Best 7 Pulled Pork Sandwiches With Homemade Bbq Sauce Recipes

PULLED PORK SANDWICHES

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 WITH HOMEMADE BBQ SAUCE RECIPE - (4.6/5)

Steps:

• Step 1, Make the Creole Seasoning ("Bayou Blast") Set aside2 tsp of the seasoning for the BBQ sauce. Step 2 - Prepare the pork with a Weber: Remove the pork from the refrigerator and let it come to room temperature before proceeding. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Prepare the briquettes using a "chimney". (I never use lighter fluid). Soak wood chips for 30 minutes, drain. Set one (or two) foil pans into the center of the grill. When the briquettes are white, pour onto one half of the weber, then set soaked chips on top of the coals. Place the seasoned pork above the pans (not on directly on the coals). Cover and open vent holes 3/4's (over the meat, opposite the coals). After one hour, the meat should begin to have a crust. Add more briquettes and chips. Every hour, add more briquettes (and chips, if desired) until cooked to 195F. We cooked a 4 pound pork shoulder butt and it was ready in about 4 1/2 hours. OVEN DIRECTIONS: Preheat oven to 300F. 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. The safest way to pull pork is to wear clean rubber gloves, simply grab the pork and pull. Or, you can use two forks to shred the pork. You can serve the pork several different ways. We prefer to let people add their own BBQ sauce and to decide if they want to stack the cole slaw on top or eat it on the side. Some people like to serve this between white bread and with a pickle-- I like to make homemade hamburger buns and add some BBQ sauce. The Weber technique imparts the most delicious smoky taste and make delicious "burn ends"-- the crunchy, crusty pork crust... so good!

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.

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.

SLOW-COOKED PULLED PORK

Steps:

• In a small bowl, combine the brown sugar, paprika, 1 tablespoon pepper, salt, chili powder and cayenne. Rub over roast; cover and refrigerate for 8 hours or overnight., Place roast in a 4- or 5-qt. slow cooker. Combine the vinegar, broth, barbecue sauce, Worcestershire sauce, Liquid Smoke, if desired, and remaining pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll.

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.