BOURBON BBQ PORK SANDWICH
Provided by Aaron McCargo Jr.
Time 5h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the cole slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar and hot sauce. Season with salt and pepper and add the cabbages and scallions. Toss well to distribute the mayonnaise thoroughly.
- For the pork: In a medium saucepan over medium heat, add the olive oil and garlic. When the garlic becomes fragrant, add the barbecue sauce and bourbon. Add the pork to the barbecue sauce and stir well to combine. Simmer about 10 minutes.
- To serve: Place the pork on the bread and top with the coleslaw. Drizzle with some extra sauce and serve immediately.
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
BBQ PULLED PORK SANDWICHES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h10m
Yield 8 servings
Number Of Ingredients 15
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.
BOURBON BACON PULLED PORK
Easy, simple slow cooker bourbon bacon pulled pork. Serve with or without buns. If using buns, they taste best toasted. Top the cooked pulled pork with BBQ sauce.
Provided by kkulans
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 18m
Yield 8
Number Of Ingredients 9
Steps:
- Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
- Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
- Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with 2 forks. Mix with bacon.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 27.9 g, Cholesterol 68.2 mg, Fat 14.9 g, Fiber 0.1 g, Protein 22.8 g, SaturatedFat 5.3 g, Sodium 616.2 mg, Sugar 26.9 g
CAROLINA-STYLE PORK BBQ SANDWICHES
Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.
Provided by Kendra Bailey Morris
Categories Pork Sandwich Grill/Barbecue North Carolina
Yield Serves 10 to 12 (about 8 cups of meat)
Number Of Ingredients 24
Steps:
- Make the pork:
- Spray the inside of a slow cooker with cooking spray.
- Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
- Transfer the meat to a large bowl and shred it with two forks. Set aside.
- Make the sauce:
- Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
- Assemble the sandwiches:
- Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.
BOURBON-GLAZED SMOKED PORK CHOPS
These easy-to-make pork chops are sweet, spicy, and smoky.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Place pork chops on a paper-towel-lined tray, and pat dry. Combine mustard and cayenne pepper, and evenly season chops. Stir together sugar, bourbon, and 2 tablespoons water.
- Heat oil in a large saute pan over medium-high heat. Sear pork chops in batches until browned, about 2 minutes on each side (turn heat down if necessary to keep browned bits from burning). Remove chops from pan, and lower heat. Add bourbon mixture, scrape up browned bits with a wooden spoon, and cook for 30 seconds, until reduced to a glaze. Return chops to pan, and cook, flipping, until chops are warmed through and completely glazed, about 1 minute.
SMOKY BOURBON PULLED PORK SANDWICHES FROM YOUR CROCK POT.
Nothing better than coming home from a hard day to the aroma of good food cooking. THIS IS ONE OF THOSE RECIPES. We found this recipe in a magazine from our grocery store - Sobeys and want to share it with you. Please feel free to review, we love your comments and suggestions.
Provided by Debi and Johnny
Categories Lunch/Snacks
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Slice onion, peel and slice apple. Place the onion, apple, bay leaf and pork in your slow cooker.
- Then whisk together the broth, half the grilling sauce, tomatoe paste, flour, chilli powder, Worcestershire sauce, garlic (minced or diced fine) and pepper. Pour into the slow cooker and cook on low for 8 hours or until done.
- Remove any excess fat that has risen to the surface and remove the pork to a cutting board. Cover to keep warm. Take the sauce remaining in the slow cooker and transfer to a saucepan and bring to a boil over medium heat. Reduce heat and simmer until sauce is thickened, then add the remaining applewood grilling sauce. Remove the bay leaf.
- Shred pork with two forks and combine with sauce. Serve on buns with coleslaw and salad on side.
- Enjoy.
SWEET & SMOKY PULLED PORK SANDWICHES
My primo pork is smoky, tender and tastes like it came from a barbecue joint. Without much help from me, it basically shreds itself. -Lauren Adamson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 8h45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. To make ahead: In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 436 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 827mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 2g fiber), Protein 28g protein.
SMOTHERED PORK CHOPS WITH BOURBON AND MUSHROOMS
This is a updated version of my mom's pork chops with cream of mushroom soup. I don't care for the canned soup due to the high sodium. I use cream, mushrooms, onions and bourbon along with beef stock to make a sauce that is out of this world. I like to serve this with mashed potatoes and grilled asparagus.
Provided by Tracy M
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan.
- Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more.
- Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 11.2 g, Cholesterol 126.3 mg, Fat 33.4 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 15.4 g, Sodium 472.3 mg, Sugar 5.4 g
SLOW COOKER SMOKY BBQ PULLED PORK SANDWICHES RECIPE
This simple crock pot pulled pork recipe is so easy to throw together but tastes like something you would order from a BBQ restaurant. The bbq pulled pork seriously falls apart when it's done cooking.
Provided by Camille Beckstrand
Categories Main Course
Time 8h10m
Number Of Ingredients 9
Steps:
- Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner).
- Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl.
- Rub all over the roast, covering all sides. (Optional: poke your roast with a large fork a couple of times to let the flavors really soak in).
- Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours).
- Shred meat when finished and add bottle of BBQ sauce.
- Serve on buns.
Nutrition Facts : Calories 333 kcal, Carbohydrate 40 g, Protein 23 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 62 mg, Sodium 1609 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
GRILLED BOURBON-MARINATED PORK CHOPS OR PORK TENDERLOINS
Plan ahead the pork needs to marinade for a minimum of 12 hours. Use this marinade for 2 pork tenderloins or 6-8 pork chops. You can reduce the bourbon to 1/3 cup but 1/2 cup is better!
Provided by Kittencalrecipezazz
Categories Pork
Time 12h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl whisk together the marinade ingredients; place in a large zip-loc plastic bag.
- Add in the pork chops or 2 pork tenderloins; seal the bag.
- Turn to coat with the marinade.
- Refrigerate for a minimum of 12 hours.
- Set grill to high heat (about 400°F).
- Remove the pork and discard the marinade.
- Place on grill.
- For pork chops cook for about 15 minutes on each side, depending on how thick your chops are.
- For pork tenderloins, cook for about 25 minutes turning occasionally or until the pork is cooked; tent with foil and let sit for about 10 minutes before slicing.
- Delicious!
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