Best 9 Pulled Pork In Bbq Sauce Mini Sandwiches Recipes

PULLED PORK SANDWICHES

Steps:

• Add paprika, chili powder, cumin, brown sugar, salt, oregano, sugar, black pepper, and cayenne pepper to a small bowl and mix to combine. Rub the mixture into the pork roast, then wrap meat tightly with two layers of plastic wrap and refrigerate for at least 3 hours.
• About 1 hour prior to cooking, unwrap the roast and let it come to room temperature. At the same time, soak 3-4 cups of wood chunks in cold water and then drain.
• Heat the vegetable oil in a saucepan over medium heat, then cook the onion and garlic for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder, and cayenne pepper, then reduce the heat and simmer until the sauce has thickened, about 20 minutes. Transfer to a bowl and set aside.
• Preheat grill to high. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke. Turn the heat down to medium. When your grill is about 250 degrees, place the pork on the grill and cook until it is fork-tender and the internal temperature reaches 165 degrees, about 5-6 hours. Rotate the meat every 45 minutes.
• Transfer the pork to a rimmed baking sheet. When cool enough to handle, use two large forks to shred the meat into bite-size pieces. Mound the meat onto a platter and toss with 1 cup of the barbecue sauce. Serve the remaining sauce with the buns of your choice.

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.,

PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE

Steps:

• Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.
• Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
• Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
• Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

PULLED PORK SANDWICHES

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.

BBQ PULLED PORK SANDWICHES

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.

PULLED PORK IN BBQ SAUCE MINI SANDWICHES

Steps:

• Pour Rootbeer in the bottom of the crock pot.
• Season pork roast with salt/pepper and mesquite seasoning.
• Cook on high 4-6 hours.
• Remove roast and sit 30 minutes. Empty the crock pot of the juices.
• Peel by hand the pork roast, discarding the fat.
• Add the pork to the crock pot and add the bbq sauce to the crock pot.
• Cook on high for 30-60 minutes.
• Serve on a roll. I prefer to use mini potato rolls from WalMart.

BBQ PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE

Steps:

• Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
• Preheat an oven or smoker to 225 degrees F.
• Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
• With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.
• Wet Mop Basting Sauce:
• The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
• Yield: 2 1/4 cups
• Barbecue Sauce:
• In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.
• Yield: about 2 cups.

SUPER-EASY PULLED PORK SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
• Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.

BBQ PORK FOR SANDWICHES

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.