Sweet And Spicy Pulled Pork Sandwiches Recipes
SLOW-COOKER PULLED PORK SANDWICHES
I like to share this dish at potlucks because it can be made ahead, which I especially appreciate during the busy holiday season. The sweet-and-spicy sauce is always a hit. -Martha Anne Carpenter, Mesa, Arizona
Provided by Taste of Home
Categories Lunch
Time 8h50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine broth, 1/3 cup Worcestershire sauce and 1/3 cup hot sauce; pour over roast. Cook, covered, on low 8-10 hours or until tender., Remove roast; discard cooking juices. Shred pork with 2 forks. Return pork to slow cooker., In a small bowl, combine ketchup, molasses, mustard and remaining Worcestershire sauce and hot sauce. Pour over pork. Cook, covered, on high 30 minutes or until heated through. Serve on rolls.
Nutrition Facts : Calories 536 calories, Fat 12g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 1304mg sodium, Carbohydrate 66g carbohydrate (28g sugars, Fiber 2g fiber), Protein 42g protein.
TANGY PULLED PORK SANDWICHES
The slow cooker not only makes this an easy meal but keeps the pork tender, saucy and loaded with flavor. -Beki Kosydar-Krantz, Mayfield, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. , Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired.
Nutrition Facts : Calories 402 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1181mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 2g fiber), Protein 29g protein.
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- Combine all brine ingredients in large container or an extra-large Ziploc bag. Mix well to combine and dissolve the salt. Rinse the pork shoulder and carefully add it to the brine. Close the bag and refrigerate the pork and the brine for at least 8 hours or overnight.
- Remove the pork shoulder from brine solution, pat dry with paper towels, and place in a crock pot or baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle all of the dry rub onto the surface of the meat and rub it in well to coat all sides.
- Position the pork shoulder with the fat-layer on top. If using a slow cooker, cook on high for 6-8 hours or on low for 8-10 hours, until tender and the meat shreds easily with a fork. Remove the meat from the slow cooker and discard juices. Shred with two fork, discarding any fat and returning the shredded meat to the slow cooker to stay warm. If using a roasting pan in the oven, cook uncovered on the middle rack at 225 degrees until the center of the shoulder reaches 200 degrees when probed with a meat thermometer, about 8-10 hours, then let the meat rest outside of the oven while it cools down enough to shred with forks.
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