Sweet Spicy Pulled Pork Sandwiches Recipes

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.

SWEET AND SPICY PULLED PORK SANDWICHES

Steps:

• Season pork shoulder with salt.
• Place pork shoulder in slow cooker.
• Cook on low for 12-14 hours depending on size and slow cooker.
• Shred pork shoulder with two forks.
• Mix all ingredients in a bowl.
• Season to taste with salt and pepper.
• Refrigerate for at least an hour or until ready to use.
• Pre-heat oven to 400F.
• Toss sweet potato slices with avocado oil, salt and pepper
• Place on baking sheet in one layer.
• Roast for 35-40 minutes flipping half way through.
• Note: this can also be done on a grill if you're BBQ-ing
• Smear BBQ sauce on sweet potato "buns"
• Top buns with pulled pork, broccoli coleslaw and jalapeno slices (optional).

SWEET & SMOKY PULLED PORK SANDWICHES

Steps:

• In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. To make ahead: In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SLOW COOKER SWEET AND SPICY PULLED PORK SANDWICHES

Steps:

• Place the roast in the insert of your slow cooker (fat-side-up). In a medium bowl, whisk together the preserves and the chili sauce. Pour over the roast in the slow cooker. Put on the lid and set to cook on low for 10 to 12 hours. When the pork is done cooking, remove it from the pan and set it on a cutting board. Pour the sauce into a bowl and set it in the refrigerator. Shred the pork (remove any pieces of fat and discard) and put the pork into a bowl. At this point, you can cover the pork and refrigerate until you are ready to serve... or you can pull out the sauce, skim off any fat and add several generous spoonfuls of the sauce back onto the pork. Stir to coat, re-heat as you wish and you're ready to assemble. Preheat your broiler. Place the bottom buns on a large baking sheet. Top each bun with warmed pork and a slice of cheese. Broil 2 to 3 minutes, or until the cheese is melted and bubbly. To serve, top each with coleslaw and a good drizzle of sriracha sauce. Put tops on each sandwich and serve.

SWEET AND SPICY PULLED PORK SANDWICH

Steps:

• Preheat oven to 350f
• Place pork shoulder on baking sheet or cutting board and sprinkle on dry rub. Massage into meat and make sure all parts of the pork is covered.
• Place a lightly oiled dutch oven over medium high heat. Once temperature has been reached, lay in pork and sear on all sides. You are looking for a nice crush here so don't be shy. About 4 minutes per side.
• Once all sides of the meat is seared, add in the braising liquid ingredients and place it back on stove top over high heat. Once a simmer has been reached, place on the cover and place in the preheated oven for 90 minutes.
• After 90 minutes, remove the dutch oven from the oven, remove lid, and flip the pork shoulder over. Be careful not to splash yourself with hot braising liquid. Cover the pork and place back in the oven for an additional 90 minutes.
• Let's kick on with the slaw. Nothing fancy here. Add the cabbage, leek, cilantro, salt, mayo, and lemon juice in a bowl. Stir and then let chill in the fridge until ready to serve.
• After the pork is done cooking, remove from oven and let rest on stove top with lid on for 10 minutes. After the 10 minutes, shred the pork with two forks. I like to shred directly in the braising liquid but maybe give it a taste test to make sure it's not too spicy for you.
• Now build the sandwich. I like to toast my buns and suggest you do the same. Enjoy with a cold beer.. if that is your thing!!

SWEET AND SPICY SHREDDED PORK

Steps:

• Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
• Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
• In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
• When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.

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.

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.