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
TRADITIONAL SUPER BOWL SUNDAY PULLED PORK SANDWICHES
Actually, these are good any time of year, but I have been serving them on Super Bowl Sunday for the last 7 years or so! As a matter of fact, my oven broke once just as they had finished cooking, and we all agreed there was no better last meal to have!!! The prep time on this is super easy, but the cooking time is long and slow. Unlike most other recipes, this starts with a wet rub. I usually make this the night before the big game, and reheat later on Sunday. I have yet to try doing this in a crock pot, so if someone does, please let me know how it works out. For barbecue sauce, I like Sweet Baby Ray's, but I'm sure your favorite will work just as good.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 9h15m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- With oven rack in lowest position, preheat to 250 degrees.
- Remove rind from pork roast. (This requires a pretty sharp knife!).
- Mix together dry ingredients to make a rub.
- Place pork on a rack in shallow roasting pan.
- Rub the pork all over with Dijon mustard, then pat on dry rub.
- Roast pork until a meat thermometer reads 170 degrees. This can take anywhere from 9 to 11 hours.
- Remove pork from oven and let cool for about 1 hour. Reserve all pan drippings.
- Pull pork into chunks, and then shred into a large bowl.
- In medium saucepan, combine reserved drippings, 1 cup water, and barbecue sauce. Simmer for 5 minutes, then pour over shredded pork. Stir well. This can now be refrigerated and reheated in a covered pot over low heat later, or served immediately.
- Serve on rolls, with hot sauce or extra barbecue sauce, if desired.
PULLED PORK AND VEGGIE RICE BOWL
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 16h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the pulled pork: Using a sharp knife, score the fat cap into a crosshatch pattern. Rub the entire shoulder with the barbecue rub. Wrap it in plastic wrap and let it marinate in the refrigerator overnight (this step can be skipped, but it really makes the pork super tasty, so try to plan ahead!).
- In a medium bowl, whisk together the barbecue sauce and 1 cup water. Place the pork in a 6-quart slow cooker and pour the sauce around it. Set the slow cooker to low for 8 hours and cover. Let it roll!
- For the rice: Rinse the rice under cold water until the water runs clear, then drain. Combine the rice, salt and 3 cups water in a medium saucepan and bring to a simmer. Stir once to ensure nothing is sticking to the bottom. Cover and simmer on very low for about 20 minutes. Remove from the heat with the COVER STILL ON. Let sit for 20 minutes. Fluff before serving.
- Once the pork is extremely fork tender, position an oven rack in the lower third of the oven and preheat the broiler on low. Transfer the pork, fat-side up, to a baking sheet. Reserve the cooking liquid. Dust the pork with a little more rub and broil until the fat is crispy, about 4 minutes.
- Transfer the pork to a cutting board. Remove the crispy fat and set aside. Shred the meat with 2 forks and transfer to a serving bowl. Drizzle it with some of the cooking liquid. Keep warm until ready to assemble the bowls.
- For the bowl: Spray a small bowl with nonstick spray. Pack some rice in the bowl, then turn the molded rice out into a larger bowl to make a beautiful dome of rice. Add a nice portion of pork and some pork fat on the side of the rice. Fan the avocado in the bowl, then arrange the carrots and pineapple separately on the rice. Sprinkle the meat with extra barbecue rub and a drizzle of the reserved cooking liquid. Repeat making 3 more bowls.
BBQ PULLED PORK SANDWICHES - SLOOOOW COOKED IN YOUR CROCK POT
The aroma that will fill your house is ALMOST as delicious as the tender shreds smokey, Bar-b-Que flavored pork shoulder. Serve on warmed potato hamburger buns, with your best coleslaw!
Provided by Pellerin
Categories Lunch/Snacks
Time 10h20m
Yield 16 cups, 16 serving(s)
Number Of Ingredients 17
Steps:
- Spread seasoning run liberally over all meat. Place rubbed roast into a large Zip-Lock plastic bag. Chill overnight, or at least several hours. Recommend you make sauce at the same time, so it's ready to go the next day.
- Preheat regular oven to 225, or crock pot to medium/low.
- In a large, heavy Dutch oven, heat oil to medium. Brown the seasoned roast until all sides are caramelized. Remove excess fat. Combine all SAUCE ingreadients, and pour over meat. Cover and cook for 8 - 10 hours.
- Remove meat from pan. Place on large plat and cover with foil until cool enough to handle. Whilie meat is cooling, combine the cornstarch and beef broth with a fork, to remove lumps. Add this thickening agent to the sauce in the pan, to creat the BBQ sauce. Bring to a gentle boil, without the lid, and simmer until thickened. Taste for seasonings.
- When meat is cool, shred meat by pulling with a fork. Add meat to sauce, and discared any fat and butcher's twine. Simmer approximately 30 minutes to let flavors meld. Serve as a sandwich on warm potato hamburger buns with coleslaw &/or potato salad. Many people like the slaw ON the sandwich. Freezes well.
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