and cook at high pressure for 10 minutes. When time is up …
From kayscleaneats.com


THE 15 BEST COLESLAW RECIPES FOR YOUR SUMMER BBQ - GREATIST
2021-09-02 Sour cream, mayonnaise, and mustard are cut with white vinegar and capers to balance out the flavors. Get the Jerusalem Artichoke Slaw recipe. 14. Easy Corn and Tomato Coleslaw. This recipe ...
From greatist.com


SIDE DISHES THAT GO WITH PULLED PORK - THERESCIPES.INFO
What Goes Well With Pulled Pork - Best Sides - One Pot Meals best onepotdishrecipe.com. Feb 4, 2022We have compiled a list of dishes that you can serve as sides to what goes with pulled pork. Best Pulled Pork Sides For 2022 Delicious Side Dishes to Serve with BBQ Pulled Pork. The recipes include everything from creamy homemade potato salad to sweet potato casserole to …
From therecipes.info


29 SLAW RECIPES FOR YOUR NEXT BARBECUE | EPICURIOUS
2021-05-20 No mayo here. Instead, the tangy, flavorful dressing ingredients include scallion or green onion, kimchi, kimchi juice, vinegar, Sriracha, …
From epicurious.com


BBQ PORK FOR SANDWICHES - AVIZE.AUSSIEVITAMIN.COM
Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce.
From avize.aussievitamin.com


BBQ PULLED PORK SANDWICHES WITH COLESLAW - SQUARE LILY PAD
2020-07-16 And although it takes some time to roast the pork, with store-bought rolls and BBQ sauce along with my simple coleslaw recipe, it is a very easy meal to make. I start by seasoning a pork shoulder roast with salt, pepper, garlic powder, onion powder, and paprika. I use this simple blend for the pork because it provides a lot of flavor but isn’t so overpowering that the pork can …
From squarelilypad.com


BARBECUE PULLED PORK OR CHICKEN SANDWICHES RECIPE - THE DARING …
2013-02-03 Place the chicken or pork roast in a slow cooker. Add all the slow cooker ingredients, set heat to low, and cook for 8-10 hours. To make the barbecue sauce, combine all the sauce ingredients in a medium bowl. Melt the butter in a saucepan and saute the onions and garlic until soft and translucent, about 7 min. Add the barbecue sauce mixture.
From daringgourmet.com


SHREDDED PORK RECIPES & RECIPE IDEAS
Shredded Pork Recipes. Recipes; Dinners By Ingredients; Recipes By Ingredients; Pork; We have shredded pork for sandwiches, tacos, bowls, and more. Do it BBQ on the grill or add spices and make it in a slow cooker or Instant Pot. Cochinita Pibil. 3 hrs Ratings. Slow Cooker Chinese Pulled Pork. 4 hrs Ratings. More In Pork. Bacon Ground Pork Ham Pancetta Pork Butt Pork …
From simplyrecipes.com


COLESLAW RECIPE FOR BBQ - HOW TO MAKE COLESLAW FOR PULLED PORK ...
http://howtobbqright.com/ This coleslaw recipe is for barbecue and pulled pork sandwiches. This creamy and easy coleslaw recipe pairs perfectly with ribs and...
From youtube.com


BARBECUE PORK SANDWICHES WITH CABBAGE SLAW RECIPE | PBS FOOD
Ingredients; Quick BBQ Sauce; 2 pork tenderloins 12 to 16 ounces each; Coarse salt and ground pepper; 3 tablespoons mayonnaise; 2 tablespoons white-wine vinegar
From pbs.org


BBQ PULLED PORK CASSEROLE RECIPES - THERESCIPES.INFO
Pulled Pork Cornbread Casserole - Plain Chicken top www.plainchicken.com. 1 lb cooked pulled pork 1¼ cups BBQ sauce Instructions: Preheat oven to 400ºF. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside. In a large bowl, combine muffin mix, corn, eggs, milk, and 1 cup of the cheese.
From therecipes.info


BBQ PULLED PORK - SIMPLY DELICIOUS
2022-06-13 Instructions. Pre-heat the oven to 160°c/320°F. Drizzle the pork shoulder with the olive oil. Combine the seasoning in a small bowl and sprinkle the spice blend over the pork. Rub into the meat then place in a large roasting dish or Dutch Oven along with the onions and garlic then cover with foil or a lid.
From simply-delicious-food.com


Related Search