Franks Pulled Pork Sandwich Sauce Recipes

SLOW COOKED BBQ PORK

Steps:

• PLACE pork in slow cooker.
• MIX remaining ingredients until well blended. Pour over pork. Cover.
• COOK 4 hours on HIGH or 8 hours on LOW. Remove pork from slow cooker.
• SHRED pork using 2 forks. Toss with 1 cup juice from slow cooker. Serve on rolls with coleslaw, if desired.

FRANK'S PULLED PORK SANDWICH SAUCE

Steps:

• Combine all ingredients in a large saucepan and heat.
• Tear pork with fingers or a fork and submerge in sauce. Reduce heat to low and letter simmer till meat is heated, approximately 15 minutes.

PULLED PORK SANDWICHES

Steps:

• Add paprika, chili powder, cumin, brown sugar, salt, oregano, sugar, black pepper, and cayenne pepper to a small bowl and mix to combine. Rub the mixture into the pork roast, then wrap meat tightly with two layers of plastic wrap and refrigerate for at least 3 hours.
• About 1 hour prior to cooking, unwrap the roast and let it come to room temperature. At the same time, soak 3-4 cups of wood chunks in cold water and then drain.
• Heat the vegetable oil in a saucepan over medium heat, then cook the onion and garlic for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder, and cayenne pepper, then reduce the heat and simmer until the sauce has thickened, about 20 minutes. Transfer to a bowl and set aside.
• Preheat grill to high. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke. Turn the heat down to medium. When your grill is about 250 degrees, place the pork on the grill and cook until it is fork-tender and the internal temperature reaches 165 degrees, about 5-6 hours. Rotate the meat every 45 minutes.
• Transfer the pork to a rimmed baking sheet. When cool enough to handle, use two large forks to shred the meat into bite-size pieces. Mound the meat onto a platter and toss with 1 cup of the barbecue sauce. Serve the remaining sauce with the buns of your choice.