ASIAN SHREDDED PORK SANDWICHES
On cool-weather weeknights, the slow cooker is our friend. The plums might surprise in these juicy pork sandwiches, but they add a little sweetness and make the meat extra tender. -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Mix first 11 ingredients. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Place carrots in a 4- or 5-qt. slow cooker. Add roast; pour plum mixture over top. Cook, covered, on low until pork is tender, 6-8 hours., Remove pork; shred with 2 forks. Skim fat from carrot mixture; stir in pork and heat through. Serve on rolls with cabbage. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 637 calories, Fat 21g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 864mg sodium, Carbohydrate 85g carbohydrate (17g sugars, Fiber 5g fiber), Protein 34g protein.
GRILLED SHREDDED PORK SANDWICHES
Pork shoulder roast is rubbed with seasonings and grilled, creating a crispy exterior that's lip-smacking good! The meat is delicious by itself but can also be topped with your favorite barbecue sauce. -Amanda McLemore, Maryville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Combine seasonings; rub over roast. Prepare grill for indirect heat, using a drip pan with 1 in. of water. Grill roast, covered, over medium-low heat for 3-1/2 to 4 hours or until meat is tender., When cool enough to handle, shred meat with 2 forks. Spoon 1/2 cup onto each bun; serve with barbecue sauce if desired.
Nutrition Facts : Calories 354 calories, Fat 14g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 454mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
SHREDDED PORK SANDWICH
These mouthwatering country ribs get tender quickly under pressure. "Mom's pressure cooker makes things easy for our family of three."-Anna Minegar, Zollo Springs, Florida.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place pork in a 6-qt. electric pressure cooker; add 4 cups water. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Meanwhile, in a large saucepan, combine onion, ketchup, Worcestershire sauce, salt and pepper. Combine flour and remaining 1 cup water until smooth; stir into onion mixture. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove ribs to a cutting board with a slotted spoon; cool slightly. When cool enough to handle, remove and discard bones. Shred pork with two forks; add to the sauce. Cook for 10 minutes or until heated through. Serve on rolls.
Nutrition Facts : Calories 377 calories, Fat 13g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 948mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
SUPER-EASY PULLED PORK SANDWICHES
I use this hearty recipe for my Super Bowl® parties. It's super easy and feeds a lot of hungry football fans. Serve on a large bun with some baked beans, coleslaw, and chips.
Provided by Lori M.
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 9h15m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
- Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 44.9 g, Cholesterol 68.2 mg, Fat 11.7 g, Fiber 2.7 g, Protein 30 g, SaturatedFat 3.6 g, Sodium 865.8 mg, Sugar 3.9 g
SHREDDED PORK SANDWICHES
The crock pot & your favorite bottled BBQ sauce or my recipe for Recipe #277503 makes cooking up these delicious sandwiches very easy. The meat is tender & practically shreds itself. I've been making this recipe for 20 years & always get rave reviews.
Provided by Tinkerbell
Categories Lunch/Snacks
Time 6h5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Trim any areas with large amounts of fat on the pork.
- Put pork into crock pot, cutting into a few smaller chunks if needed.
- Add BBQ sauce & stir gently to coat meat.
- Cook on low setting for 6-8 hours or until meat has begun to shred when stirred.
- When meat is done, use two forks to shred it the rest of the way right in the crock.
- Serve on your choice of buns or rolls.
Nutrition Facts : Calories 579.9, Fat 10.2, SaturatedFat 3.1, Cholesterol 147.6, Sodium 1382.8, Carbohydrate 66.6, Fiber 1.6, Sugar 35.3, Protein 51
SHREDDED PORK SANDWICHES
I received this recipe from my sister Linda. Her recipes are always delicious because she's an excellent cook.
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast. , Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns.
Nutrition Facts : Calories 382 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 35g protein.
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.
PULLED PORK SANDWICHES
Provided by Patrick and Gina Neely : Food Network
Time 6h45m
Yield 12 sandwiches
Number Of Ingredients 17
Steps:
- If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
- Rub the pork
- Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
- Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
- Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
- Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
- Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
- Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
- Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
- Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!
BBQ PORK FOR SANDWICHES
This is so easy and very tasty. Serve on buns with French fries or potato chips.
Provided by KMB233
Categories Main Dish Recipes Pork Pulled Pork
Time 4h45m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.2 g, Cholesterol 82.9 mg, Fat 18.1 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 7 g, Sodium 623.2 mg, Sugar 10.9 g
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.
ZESTY PULLED PORK SANDWICHES
Moist and flavorful, these zesty pulled pork sandwiches are perfect for lunch, dinner, and any potluck. Wonderful with baked beans and fries. Add 1/2 teaspoon cayenne pepper powder or hot sauce for an extra kick! Serve on fresh hamburger buns or onion rolls.
Provided by NOCHOCOBO
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 4h40m
Yield 4
Number Of Ingredients 9
Steps:
- Stir barbeque sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.
- Serve on onion rolls.
Nutrition Facts : Calories 504.5 calories, Carbohydrate 78.6 g, Cholesterol 52.9 mg, Fat 9 g, Fiber 2.2 g, Protein 25.7 g, SaturatedFat 3.3 g, Sodium 2089.3 mg, Sugar 45.1 g
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