Pork Belly Po Boy Recipes

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BITE-SIZE PULLED PORK PO' BOYS



Bite-Size Pulled Pork Po' Boys image

Provided by Sandra Lee

Categories     main-dish

Time 6h15m

Yield 50 mini sandwiches

Number Of Ingredients 18

1 (4 to 5 pound) pork butt roast
1 tablespoon brown sugar
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 tablespoon salt
2 teaspoons freshly ground black pepper
2 to 4 cups chicken stock
1 small head green cabbage, finely shredded
4 carrots, grated
1 small red onion, thinly sliced
1/3 cup mayonnaise
2 tablespoons malt vinegar
1 teaspoon celery seed
Salt and freshly ground black pepper
50 mini grinder rolls
1 cup favorite brand BBQ sauce

Steps:

  • Preheat the oven to 325 degrees F.
  • Rinse and pat dry the pork butt. In a small bowl mix together all of the ingredients for the spice rub. Coat the pork completely with the spice mixture and rub it into meat. Put the roast into a roasting pan or a high sided casserole dish with a lid. Pour enough chicken stock into the pan to come about 1/2-inch up the sides. Cover the pan tightly with foil or lid and put in the oven. Roast the pork until meat is completely tender and pulls apart very easily, about 4 1/2 to 5 hours. Remove from oven and allow to rest for 10 minutes before shredding the pork from the bone.
  • For the Slaw: While the pork is roasting combine the cabbage with the carrots and onion in a large bowl. In small bowl whisk together the remaining ingredients. Pour the dressing over the slaw and toss to combine. Refrigerate for at least 1 hour and up to overnight. Season with more salt and pepper, to taste, before serving.
  • Preheat the oven to 250 degrees F.
  • Slice the dinner rolls in half and put on a sheet pan to warm in a low oven. When ready to assemble the po' boys, put some shredded pork on bottom of each roll, top with some BBQ sauce and finish with a heaping spoonful of the slaw. Cover with the roll tops and serve immediately.

SPICY PORK PO BOYS



Spicy Pork Po Boys image

I frequently find ground pork in my grocery store for quite a bit less than ground beef or turkey. This is a quick recipe that gives me a unique way to make use of my bargain. From Food and Wine.

Provided by Pinay0618

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground pork
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
kosher salt
fresh ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 medium kosher dill pickles, very finely chopped
1/2 small shallot, minced
four 8-inch soft French baguette, split
2 cups shredded iceberg lettuce
2 tomatoes, thinly sliced
hot sauce, for serving

Steps:

  • Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the pork into twelve 1/2-inch-thick patties. Grill the pork patties over moderate heat, turning once, until they are cooked through, about 8 minutes total.
  • Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and shallot and season with salt and pepper. Spread the mayonnaise on both sides of the baguettes.
  • Place 3 pork patties on the bottom of each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwiches and serve.

Nutrition Facts : Calories 594.5, Fat 46.6, SaturatedFat 14.9, Cholesterol 130.3, Sodium 660.7, Carbohydrate 13.3, Fiber 2.3, Sugar 4.8, Protein 30.7

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