Grilled Shredded Pork Sandwiches Recipes
PULLED PORK GRILLED CHEESE
Smoke your own pork roast or use prepared pulled pork for these smoky, cheesy pulled pork sandwiches.
Provided by Borden® Cheese
Categories Trusted Brands: Recipes and Tips Borden Cheese
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.
- Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.
- Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
- Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.
Nutrition Facts : Calories 686.8 calories, Carbohydrate 58 g, Cholesterol 119.6 mg, Fat 35.9 g, Fiber 1.7 g, Protein 32.6 g, SaturatedFat 18.5 g, Sodium 1420.8 mg, Sugar 22.2 g
HERBED GRILLED CHEESE AND PORK SANDWICHES
A perfect grilled cheese with our favorite pork tenderloin added. This tasty sandwich will be sure to leave your mouth watering for more.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Roast pork according to package directions (takes approximately 30 minutes). Slice meat very thin.
- Heat panini sandwich press, waffle iron, or skillet, depending on how you will cook your sandwiches.
- In a small bowl, stir together mayonnaise, capers and lemon pepper.
- Lightly brush one side of each slice of bread with olive oil. Spread the opposite side of four slices of bread with the mayonnaise mixture.
- For each sandwich, layer arugula leaves, sliced pork and Havarti on top of mayonnaise mixture. Top with another slice of bread without mayo. (Olive oil should be facing OUT.)
- Place each sandwich in hot sandwich press or skillet. Cook until bread is toasted and cheese is melted, flipping if necessary. Cut in half and serve immediately.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 30.9 g, Cholesterol 104 mg, Fat 32.9 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 10.6 g, Sodium 1187.1 mg, Sugar 2.5 g
PULLED PORK GRILLED CHEESE
My family combined two of our favorite things: pulled pork and grilled cheese sandwiches. This recipe is super fast and easy when you use store-bought pulled pork. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Heat shredded pork according to package directions. Stir in garlic. Layer 4 slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise., In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 605 calories, Fat 29g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 1406mg sodium, Carbohydrate 53g carbohydrate (22g sugars, Fiber 2g fiber), Protein 29g protein.
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
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
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GRILLED PINEAPPLE PORK SANDWICHES RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (13)Total Time 6 hrs 20 minsCategory DinnerCalories 425 per serving
- Place the pork shoulder, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker. Cover and cook for 4-5 hours on high or 7-8 hours on low. Shred directly in the slow cooker with two forks.
- Cover a baking sheet with foil and preheat the oven to 450 degrees. Use tongs to transfer the meat to the covered baking sheet, letting the extra juice drip off back into the slow cooker before transferring, otherwise you’ll have a big mess on your hands. Arrange the meat in an even layer and bake for 15 minutes or until some of the pieces are turning golden brown. Mine actually turned a reddish golden brown, which is fine – the color is from the red peppers. Remove the meat from the oven and gently toss all the pieces with tongs. Drizzle with a little bit of juice from the slow cooker.
- Heat a nonstick skillet over medium high heat. Cut the pineapple into rings and cut each ring in half. When the skillet is hot, add the pineapple slices and “grill” them for a few minutes on each side to get a nice golden brown color, or you could grill them for real on the actual grill. Arrange the meat and pineapple on each sandwich bun and sprinkle with a tiny bit of cilantro or parsley for some fresh green color. Use the juice in the slow cooker to re-moisten the meat or give a little extra shine to the pineapple slices.
PULLED PORK GRILLED CHEESE SANDWICH - THE COOKIE ROOKIE®
From thecookierookie.com
4.8/5 (11)Total Time 15 minsCategory SandwichesCalories 897 per serving
- Add in the pulled pork and bbq sauce and toss to combine. Cook until just heated through and fully combined. Remove from the heat.
- Layer 4 slices of Artesano Brioche Bread with the sliced American, onion straws, pulled pork, one more slice American, and bread. Spread the outside of both slices of bread with mayonnaise. SEE NOTE.
GRILLED PULLED PORK SANDWICHES | BETTER HOMES & GARDENS
From bhg.com
Servings 14-18Calories 390 per serving
- Soak 6 to 8 hickory wood chunks in water 1 hour (tip, page xxx). In a small bowl stir together first eight ingredients (through cayenne pepper). Sprinkle meat with spice mixture; rub in with your fingers.
- Prepare grill for indirect heat using a drip pan; add wood chunks.* Place meat over drip pan. Grill, covered, over indirect medium heat 4 to 5 hours or until meat reaches 185°F to190°F and is very tender.
- Cover meat with foil and let stand 20 minutes. Shred meat using two forks. Place meat in a large bowl. Stir in enough of the Vinegar Barbecue Sauce to moisten.
- Serve meat on buns and, if desired, sprinkle with hot pepper sauce. Serve with remaining Vinegar Barbecue Sauce.
PULLED PORK GRILLED CHEESE SANDWICH - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (7)Total Time 15 minsCategory Barbecue, SandwichCalories 510 per serving
HOW TO MAKE PULLED PORK OR BOSTON BUTT | GRILLA GRILLS
From grillagrills.com
- Start with your Boston pork butt. You want to find one that has good marbling and that is symmetrical.
- Take the meat out of the package and rinse it off in the sink. Pat it dry and then flip it fat-cap up. Take a knife and score a diamond pattern into the fat cap. You want your cuts to be just through the fat cap and barely into the meat below.
- Next take your salt can rub it all over the meat on all sides. The meat should be well coated with salt. Now repeat with the pepper. If are in a hurry, mix the salt and pepper together and rub it on. Let your meat sit at room temp while your Silverbac wood pellet grill preheats to 225 degrees.
- If you are in a hurry, go ahead and set the pit for 275 degrees. This will cut a couple of hours off of the cook time by cooking hotter and faster. You won’t have as much smoke penetration, but it still makes a tasty sandwich. Place your meat on the wood pellet grill with the fat-cap up. Cook for at least 4 hours before you even crack the door on the pit.
PULLED PORK GRILLED CHEESE SANDWICHES | KEVIN IS COOKING
From keviniscooking.com
5/5 (8)Calories 536 per servingCategory Main
- Roast in oven: Mix together the dry rub seasonings in a small bowl. Rub all sides and press to adhere spices to pork. Place in a greased shallow baking pan and slow roast, covered, at 225°F for 6 hours (See Note 1).
- In a small saucepan add the sauce ingredients and cook over medium heat, stirring to combine. This will thicken slightly. Set aside.
- In last hour of roasting, baste several times with sauce uncovered. Internal temp should be 205°F.
- Shred with fork and pour remaining sauce over meat in bowl, mixing to coat well. Serve as is with a side dish or in sandwich (as pictured).
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- In a small bowl, combine the first eight ingredients and mix well. Arrange the pork ribs on a rimmed baking sheet and rub seasoning evenly over the pork to coat.
- Place in a zipper bag and refrigerate at least 4 hours or overnight. *Remember to prepare any wood chips for grilling, if necessary.
- Remove pork from refrigerator and bring to room temperature while lighting and prepping a gas or charcoal grill with wood chips and water pan, with direct and indirect heat zones.
- Once the grill is at 400°F, place meat on the grill over indirect heat leaving an inch in between the pieces to not crowd and allow smoke to circulate. Reduce heat to keep temperature around 325°F and grill for about 30 minutes before rotating the meat so the closest to the heat source changes. This is a good time to quickly brush or spray the meat with apple juice or beer to keep the surface moist. Grill for another 30 to 40 minutes.
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