Shredded Pork Sandwich Recipes

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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



Super-Easy Pulled Pork Sandwiches image

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

3 tablespoons brown sugar
3 tablespoons paprika
1 ½ tablespoons garlic powder (such as McCormick® California Style)
1 ½ tablespoons ground black pepper
1 ½ teaspoons salt
½ cup Dijon mustard (such as Hellmann's®)
8 pounds pork shoulder roast (butt roast), rind removed
½ cup barbeque sauce, or to taste
18 large hamburger buns, split

SHREDDED PORK SANDWICH

These mouthwatering country ribs get tender quickly under pressure. "Mom's pressure cooker makes things easy for our family of three."-Anna Minegar, Zollo Springs, Florida.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 9



Shredded Pork Sandwich image

Steps:

  • Place pork in a 6-qt. electric pressure cooker; add 4 cups water. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Meanwhile, in a large saucepan, combine onion, ketchup, Worcestershire sauce, salt and pepper. Combine flour and remaining 1 cup water until smooth; stir into onion mixture. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove ribs to a cutting board with a slotted spoon; cool slightly. When cool enough to handle, remove and discard bones. Shred pork with two forks; add to the sauce. Cook for 10 minutes or until heated through. Serve on rolls.

Nutrition Facts : Calories 377 calories, Fat 13g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 948mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.

3 to 4 pounds bone-in country-style pork ribs
5 cups water, divided
1 cup finely chopped onion
3/4 cup ketchup
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
8 kaiser rolls, split

ASIAN SHREDDED PORK SANDWICHES

On cool-weather weeknights, the slow cooker is our friend. The plums might surprise in these juicy pork sandwiches, but they add a little sweetness and make the meat extra tender. -Holly Battiste, Barrington, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 10 servings.

Number Of Ingredients 16



Asian Shredded Pork Sandwiches image

Steps:

  • Mix first 11 ingredients. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Place carrots in a 4- or 5-qt. slow cooker. Add roast; pour plum mixture over top. Cook, covered, on low until pork is tender, 6-8 hours., Remove pork; shred with 2 forks. Skim fat from carrot mixture; stir in pork and heat through. Serve on rolls with cabbage. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 637 calories, Fat 21g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 864mg sodium, Carbohydrate 85g carbohydrate (17g sugars, Fiber 5g fiber), Protein 34g protein.

1 can (15 ounces) plums, drained and pitted
1 tablespoon Sriracha chili sauce
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon pepper
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons canola oil
1 boneless pork shoulder butt roast (3 pounds)
4 medium carrots, finely chopped
10 ciabatta rolls, split
Shredded napa or other cabbage

PULLED PORK SANDWICHES

Provided by Patrick and Gina Neely : Food Network

Time 6h45m

Yield 12 sandwiches

Number Of Ingredients 17



Pulled Pork Sandwiches image

Steps:

  • If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
  • Rub the pork
  • Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
  • Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
  • Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
  • Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
  • Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
  • Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
  • Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
  • Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!

6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving
2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup

SHREDDED ITALIAN PORK SANDWICHES

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 8 servings.

Number Of Ingredients 11



Shredded Italian Pork Sandwiches image

Steps:

  • In a small bowl, combine the garlic, oil, basil, salt, oregano, rosemary and pepper. Open roast; place fat side down so it lies flat. Spread garlic mixture evenly over meat. Close roast; tie several times with kitchen string. Cover and refrigerate overnight. , Prepare grill for indirect heat, using a drip pan with 1 in. of water. Add 1 cup of soaked wood chips to grill if desired. Grill roast, covered, over medium-low heat for 2 hours, adding remaining wood chips after 1 hour. , Wrap roast in a double thickness of aluminum foil. Return to grill over indirect medium heat. Cover and grill for 1 to 1-1/2 hours or until meat is tender. , Carefully open foil to let steam escape. When cool enough to handle, shred meat. Serve on rolls with roasted peppers, basil and vinaigrette if desired.

Nutrition Facts : Calories 370 calories, Fat 15g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

1/4 cup minced garlic
1 tablespoon olive oil
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon pepper
1 boneless pork shoulder butt roast (3 pounds)
2 cups soaked wood chips, optional
8 kaiser rolls, split
Roasted sweet red pepper halves, fresh basil leaves and balsamic vinaigrette, optional

SHREDDED PORK SANDWICHES

I received this recipe from my sister Linda. Her recipes are always delicious because she's an excellent cook.

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 14 servings.

Number Of Ingredients 13



Shredded Pork Sandwiches image

Steps:

  • Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast. , Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns.

Nutrition Facts : Calories 382 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 35g protein.

1 boneless pork shoulder butt roast (3 to 4 pounds)
1-1/4 cups ketchup
1/2 cup water
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup lemon juice
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1-1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
14 hamburger buns, split

PULLED PORK SANDWICH

Provided by Tyler Florence

Categories     main-dish

Time 6h50m

Yield 6 to 8 servings

Number Of Ingredients 23



Pulled Pork Sandwich image

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.

1 boneless pork shoulder (about 4 to 41/2 pounds)
4 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 1/2 cups light brown sugar
1/4 cup paprika
2 to 3 sprigs thyme, leaves only
4 cloves garlic
1/4 cup red wine vinegar
Scant 1 tablespoon cayenne
3 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1 cup mayonnaise
1/4 cup sour cream
1/2 lemon, juiced
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 head savoy cabbage finely sliced
1/2 head purple cabbage, finely sliced
2 green onions, chopped
2 carrots, sliced on mandoline
Kosher salt and freshly ground black pepper
6 brioche hamburger buns
1/4 bunch flat-leaf parsley, for garnish

SLOW-COOKER PULLED PORK SANDWICHES

Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11



Slow-Cooker Pulled Pork Sandwiches image

Steps:

  • Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
  • Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
  • Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
  • Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving

ZESTY PULLED PORK SANDWICHES

Moist and flavorful, these zesty pulled pork sandwiches are perfect for lunch, dinner, and any potluck. Wonderful with baked beans and fries. Add 1/2 teaspoon cayenne pepper powder or hot sauce for an extra kick! Serve on fresh hamburger buns or onion rolls.

Provided by NOCHOCOBO

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 4h40m

Yield 4

Number Of Ingredients 9



Zesty Pulled Pork Sandwiches image

Steps:

  • Stir barbeque sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.
  • Serve on onion rolls.

Nutrition Facts : Calories 504.5 calories, Carbohydrate 78.6 g, Cholesterol 52.9 mg, Fat 9 g, Fiber 2.2 g, Protein 25.7 g, SaturatedFat 3.3 g, Sodium 2089.3 mg, Sugar 45.1 g

1 ½ cups barbeque sauce, or more as desired
½ cup chopped white onion
¼ cup ketchup
¼ cup brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon chili powder
1 pound boneless pork loin, quartered
4 onion rolls, halved

BBQ PORK FOR SANDWICHES

This is so easy and very tasty. Serve on buns with French fries or potato chips.

Provided by KMB233

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 4h45m

Yield 12

Number Of Ingredients 3



BBQ Pork for Sandwiches image

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.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.2 g, Cholesterol 82.9 mg, Fat 18.1 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 7 g, Sodium 623.2 mg, Sugar 10.9 g

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

SLOW-COOKER PULLED PORK SANDWICHES

This moist pulled pork, slow-cooked with Progresso™ chicken broth, cider vinegar, and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 10

Number Of Ingredients 14



Slow-Cooker Pulled Pork Sandwiches image

Steps:

  • In small bowl, mix 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt and the pepper. Rub mixture all over pork. Place in 4 1/2- to 5-quart slow cooker.
  • Pour broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours.
  • In medium bowl, beat mayonnaise, 3 tablespoons vinegar, 2 tablespoons brown sugar and 1/4 teaspoon salt. Stir in coleslaw mix. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
  • Remove pork to cutting board, and shred using 2 forks. Reserve 1 cup of the cooking liquid. Discard remaining cooking liquid. In medium bowl, mix reserved cooking liquid with barbecue sauce and remaining 1/4 cup vinegar; return to slow cooker with shredded pork. Cover and cook on Low heat setting about 20 minutes or until warmed.
  • Using slotted spoon, spoon about 1/2 cup pork mixture on bottom half of each bun. Top each with about 1/4 cup coleslaw. Cover with top halves of buns. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 100 mg, Fat 2, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g

3 tablespoons packed brown sugar
3 tablespoons chili powder
2 teaspoons salt
1/2 teaspoon freshly ground pepper
3 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
3/4 cup Progresso™ Progresso™ chicken broth (from 32-oz carton)
1/2 cup apple cider vinegar
1/2 cup barbeque sauce
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
1/4 teaspoon salt
4 cups coleslaw mix
10 burger buns

GRILLED SHREDDED PORK SANDWICHES

Pork shoulder roast is rubbed with seasonings and grilled, creating a crispy exterior that's lip-smacking good! The meat is delicious by itself but can also be topped with your favorite barbecue sauce. -Amanda McLemore, Maryville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 3h45m

Yield 16 servings.

Number Of Ingredients 7



Grilled Shredded Pork Sandwiches image

Steps:

  • Combine seasonings; rub over roast. Prepare grill for indirect heat, using a drip pan with 1 in. of water. Grill roast, covered, over medium-low heat for 3-1/2 to 4 hours or until meat is tender., When cool enough to handle, shred meat with 2 forks. Spoon 1/2 cup onto each bun; serve with barbecue sauce if desired.

Nutrition Facts : Calories 354 calories, Fat 14g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 454mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

1-1/2 teaspoons each white pepper, paprika and black pepper
1 teaspoon each onion powder, garlic powder and cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1 boneless pork shoulder roast (4 to 5 pounds)
16 hard rolls, split
Barbecue sauce, optional

INSTANT POT® PULLED PORK SANDWICHES

Try the most delicious, melt-in-your-mouth pulled pork sandwiches, made easily and without hassle in your Instant Pot®--an absolute family favorite!

Provided by Fioa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9



Instant Pot® Pulled Pork Sandwiches image

Steps:

  • Whisk smoked paprika, brown sugar, garlic powder, salt, and black pepper together in a large glass or ceramic bowl. Add pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and cook pork in batches until browned, 5 to 7 minutes. Pour in barbeque sauce and water. Close and lock the lid; select Manual function and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid; transfer pork to a separate plate. Reselect Saute function and simmer sauce until thickened, about 10 minutes. Shred pork with 2 two forks; mix with sauce.
  • Slice bread rolls in half and fill with pulled pork; cover with tops.

Nutrition Facts : Calories 987 calories, Carbohydrate 144.4 g, Cholesterol 159.1 mg, Fat 5 g, Fiber 6.6 g, Protein 55.6 g, SaturatedFat 13.2 g, Sodium 1473 mg, Sugar 13.1 g

1 tablespoon smoked paprika
1 ½ teaspoons firmly packed light brown sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds boneless pork loin roast, cut into 1-inch cubes
1 tablespoon olive oil
1 ½ cups barbeque sauce
1 cup water
2 (12 count) packages Hawaiian bread rolls (such as King's®)

SHREDDED PORK SANDWICHES

The crock pot & your favorite bottled BBQ sauce or my recipe for Recipe #277503 makes cooking up these delicious sandwiches very easy. The meat is tender & practically shreds itself. I've been making this recipe for 20 years & always get rave reviews.

Provided by Tinkerbell

Categories     Lunch/Snacks

Time 6h5m

Yield 6-8 serving(s)

Number Of Ingredients 3



Shredded Pork Sandwiches image

Steps:

  • Trim any areas with large amounts of fat on the pork.
  • Put pork into crock pot, cutting into a few smaller chunks if needed.
  • Add BBQ sauce & stir gently to coat meat.
  • Cook on low setting for 6-8 hours or until meat has begun to shred when stirred.
  • When meat is done, use two forks to shred it the rest of the way right in the crock.
  • Serve on your choice of buns or rolls.

Nutrition Facts : Calories 579.9, Fat 10.2, SaturatedFat 3.1, Cholesterol 147.6, Sodium 1382.8, Carbohydrate 66.6, Fiber 1.6, Sugar 35.3, Protein 51

3 lbs pork tenderloin
3 cups barbecue sauce
6 hamburger buns or 6 hoagie 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



Pulled Pork Sandwiches image

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.

1 1/2 teaspoons whole coriander seed
1 1/2 teaspoons whole cumin seed
1 1/2 teaspoons black peppercorns
2 1/4 teaspoons coarse kosher salt
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons chile powder
3 tablespoons dark brown sugar
3 1/2 pounds boneless pork shoulder
Hamburger or brioche buns, for serving
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons molasses
2 garlic cloves, minced or grated
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons sweet or hot paprika
1 teaspoon black pepper
1 teaspoon dry mustard powder
Pinch of cayenne
Dash of hot sauce, more to taste
1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2 small red onion, thinly sliced
1 large jalapeño, seeded if desired, thinly sliced
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
Black pepper

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Sep 25, 2022 This creates a flavorful mixture that can be enjoyed on its own or used as a sandwich filling. Pulled pork sandwiches are a classic American dish that can be enjoyed at …
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PORK STEAK SANDWICHES RECIPE PORK STEAK STEAK SANDWICH RECIPES
Pork Steak Sandwiches Recipe Pork Steak Steak Sandwich Recipes, free sex galleries this pork belly summer sandwich is calling your name pork belly, hour smoked pulled pork. ...
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PORK SANDWICH RECIPES
Pork Sandwiches. From pulled pork to Cuban medianoche, browse top-rated pork sandwich recipes. Slow Cooker Texas Pulled Pork. 3,079 Ratings. Traditional Indiana Breaded …
From allrecipes.com


KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW | PUNCHFORK
5 pound pork butt, trimmed of excess fat; 4 cloves garlic, finely chopped; 2-inch piece fresh ginger, peeled and finely grated; 2 shallots, finely diced; 4 ounces snow peas, julienned; 1 …
From punchfork.com


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