PULLED PORK & RED ONION MELT
Tell 'em they're having grilled cheese. And then overachieve with these bad boys-stuffed with shredded pork and red onions.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine meat and barbecue sauce. Fill bread slices with meat mixture, Singles and onions to make 4 sandwiches.
- Spread outsides of sandwiches with butter.
- Cook in skillet on medium heat 4 min. on each side or until sandwiches are golden brown on both sides.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
PULLED PORK SANDWICHES WITH MELTED RED ONIONS
This tender, flavorful pulled pork sandwich is mixed with melted red onions, rosemary, and barbeque sauce - which are guaranteed to make your mouth water. PointsPlus® Value: 10.PER SERVING (1 FILLED SANDWICH): 414 CAL, 8 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 103 MG CHOL, 499 MG SOD, 42 G CARB, 18 G SUGAR, 5 G FIB, 42 G PROT, 84 MG CALC. Courtesy of the "Weight Watchers In 20 Minutes" cookbook.
Provided by Food Network Canada
Categories dinner,Healthy,lunch,pork,vegetables
Time 17m
Number Of Ingredients 8
Steps:
- Combine onions, water, oil, rosemary, and salt in 4-cup (1-L) glass measure or microwavable bowl; cover with small microwavable plate. Microwave on High, stopping to stir once or twice, until onions are very soft, 5-6 minutes. Keep covered and set aside.
- Combine pork and barbecue sauce in 8-cup (2-L) glass measure or microwavable bowl; cover with microwavable plate. Microwave on High until heated through, about 3 minutes.
- Fill buns evenly with pork and onions.
PULLED PORK AND RED ONION MELT RECIPE - (4.4/5)
Provided by á-4202
Number Of Ingredients 6
Steps:
- Combine meat and barbecue sauce. Fill bread slices with meat mixture, singles and onions to make 4 sandwiches. Spread outsides of sandwiches with butter. Cook in skillet on medium heat 4 minutes on each side or until sandwiches are golden brown on both sides.
PORK TENDERLOIN WITH GLAZED RED ONION
This colorful entree has been a longtime family favorite. I pair it with rice pilaf or orzo to complement the thyme in the pork and the balsamic vinegar in the onions. -Patricia Schmidt of Sterling Heights, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the thyme, oil, salt and pepper; add pork. Seal bag and turn to coat; marinate at room temperature for 30 minutes., Meanwhile, saute onions in oil until tender; add the wine, raisins, sugar and salt. Bring to a boil. Reduce heat; cook, uncovered, for 45 minutes or until liquid is evaporated. Stir in vinegar and thyme; cook and stir 10 minutes longer to blend flavors. Set aside., Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing. Serve with warm red onion topping.
Nutrition Facts : Calories 336 calories, Fat 12g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 461mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
PULLED PORK MELT RECIPE - (4.4/5)
Provided by á-2267
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Combine the pulled pork and barbecue sauce in a medium-size saucepan. Warm the mixture over low heat for about 15 minutes, stirring often to prevent burning. Butter one side of each slice of bread and place it, butter-side down, on the prepared cookie sheet. Top four of the bread slices with two slices of cheese and 1/4 cup pulled pork. Top the pulled pork with a 1/2 cup coleslaw and then two additional slices of cheese. Place the second slice of bread, butter-side up, on top of the cheese. Press down slightly. Heat a griddle over medium-low heat. Place the sandwiches on the griddle and cover with a cookie sheet or grill press. Cook on each side for 4 to 5 minutes, or until a toasty, golden brown. Remove sandwiches to a cookie sheet and bake about 10 minutes.
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