Best Pork And Slaw Sandwiches Recipes

BARBECUED PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE, COLE SLAW, AND FRIED PICKLES image

Yield 8 sandwiches

Number Of Ingredients 14

1 boneless pork butt, about 4 pounds
3 tablespoons dark brown sugar
2 tablespoons Essence, recipe follows*
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
Wet Mop Basting Sauce, recipe follows*
Barbecue Sauce, recipe follows*
8 Hamburger buns
Kicked Up Cole Slaw, recipe follows*
Fried Pickles, recipe follows*
(See other recipes filed separately)

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 fried pickles and additional Barbecue Sauce on the side.

PULLED PORK SANDWICHES WITH COLE SLAW AND BBQ SAUCE image

Categories Pork

Yield 4-6

Number Of Ingredients 34

Steps:

Mix spices for dry rub and coat the outside of the pork shoulder and roast in the oven at 300 degrees for 3+ hours. Baste with mop sauce occasionally. For BBQ sauce, mix ingredients. Once pork is cooked, pull it into strands/junks and mix in BBQ Sauce. Assemble slaw and pork on buns of choice.

PORK AND SLAW SANDWICHES image

Yield 16

Number Of Ingredients 8

1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
3/4 cup cider vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
16 kaiser rolls, split and toasted
Coleslaw

Steps:

Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat. 2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. 3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw. Makes 16 servings.

Pork and Slaw Sandwiches Recipe - (4.7/5) image

Provided by á-175897

Number Of Ingredients 12

1 (3-pound) boneless pork loin roast, trimmed
1 cup water
1 3/4 cups barbecue sauce
2 tablespoons brown sugar
1 1/2 tablespoons hot sauce
1/2 teaspoon freshly ground black pepper
2 1/2 cups packaged cabbage-and-carrot coleslaw
1/4 cup canola mayonnaise
1 tablespoon white vinegar
1/4 teaspoon sugar
1/8 teaspoon salt
15 (2-ounce) hamburger buns

Steps:

Place pork and 1 cup water in a 3- to 4-quart electric slow cooker. Cover and cook on LOW for 7 hours or until meat is tender. Drain pork, discarding cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 3 ingredients (through pepper). Cover and cook on LOW for 1 hour. Combine coleslaw and next 4 ingredients (through salt) in a bowl; toss well. Place about 1/3 cup pork mixture and about 2 tablespoons slaw on bottom half of each bun; cover with bun tops. Quick Tip: Using packaged cabbage-and-carrot coleslaw shaves time off the prep. Long gone are the days when you'd have to shred your own.