pulled pork sandwich


Best ever pulled pork recipe made in the oven.


Perfect Pulled Pork Recipe

(4-7 pound) whole Boston Butt

cumin

garlic powder

onion powder

chili powder

cayenne pepper

salt

ground pepper

paprika

brown sugar

water

bay leaves

tablespoons dry rub mix

Mix well and store in an air tight container.

FOR THE DRY RUB

Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

FOR THE BRINE SOLUTION

Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours.

Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.

When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

PORK SHOULDER PREPARATION

https://content.jwplatform.com/videos/NlGlVUJi.mp4

Hands down, the BEST, most authentic recipe for southern Pulled Pork. So good it doesn’t even need sauce!!

Perfect Pulled Pork

You can never go wrong with a classic! This Pulled Pork Sandwich features smoked pork stacked sky-high on a hearty pretzel roll bun and slathered in BBQ sauce for an epic meat treat. We coated our bone-in pork shoulder with a sweet and tangy sauce, then gave it a five-hour smoke on the Pit Boss until smoky and succulent. The pretzel bun soaks up all the juices without getting soggy, making it the perfect vehicle for your juicy BBQ pulled pork.How Many Sandwiches Per Pound of Pulled PorkOne pound of Pork Shoulder should yield enough meat for one sandwich.Note: It is recommended to use Hickory Hardwood Pellets with this recipe.This recipe uses Pit Boss Pulled Pork Rub seasoning.

Pulled Pork Sandwich with Pretzel Bun

Apple Cider Vinegar

½ cups BBQ Sauce, divided

qt. Chicken Stock

Ketchup

tbsp Pit Boss Pulled Pork Rub, divided

lb. Pork Shoulder, Bone In

Pretzel Buns

Fire up your Pit Boss and preheat to 400°F. If using a gas or charcoal grill, set it up for medium-high heat. In a bowl, combine the apple cider vinegar, chicken stock, ketchup, and 1 tablespoon of Pit Boss Pulled Pork Rub. Whisk well to combine and set aside. 

Season the pork shoulder with the remaining 2 tablespoons of Pulled Pork Seasoning on all sides of the pork shoulder, then place on the grill and sear on all sides until golden brown, about 10 minutes. 

Remove the pork shoulder from the grill and place in the disposable aluminum pan. Pour the sauce over the pork shoulder. It should come about 1/3 to ½ way up the side of the pork shoulder. Cover the top of the pan tightly with aluminum foil. 

Reduce the temperature of your Pit Boss grill to 250°F. Place the foil pan on the grill and cook for 4 to 5 hours, or until the pork is tender and falling off the bone. 

Remove the pork from the grill and allow to rest for 15 minutes. Drain the liquid from the pan, reserving about a cup, then shred the pork and cover with the reserved liquid. Set 3 ½ to 4 cups of pulled pork aside for sandwiches, and save the remaining for future use. 

While pork is resting, place 1 cup of BBQ sauce in a skillet and heat to simmer. Toss in reserved shredded pork. Divide pork among 4 pretzel buns, spoon additional BBQ sauce over the top and dig in! 

You can go meatless no problem with this easy vegan pulled pork sandwich made with a sauced up BBQ combo of mushrooms and artichokes!

easy vegan pulled pork sandwiches

onion (thinly sliced (about 2 cups sliced)

vegetable oil

oz cremini mushrooms, roughly diced

garlic cloves,

C marinated artichokes, roughly chopped

tsp smoked paprika

mustard powder

tsp sea salt

tsp black pepper

tomato paste

tbsp low-sodium soy sauce

apple cider vinegar

C pre-made bagged slaw

mayonnaise

Dijon mustard

tsp ground pepper

multigrain burger buns

dill pickles, thinly sliced

Heat a large pan over medium high heat with vegetable oil.

Once hot add the sliced onions and sauté for 5 minutes until softened and slightly browned.

Add mushrooms and minced garlic and cook for another 3 to 4 minutes until most of the water from the mushrooms has evaporated.

Add the roughly chopped artichokes and cook for 5 to 6 minutes, stirring occasionally.

Add smoked paprika, ground mustard, sea salt, ground pepper, tomato paste, soy sauce, brown sugar, and apple cider vinegar and stir to combine well. Spread out the mixture into an even layer in the pan and cook for 15 more minutes only stirring once or twice. You’re trying to caramelize the mixture a little bit so don’t stir it too much. It will reduce and get much darker in colour.

Serve immediately on lightly toasted buns. Top with slaw and pickle slices!

Sweet and tangy describe this mild, family-style BBQ pork. Start with a boneless shoulder roast or substitute a boneless loin roast for a lower fat BBQ.

Instant Pot® BBQ Pulled Pork

McCormick® Slow Cookers BBQ Pulled Pork Seasoning

French’s® Tomato Ketchup

cider vinegar

pork shoulder roast

step 1

Mix Seasoning Mix, ketchup, brown sugar and vinegar in bowl until blended; set aside. 

step 2

Heat oil in Instant Pot on SAUTÉ function. Place pork in pot. Cook 5 minutes or until lightly browned, turning once. Add water. Pour in sauce mixture. Close lid. Set Valve to Seal. 

step 3

Set to cook for 60 minutes on MEAT/STEW function or until pork pulls apart easily.  When done, quick release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)  

step 4

Remove pork and place in bowl.  Shred pork, using 2 forks. Return pork to Instant Pot. Mix with sauce before serving. Serve on sandwich or slider rolls, if desired.

Juicy pulled pork piled high on a roll with tangy coleslaw and creamy aioli.  Perfect for any night of the week!

Instant Pot Pulled Pork Sandwich with Slaw and Lime Aioli

pork sirloin roast or pork shoulder, cut into 4-5 chunks

oregano

chicken broth

garlic

onion,

orange

limes

bag of coleslaw mix

cilantro

Lime juice

Olive oil

Kosher salt

black pepper

lime

Place the chunks of roast on a large piece of foil for easy cleanup.  Sprinkle oregano and salt over the meat and press the seasonings into all sides of the roast.

Select saute or brown on the pressure cooker.  Add oil. 

When the oil is hot, add meat and brown at least 2 sides of each chunk, about 4 minutes per side.  

Remove meat from the pot and set it on a plate.

Pour chicken broth into the pot and use a wooden or silicone spoon to scrape up any browned bits (this will prevent the BURN warning from occurring).

Return meat to the pot and add garlic, onion, orange juice, lime juice, and bay leaves.

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 75 minutes.

When cooking is complete, unplug the pressure cooker and allow the pressure to release naturally (this can take 20 minutes or so).

Prepare the Slaw

:  Place coleslaw mix and cilantro in a bowl.  Drizzle with olive oil and a squeeze of lime juice.  Add salt and pepper to taste.

Prepare the Lime Mayo

:  Whisk together ingredients in a bowl.

Place meat on a cutting board.  Shred then immediately return it to the pot of hot meat juices.   

To serve, pile meat on a roll or bun, add a spoonful of Lime Mayo on top of the meat, then top with slaw.

Try reducing the cooking liquid after removing the meat and adding that along with the second cup of sauce. It added another dimension to an already fantastic recipe

Didn't want to mess up your ratings. For those of us that don't eat pork could we sub beef or turkey  ?

Pulled Pork Sandwich&nbsp;made with juicy and flavorful pork shoulder roast, smothered in a smoky and sweet barbecue sauce. Serve it on your favorite buns with coleslaw for an unforgettable meal!

Pulled Pork Sandwich

pork

paprika (or smoked paprika)

pepper

medium onion (sliced thin)

garlic (minced

BBQ sauce

chicken broth or water

Hamburger buns

Coleslaw

Mix together Rub and season the pork all over with the seasoning. Cover with plastic wrap and refrigerate for about 2 hours or up to 1 day.

Place the pork in the slow cooker and add sliced onion, garlic, bbq sauce and chicken broth to the slow cooker.

Cover and cook on low for about 8 hours or until fork tender (the internal temperature reaches 190ºF)

Remove the pork from the slow cooker and let it rest for about 20 minutes. Then shred it with two forks.

Return shredded pork to the slow cooker and toss with the sauce let it cook on low for about 15 minutes. Then drain the broth and stir in more barbecue sauce if desired

To assemble Pulled Pork Sandwiches, spoon shredded pork onto one half of toasted buns, drizzle with barbecue sauce, top with Coleslaw and cover with the bun tops. Serve warm and enjoy!

Nothing says party time like a giant platter of Pulled Pork Nachos with black beans, jalapeños, sour cream, shredded pulled pork, BBQ sauce, and cheese. A winning appetizer for game-day, or any day!

Pulled Pork Nachos

Tortilla chips

Pulled Pork

cheddar cheese ((or your favorite kind), freshly grated)

can black beans

peppers

barbecue sauce (, your favorite kind)

green onions (, chopped, for garnish)

salsa and sour cream (,

cilantro (, for garnish)

Preheat oven to 400 degrees F. Prepare a baking tray with parchment paper or spray with non-stick cooking spray.

Spread out 1/2 of the tortilla chips into an even layer. Top with half of the shredded cheese, BBQ pulled pork, beans, jalapeños and yellow peppers. 

Add barbecue sauce to a ziplock bag and use scissors to cut a corner off the bag. Drizzle some of the sauce over the chips.

Repeat with remaining chips, cheese, beans, jalapeños and yellow peppers. Drizzle with more barbecue sauce.

Bake for 5-6 minutes, until cheese is melted.

Remove from oven and top with green onions, cilantro, salsa and sour cream. Serve immediately.

https://content.jwplatform.com/videos/dgxsyCXN.mp4

BBQ pulled pork sandwiches are so juicy and melt in your mouth when paired with a tangy homemade sauce, a crunchy slaw and your favorite toppings.

Pulled Pork Sandwich Recipe

BBQ sauce ((plus more for serving))

potato

Butter (for toasting buns)

Pickles (bread and butter or sweet pickle relish)

Pickled red onions

Onion rings

pineapple

Heat the pulled pork in a skillet or in a slow cooker and combine with the desired amount of BBQ sauce, starting with 1/3 cup.

Toast the buns with a little butter or oil on the cut side.

Assemble the sandwiches by spooning on about 5 ounces of pulled pork on each, drizzling on some BBQ sauce and adding your favorite toppings. Enjoy!

The most delicious pulled pork made in a slow cooker turned into sandwiches with brioche buns! It&#039;s perfect!!

Hawaiian Pulled Pork Sandwich

pork butt (cut into 2 inch pieces)

onion (finely chopped)

ketchup

tbsp sweet paprika

tbsp red pepper flakes

Worcestershire sauce

pineapple (discard the juice)

tsp kosher salt

avocado (optional)

Brioche buns

Cut the pork butt into 2 inch pieces. Transfer to a slow cooker. Add the remaining ingredients on top of the pork butt and cover with the lid. Set on low heat and cook for 8 hours until the pork is falling apart.

Using 2 forks, shred the pork while still in the slow cooker and then let it soak up the remaining juice.

Serve the Hawaiian Pulled Pork on a Brioche bun. Add sliced avocado if desired.

This is the first time in my 62 years of life that I’ve ever left a review for a recipe. This recipe is fantastic. I can’t say enough about it. I made a coleslaw dressing to go with it and actually serve it on Hawaiian buns.  The only adjustment I will make next time to cut the red pepper flakes in half. I think 1 tablespoon will be a little much for those who don’t like spice Spice doesn’t bother me, but it has quite a bit of heat to it

You're photography is wonderful! I can't wait to get a camera and shoot food like you~
Great work :)

Hi Gaby. I love pulled pork, I mean I LOVE pulled pork and I am trying not to lick my screen right now. Your sandwich looks amazing! Have you ever thought about putting your pulled pork between two slices of cornbread? My sis and I just did that here http://www.twin-tables.com/2011/05/pulled-pork-cornbread-sliders.html and it turned out better than imagined. So hungry now... :)

Slow Cooker Pulled Pork is an easy way to cook the most tender and juicy pork ever. It&#39;s great on tacos, sandwiches, burritos and more.

Slow Cooker Pulled Pork

lbs. pork butt (8.07)

yellow onion,

garlic, roughly chopped (0.32)

tsp paprika (0.20)

tsp smoked paprika (0.10)

Tbsp brown sugar (0.08)

garlic powder (0.10)

onion powder (0.10)

salt (0.10)

tsp black pepper (0.04)

Combine the spices for the spice rub in a bowl.

Cut the pork butt into large chunks. If the pork butt has a bone you can either remove it before cooking or wait until you are shredding the cooked meat to remove it. Keep in mind the pork will require extra cooking time if cooking with the bone in.

Add the pork pieces to a large bowl and sprinkle the spice rub over top. Toss until the pork is evenly coated in spices.

Dice the yellow onion and add it to the bottom of the slow cooker. Place the seasoned pork on top of the onion, then add the roughly chopped garlic on top.

Place the lid on the slow cooker and cook on high for four hours or low for eight hours. Test the pork with a fork to make sure the meat is tender. It should shred easily with a fork. If not, cook for one hour longer. The total cooking time will depend on the size of your pork butt.

Once the pork is tender, use two forks to shred the meat.

If you prefer crispy edges on your pork, place some of the pork on a sheet pan and broil for a few minutes, or just until the edges are browned and crispy. Keep a close eye on the pork as it broils!

Serve the pulled pork on sandwiches, tacos, bowl meals, and more!

I have made this now twice minus the onion and garlic cause hubby doesn’t like the onion and it was still amazing!! Better than the pulled pork I got at our state fair.

What makes the liquid? Do I add any water to the recipe??

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