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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
- Preheat the oven to 300 degrees F.
- Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
- Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
- Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.
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.
OVEN ROASTED PULLED PORK SANDWICHES
This recipe comes from Tyler Florence on the Food TV Network. Time does not include marinating time which is 1 hour to overnight.
Provided by JenniferK2
Categories Lunch/Snacks
Time 6h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and 3 T salt together in a small bowl. Rub the spice blend all over the pork and marinate, covered, in the refrigerator for at least 1 hour or up to overnight.
- Preheat the oven to 300°. Put the pork in a roasting pan and bake for about 6 hoursuntil the inside temperature reaches 170° and the roast is falling apart.
- Meanwhile, for barbecue sauce, combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
- Allow the meat to rest for about 10 minutes after removing from oven. While still warm, take 2 forks and "pull" the meat to form shreds.
- Place the shredded pork in a bowl and pour 1/2 of the sauce on the shredded pork and mix well to coat.
- Serve on hamburger buns with remaining sauce on the side.
- Note: The above is Tyler Florence's actual recipe, but when I make it I make a few changes. It does not specify, but cover the roasting pan before putting in the oven. Also, pour a little water in the bottom of the roasting pan and check periodically to make sure it does not dry up completely. I found the drippings in the bottom of the pan burned if I didn't do this.
- Note: For the sauce, I use 1C each of cider vinegar, mustard and ketchup as well as 1/2 C brown sugar and 1/2 t cayenne. I use all of the sauce to mix in the meat. I don't think half is enough. If you want more sauce on the side, I would suggest making more.
Nutrition Facts : Calories 725.2, Fat 43.9, SaturatedFat 14.7, Cholesterol 161, Sodium 2641.3, Carbohydrate 34.8, Fiber 2.5, Sugar 13.1, Protein 44.7
MAKE-AHEAD OVEN-ROASTED PULLED PORK
Pulled pork isn't just for barbecue sandwiches. Keep this freezer-friendly little piggy on hand to make your weeknight dinners doable and delicious!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 325°F. In 13x9-inch (3-quart) baking dish, place pork fat side up. Make (20) 1-inch slits in the fat, and tuck a clove of garlic into each. Rub all over with oil. Sprinkle with salt and pepper; rub into meat.
- Cover tightly with foil. Roast 5 1/2 to 6 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F. Remove from oven; let rest until cool enough to handle, about 30 minutes.
- Shred meat with two forks, discarding garlic as you go. Toss shredded pork in some of the pan juices (if any) to coat. Divide pork into 2-cup portions. Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least an hour. Transfer to freezer; freeze up to 3 months.
Nutrition Facts : Calories 160, Carbohydrate 0 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1/2 Cup, Sodium 270 mg, Sugar 0 g, TransFat 0 g
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