Bbqd Pork Prune Sandwiches Recipes

Steps:

• For the dry rub:
• Mix the rub ingredients together in a bowl.
• Place pork in a roasting dish. Pat the rub seasoning into pork to cover. (Reserve any remaining rub in a container fitted with lid for up to 6 months.) Cover with plastic wrap and refrigerate to marinate for 1 hour.
• Preheat oven to 325 degrees F.
• Place roast pork into oven and cook for 1 1/2 hours. When cooked, tent roast with foil so juices will settle. Slice thin.
• Preheat your panini press.
• In a small bowl mix the butter and the garlic. Butter the sandwich bread.
• Divide the pork, pickles, cheese and barbecue sauce evenly between the bread.
• Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.

Steps:

• In a large saucepan, saute celery and onion in oil until tender. Stir in the ketchup, salt and mustard. Add pork. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve on rolls.

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.

Steps:

• Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.

Steps:

• For the sweet BBQ sauce: Combine tomato sauce, orange juice, granulated sugar, molasses, Worcestershire, soy sauce, fish sauce, stone-ground mustard, tamarind, garlic powder, mustard powder, onion powder, black pepper, garlic salt, paprika, kosher salt, liquid smoke and 1/2 cup brown sugar in a small stockpot or saucepan and whisk together. Heat over medium-high heat until gently bubbling. Whisk together cornstarch and 1/2 tablespoon water in a separate container to form a slurry, then add to stockpot. Continue to whisk until it begins to simmer.
• Add in honey, butter and remaining 1/4 cup brown sugar. Whisk together until butter and brown sugar have dissolved. Remove from heat and serve immediately.
• For the coleslaw: Chop green cabbage and red cabbage into 1/4-inch-thick ribbons. Add to a large mixing bowl along with the mayonnaise, honey mustard, vinegar, onion powder, kosher salt, garlic salt, parsley and white pepper and mix to combine. Refrigerate for 1 hour before serving.
• For the sandwich: Preheat oil in a large frying pan or Dutch oven to 350 degrees F. Preheat a griddle to 425 degrees F.
• Butter the insides of the hoagie buns and toast them on the griddle until browned.
• Place cubed pork in the hot oil and cook until pork reaches an internal temperature of 150 degrees F, approximately 90 seconds. Remove pork from the oil and allow excess oil to drain off.
• Place cooked pork cubes on the griddle and add 10 ounces BBQ sauce directly on the pork. Continue to cook until the sauce has caramelized, about one minute. Split pork in half and melt 2 slices Swiss cheese on each portion.
• Divide the pork between the hoagie buns. Place 3 ounces coleslaw on top of each. Place fried onions on top of the coleslaw, then drizzle the remaining BBQ sauce on top. Cut in half and serve.

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.

Steps:

• Butter the bread (buns and lay them on your counter open).
• Mix the cheese with the softened, mahed prunes, mix well.
• Spread the prune mixture on one slice of the bread or one side of the bun and on the remaining sides of bread/bun spread the red current jelly.
• Place the roast pork slices in between.
• Lightly butter the outside of the sandwiches (bunwiches).
• BBQ over medium-high heat for 1-2 minutes each side or until browned.

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix barbecue sauce, sweet-and-sour sauce and garlic. Stir in pork until coated.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove pork from cooker; place on plate. Shred pork by pulling apart with 2 forks. Stir pork into sauce in cooker. If desired, to toast rolls, place cut sides up on ungreased cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until toasted. Spoon about 1/2 cup pork mixture into each roll.

Steps:

• Cut the pork roast into large chunks. Season generously with the BBQ Rub seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
• Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
• Cover, and cook on low for 8 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

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.