Pulled Pork In Bbq Sauce Mini Sandwiches Recipes

BBQ PULLED PORK SANDWICHES

Steps:

• Place pork in a 3-qt. slow cooker. Combine the barbecue sauce, onion, garlic, cumin, salt and pepper; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender. Remove meat. Shred with two forks and return to slow cooker; heat through., Place bread on ungreased baking sheets. Broil 4-6 in. from the heat for 2-3 minutes on each side or until golden brown. , Combine chipotle pepper and mayonnaise; spread over toast. Spoon 1/2 cup meat mixture onto each of eight slices of toast. Top with cheese, tomatoes and remaining toast.,

INSTANT POT BARBECUE PULLED PORK SANDWICHES

Steps:

• Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
• Turn the Instant Pot® (see Cook's Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate.
• Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl.
• Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt.
• Meanwhile, use 2 forks to shred the pork in to small chunks.
• Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.

BBQ PULLED PORK SANDWICHES

Steps:

• Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
• Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.

PULLED PORK IN BBQ SAUCE MINI SANDWICHES

Steps:

• Pour Rootbeer in the bottom of the crock pot.
• Season pork roast with salt/pepper and mesquite seasoning.
• Cook on high 4-6 hours.
• Remove roast and sit 30 minutes. Empty the crock pot of the juices.
• Peel by hand the pork roast, discarding the fat.
• Add the pork to the crock pot and add the bbq sauce to the crock pot.
• Cook on high for 30-60 minutes.
• Serve on a roll. I prefer to use mini potato rolls from WalMart.

BARBECUED PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE AND PICKLES

Steps:

• Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
• Preheat an oven or smoker to 225 degrees F.
• Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
• With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.
• The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
• In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE

Steps:

• Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.
• Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
• Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
• Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

BBQ PULLED PORK SANDWICH

Steps:

• Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
• Preheat oven to 300 degrees F (150 degrees C).
• Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
• Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
• Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
• Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
• Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

BARBECUE SAUCE FOR PULLED-PORK SANDWICHES

Steps:

• Stir tomato puree, 1 cup water, the mustard, sugar, vinegar, garlic, 1 teaspoon salt, and the cayenne in a medium saucepan over medium heat. Simmer, stirring occasionally, until sugar has dissolved and mixture thickens, about 10 minutes. Stir in pan juices; season with salt and pepper.

WHITE BBQ SAUCE PULLED PORK SANDWICHES

Steps:

• To prepare sauce, combine the 1st four ingredients in a small bowl. Cover and chill.
• To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2 inch pieces.
• Combine apple cider vinegar and next 7 ingredients in a medium saucepan; bring to a boil. Add pork to pan. Cover, reduce heat, and simmer 1 hour or until tender. Remove pork from cooking liquid; shred with 2 forks. Place pork in a serving dish; pour cooking liquid over pork.
• Serve pork on small rolls or biscuits with sauce.