Bbq Pulled Pork And Cole Slaw Sandwich Recipes

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BBQ PULLED PORK SANDWICH

Slow-roasted pork is shredded and mixed with a tangy barbeque sauce, then loaded into hoagie rolls and topped with homemade coleslaw. This is not a sandwich for the faint of heart!

Provided by Allrecipes

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h

Yield 8

Number Of Ingredients 35



BBQ Pulled Pork Sandwich image

Steps:

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
  • Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
  • Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
  • Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
  • Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

Nutrition Facts : Calories 838.4 calories, Carbohydrate 100.1 g, Cholesterol 97.5 mg, Fat 34.7 g, Fiber 7 g, Protein 31.2 g, SaturatedFat 10.3 g, Sodium 3478.9 mg, Sugar 40.9 g

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon granulated garlic
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Pulled Pork:
2 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons brown sugar
1 tablespoon cayenne pepper
1 tablespoon ground nutmeg
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 (4 pound) pork shoulder roast
¼ cup molasses
Sauce:
3 cups barbeque sauce
1 cup strong brewed coffee
1 tablespoon molasses
1 tablespoon brown sugar
1 teaspoon dry mustard
1 pinch cayenne pepper, or more to taste
4 Italian-style hoagie buns, split lengthwise and toasted
¼ cup onion, chopped
¼ cup jalapeno pepper, seeded and minced

TANGY COLESLAW FOR PULLED PORK

This tangy coleslaw is great used as a topping for pulled pork sandwiches.

Provided by Karen Koppy

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h25m

Yield 12

Number Of Ingredients 8



Tangy Coleslaw for Pulled Pork image

Steps:

  • Combine cabbage and red onion in a large bowl.
  • Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
  • Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 23.3 g, Fat 12.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 212.2 mg, Sugar 20.2 g

1 head cabbage, finely shredded
1 red onion, quartered and thinly sliced
1 cup white sugar
1 cup white vinegar
⅔ cup vegetable oil
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed

BBQ PULLED PORK AND COLE SLAW SANDWICH

BBQ Pork topped with cole slaw. If you are a serious BBQ fan then you must try this recipe. It may look like a lot of work because it is. However when you see the expressions on your friends faces when they bite into these sandwiches it will all be worth the effort. Don't skip the first step or you will be sorry. The brine should taste like the ocean.

Provided by DJ Seph

Categories     Lunch/Snacks

Time P3DT10h

Yield 10-15 serving(s)

Number Of Ingredients 19



BBQ Pulled Pork and Cole Slaw Sandwich image

Steps:

  • Submerse pork butt in a container of salty water. Place in refrigerator for 12 to 16 hours. Take pork butt out of water and pat dry. Discard brine.
  • Mix the cumin, thyme, garlic powder, black pepper, cayenne pepper, salt, curry powder, and onion power. Rub on each side of pork butt. Wrap in plastic wrap and refrigerate for 24 hours.
  • In the mean time make the cole slaw by combining the shredded cabbage, shredded carrots and minced onion. Combine the last seven ingredients and whisk. Stir into cabbage and refrigerate for 24 hours.
  • Place pork butt in oven heated to 250 degrees and cook until internal temperature reaches 190 degrees. About 10-12 hours. I start it before I go to bed.
  • Carefully take pork butt out of cooking vessel and place on a cutting board. Reserve pan drippings.
  • Cover with aluminum foil and let rest for 1/2 hour.
  • Shred pork by pulling it with two forks. Place in serving dish and pour pan drippings (some or all) on the pork.
  • Smack some pork on a bun, top it off with the cole slaw and enjoy.

5 -6 lbs pork butt
4 tablespoons cumin
4 tablespoons thyme
4 tablespoons garlic powder
4 tablespoons black pepper, freshly ground
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons curry powder
1 tablespoon onion powder
1 head cabbage, shredded
1/4 cup carrot, shredded
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup buttermilk
1/2 cup mayonnaise
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

BBQ PULLED PORK SANDWICHES

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 10h10m

Yield 8 servings

Number Of Ingredients 15



BBQ Pulled Pork Sandwiches image

Steps:

  • Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
  • Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.

4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Smokey BBQ Rub, recipe follows
2 red onions, thinly sliced
16 ounces barbeque sauce
1/4 cup sugar
3 tablespoons brown sugar
2 tablespoons dark chili powder
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon fresh ground black pepper
1 tablespoon kosher salt
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper

THE BEST SLOW COOKER BBQ PULLED PORK AND COLESLAW SANDWICHES RECIPE

This recipe for Slow Cooker BBQ Pulled Pork sandwiches is SO easy and the crunchy, creamy coleslaw takes it over the top!

Provided by Camille Beckstrand

Categories     Main Course

Time 8h30m

Number Of Ingredients 17



The BEST Slow Cooker BBQ Pulled Pork and Coleslaw Sandwiches Recipe image

Steps:

  • Spray slow cooker with a little bit of non-stick cooking spray or olive oil.
  • In a small saucepan, mix together seasonings (paprika, salt, pepper, garlic powder, and dry mustard) and rub on the outside of the pork roast. Take a larger roast. Place pork roast in slow cooker.
  • Pour beef broth around the bottom of the slow cooker (don't pour it directly on the roast or it will rinse off all the seasonings).
  • Cook on low heat for 8-10 hours (or high heat for 5-6, but I feel like the pork is more tender if you cook it on low).
  • Shred the meat with 2 forks and pour in a bottle of your favorite BBQ sauce. Mix all together and serve on a bun with coleslaw.
  • To make the coleslaw, combine coleslaw, cabbage and carrots in a large bowl. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill until ready to serve.

Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Protein 24 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1823 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving

3 Tablespoons paprika
1½ Tablespoons salt
1½ Tablespoons pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
4 pound pork shoulder butt roast (boneless or bone in)
1 cup beef broth
18 ounces BBQ Sauce (1 bottle)
12 hamburger buns
5 cups shredded coleslaw mix ((from the produce section))
1 cup shredded purple cabbage
1 cup shredded carrots
1 cup light mayonnaise
¼ cup white vinegar
1 teaspoon celery seed
3 Tablespoons sugar ((more or less depending on how sweet you prefer))
salt and pepper, to taste

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