Indulge in a delightful culinary journey with our savory BBQ Pork Sandwiches, a harmonious blend of smoky, tangy, and refreshing flavors. These sandwiches showcase tender, slow-cooked pulled pork enveloped in a homemade barbecue sauce that bursts with savory and smoky goodness. Perfectly complemented by a vibrant slaw made from sweet and sour onions and crisp cucumbers, each bite offers a tantalizing contrast of textures and flavors. Dive into the ultimate BBQ experience with our easy-to-follow recipes, ensuring a lip-smacking meal that will satisfy your cravings and leave you yearning for more.
Check out the recipes below so you can choose the best recipe for yourself!
PORK BBQ SANDWICHES
Pork BBQ is a favorite in this region, and our chef developed this tasty version. The meat is very tender, and caramelized onions add a touch of sweetness.-Julie Fella, Skaneateles, New York
Provided by Taste of Home
Categories Lunch
Time 5h5m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 422 calories, Fat 16g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 660mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 2g fiber), Protein 26g protein.
BARBECUE PORK SANDWICHES
Shredded pork is mixed with a homemade barbecue sauce in this hearty sandwich recipe.
Provided by Land O'Lakes
Categories Hot Sandwich Lunch Pork Sandwich Sandwich and Wrap Main Course Meat, poultry, and seafood Sandwich and Wrap Main Course
Yield 18 sandwiches
Number Of Ingredients 16
Steps:
- Heat oven to 325°F.
- Place pork roast in roasting pan. Sprinkle with onion and garlic; add water. Cover; bake 2-2 1/2 hours or until roast shreds easily with fork. Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.
- Combine all sauce ingredients in 4-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until sauce comes to a full boil. Reduce heat to low; cook 10 minutes. Stir in shredded pork. Continue cooking 8-10 minutes or until heated through.
- Serve pork mixture on hamburger buns.
Nutrition Facts : Calories 340 calories, Fat 16 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 450 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Sugar grams, Protein 21 grams
GRILLED PORK TENDERLOIN SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 670, Fat 27 grams, SaturatedFat 5 grams, Cholesterol 89 milligrams, Sodium 1250 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 43 grams, Sugar 3 grams
BARBECUED PORK SANDWICHES WITH PICKLED RED ONION
Provided by Cheryl Alters Jamison
Categories Sandwich Citrus Fruit Onion Pork Fourth of July Backyard BBQ Lunch Meat Pork Tenderloin Summer Tailgating Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- For onion:
- Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.
- For vinaigrette:
- Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- For pork:
- Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.
- Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145°F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.
- Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.
BBQ PORK SANDWICH
Roast this flavorful pulled pork in your oven, and be rewarded with delicious barbecue sandwiches!
Provided by Paula Deen
Categories bbq classics entertaining potluck southern cooking summer
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- Mix the dry (salt, pepper, sugar, paprika and cayenne) in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork.
- Cover with plastic and refrigerate for at least 2 hours.
- Preheat oven to 325 °F.
- Combine apple juice, vinegar, Worcestershire, liquid smoke and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily.
- Brush the roast with cooking liquid every hour.
- Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
- Serve on hamburger buns topped with BBQ sauce and cole slaw.
BBQ PORK FOR SANDWICHES
This is so easy and very tasty. Serve on buns with French fries or potato chips.
Provided by KMB233
Categories Main Dish Recipes Pork Pulled Pork
Time 4h45m
Yield 12
Number Of Ingredients 3
Steps:
- Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
- Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
- Bake in the preheated oven for 30 minutes, or until heated through.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.2 g, Cholesterol 82.9 mg, Fat 18.1 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 7 g, Sodium 623.2 mg, Sugar 10.9 g
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.
BARBECUED PORK SANDWICH
Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 6 to 8 sandwiches
Number Of Ingredients 12
Steps:
- Place garlic, onions, carrot, celery, cumin, and salt in the bowl of a food processor; process until smooth. With the motor running, slowly add 1/2 cup water; process until well combined. Place pork in a large, deep roasting pan. Rub pork generously with vegetable puree; cover and refrigerate for at least 2 hours and up to overnight.
- Preheat oven to 350 degrees.
- Add enough water to the roasting pan so that it comes halfway up the sides of the pork. Cover pan tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until pork is very tender and falling apart, about 5 hours, checking pan occasionally to make sure water has not evaporated and adding more water as necessary.
- Remove pork from oven. Let stand until cool enough to handle. (At this point, pork may be kept refrigerated and covered for up to 5 days.)
- Increase oven temperature to 400 degrees.
- Shred pork with a fork or pull apart using your fingers; discard any excess fat. In a large baking dish, combine shredded pork with 3 cups barbecue sauce. Transfer to oven and cook until mixture is heated through and bubbly, 5 to 10 minutes.
- Divide pork and shredded lettuce evenly among rolls. Serve with remaining cup of barbecue sauce, pickles, and coleslaw.
PORK BARBECUE SANDWICHES
We were happy when there was pork roast on the menu because we were sure that, within the next few days, we'd be feasting on leftover pork in these tasty sandwiches. -George Hascher, Phoenicia, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 398 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1720mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 2g fiber), Protein 26g protein.
BBQ PORK SANDWICHES WITH SWEET-AND-SOUR ONIONS AND CUCUMBERS
Steps:
- Preheat oven to 450F. Make pork rub: 1. In a small bowl with a fork, stir together all pork rub ingredients until well combined. 2. Pat pork dry and press rub into meat (expect uneven clumping) 3. In a nonstick skillet, heat veg. oil over med-high heat until hot but not smoking and brown pork, turning occasionally, about 5 min. 4. Transfer pork to shallow baking pan and roast in middle of oven until 155F (about 15 minutes) 5. Transfer pork to cutting board, let stand 5 min. Toast rolls in oven. Make basting sauce: 1. While pork is roasting, in a bowl stir together all basting sauce ingredients Make BBQ sauce: 1. While pork is roasting, in a small sauce pan heat peanut oil over med-high heat until hot but not smoking and cook shallot, garlic, red pepper flakes, cumin, and chili powder, stirring 2 minutes. 2. Stir in remaining BBQ sauce ingredients, simmer, stirring, 4 minutes or until slightly thickened. Prepare onions and cucumbers: 1. Peel and seed cucumber and cut enough into ¼ inch dice to measure ¼ cup. 2. Thinly slice enough onion to measure ¼ cup 3. In small bowl, stir together cucumber, onion, vinegar, sugar, and salt and pepper to taste. Make Sandwiches: 1. Slice pork an toss with basting sauce. 2. Make sandwiches with rolls, pork, BBQ sauce, and cucumbers
Tips:
- Choose the right pork shoulder: Look for a pork shoulder that is at least 6 pounds, with a good amount of marbling. This will ensure that the meat is tender and flavorful.
- Use a good quality BBQ sauce: The BBQ sauce is what will give your pork sandwiches their flavor, so make sure to choose a sauce that you enjoy. You can use your favorite bottled sauce, or you can make your own.
- Cook the pork shoulder low and slow: The best way to cook pork shoulder is to cook it low and slow. This will allow the meat to become tender and fall apart easily.
- Shred the pork shoulder: Once the pork shoulder is cooked, shred it with two forks. This will make it easy to serve the pork on sandwiches.
- Toast the buns: Toasting the buns will give them a nice crispy texture and help them hold up to the juicy pork and sauce.
- Add your favorite toppings: Once you have your pork sandwiches assembled, you can add your favorite toppings. Some popular choices include coleslaw, pickles, and onions.
Conclusion:
BBQ pork sandwiches are a delicious and easy-to-make meal that is perfect for a summer cookout. With a few simple tips, you can make sure that your pork sandwiches are tender, flavorful, and juicy. So fire up your grill and get started!
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