HOISIN BARBECUE PORK SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine the hoisin sauce, ketchup, pickle brine and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate, 5 minutes.
- Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the broccoli slaw, scallions and chopped pickle; season with salt and toss to coat. Set aside.
- Brush the grill grates with vegetable oil. Remove the pork from the marinade and grill until marked and cooked through, about 3 minutes per side; transfer to a cutting board. Toast the baguette on the grill, cut-side down, 1 to 2 minutes. Slice the pork into thick strips; divide among the baguette pieces and top with the slaw and sliced pickles. Serve with vegetable chips.
Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 70 milligrams, Sodium 1070 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 37 grams
PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
Steps:
- For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
- Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
- For the pulled pork: Preheat the oven to 275 degrees F.
- Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
- Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
- If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
- For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
- Serve the pulled pork on buns topped with coleslaw.
HOISIN PORK SANDWICHES
Tuck warm pork slices, Chinese cabbage, red pepper and zesty hoisin sauce into toasty kaiser rolls for these hefty sandwiches from our Test Kitchen. They make a delicious hand-held meal in minutes!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute red pepper and onions in oil until tender. Add cabbage; saute 1 minute longer. , Combine mayonnaise and hoisin sauce; spread over roll bottoms. Top with pork and vegetable mixture; replace roll tops.
Nutrition Facts : Calories 541 calories, Fat 23g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 681mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.
HAWAIIAN COLE SLAW
This is excellent served with pulled pork. Its a nice mix of sweet, tangy, and crunchy.
Provided by Momof2andPup
Categories Salad Coleslaw Recipes With Mayo
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Mix coleslaw mix, pineapple, and onion together in a bowl.
- Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate.
Nutrition Facts : Calories 86.4 calories, Carbohydrate 8.4 g, Cholesterol 3.8 mg, Fat 5.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 116.4 mg, Sugar 5.8 g
PULLED-PORK SANDWICHES WITH COLESLAW
Use the tender meat from our Easy Pork Shoulder for these tasty sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.
Nutrition Facts : Calories 505 g, Fat 19 g, Fiber 4 g, Protein 32 g
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
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
PACIFIC RIM PORK SANDWICHES WITH HOISIN COLE SLAW
From Cooking Light, the notation in the magazine says the pork is also good stir-fried with Asian veggies served with rice.
Provided by kitchenslave03
Categories Lunch/Snacks
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pork: Combine first 8 ingredients in a large zip top bag. Add pork and seal. Marinate in fridge 2 hours, turning occasionally.
- Slaw: Combine vinegar and next 6 ingredients in a large bowl. Add coleslaw mix and green onions, mix well.
- Heat large nonstick skillet over med-high. Remove pork from bag; discard marinade. Coat pan with nonstick spray. Add pork to pan; cook 2 min on each side, or til done.
- Divide pork evenly among bottom buns. Top each serving with about 1/2 c slaw and top with other half of bun.
Nutrition Facts : Calories 431.4, Fat 14.3, SaturatedFat 3.5, Cholesterol 75.3, Sodium 1026.4, Carbohydrate 35.1, Fiber 2.7, Sugar 9.5, Protein 29.6
PACIFIC RIM PORK SANDWICHES WITH HOISIN SLAW
Steps:
- 1. To prepare pork, combine first 8 ingredients in a large zip-top bag. Add pork, and seal. Marinate in refrigerator 2 hours, turning occasionally. 2. To prepare slaw, combine vinegar and the next 6 ingredients (through 1 garlic clove) in a large bowl. Add coleslaw and green onions; toss well. 3. Hear a large nonstick skillet over medium-high heat. Remove pork from bag and discard marinade. Coat pan with a little oilive oil. Add pork to pan; cook 2 minutes per side or until done. 4. Divide pork evenly among the bottom halves of sesame seed buns. Top each serving with about 1/2 cup slaw mixture and top half of bun.
PORK 'N' SLAW SANDWICHES
Choose your favorite bottled barbecue sauce to jazz up the tender shredded pork in these satisfying sandwiches. A topping of tangy homemade coleslaw gives them a tasty twist. -Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For coleslaw, in a bowl, whisk together the first eight ingredients. Add cabbage and carrot; toss to coat. Set aside., Broil pork 4-6 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Let stand for 5 minutes. Cut into strips or shred with two forks; place in a bowl. Add barbecue sauce and toss to coat. Serve 1/2 cup pork mixture and 1/3 cup coleslaw on each roll.
Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 828mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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