Spiced Pulled Pork Sandwiches Recipes

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.

SWEET & SPICY PULLED PORK SANDWICHES

Steps:

• Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions., In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.

SPICED PULLED PORK SANDWICHES

Steps:

• Mix seasonings; rub over pork. In large skillet, heat oil over medium heat. Brown pork on all sides. Transfer to a 5- or 6-qt. slow cooker., In same pan, cook and stir onions over medium heat until lightly browned, 4-5 minutes. Add garlic; cook and stir 1 minute. Add water; bring to a boil, stirring to loosen browned bits from pan. If desired, stir in liquid smoke. Add to pork. , Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; discard onion mixture. Shred pork with 2 forks; return to slow cooker and heat through. Serve on buns with barbecue sauce and, if desired, jalapeno slices.

SPICY POP PULLED PORK

Steps:

• Preheat the oven to 300 degrees F. Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
• Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
• Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!

SPICY PULLED PORK SLIDERS

Steps:

• For the sliders: Preheat the oven to 300 degrees F.
• In a food processor, combine the olive oil, brown sugar, chile powder, smoked paprika, salt, pepper, cayenne, garlic, jalapenos and onions and blend until a thick paste forms. Rub the paste all over the pork and place in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender, 4 to 5 hours.
• Remove the lid and continue cooking until the pork is falling apart and a dark bark has formed, 1 to 2 hours longer. Allow to cool slightly.
• Remove the pork from the pot and remove and discard the fat. Shred the pork with 2 forks. Remove as much of the fat as possible from the sauce, then transfer the shredded pork back to the sauce. Stir in the spicy barbecue sauce to just coat the meat.
• For the fixings: Serve on mini buns with a toppings bar including bacon, Colorful Coleslaw, a variety of pickles [regular, pickled red onions and pickled jalapenos], whole-grain mustard, spicy barbecue sauce and hot sauce.
• Combine the mini sweet peppers, carrots and cabbage in a bowl. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, salt and hot sauce. Pour over the cabbage mixture and toss to combine. Add the cilantro and mix. Cover and refrigerate for 2 hours.

SOUTHERN PULLED-PORK SANDWICHES

Steps:

• Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
• Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
• In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
• Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

LIGHTER PULLED PORK SANDWICHES

Steps:

• In a medium saucepan, stir together tomatoes, sugar, garlic, mustard, and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork, and simmer, covered, until tender, 18 to 20 minutes. Transfer pork to a plate to cool. Simmer sauce over medium, uncovered, until reduced by half, about 20 minutes.
• Meanwhile, make slaw: In a bowl, whisk together mayonnaise, 1 tablespoon vinegar, celery seed, and 1 tablespoon water; season with salt and pepper. Add cabbage, and toss to coat.
• Shred pork with 2 forks, and return to sauce; stir in 1 teaspoon vinegar. Serve pork on rolls, topped with slaw.

INSTANT POT CUBANO SANDWICHES RECIPE BY TASTY

Steps:

• Make the pulled pork: In a small bowl, mix together the cumin, smoked paprika, chipotle powder, garlic powder, 1½ teaspoons salt, and the black pepper.
• Rub the spice mixture all over the pork loin.
• Turn the Instant Pot on to the Sauté setting. When the pot is hot, add 1½ tablespoons of olive oil. Once the oil is shimmering, add the pork loin and sear on both sides until golden brown, about 6 minutes. Remove the pork from the pot and set aside.
• Add the remaining ½ tablespoon of olive oil to the pot and the onion to the pot. Cook for about 3 minutes, until fragrant.
• Add the lime juice, orange juice, chicken stock, and bay leaf, then return the seared pork to the pot. Secure the lid (make sure the valve is set to sealing) and cook on high pressure for 1 hour. Carefully turn the valve to venting and let the pressure release completely, about 15 minutes.
• Remove the pork from the pot and shred. Transfer to a medium bowl with ⅓ cup of the cooking liquid and the remaining teaspoon of salt and toss to combine.
• Assemble the sandwiches: Toast the ciabatta rolls in a toaster for about 3 minutes, or until the cut sides of the rolls are light golden brown.
• Spread 1 tablespoon of French's® Creamy Mustard over the cut side of each ciabatta roll half, 2 tablespoons total per roll. Add 2 Swiss cheese slices to the top half of each roll and 1 Swiss cheese slice to the bottom halves. Pile the pulled pork generously on the bottom halves, then top each with 2 slices of ham and 2 pickle slices. Close the sandwiches and press down to compact.
• Heat 1 tablespoon of olive oil in a small cast iron skillet over medium-low heat. Place a sandwich, upside down, in the skillet and place a sheet of aluminum foil on top, then weigh down with another small cast iron skillet. Toast for 1-2 minutes, or until the top is golden brown. Flip and press down again, then cook until the other side is toasted and the cheese has melted, 1-2 minutes more. Remove the sandwich from the pan and cut in half. Serve immediately with potato chips alongside. Repeat with the remaining sandwiches, adding more olive oil to the pan as needed.
• Enjoy!

SPICY CAROLINA STYLE PULLED PORK (IN CROCK POT) RECIPE

Steps:

• combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. wrap tightly in plastic, and refrigerate a few hours, overnight is best.
• in a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. mix well.
• place the quartered onions in the bottom of the crock pot. unwrap the roast, and place on top of onions. drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.
• cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
• remove the meat and onions to a cutting board. remove skin and set aside. using two forks (or your fingers, if you have asbestos hands), pull and shred the pork. chop the onions, and mix into the shredded meat. using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
• serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.

VALERIO'S PULLED PORK SANDWICH

Steps:

• Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight.
• Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours.
• While the pork is cooking, make the coleslaw. Mix mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate.
• Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes.
• Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
• Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.
• Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.

SUPER-EASY PULLED PORK SANDWICHES

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.