QUICK! BBQ PULLED PORK LOIN SANDWICHES
Make and share this Quick! BBQ Pulled Pork Loin Sandwiches recipe from Food.com.
Provided by treehuggingmom
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a covered pot, simmer the pork, barbecue sauce, vinegar, and water until fork-tender, about 20 minutes.
- Shred the meat by pulling apart with two forks, and stir into the sauce.
- Serve on buns. Enjoy!
GRILLED CILANTRO-LIME PORK LOIN SANDWICHES WITH COLESLAW
Adapted from recipe made by Curtis Stone on NBC Today Show. Preparation time includes time to marinate the pork. Sriracha hot sauce is a thicker hot sauce as opposed to Tabasco sauce. You can find it in the Asian section of most large grocery stores. Note: I have made these sandwiches a few times and you can also you boneless pork chops, fat removed and each boneless chop cut into several super thin fillets. Once filleted, use a meat mallet to tenderize each fillet and to flatten further.
Provided by swissms
Categories Lunch/Snacks
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To marinate the pork:.
- Blend cilantro, brown sugar, soy sauce, shallots, garlic, lime peel and juice, and hot sauce in a food processor until nearly smooth. With the machine running, gradually blend in the oil. (Makes 3 1/2 cups; use half for marinade and reserve other half for prepared sandwiches).
- Cut the pork loin crosswise into 1/3-inch-thick slices (about 20 slices total). Place the sliced pork loin in a large resealable plastic bag. Add 1 1/2 cups of the marinade and turn the pork slices to coat it all over with the marinade. Twist bag to remove air then seal the bag and refrigerate for 4 hours. Cover the remaining marinade separately and refrigerate.
- To prepare the sandwiches:.
- Prepare the barbecue for medium-high heat. Working in batches, grill the pork slices until just cooked through and still moist and juicy, about 1 1/2 minutes per side. Discard the used marinade. Transfer the pork slices to a large clean platter (do not pile up the slices too much or they will overcook).
- Spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.
- Pile the pork slices (about 5 slices per bun) on the bun bottoms. Drizzle a spoonful of the remaining unused marinade over the pork. Top with the coleslaw then the bun tops and serve immediately.
Nutrition Facts : Calories 1294.5, Fat 96, SaturatedFat 25.1, Cholesterol 173.4, Sodium 2476.4, Carbohydrate 55.2, Fiber 1.5, Sugar 30, Protein 53.6
PORK LOIN SANDWICHES
Categories Sandwich Pork Fry Kid-Friendly Lunch Cornmeal Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 Sandwiches
Number Of Ingredients 8
Steps:
- Trim fat from pork loins. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick.
- In a bowl whisk together lour, cornmeal, salt, and pepper.
- In a heavy skillet heat 1/2 inch oil to 365°F. in a deep-fat thermometer.
- Dredge pork in flour mixture, shaking off excess.
- Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain.
- Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles.
LEMON PEPPER PORK LOIN SANDWICHES WITH PEACH AIOLI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Early in the day prepare the pork loin and marinade. Rinse pork loin to remove any unwanted smells and pat dry with paper toweling. Remove pork to a nonreactive container. Place the limes and lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Blend the garlic cloves and the garlic pepper seasoning in a blender, then while the blender is still running, squeeze the juice of the limes and lemons through the feed tube to make a paste. With the blender still running, add the oil in a thin stream. Rub the paste into the pork, cover and leave refrigerated for 2 hours.
- Preheat oven to 350 degrees F. In a large saute pan with an oven safe handle, heat the oil and sear the pork loin on all sides. Roast covered in oven until fork tender, at least 45 minutes. Transfer pork to a utility platter and let rest in a warm place before slicing.
- The pork can also be cooked on the grill. Heat grill to medium-high heat. Wrap pork in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 1 hour 45 minutes to 2 hours. Let pork rest before slicing.
- While the pork is cooking, prepare the aioli. Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth. Season with salt and white pepper, to taste.
- Lay slices of pork loin on rolls and spoon peach aioli over. Garnish with cilantro sprigs.
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