HONEY PULLED PORK SUBS
Honey and ground ginger are the flavor boosters behind my no-stress sandwiches. A bottle of barbecue sauce ties it all together in a pinch. -Denise Davis, Porter, Maine
Provided by Taste of Home
Categories Lunch
Time 5h15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high 5-6 hours or until meat is tender. , Remove meat; cool slightly. Shred meat with 2 forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Serve on buns.
Nutrition Facts : Calories 417 calories, Fat 13g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 867mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 29g protein.
PULLED PORK SANDWICHES
Provided by Guy Fieri
Categories main-dish
Time 12h20m
Yield 12 to 16 servings
Number Of Ingredients 39
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.
HONEY BBQ PULLED PORK IN THE SLOW COOKER
If you want to make a really easy, delicious honey BBQ pulled pork in a slow cooker, then this recipe is for you! I usually put this on a bun and serve with a salad.
Provided by Cynthia94
Categories Main Dish Recipes Pork Pulled Pork
Time 6h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place onions into the bottom of a slow cooker and place garlic on top. Top with pork roast and season with pepper and salt. Pour BBQ sauce over the top of the roast, making sure all is covered, including onions and garlic. Pour honey on top of the roast only.
- Cover and cook on High until meat is easily shredded with 2 forks, about 6 hours, or on Low for 12 hours.
Nutrition Facts : Calories 267 calories, Carbohydrate 51.5 g, Cholesterol 26.4 mg, Fat 3.2 g, Fiber 2 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 1034.1 mg, Sugar 41 g
PULLED PORK SANDWICHES
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.
Provided by Melissa Clark
Categories lunch, project, sauces and gravies, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 28
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.
PANKO-BREADED PORK PARMIGIANA
Like chicken Parmigiana, but using thin pork cutlets instead! Topped with rich marinara and melted mozzarella, these crispy Parmesan-crusted pork chops will rival the famous chicken dish that everybody loves! If you like yours with extra sauce, double the marinara.
Provided by France C
Categories Baked Pork Chops
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
- Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
- Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
- Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
- Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 22.8 g, Cholesterol 158.8 mg, Fat 24 g, Fiber 2.3 g, Protein 30.5 g, SaturatedFat 8.2 g, Sodium 559.9 mg, Sugar 6.1 g
SLOW COOKER PARMESAN HONEY PORK ROAST
It's hard to make slow-cooked food look pretty, and this pork seriously fell apart when I tried to take it out of the slow cooker, so don't judge this by its picture. I promise that this recipe is delicious! My husband even said that this is one of his favorite Sunday dinners. I also made mashed potatoes and the gravy was delicious on them. Use roast between 2 to 3 pounds.
Provided by Karen
Categories Main Dish Recipes Roast Recipes
Time 6h10m
Yield 10
Number Of Ingredients 11
Steps:
- Prepare slow cooker crock with cooking spray. Lay pork roast into crock.
- Whisk Parmesan cheese, honey, soy sauce, basil, garlic, oil, and salt together in a small bowl; pour over the pork roast.
- Cook until roast is cooked completely through, 6 to 7 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a cutting board to rest a few minutes.
- Skim fat from the cooking juices; discard. Ladle remaining juice to a small saucepan; bring to a boil.
- Whisk cornstarch into cold water in a bowl until dissolved; pour into boiling liquid in saucepan. Cook the liquid, stirring frequently, until thickened into a gravy, about 2 minutes.
- Slice pork roast and serve with the gravy.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 16.9 g, Cholesterol 52.5 mg, Fat 9.5 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 3 g, Sodium 386.2 mg, Sugar 14.1 g
PARMESAN AND HONEY PULLED PORK SANDWICHES
these are great for when you want a little something for lunch i also serve these at parties
Provided by Patsy Fowler
Categories Other Snacks
Time 7h15m
Number Of Ingredients 10
Steps:
- 1. lightly spray crock pot with cooking spray. set the pork into the crock pot and arrange the onion quarters all around it.
- 2. mix the remaining ingredients except the cornstarch together in a bowl and then pour over the pork.
- 3. cook on low for 7-8 hours, 15 minutes before serving, pull out the meat retain the liquid.
- 4. skim off any fat and then take 2 ladles full of the cooking liquid and place it into a saucepan.
- 5. whisk in the cornstarch over medium heat and bring to a boil.
- 6. stir sauce until slightly thickened. shred meat and serve with sauce over a bun.
PARMESAN AND HONEY PULLED PORK SANDWICHES
this is a great sandwich when you just want something light for lunch or you can have it for dinner and serve with green beans and mashed potatoes
Provided by Patsy Fowler
Categories Sandwiches
Time 7h15m
Number Of Ingredients 10
Steps:
- 1. lightly spray crock pot with cooking spray. set the pork into the crock pot and arrange the onion quarters all around it.
- 2. mix the remaining ingredients except the cornstarch together in a bowl and then pour over the pork.
- 3. cook on low for 7-8 hours, 15 minutes before serving, pull out the meat and retain the liquid.
- 4. skim off any fat and then take 2 ladles full of the cooking liquid and place it into a saucepan.
- 5. whisk in the cornstarch over medium heat and bring to a boil.
- 6. stir sauce until slightly thickened. shred meat and serve with sauce over a bun.
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- Trim fat from pork roast then place roast in a slow cooker and pour broth over top. Top evenly with onions, thyme rosemary and lightly sprinkle with pepper. Cover and cook on LOW 8 - 9 hours or HIGH 4 1/2 hours.
- During last 30 minutes of roast cooking, in a medium saucepan whisk together balsamic vinegar, ketchup, honey, brown sugar, worcestershire, mustard, garlic, 1/2 tsp pepper and season with salt to taste (keep in mind pork is usually pretty salty so you won't need much). Bring the sauce to a boil over medium heat, then reduce to a simmer and cook, stirring occasionally, until slightly thickened about 20 - 25 minutes.
- Remove pork from slow cooker, shred while removing any fat. Drain onions and broth from slow cooker and discard then return shredded pork to slow cooker (set slow cooker on warm heat at this point). Pour in balsamic sauce mixture and toss to evenly coat. Serve in buns with coleslaw if desired.
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