GRILLED PORK TENDERLOIN SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.
- Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
- Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.
Nutrition Facts : Calories 670, Fat 27 grams, SaturatedFat 5 grams, Cholesterol 89 milligrams, Sodium 1250 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 43 grams, Sugar 3 grams
BARBECUE PORK SANDWICHES
Shredded pork is mixed with a homemade barbecue sauce in this hearty sandwich recipe.
Provided by Land O'Lakes
Categories Hot Sandwich Lunch Pork Sandwich Sandwich and Wrap Main Course Meat, poultry, and seafood Sandwich and Wrap Main Course
Yield 18 sandwiches
Number Of Ingredients 16
Steps:
- Heat oven to 325°F.
- Place pork roast in roasting pan. Sprinkle with onion and garlic; add water. Cover; bake 2-2 1/2 hours or until roast shreds easily with fork. Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.
- Combine all sauce ingredients in 4-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until sauce comes to a full boil. Reduce heat to low; cook 10 minutes. Stir in shredded pork. Continue cooking 8-10 minutes or until heated through.
- Serve pork mixture on hamburger buns.
Nutrition Facts : Calories 340 calories, Fat 16 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 450 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Sugar grams, Protein 21 grams
PORK BBQ SANDWICHES
Pork BBQ is a favorite in this region, and our chef developed this tasty version. The meat is very tender, and caramelized onions add a touch of sweetness.-Julie Fella, Skaneateles, New York
Provided by Taste of Home
Categories Lunch
Time 5h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, bring the pork roast, water and salt to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until the meat is very tender. , Remove meat and let stand until cool enough to handle. Discard bone; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, brown sugar, vinegar, lemon juice, chili sauce, ketchup and shredded pork. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook onions and sugar in oil and butter over low heat for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.
Nutrition Facts : Calories 422 calories, Fat 16g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 660mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 2g fiber), Protein 26g protein.
BBQ PORK FOR SANDWICHES
This is so easy and very tasty. Serve on buns with French fries or potato chips.
Provided by KMB233
Categories Main Dish Recipes Pork Pulled Pork
Time 4h45m
Yield 12
Number Of Ingredients 3
Steps:
- Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
- Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
- Bake in the preheated oven for 30 minutes, or until heated through.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.2 g, Cholesterol 82.9 mg, Fat 18.1 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 7 g, Sodium 623.2 mg, Sugar 10.9 g
SWEET & SMOKY PULLED PORK SANDWICHES
My primo pork is smoky, tender and tastes like it came from a barbecue joint. Without much help from me, it basically shreds itself. -Lauren Adamson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 8h45m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 436 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 827mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 2g fiber), Protein 28g protein.
PORK BARBECUE SANDWICHES
We were happy when there was pork roast on the menu because we were sure that, within the next few days, we'd be feasting on leftover pork in these tasty sandwiches. -George Hascher, Phoenicia, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute celery and onion in oil until tender. Stir in the ketchup, salt and mustard. Add pork. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve on rolls.
Nutrition Facts : Calories 398 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1720mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 2g fiber), Protein 26g protein.
SWEET AND SOUR PORK SLIDERS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 2h5m
Yield 10 to 12 sliders
Number Of Ingredients 19
Steps:
- For the slaw: Toss the green cabbage, red cabbage, vinegar, oil, salt pepper and green onions in a medium bowl to blend. Cover and refrigerate while preparing the pork.
- For the pork: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger and orange zest to blend. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally.
- Preheat the oven to 425 degrees F.
- Remove the pork from the marinade. Reserve the marinade. Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes.
- Pour the marinade into a heavy medium saucepan and whisk in the arrowroot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the sauce from the heat and cool slightly.
- Transfer the pork tenderloin to a work surface and cut crosswise into 1/4- to 1/3-inch-thick slices. Divide the pork among the bottom halves of the rolls. Top the pork with sauce and slaw. Cover with the top halves of the rolls and serve.
PORK WITH SWEET & SOUR ONION SAUCE
This healthy, meaty main uses lean pork fillets and is on the table in just 30 minutes - serve with your choice of grain
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Boil the rice in plenty of water, following pack instructions, until cooked. Drain, return to the pot and cover to keep warm.
- Meanwhile, sprinkle the meat on all sides with the black pepper and some salt. Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan.
- Add the remaining oil and the onion to the pan. Cook for 5 mins, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, then return the pork to the pan and heat for 5 mins until cooked through. Serve the pork and sauce spooned over the rice and scattered with the parsley.
Nutrition Facts : Calories 574 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.2 milligram of sodium
BARBECUED PORK SANDWICHES
When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this BBQ pork sandwich recipe. I like serving this savory pork as an alternative to a typical ground beef barbecue. -Karla Labby, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 25 servings.
Number Of Ingredients 10
Steps:
- Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.
Nutrition Facts : Calories 287 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BEST BARBECUED PORK SANDWICHES
I haven't had any of my daughters' friends over for lunch or dinner that turned this sandwich down. Its worth cooking. The sauce can me refrigerated for up to 2 months.
Provided by UnknownChef86
Categories Lunch/Snacks
Time 3h20m
Yield 8 Sandwiches
Number Of Ingredients 12
Steps:
- Rub pork with brown sugar.
- Wrap loosely in foil.
- Roast at 350°F for 2 ½-3 hours until very tender.
- Pull into shreds with fork.
- Spoon ½ cup in each bun.
- Top each with 1 tbsp barbecue sauce.
BBQ PORK SANDWICHES WITH SWEET-AND-SOUR ONIONS AND CUCUMBERS
Steps:
- Preheat oven to 450F. Make pork rub: 1. In a small bowl with a fork, stir together all pork rub ingredients until well combined. 2. Pat pork dry and press rub into meat (expect uneven clumping) 3. In a nonstick skillet, heat veg. oil over med-high heat until hot but not smoking and brown pork, turning occasionally, about 5 min. 4. Transfer pork to shallow baking pan and roast in middle of oven until 155F (about 15 minutes) 5. Transfer pork to cutting board, let stand 5 min. Toast rolls in oven. Make basting sauce: 1. While pork is roasting, in a bowl stir together all basting sauce ingredients Make BBQ sauce: 1. While pork is roasting, in a small sauce pan heat peanut oil over med-high heat until hot but not smoking and cook shallot, garlic, red pepper flakes, cumin, and chili powder, stirring 2 minutes. 2. Stir in remaining BBQ sauce ingredients, simmer, stirring, 4 minutes or until slightly thickened. Prepare onions and cucumbers: 1. Peel and seed cucumber and cut enough into ¼ inch dice to measure ¼ cup. 2. Thinly slice enough onion to measure ¼ cup 3. In small bowl, stir together cucumber, onion, vinegar, sugar, and salt and pepper to taste. Make Sandwiches: 1. Slice pork an toss with basting sauce. 2. Make sandwiches with rolls, pork, BBQ sauce, and cucumbers
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