Best 9 Grilled Shredded Pork Sandwiches Recipes

HOW TO MAKE PULLED PORK

Steps:

• Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
• Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.

GRILLED SHREDDED PORK SANDWICHES

Steps:

• Combine seasonings; rub over roast. Prepare grill for indirect heat, using a drip pan with 1 in. of water. Grill roast, covered, over medium-low heat for 3-1/2 to 4 hours or until meat is tender., When cool enough to handle, shred meat with 2 forks. Spoon 1/2 cup onto each bun; serve with barbecue sauce if desired.

PULLED PORK GRILLED CHEESE

Steps:

• Heat shredded pork according to package directions. Stir in garlic. Layer 4 slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise., In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.

SHREDDED PORK SANDWICHES

Steps:

• Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast. , Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns.

HAWAIIAN BBQ PULLED PORK SANDWICH WITH GRILLED PINEAPPLE RELISH

Steps:

• For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
• Preheat the oven to 325 degrees F with the oven rack in the middle position.
• Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.
• For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.
• Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.
• Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

SHREDDED PORK SANDWICH

Steps:

• Place pork in a 6-qt. electric pressure cooker; add 4 cups water. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Meanwhile, in a large saucepan, combine onion, ketchup, Worcestershire sauce, salt and pepper. Combine flour and remaining 1 cup water until smooth; stir into onion mixture. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove ribs to a cutting board with a slotted spoon; cool slightly. When cool enough to handle, remove and discard bones. Shred pork with two forks; add to the sauce. Cook for 10 minutes or until heated through. Serve on rolls.

BBQ PULLED PORK SANDWICHES

Steps:

• Place pork in a 3-qt. slow cooker. Combine the barbecue sauce, onion, garlic, cumin, salt and pepper; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender. Remove meat. Shred with two forks and return to slow cooker; heat through., Place bread on ungreased baking sheets. Broil 4-6 in. from the heat for 2-3 minutes on each side or until golden brown. , Combine chipotle pepper and mayonnaise; spread over toast. Spoon 1/2 cup meat mixture onto each of eight slices of toast. Top with cheese, tomatoes and remaining toast.,

GRILLED PORK TENDERLOIN SANDWICHES

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce.

SHREDDED PORK SANDWICHES

Steps:

• Trim any areas with large amounts of fat on the pork.
• Put pork into crock pot, cutting into a few smaller chunks if needed.
• Add BBQ sauce & stir gently to coat meat.
• Cook on low setting for 6-8 hours or until meat has begun to shred when stirred.
• When meat is done, use two forks to shred it the rest of the way right in the crock.
• Serve on your choice of buns or rolls.