Bourbon Bbq Pork Sandwich Recipes

BOURBON-MANGO PULLED PORK

Steps:

• Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
• Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
• While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
• Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

BOURBON BACON PULLED PORK

Steps:

• Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
• Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
• Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with 2 forks. Mix with bacon.

PORK BBQ SANDWICHES

Steps:

• In a Dutch oven, bring the pork roast, water and salt to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until the meat is very tender. , Remove meat and let stand until cool enough to handle. Discard bone; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, brown sugar, vinegar, lemon juice, chili sauce, ketchup and shredded pork. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook onions and sugar in oil and butter over low heat for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.

EASY BARBECUE PORK SANDWICHES

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix barbecue sauce, sweet-and-sour sauce and garlic. Stir in pork until coated.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove pork from cooker; place on plate. Shred pork by pulling apart with 2 forks. Stir pork into sauce in cooker. If desired, to toast rolls, place cut sides up on ungreased cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until toasted. Spoon about 1/2 cup pork mixture into each roll.

SMOKY BOURBON PULLED PORK SANDWICHES FROM YOUR CROCK POT.

Steps:

• Slice onion, peel and slice apple. Place the onion, apple, bay leaf and pork in your slow cooker.
• Then whisk together the broth, half the grilling sauce, tomatoe paste, flour, chilli powder, Worcestershire sauce, garlic (minced or diced fine) and pepper. Pour into the slow cooker and cook on low for 8 hours or until done.
• Remove any excess fat that has risen to the surface and remove the pork to a cutting board. Cover to keep warm. Take the sauce remaining in the slow cooker and transfer to a saucepan and bring to a boil over medium heat. Reduce heat and simmer until sauce is thickened, then add the remaining applewood grilling sauce. Remove the bay leaf.
• Shred pork with two forks and combine with sauce. Serve on buns with coleslaw and salad on side.
• Enjoy.

PORK TENDERLOIN SANDWICHES WITH BOURBON SAUCE

Steps:

• To make bourbon sauce: In a small bowl, add the bourbon sauce ingredients; stir to combine; set aside.
• Cut several small slits in the tenderloins; stuff garlic slivers into the slits.
• In an oblong shallow dish, add the peanut oil, 1/4 cup bourbon, 1 tablespoon Worcestershire sauce, rosemary, and 1 teaspoon Greek seasoning; stir to combine; add the tenderloins; turn to coat.
• Cover and chill for 2 hours; turning every now and then.
• Bake at 325° for 55 minutes or until meat thermometer reads 160°.
• Cut tenderloins into 1/4 inch slices.
• Pour bourbon sauce over the tenderloins; cover and put back into the refrigerator to chill 8 hours.
• Serve pork on yeast rolls.

BARBECUED PORK SANDWICHES

Steps:

• Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.