On The Plain Pulled Pork Sandwiches For Tailgating Recipes

ON THE PLAIN PULLED PORK SANDWICHES FOR TAILGATING

Steps:

• The day before: Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- to 5-quart slow cooker with a car adapter. Sprinkle meat with salt and pepper. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat. Transfer meat to cooker. Add onions, 1 cup root beer, and garlic. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Meanwhile, for sauce, in a medium saucepan combine 3 cups root beer and chili sauce. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until mixture is reduced to 2 cups, stirring occasionally. If desired, stir in root beer concentrate and hot pepper sauce.
• Remove meat from cooker. Using a slotted spoon, transfer onions to a large bowl and discard cooking liquid. Using two forks, pull meat apart into shreds. Add shredded meat and sauce to onions; stir gently to coat. Transfer meat mixture to a storage container; cover and chill overnight.
• Tailgate day: Transfer meat mixture to a large saucepan. Reheat, covered, over medium-low heat for 10 to 15 minutes or until heated through, stirring occasionally. If necessary, add 2 to 4 tablespoons root beer to keep mixture from sticking. Return meat mixture to cooker.
• Tightly cover slow cooker and tote in an insulated carrier.
• At the tailgating site, plug slow cooker into car adapter if necessary and keep meat mixture warm on warm-heat setting.
• To serve, fill with meat mixture and top with coleslaw. War Eagle.

ZESTY PULLED PORK SANDWICHES

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.

TAILGATOR'S PULLED PORK SANDWICH

Steps:

• Using 1/2 a cup or more pork spice blend rub generously over the entire pork butt. Cover and place under refrigeration for 4 to 6 hours to marinate.
• According to your smoker's manufacturer's instructions, smoke pork butts fat side up at 225 degrees F for 12 hours using hickory wood.
• Remove the cooked pork butts from smoker and allow to rest for 25 minutes. Once cool enough to handle using your hands pull pork apart removing any layers of fat or connective tissue.
• Mix all ingredients by hand.

SUPER-EASY PULLED PORK SANDWICHES

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.

MIKE DITKA'S TAILGATE PORK SANDWICH

Steps:

• In a plastic zipper bag, marinate pork tenderloins in Chef Tom's Marinade at least 8 hours, preferably overnight (and personally, I've done up to 48 hours with great results).
• Remove pork from marinade and grill over medium heat for 15 to 20 minutes, or until internal temperature is 160 degrees F.
• Toast kaiser rolls on the grill.
• Slice cooked tenderloins for sandwiches.
• Spread Orange Aioli on insides of rolls, layer pork onto the rolls, then the tomato, lettuce and onion.
• Dig in!