Pulled Pork Sandwiches With Melted Red Onions Recipes

Steps:

• Combine meat and barbecue sauce. Fill bread slices with meat mixture, Singles and onions to make 4 sandwiches.
• Spread outsides of sandwiches with butter.
• Cook in skillet on medium heat 4 min. on each side or until sandwiches are golden brown on both sides.

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.

Steps:

• In a 3-qt. slow cooker, combine the first 6 ingredients; add the pork. Spoon some of the sauce over pork. Cover and cook on low for 7 hours or until meat is tender. , Remove meat; shred with 2 forks. Return to slow cooker and heat through. Spoon 1/2 cup onto each bun. Serve with desired toppings.

Steps:

• Combine meat and barbecue sauce. Fill bread slices with meat mixture, singles and onions to make 4 sandwiches. Spread outsides of sandwiches with butter. Cook in skillet on medium heat 4 minutes on each side or until sandwiches are golden brown on both sides.

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:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine kosher salt, 1/4 cup black pepper, 1/4 cup Italian seasoning, rosemary, granulated garlic, granulated onion, 1 tablespoon red pepper flakes, and lemon pepper together in a bowl.
• Place pork shoulder in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine vinegar, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, and 4 crushed garlic cloves into the bottom of the roasting pan.
• 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 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.
• Increase oven temperature to 500 degrees F (260 degrees C).
• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat; cook and stir goat horn peppers, red bell pepper, onion, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper in the hot oil until onion softens and begins to turn golden, about 12 minutes.
• Stir in mushrooms, garlic basil spread, and Marsala wine and cook until wine has reduced and mushrooms have softened, about 5 minutes. Mix pulled pork and pesto sauce into vegetables and heat through, about 10 minutes. Spoon pork mixture into hoagie buns and top each with 1/2 cup mozzarella cheese.
• Place sandwiches onto a baking sheet and bake in the hot oven until cheese is melted and bread is toasted, about 5 minutes. Top with cherry tomatoes and basil.