Bbqd Pork Sandwiches Recipes

BBQ'D PORK SANDWICHES

Steps:

• In a large saucepan combine pork, bbq sauce and beer.
• Cook over high heat until boiling.
• Reduce heat to med-low and cover for 10 minutes.
• Serve between two slices of bread and top with cheese if desired (better if the bread is toasted).

BBQ PORK FOR SANDWICHES

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.

BARBECUED PORK SANDWICHES

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.

BBQ PULLED PORK SANDWICH

Steps:

• Heat oven to 160C/140C fan/gas 3. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs. This can be done up to 2 days ahead - simply cover the tray in foil and chill until ready to barbecue.
• Light the barbecue. In a bowl, mix the ketchup, vinegar, Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the sauce mixture over the meat.
• Once the barbecue flames have died down, put on the pork, skin-side down. Cook for 15 mins until nicely charred, then flip over and cook for another 10 mins. The meat will be very tender, so be careful not to lose any between the bars. Alternatively, heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins until nicely charred.
• Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce and a little coleslaw.

SLOW-COOKER BARBECUE PULLED PORK SANDWICHES

Steps:

• Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low until meat is tender, 7-9 hours., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.

PORK BARBECUE SANDWICHES

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.