TENNESSEE BRISKET BARBECUE SANDWICH
Provided by Food Network
Categories main-dish
Time P2DT11h45m
Yield 10 servings
Number Of Ingredients 37
Steps:
- For the brisket brine: Put the water, salt, stock, brown sugar, peppercorns, parsley, garlic, bay leaves, carrot, celery and onion in an 8-quart stainless pot. Bring to a boil, then stir and turn off the heat. Allow the brine to completely cool.
- Place the beef brisket in a glass or stainless pan and pour brine over the top of the brisket. Cover with plastic wrap and refrigerate for 48 hours.
- Remove the brisket from the brine and pat off excess liquid with paper towels.
- For the Tennessee rub: Mix the brown sugar, granulated sugar, cornstarch, paprika, chili powder, salt, cumin, onion powder, black pepper, garlic powder, cayenne and white pepper in a bowl.
- Rub both sides of the brisket with the Tennessee rub. Set up your smoker with 3/4 pound of hard wood (preferably hickory). Put the brisket on a wire rack. Set your smoker temperature to 190 degrees F.
- Smoke the brisket 8 hours. Remove the brisket from the smoker and allow it to rest for at least 45 minutes.
- For the barbecue sauce: Heat a stainless steel or lined 4-quart saucepan on medium heat until the pan is hot. Add the oil along with the onions, garlic and ginger. Saute for 5 minutes, then add the ketchup, mustard, brown sauce, brown sugar, vinegar, Worcestershire, salt and lemon juice. Simmer for 2 hours, stirring occasionally to keep it from burning on the bottom. You may make your barbecue sauce ahead and keep in your refrigerator for 7 days. The sauce also freezes very well.
- To make your sandwiches, slice and warm your Italian rolls in a toaster oven or nonstick pan. Cut a generous portion of brisket for each and place on a toasted roll. You can either top with the barbecue sauce or serve it on the side and dip your sandwich as you eat it. Repeat to make 9 more sandwiches.
PULLED PORK SANDWICH
Provided by Tyler Florence
Categories main-dish
Time 6h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
- Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
- While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
- To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.
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
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.
TENNESSEE PULLED PORK
I made Recipe #187764 but had to change a few things due to lack of ingredients at my place. The changes resulted in something very similar that I had in Tennessee during a vacation there. The sauce is very thin. If you want to thicken it, just put some Wondra in at the end (see directions).
Provided by Debbie R.
Categories Lunch/Snacks
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put ketchup, tomato sauce, water, vinegar, worcestershire sauce, onion, garlic, chili powder and mustard in pot. Bring to a boil Add roast.
- Lower heat. Cover and simmer for 3 hours or until meat is very tender. Remove meat; shred with two forks. Put meat back in pot.
- Thicken with a little Wondra if desired. Remove meat from pot with slotted spoon and serve on buns.
MEMPHIS PULLED PORK
Best ever southern pulled pork.
Provided by bubba hardy
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h10m
Yield 10
Number Of Ingredients 10
Steps:
- Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
- Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 28.7 g, Cholesterol 71.5 mg, Fat 17.4 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 880.4 mg, Sugar 20.8 g
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