SWEET & SPICY PULLED PORK SANDWICHES
I threw some always-available condiments into my slow cooker with a pork roast to create this fantastic pulled pork. It has become a staple sandwich filler for large get-togethers. The flavor of the pork goes well with a cold glass of white wine.-Lori Terry, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 10 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1175mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 37g protein.
SPICED PULLED PORK SANDWICHES
This pulled pork is tender and has a fabulous spice rub on it. It's my sweetie's favorite meal, and I love that it is so easy. You may add more or less salt to taste. -Katie Citrowske, Bozeman, Montana
Provided by Taste of Home
Time 6h30m
Yield 10 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 386 calories, Fat 18g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 669mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
TANGY PORK SANDWICHES WITH SPICY SLAW
Steps:
- Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
- In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
- Remove pork and let rest for 5 to 10 minutes.
- In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
- Slice pork and serve on buns with spicy coleslaw.
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.
PULLED PORK SANDWICHES
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.
Provided by Melissa Clark
Categories lunch, project, sauces and gravies, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 28
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.
TANGY SLICED PORK SANDWICHES
Hot pork bun sandwiches, great for small or big kids on a chilly afternoon. Serve with additional sauce on the side, if desired.
Provided by MARBALET
Categories Main Dish Recipes Sandwich Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 32 g, Cholesterol 64.5 mg, Fat 21.7 g, Fiber 1.3 g, Protein 15.1 g, SaturatedFat 10.6 g, Sodium 585.7 mg, Sugar 8.2 g
OVEN FRIED SPICY PORK TENDERLOIN SANDWICH
Pork Tenderloin Sandwiches are a big deal where I come from, however, greasy, deep fried food is no longer an appealing prospect for me. When I get homesick I begin to think about the comfort foods of my hometown in Ohio. I think this sandwich would make them proud!
Provided by Brandess
Categories One Dish Meal
Time 2h15m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a freezer bag or a non-reactive 13x9 glass baking dish, combine buttermilk, cayenne, black pepper and Kosher salt.
- Place a loin chop between two sheets of plastic wrap or in a gallon size freezer bag. Using a SMOOTH meat mallet or a rolling pin, pound the meat until it is 1/8 in thick. Repeat with remaining loin chops.
- Place the 1/2 cup of self rising flour in a paper plate. Dredge each pounded chop in the flour and pat off excess leaving a very thin coating. Place each floured chop in the buttermilk. Cover and marinate in the fridge 2 hours, up to overnight.
- Preheat over to 400 degrees.
- Mix 1 hot and spicy Shake Bake packet with the 1/2 cup of Panko crumbs (Japanese bread crumbs) on a paper plate.
- Pull marinating chops from the fridge. One by one, allow as much of the excess marinade to drip off as possible. Dredge chops in the Shake and Bake/Panko crumbs. Place chops on a baking/cooling rack, or a sheet pan, that has been sprayed with non-stick cooking spray. Allow to sit for 10 minutes.
- Place chops in the oven and bake for 15-18 minutes.
- Meanwhile, chop bread and butter pickles and mix with the mayonnaise. Spread 1 tablespoon of the mayo on each side of the buns. Place one tomato slice on the bottom of each bun slice and sprinkle lightly with cracked pepper and Kosher salt. Place one chop on the tomato and finish with the top bun. Serve hot.
Nutrition Facts : Calories 690.2, Fat 25.8, SaturatedFat 6.7, Cholesterol 131.6, Sodium 2152.9, Carbohydrate 63.2, Fiber 4, Sugar 16, Protein 49
SWEET-AND-SPICY PORK SANDWICHES
Liven up the menu today with our Sweet and Spicy Pork Sandwiches. Sweet and Spicy Pork Sandwiches are a great departure from every day expectations.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat large heavy nonstick skillet on medium heat. Add meat; cook 1 to 2 min. on each side or until evenly browned on both sides. Mix marmalade and peppers until blended; spoon over meat. Simmer on medium-low heat 3 to 4 min. or until meat is done. Spoon meat mixture into bowl; cover to keep warm.
- Add pineapple to skillet; cook on medium heat 1 min. on each side. Meanwhile, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
- Top toast slices with pineapple and meat mixture just before serving; drizzle with gravy.
Nutrition Facts : Calories 440, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 930 mg, Carbohydrate 69 g, Fiber 2 g, Sugar 28 g, Protein 25 g
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- Combine 1/4 teaspoon salt, oregano, thyme, and black pepper; sprinkle pork with spice mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until done. Remove pork from pan; keep warm.
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- Combine mayonnaise and mustard; spread mixture evenly over cut sides of rolls. Divide coleslaw mixture, pork, and cucumber slices evenly among bottom halves of rolls. Cover with top halves of rolls.
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