Best Bbq Pork Chislic Sandwich Recipes

Famous BBQ Sauced Pork Sandwich image

Provided by Food Network

Time 15m

Yield 6 Servings

Number Of Ingredients 3

1 tub of Curly's Famous Pulled Pork BBQ.(YUM!)
Your favorite cole slaw
6 sesame seed buns

Steps:

Follow Curly's microwave cooking instructions on package.
Remove Curly's cooked tub from your microwave (be careful, it's hot). Place ample servings of delicious Curly's Pulled Pork BBQ on top of your tasty, sesame seed buns.
Top Curly's BBQ with your favorite serving of cole slaw.
Serve with your favorite sides of chips, pickle or pork-n-beans.

Bbq Pork Sandwich image

Provided by Food Network

Number Of Ingredients 27

1 recipe shredded Smoked Pork Butt, recipe follows
1 recipe Dry Rub, recipe follows
1 recipe Pork Sandwich Slaw, recipe follows
1 recipe Pork Sandwich Sauce, recipe follows
1 loaf spongy white bread
1/2 cup Hungarian paprika
1/4 ground black pepper
1/8 cup salt
1/4 cup sugar
1 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons onion powder
One 5- to 8-pound Boston pork butt
1 recipe Dry Rub (above)
1 cup molasses
2 cups shredded cabbage
2 tablespoons minced onions
2 tablespoons mayonnaise
2 teaspoons sugar
1/4 teaspoon salt
Fresh ground black, to taste
1/4 cup butter
1/2 quart white vinegar
1/2 cup apple cider vinegar
1/4 lemon, juiced
1/2 teaspoon salt
Freshly ground pepper, to taste

Steps:

Place desired amount of shredded pork on top of 1 piece of bread, top with desired amount of slaw and sauce. Top with other piece of bread and "squish" the sandwich down slightly. Then enjoy.
Mix all ingredients in bowl until well blended and reserve.
Massage pork with about half dry rub mixture the day before cooking. Refrigerate, covered well, overnight. Remove pork from cooler, rub down with another portion of dry rub, so that it is covered well. Next, brush molasses over top of pork. Preheat smoker to 200 degrees. Place pork in smoker, smoke for 8 to 10 hours or until internal temperature reaches 170 degrees. In the meantime prepare the slaw, and sauce for the sandwich. Remove pork from smoker and let sit for 20 minutes. Pull off meat and shred or chop as preferred.
Mix ingredients in bowl until well combined. Let all marinate for 30 minutes. Before using on sandwich.
Place all ingredients in saucepan, bring to a boil and reduce the heat to a simmer. Simmer for 2 hours.

Chipotle-Habanero Pork BBQ Sandwich image

Provided by Food Network

Categories main-dish

Time P1DT15h

Yield 15 servings

Number Of Ingredients 36

3 cups brown sugar
1 cup chili powder
1 cup kosher salt
1/2 cup cumin
1/2 cup paprika
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup black pepper
1/4 cup seafood seasoning, such as Old Bay
1/8 cup cayenne pepper
One 8 to 12-pound bone-in pork butt
10 cloves garlic, minced
2 onions, minced
4 tablespoons chili powder
4 cups molasses
2 cups beef stock
8 ounces mustard
8 ounces cider vinegar
4 ounces Worcestershire sauce
6 tablespoons steak sauce, such as A1
1 tablespoon salt
2 teaspoons black pepper
1 teaspoon hot sauce, such as Cholula
Juice of 2 lemons
2 seeded chipotle peppers in adobo sauce
1 habanero, whole
3 cups white wine vinegar
2 cups sugar
1 cup orange juice
2 tablespoons honey
1 tablespoon white pepper
Celery seed
Kosher salt
3 carrots, grated
1 head purple cabbage, shredded
15 Kaiser rolls, toasted

Steps:

For the dry rub: Mix together the sugar, chili powder, salt, cumin, paprika, garlic powder, onion powder, black pepper, seafood seasoning and cayenne until thoroughly combined.
Give the pork a healthy rubbing of the dry rub. Refrigerate and let sit for 24 hours.
Prepare a smoker with hickory chunks to 225 degrees F. Smoke the pork until it reaches an internal temperature of 190 degrees F, about 1 hour 15 minutes per pound.
For the bbq sauce: Saute the garlic and onions until soft in a large saucepan. Stir in the chili powder and saute until toasted and fragrant, about 1 minute. Add the molasses, beef stock, mustard, vinegar, Worcestershire, steak sauce, salt, black pepper, hot sauce, lemon juice, chipotles and habanero and simmer for 30 to 45 minutes. Remove the habanero, transfer to a food processor or blender and puree.
For the citrus dressing: Whisk together the vinegar, sugar, juice, honey and white pepper, and add celery seed and salt to taste.
When the pork is ready, pull it by hand into small chunks and mix in a bowl with the bbq sauce.
Put the carrots and cabbage into a large bowl. Slowly add the dressing and hand toss until the slaw is coated but not saturated. Reserve remaining dressing for future use.
Scoop about 1 cup of the pork mixture onto each roll and top with about 1/4 cup of the purple slaw.