Pork Shoulder Sandwiches Recipes

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ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES



Absolutely Addictive Roast Pork Sandwiches image

A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.

Provided by DeSouter

Categories     Lunch/Snacks

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs pork roast
sea salt
freshly cracked pepper, to taste
3 tablespoons butter
1 (1 ounce) package mccormack au jus mix
3 1/2 cups water
1 lb monterey jack pepper cheese, sliced thin
French bread (or any type of rolls with a crust that is not super crusty) or Italian bread (or any type of rolls with a crust that is not super crusty)

Steps:

  • Preheat oven to 375 degrees farenheit.
  • Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
  • Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
  • Melt butter over roast while it is still in the roasting pan.
  • Remove roast from pan, saving the drippings and juice.
  • Add Au Jus mix and water to drippings and cook according to directions on package.
  • Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
  • Let roast cool for about 10 minutes, then slice thinly.
  • Pile pork and cheese on bread while meat is still hot.
  • Serve with Au Jus dipping gravy on the side and LOTS o' napkins.

PORK SHOULDER SANDWICHES



Pork Shoulder Sandwiches image

I grew up in Cleveland, OH where a popular, local BBQ place (Whitmore's) serves this as a sandwich or a dinner. I moved years ago and have since lived in the South, but nothing comes close to this sandwich. I suppose it's one part nostalgia and one part a "doggone good meal". This is my rendition and I think it comes pretty close since I'm no where near getting any Whitmore's on a regular basis.

Provided by R E Taylor

Categories     Lunch/Snacks

Time P1DT10h

Yield 8-10 serving(s)

Number Of Ingredients 13

6 -8 lbs pork butt or 6 -8 lbs pork shoulder
1/4 cup brown mustard or 1/4 cup spicy mustard
8 -10 slices Texas toast thick bread (or Wonder, Iron Kids, etc..)
barbecue sauce (your favorite)
Coleslaw (I use KFC Coleslaw KFC Coleslaw) (optional)
French fries (I buy a large order from a local eatery because their fries are addictive) (optional)
2 1/2 tablespoons sweet paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (add less to adjust heat)
1 tablespoon oregano
1 tablespoon thyme

Steps:

  • Coat shoulder with mustard and sprinkle liberally with Spice Rub coating all sides.
  • Place in a plastic bag and refrigerate overnight.
  • Remove from refrigerator and allow to sit at room temperature for 1 hour.
  • Preheat oven to 250 degrees.
  • Place uncovered shoulder directly on rack with a drip pan beneath.
  • Roast for 7-8 hours (or until falling apart).
  • Remove from oven to a cooling rack to rest for at least 1 hour.
  • Pull pork apart using fingers or two forks.
  • Serve by topping 1 slice of bread with a generous portion of meat, BBQ sauce, coleslaw and fries.
  • It makes a pretty messy (but unbeatable) open-faced sandwich so you may want to have forks at the ready.

PORK CELEBRATION SANDWICHES



Pork Celebration Sandwiches image

These mega sandwiches are full of good stuff. There's slow-cooked pork shoulder, deli ham, bacon, cheese, pickles and a delicious, orange-flavored mayo. It's no wonder Ree calls them "celebration" sandwiches.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 5h40m

Yield 2 sandwiches

Number Of Ingredients 24

4 slices thick-cut bacon
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 orange, zested and juiced
Kosher salt and freshly ground black pepper
4 slices sourdough
4 slices provolone cheese
2 slices deli ham
2 cups shredded Perfect Paprika Pork Shoulder, recipe follows
1/2 cup pickles
Potato chips or pork rinds, for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
6 to 7 pounds bone-in pork shoulder
3 tablespoons olive oil
10 cloves garlic
1 onion, sliced
6 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 cup white wine
4 cups chicken broth
1 to 2 canned chipotles, chopped, plus 2 tablespoons adobo sauce

Steps:

  • In a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove to a board and chop, reserving the bacon grease in the skillet.
  • In a small bowl, mix the mayonnaise, cilantro and orange zest and juice; season with salt and pepper.
  • Spread 1 to 2 tablespoons of the mayonnaise mixture onto 2 of the sourdough slices. Lay a slice of provolone onto each of the mayonnaise-spread sourdough slices, followed by a slice of deli ham and half of the chopped bacon. Divide the Perfect Paprika Pork Shoulder between the 2 slices and place on top of the bacon; add another slice of provolone to each. Divide the pickles between the 2 slices and lay them on top. Spread the remaining 2 sourdough slices with 1 to 2 tablespoons of the mayo mix and place one on top of each sandwich mayo-side down.
  • Reheat the bacon grease in the skillet over medium heat, then toast the sandwiches in the skillet until crisp, 2 to 3 minutes a side. Serve with your favorite potato chips or pork rinds.
  • Preheat the oven to 300 degrees F.
  • Mix the salt, pepper and paprika in a small bowl. Season the pork all over with the mix, sprinkling it on and then rubbing it in with your hands.
  • Heat the olive oil in a large Dutch oven over medium heat. Sear the pork on all sides until browned, 3 to 5 minutes. Remove and set aside. Stir the garlic and onion into the pot and cook for 1 minute.
  • Tie together the rosemary, thyme and bay leaves with butcher's twine. Add to the pot and stir. Deglaze with the white wine, scraping up any brown bits on the bottom. Stir in the broth, chipotle and adobo sauce. Add the pork to the pot fat-side up and bring to a boil. Cover and transfer to the oven. Cook until very tender, 4 to 5 hours.
  • Remove the pork from the liquid, shred with 2 forks and serve with the accompaniments of your choice, spooning over the liquid as a sauce.
  • Place any leftovers in a container and transfer any liquid to a separate container. Allow both the pork and the liquid to cool slightly before covering and refrigerating. Once the liquid has chilled, the fat will solidify at the top and make it easy to separate and discard. You can then reheat the pork as you'd like, using the stock to keep the pork from drying out.

Nutrition Facts : ServingSize 1 of 32 servings, Calories 365, Fat 25g, SaturatedFat 8g, Carbohydrate 13g, Fiber 1g, Sugar 2g, Protein 21g, Cholesterol 74mg, Sodium 411mg

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

Provided by Guy Fieri

Categories     main-dish

Time 12h20m

Yield 12 to 16 servings

Number Of Ingredients 39

8-pound bone-in pork picnic shoulder
1/3 cup freshly cracked black pepper
3 tablespoons paprika
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
1/4 cup salt
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dark brown sugar
1/4 cup hot dry mustard
1 teaspoon cayenne
Mop Sauce, recipe follows
Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce, recipe follows
Fo Slaw, recipe follows
Ciabatta rolls or other crunchy, chewy rolls
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon freshly cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon salt
2 tablespoons canola oil
1 quart cider vinegar
1 cup water
1/8 cup red pepper flakes
1/4 cup sugar
1 tablespoons Worcestershire
1 tablespoons kosher salt
1 tablespoons black pepper
One 16-ounce bottle ketchup
3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons white vinegar
1 head cabbage, cored, tough leaves removed and shredded
2 small carrots, shredded

Steps:

  • Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
  • Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
  • Apply Mop Sauce every hour throughout the cooking time.
  • In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
  • To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
  • Mop Sauce:
  • Combine all the ingredients in a medium bowl and reserve.
  • In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
  • Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
  • Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

OVEN-ROASTED PULLED PORK SANDWICHES



Oven-Roasted Pulled Pork Sandwiches image

Tyler Florence brings barbecue flavor indoors with a flavorful dry rub for his Oven-Roasted Pulled Pork Sandwiches recipe from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time P1DT6h15m

Yield 12 servings

Number Of Ingredients 30

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
12 hamburger buns
1 recipe Spicy Slaw, recipe follows
Pickle spears
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
  • Preheat the oven to 300 degrees F.
  • Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
  • To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
  • Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
  • To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
  • Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

ROAST PORK SHOULDER SANDWICHES WITH FENNEL SLAW



Roast Pork Shoulder Sandwiches with Fennel Slaw image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h50m

Yield 4 servings with plenty of leftovers

Number Of Ingredients 15

3 1/2 to 4-pound boneless pork shoulder
Coarse black pepper
Sea salt
1 bulb garlic, chopped
5 to 6 sprigs fresh rosemary, stripped and finely chopped
2 tablespoons fennel seeds
EVOO, for liberal drizzling, plus about 1/4 cup
4 medium onions, cut into thin wedges
1 cup dry white wine
1 round tablespoon superfine sugar
1/2 lemon, juiced
2 tablespoons white balsamic or white wine vinegar
8 ounces cabbage, very thinly sliced or sliced on a mandoline
1 bulb fennel, very thinly sliced or sliced on a mandolin, plus a handful of fronds
4 ciabatta or other crusty sandwich/sub rolls (wrap in plastic if you are not serving that day, then crisp in oven to use)

Steps:

  • Preheat the oven to 375 degrees F.
  • Have the butcher butterfly the meat for you or take a very sharp knife and split the shoulder open and across the meat, opening the shoulder like a book, 1 to 1 1/2 inches thick. Heavily sprinkle the meat with lots of pepper and sea salt, garlic, rosemary and fennel seeds. Roll the meat up and tie with twine. Slather with EVOO and sprinkle with salt and pepper. Dress the onions with EVOO, salt and pepper and scatter across a baking pan. Set the meat on top and roast 1 hour.
  • Douse the pan with the wine and return to the oven. Roast another 1 to 1 1/2 hours to 145 to 150 degrees F internal temperature. Let stand 15 minutes, and then slice and serve. Or, cool to room temp, cover and store. To serve after storing, slice 1-inch thick pieces and reheat in shallow pan of warm chicken stock to heat through.
  • While the meat cooks, combine the sugar, lemon juice, vinegar, salt and pepper and about 1/4 cup EVOO. Toss the cabbage and fennel and fronds in the dressing.
  • To serve, slice the meat, pile on rolls with warm onions and cold fennel slaw on top.

PHILADELPHIA STYLE ROAST PORK SANDWICHES



Philadelphia Style Roast Pork Sandwiches image

This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly.

Provided by Christine

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h15m

Yield 4

Number Of Ingredients 18

1 (3 pound) pork shoulder roast
3 tablespoons chopped fresh rosemary
3 cloves garlic, chopped
3 tablespoons chopped fresh parsley
4 teaspoons olive oil, divided
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 cup water
1 tablespoon olive oil
2 cloves garlic, chopped
½ teaspoon red pepper flakes
½ cup chicken stock
12 ounces fresh spinach
1 teaspoon salt
½ teaspoon freshly ground black pepper
lemon, juiced
1 cup shredded Manchego cheese
4 crusty rolls

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
  • Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
  • While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
  • Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
  • Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.

Nutrition Facts : Calories 793.6 calories, Carbohydrate 42.3 g, Cholesterol 147.1 mg, Fat 47.4 g, Fiber 4.9 g, Protein 50.4 g, SaturatedFat 16.5 g, Sodium 2951.6 mg, Sugar 6.4 g

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