SLOW-COOKED BARBECUED PORK ON BUNS
A heady blend of simple seasonings work their magic on pork in this slow-cooked filling for hot sandwiches.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 8h20m
Yield 18
Number Of Ingredients 11
Steps:
- In 3 1/2- to 4-quart slow cooker, mix all ingredients except buns.
- Cover; cook on Low heat setting 6 to 8 hours.
- Spoon about 1/3 cup pork mixture into each bun.
Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 50 mg, Fiber 1 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 590 mg, Sugar 10 g, TransFat 0 g
BARBECUE PORK ON BUNS
Very tasty sandwich for five minutes of work. Then let your slow-cooker do the rest of the work while you are at work.
Provided by Charlotte J
Categories Lunch/Snacks
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine first four ingredients in a slow-cooker.
- Cover and cook on high for 5 hours.
- Drain and slice or shred pork.
- Serve on buns with additional barbecue sauce if you'd like.
SLOW COOKER SOUTHERN BARBECUE PORK ON A BUN
This is a really nice pork sandwich recipe that I found in the Chicago Sun-Times and fixed tonight for dinner. Plan ahead a bit as it has to marinate overnight but it's great the next day, just dump it in the slow cooker and let it rip. It makes a lot of sauce so I saved the leftover sauce and plan to use it on BBQ chicken this coming week. These sandwiches were really good served on DotM's Hamburger Buns, recipe #89932! prep time includes marinading time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 20h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes and garlic.
- Bring to a boil, reduce heat and simmer for 5 minutes, then let cool.
- Rinse pork shoulder and pat dry, then place in a large glass bowl or resealable plastic bag; pour sauce over pork and marinate overnight in the fridge.
- Remove roast from the marinade and place in the slow cooker; add 3/4 cup water to marinade, mix well and add to roast in slow cooker; cover and cook on low for 8-9 hours or on high for 4-6 hours (I cooked for 8 hours and mine was perfect), until meat is tender but not falling apart.
- Remove meat from sauce and let it stand on a carving board for 10-15 minutes, then cut it into thin slices and keep warm.
- To serve: place meat on one half of bun, add sauce and top with the other half of bun (kind of elementary, huh?).
SLOW-COOKED BARBECUED PORK SANDWICHES
These saucy sandwiches are great for a hungry crowd and easy to prepare. Once the meat is cooked, just keep it warm in the slow cooker until it's time to serve. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in butter until tender. Stir in the tomato puree, brown sugar, steak sauce, lemon juice and salt. Cook over medium heat until sugar is dissolved and heated through., Place roast in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 7-9 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through. Serve on rolls. Top with coleslaw if desired.
Nutrition Facts :
SLOW COOKER PULLED PORK BARBEQUE
Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.
Provided by Belinda Carter McDowell
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h10m
Yield 8
Number Of Ingredients 9
Steps:
- Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
- Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g
SLOW-COOKED PORK BARBECUE
You need only five ingredients to fix this sweet and tender pork for sandwiches. Feel free to adjust the sauce ingredients to suit your family's tastes. -Connie Johnson, Springfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 5h15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.
Nutrition Facts : Calories 410 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 886mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein.
BARBECUE PORK ON BUNS
This is the best barbecue sandwich I have ever had. I usually double this and freeze what's left in portions to serve one. That way, the kids could grab one after school and chow down. My mom always made this. I think it originated from River Road Recipes, a cookbook by the Junior League of Baton Rouge.
Provided by Sunshine Forever
Categories Lunch/Snacks
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In dutch oven, combine first nine ingredients. Summer uncovered 20 minutes.
- Add meat, ketchup and Worcestershire sauce. Simmer slowly 45 minutes.
- Serve on buns or french bread.
SLOW-COOKED BARBECUED PORK ON BUNS
Number Of Ingredients 11
Steps:
- 1. In 3 1/2 or 4-quart slow cooker, combine all ingredients except buns mix well.2. Cover cook on low setting for 6 to 8 hours or until pork is tender. Spoon about 1/3 cup pork mixture into each sandwich bun.TIP:To bake pork mixture in oven, combine all ingredients excepts buns in ungreased 13x9-inch (3-quart) baking dish cover. Bake at 325'F. for 1 1/2 hours.Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 270 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 2 g 10% * Cholesterol: 40 mg 13% * Sodium: 580 mg 24% * Total Carbohydrate: 33 g 11% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 18 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 8% * Iron: 10% * Dietary Exchanges: 2 Starch, 1 1/2 Medium-Fat Meat or 2 Carbohydrate, 1 1/2 Medium-Fat Meat
Nutrition Facts : Nutritional Facts Serves
BARBECUE PORK BUNS
Authentic-looking buns with a sweet, savoury pork filling coated in a deliciously thick sauce. Make the day before, or just re-steam frozen buns for about 5 minutes when required.
Provided by Tootalltygerlily
Categories Yeast Breads
Time 3h15m
Yield 12 buns
Number Of Ingredients 17
Steps:
- Sauce: Stir water into cornstarch in small cup until smooth.
- Add remaining four ingredients; stir. Set aside.
- Filling: Heat sesame oil in large frying pan on medium.
- Add green onion, garlic and ginger.
- Stir-fry for 1 minute, stirring constantly, until soft.
- Stir sauce mixture.
- Stir into green onion mixture until boiling and thickened.
- Add pork. Stir until coated.
- Turn into medium bowl.
- Chill for at least 1 1/2 hours until cold.
- Makes 1 cup of filling.
- Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved.
- Cool slightly.
- You should be able to hold your finger in water mixture and it should be almost hot.
- Process flour and yeast in food processor for 2 seconds until just combined.
- With motor running, gradually add liquid through food chute until dough comes together and forms ball.
- Process for 30 seconds.
- Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.
- Place in large greased bowl, turning once to grease top.
- Cover with tea towel.
- Let stand in oven with light on and door closed for about 1 hour until doubled in bulk.
- Punch dough down and knead gently to remove any air pockets.
- Roll into cylinder shape.
- Cut crosswise into 12 portions.
- Roll or flatten each portion into 4 inch circle.
- Spoon rounded tablespoon of filling onto centre.
- Gather edges together over filling, twisting in clockwise direction to form"top knot".
- Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.
- Cover with tea towel; let stand for about 1 hour until slightly risen.
- Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.
- Steam for 15 minutes.
- This may have to be done in batches.
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