PIEDMONT STYLE SAUCE FOR PULLED PORK SANDWICHES
Make and share this Piedmont Style Sauce for Pulled Pork Sandwiches recipe from Food.com.
Provided by startnover
Categories Sauces
Time 35m
Yield 2-3 c
Number Of Ingredients 11
Steps:
- Place the onions and garlic in a medium sauce pan, cook 2-3 minutes.
- Add all other ingredients and simmer 20 minutes.
- Add to your pork meat after it has been shredded and stir till all meat is coated.
- Servings are approx as it depends how much it cooks down.
Nutrition Facts : Calories 318, Fat 3.9, SaturatedFat 0.3, Sodium 1364.1, Carbohydrate 70.2, Fiber 3.1, Sugar 55.1, Protein 5.8
PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
Steps:
- For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
- Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
- For the pulled pork: Preheat the oven to 275 degrees F.
- Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
- Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
- If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
- For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
- Serve the pulled pork on buns topped with coleslaw.
PULLED-PORK SANDWICHES
Steps:
- Poke 8 to 10 slits in an 8-pound bone-in pork shoulder; stuff with garlic cloves. Whisk 1/4 cup each paprika and brown sugar, 2 tablespoons each kosher salt and black pepper and 1 teaspoon cayenne pepper. Rub all over the pork; refrigerate overnight. Preheat a grill to medium-high on one side. If using a gas grill, place 5 cups soaked wood chips in the smoker box. For a charcoal grill, toss 1 cup wood chips onto the hot coals; add more hot coals and chips every hour. Place the pork, skin-side up, in an aluminum pan with 1 1/2 cups water on the cooler side of the grate. Cover and cook, rotating every hour, until the meat reaches 180 degrees, 5 to 6 hours. Mix 1 cup cider vinegar, 1/2 cup water, 1/3 cup ketchup, 3 tablespoons sugar and 1 tablespoon each Worcestershire sauce, salt and pepper; brush onto the pork every 20 minutes until it reaches 200 degrees, 1 to 2 more hours (keep the grill covered). Let rest 15 minutes. Remove the skin, shred the meat and toss with more vinegar sauce. Serve on rolls.
PULLED PORK SANDWICHES (OVEN)
This is a crowd-pleaser for a casual dinner party. The last hour in oven is not essential if you run out of time, but just adds to moist and flavourful meat. If you want to cook the day before, you can make-ahead up to adding the sauce, refrigerate, and then return to oven to reheat. If you don't like slaw, grated cheese is also very good as a topping.
Provided by lucy k.
Categories Meat
Time 6h20m
Yield 12-18 sandwiches
Number Of Ingredients 29
Steps:
- Combine the first eight ingredients in a small bowl to make the spice rub.
- If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
- Roast uncovered at 300 degrees for 5 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer.
- Combine ingredients for the sauce (ketchup through hot sauce) in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Set aside.
- Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
- Remove meat from pan and let it cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.).
- Toss shredded meat with sauce in an oven-proof serving dish. Reserve some of the sauce if it looks too wet or add some of the juices from the meat if it looks too dry. Return to 300 degree oven, covered, for 1 hour.
- Serve meat on buns with slaw to top.
Nutrition Facts : Calories 764.3, Fat 43.5, SaturatedFat 14, Cholesterol 134.3, Sodium 1592.2, Carbohydrate 53.8, Fiber 3.6, Sugar 20, Protein 39
BARBECUE SAUCE FOR PULLED-PORK SANDWICHES
Use this recipe when making our Pulled-Pork Sandwiches.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 2 quarts
Number Of Ingredients 9
Steps:
- Stir tomato puree, 1 cup water, the mustard, sugar, vinegar, garlic, 1 teaspoon salt, and the cayenne in a medium saucepan over medium heat. Simmer, stirring occasionally, until sugar has dissolved and mixture thickens, about 10 minutes. Stir in pan juices; season with salt and pepper.
PULLED PORK SANDWICHES
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.
Provided by Melissa Clark
Categories lunch, project, sauces and gravies, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
- If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
- Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
- Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
- Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
- Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.
More about "piedmont style sauce for pulled pork sandwiches recipes"
PIEDMONT BARBECUE SAUCE | DERRICK RICHES
From derrickriches.com
Estimated Reading Time 2 mins
- In a large saucepan, simmer ingredients over medium heat for 2 minutes. Reduce heat to low and continue to simmer for another 6-7 minutes. Try not to rush the cooking process by turning up the heat. Hot vinegar and hot sauce together can produce some powerful fumes that will knock you off your feet. Better to simmer over low temps.
- Remove sauce from heat and let cool thoroughly (about an hour). Use as indicated in introduction.
- To improve the sauce, make it 24 hours in advance and store in the refrigerator. Reheat for 30 -45 seconds in microwave before using. This extra time will allow the flavors of the sauce to mesh well..
PULLED PORK SANDWICHES WITH BARBECUE …
From foodandwine.com
BARBECUE SAUCE FOR PULLED PORK SANDWICHES …
From yummly.com
PULLED PORK WITH BBQ SAUCE (EASY SLOW COOKER)
From recipetineats.com
10+ BEST SAUCES FOR PULLED PORK - PLATINGS + PAIRINGS
From platingsandpairings.com
HOW TO MAKE AUTHENTIC PIEDMONT STYLE …
From quietnormal.com
EASY PULLED PORK RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
TOP 9 PULLED PORK SAUCE RECIPES TO SPICE UP YOUR BBQ
From thespruceeats.com
Author Derrick RichesPublished Nov 2, 2011
INSTANT POT PULLED PORK - THE CHUNKY CHEF
From thechunkychef.com
24 PORK SHOULDER RECIPES (SLOW COOKER, SMOKED, OVEN ROASTED)
From savoringthegood.com
BBQ PULLED PORK SLIDERS - LIFE'S AMBROSIA
From lifesambrosia.com
PULLED PORK SANDWICH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST COLESLAW FOR PULLED PORK - SEANNA'S KITCHEN
From seannaskitchen.com
SLOW COOKER BBQ PULLED PORK SANDWICH | RECIPETIN EATS
From recipetineats.com
CROCKPOT PULLED PORK SANDWICHES
From outsidenomad.com
4 MOST POPULAR PIEDMONTESE SAUCES - TASTEATLAS
From tasteatlas.com
SMOKY PULLED PORK SANDWICHES WITH MUSTARD BBQ SAUCE | TLN
From tln.ca
PULLED PORK | RECIPE | PORK CROCKPOT RECIPES, CROCK POT PULLED PORK ...
From pinterest.com
PULLED PORK SANDWICHES WITH SRIRACHA BBQ SAUCE RECIPE
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #sauces #lunch #condiments-etc #vegetables #american #southern-united-states #easy #potluck #holiday-event #kid-friendly #dietary #comfort-food #independence-day #inexpensive #savory-sauces #toddler-friendly #onions #superbowl #taste-mood #to-go
You'll also love