Bbq Pork Sandwiches With Sweet And Sour Onions And Cucumbers Recipes

BBQ PORK SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place roast in a 9x13 inch pan, sprinkle with garlic salt, and cover with foil.
• Bake in preheated oven for 3 to 4 hours, or until a meat thermometer inserted reads 145 degrees F (63 degrees C). Preheat an outdoor grill for high heat and lightly oil grate.
• Grill roast for 10 minutes on each side. Return roast to the pan, and shred the meat using two forks. Stir in barbecue sauce, and return to the oven for 20 minutes, or until heated through. Spoon meat onto buns.

BARBECUED PULLED PORK WITH SWEET & SOUR SLAW

Steps:

• To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce.
• To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight.
• Place pork rub in a large casserole dish.
• Using a fork, pierce the pork several times all over.
• Rub the spice blend into the pork, covering all surfaces.
• Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight.
• At cooking time, unwrap the pork and place in a slow-cooker.
• Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces.
• Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High.
• Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes.
• Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm.
• Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce.
• Stir well and add more of the braising liquid if you prefer a thinner sauce.
• Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty.
• Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
• For the slaw: In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper.
• Add cabbage, carrots, cucumber and parsley, mixing well.
• Allow to sit, loosely covered with plastic, for about 30 minutes.
• Toss once before serving, adjusting seasonings, if desired.

PORK WITH SWEET & SOUR ONION SAUCE

Steps:

• Boil the rice in plenty of water, following pack instructions, until cooked. Drain, return to the pot and cover to keep warm.
• Meanwhile, sprinkle the meat on all sides with the black pepper and some salt. Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan.
• Add the remaining oil and the onion to the pan. Cook for 5 mins, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, then return the pork to the pan and heat for 5 mins until cooked through. Serve the pork and sauce spooned over the rice and scattered with the parsley.

BARBECUE PORK SANDWICHES

Steps:

• Heat oven to 325°F.
• Place pork roast in roasting pan. Sprinkle with onion and garlic; add water. Cover; bake 2-2 1/2 hours or until roast shreds easily with fork. Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.
• Combine all sauce ingredients in 4-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until sauce comes to a full boil. Reduce heat to low; cook 10 minutes. Stir in shredded pork. Continue cooking 8-10 minutes or until heated through.
• Serve pork mixture on hamburger buns.

MISSISSIPPI SWEET AND SOUR BARBEQUE SAUCE

Steps:

• Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon whiskey, water, white onion, lemon juice, mustard powder, hot pepper sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt together in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer until flavors have blended and sauce is slightly reduced, 1 hour.

BBQ PORK SANDWICHES

Steps:

• 1. Brown pork roast in a dutch oven.
• 2. Add carrots cut crosswise and onion diced.
• 3. Fill with water almost to top of roast
• 4. Cook for 8 to 9 hours until meat falls off bone.
• 5. Take pork out of pan mash carrots and onion in pan and shred pork roast with two forks.
• 6. Add pork to carrots and onion and simmer a little longer until almost of the juice is cooked out.
• 7. Use hamburger buns. Sweet relish good on top of meat. Enjoy.

BBQ PORK SANDWICHES WITH SWEET-AND-SOUR ONIONS AND CUCUMBERS

Steps:

• Preheat oven to 450F. Make pork rub: 1. In a small bowl with a fork, stir together all pork rub ingredients until well combined. 2. Pat pork dry and press rub into meat (expect uneven clumping) 3. In a nonstick skillet, heat veg. oil over med-high heat until hot but not smoking and brown pork, turning occasionally, about 5 min. 4. Transfer pork to shallow baking pan and roast in middle of oven until 155F (about 15 minutes) 5. Transfer pork to cutting board, let stand 5 min. Toast rolls in oven. Make basting sauce: 1. While pork is roasting, in a bowl stir together all basting sauce ingredients Make BBQ sauce: 1. While pork is roasting, in a small sauce pan heat peanut oil over med-high heat until hot but not smoking and cook shallot, garlic, red pepper flakes, cumin, and chili powder, stirring 2 minutes. 2. Stir in remaining BBQ sauce ingredients, simmer, stirring, 4 minutes or until slightly thickened. Prepare onions and cucumbers: 1. Peel and seed cucumber and cut enough into ¼ inch dice to measure ¼ cup. 2. Thinly slice enough onion to measure ¼ cup 3. In small bowl, stir together cucumber, onion, vinegar, sugar, and salt and pepper to taste. Make Sandwiches: 1. Slice pork an toss with basting sauce. 2. Make sandwiches with rolls, pork, BBQ sauce, and cucumbers