Bbq Pork For Sandwiches Recipes

Steps:

• Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.
• Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
• Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.

Steps:

• Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.

Steps:

• Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
• If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
• Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
• Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
• Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
• Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own 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.

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.,

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.

Steps:

• In a Dutch oven, bring the pork roast, water and salt to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until the meat is very tender. , Remove meat and let stand until cool enough to handle. Discard bone; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, brown sugar, vinegar, lemon juice, chili sauce, ketchup and shredded pork. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook onions and sugar in oil and butter over low heat for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.

Steps:

• In a large saucepan, saute celery and onion in oil until tender. Stir in the ketchup, salt and mustard. Add pork. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve on rolls.

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.

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce.

Steps:

• Stir ketchup, brown sugar, Worcestershire sauce, honey, butter, mustard, lemon juice, chili powder, and garlic powder together in a saucepan over medium heat; simmer until hot, about 5 minutes.