PULLED PORK SANDWICHES
Provided by Guy Fieri
Categories main-dish
Time 12h20m
Yield 12 to 16 servings
Number Of Ingredients 39
Steps:
- Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
- Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
- Apply Mop Sauce every hour throughout the cooking time.
- In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
- To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
- Mop Sauce:
- Combine all the ingredients in a medium bowl and reserve.
- In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
- Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
- Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.
WW NORTH CAROLINA BBQ PORK TENDERLOIN WITH MOP SAUCE
This is out of my Weight Watchers cookbook called "Best of Weight Watchers Magazine" DH rated this excellent the last time I prepared it. It has 4 points per serving. (3oz meat with 2 tbls sauce) Use any leftovers for pulled pork sandwiches. Just thinly slice or chop the pork and combine with the leftover sauce in a small saucepan. Cook over low heat, stirring often, just until the meat is hot, and serve on soft sandwich rolls with sweet gherkin pickles on the side. This rub works great on chicken, beef and catfish.
Provided by teresas
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
- To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.
- Rub half of the mixture all over the pork and let stand 15 minutes.
- Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
- Rub the pork with the remaining spice rub.
- Place over the indirect heat section of the grill.
- Grill 15 minutes.
- Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.
- Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,.
- Server with the Mop Sauce.
Nutrition Facts : Calories 198.7, Fat 4.5, SaturatedFat 1.4, Cholesterol 73.8, Sodium 641.3, Carbohydrate 14.8, Fiber 1, Sugar 11.7, Protein 24.1
MOP SAUCE FOR PULLED PORK RECIPE
Provided by grinder
Number Of Ingredients 16
Steps:
- MOP SAUCE: Combine all ingredients in a nonreactive bowl and stir until salt and brown sugar are dissolved. Baste pork after 1 hour and repeat every 1 hour. Pour remaining sauce over pork in pan or serve on the side. VINEGAR SAUCE: Combine all ingredients in a nonreactive bowl and stir until brown sugar is dissolved. Transfer to sterile jars and store in refrigerator, it will keep for several months. Serve on the side of pulled pork.
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