Indulge in the tantalizing flavors of the Pulled Pork Sandwich, a culinary masterpiece that combines tender, succulent pork shoulder braised in a harmonious blend of spices with a tangy, slightly sweet Black Pepper Vinegar Sauce. Each bite of the sandwich is an explosion of flavors, enhanced by the refreshing crunch of Green Onion Slaw, made with crisp green onions, shredded cabbage, and a zesty dressing. This article presents a step-by-step guide to crafting this delectable sandwich, including the mouthwatering Pulled Pork, flavorful Black Pepper Vinegar Sauce, and refreshing Green Onion Slaw recipes. Get ready to embark on a culinary journey that will leave your taste buds craving more.
Here are our top 8 tried and tested recipes!
PULLED PORK SANDWICHES
Provided by Guy Fieri
Categories main-dish
Time 12h20m
Yield 12 to 16 servings
Number Of Ingredients 39
Steps:
- Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
- Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
- Apply Mop Sauce every hour throughout the cooking time.
- In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
- To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
- Mop Sauce:
- Combine all the ingredients in a medium bowl and reserve.
- In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
- Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
- Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.
PULLED PORK SANDWICHES
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.
Provided by Melissa Clark
Categories lunch, project, sauces and gravies, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 28
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.
PULLED PORK SANDWICH
Provided by Tyler Florence
Categories main-dish
Time 6h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
- Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
- While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
- To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.
PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
Steps:
- For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
- Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
- For the pulled pork: Preheat the oven to 275 degrees F.
- Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
- Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
- If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
- For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
- Serve the pulled pork on buns topped with coleslaw.
5 INGREDIENT COLESLAW (FOR PULLED PORK)
Looking for an easy, creamy coleslaw that goes well with pulled pork or any other BBQ, grilled, or roasted meat? This is it! It's creamy, slightly sweet and tangy, and has a little punch from green onion and black pepper. You'll make this healthier (and dairy-free) coleslaw again and again!
Provided by Thriving Home
Categories Side Dish
Time 5m
Number Of Ingredients 7
Steps:
- In a large serving bowl, whisk together the mayo, vinegar, honey, green onions, salt, and pepper.
- Add the coleslaw mix and stir until well combined.
- Let sit in the fridge for 2-4 hours before serving (the flavors get better. Be sure to taste and adjust the salt and pepper to your preference before serving.
PULLED PORK SANDWICH WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW
Steps:
- For the Dry Rub: Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined. For the pork shoulder: Place the pork, fat side up, on a clean baking sheet. Season the pork with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours. Black Pepper Vinegar Sauce: Place all the ingredients into a blender and blend. Add water if the sauce is too thick. Green Onion Slaw: Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend. Place the cabbage and red onions in a bowl, add the dressing and stir. Fold in the cilantro and season with salt and pepper to taste. For the pork shoulder: Remove the pork from the refrigerator 30 minutes prior to cooking. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees to 250 degrees. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. Add more charcoal, as needed, to maintain 225 degrees to 250 degrees and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level. Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.
SUPER-EASY PULLED PORK SANDWICHES
I use this hearty recipe for my Super Bowl® parties. It's super easy and feeds a lot of hungry football fans. Serve on a large bun with some baked beans, coleslaw, and chips.
Provided by Lori M.
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 9h15m
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 44.9 g, Cholesterol 68.2 mg, Fat 11.7 g, Fiber 2.7 g, Protein 30 g, SaturatedFat 3.6 g, Sodium 865.8 mg, Sugar 3.9 g
PULLED-PORK SANDWICHES
In this sandwich, slow-cooked pork is dressed in sauce (use any of the four varieties). Pickled vegetables make a piquant addition.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 8 sandwiches
Number Of Ingredients 12
Steps:
- Using a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper in a small bowl to form a paste.
- Spread paste evenly over top of pork. Refrigerate in a roasting pan for at least 1 hour or up to overnight.
- Preheat oven to 300 degrees. Add water to bottom of pan, and cover with foil. Cook, basting hourly, flipping halfway through, until pork is tender and pulls apart easily, about 6 hours. Let cool slightly. Using 2 forks, shred pork, and toss with barbecue sauce. Sandwich pork mixture between buns, topping the meat with pickled vegetables.
Tips:
- To ensure tender and juicy pulled pork, choose a pork shoulder or butt roast with a good amount of marbling.
- Enhance the flavor of the pork by rubbing it with a flavorful dry rub made with spices and seasonings before cooking.
- Cook the pork shoulder or butt roast slowly and low in a covered Dutch oven or crock pot to allow the meat to break down and become fall-apart tender.
- Add moisture to the pork during cooking by adding liquids such as apple cider vinegar, chicken broth, or beer.
- For a smoky flavor, consider cooking the pork over indirect heat on a smoker or grill.
- Make the black pepper vinegar sauce ahead of time to allow the flavors to blend.
- Use a sharp knife or mandoline to thinly slice the cabbage and onion for the green onion slaw.
- To add a creamy element to the slaw, consider adding a dollop of sour cream or Greek yogurt.
- For a tangy and refreshing flavor, add a squeeze of lemon or lime juice to the slaw.
Conclusion:
The pulled pork sandwich with black pepper vinegar sauce and green onion slaw is a delicious and satisfying meal that is perfect for any occasion. With its tender and flavorful pulled pork, tangy and slightly sweet sauce, and crisp and refreshing slaw, this sandwich is sure to be a hit with everyone who tries it. So whether you are hosting a party or simply looking for a delicious and easy weeknight meal, give this recipe a try. You won't be disappointed!
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