Best 11 Barbecued Pork Sandwiches Recipes

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Barbecued pork sandwiches are a classic American dish that are perfect for any occasion. Whether you're hosting a backyard barbecue or just looking for a quick and easy weeknight meal, these sandwiches are sure to be a hit. With a variety of different recipes to choose from, you're sure to find one that suits your taste.

Here are our top 11 tried and tested recipes!

BARBECUED PORK SANDWICHES



Barbecued Pork Sandwiches image

When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this BBQ pork sandwich recipe. I like serving this savory pork as an alternative to a typical ground beef barbecue. -Karla Labby, Otsego, Michigan

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 25 servings.

Number Of Ingredients 10

2 boneless pork loin roasts (3 pounds each)
1 cup water
2 teaspoons salt
2 cups ketchup
2 cups diced celery
1/3 cup steak sauce
1/4 cup packed brown sugar
1/4 cup white vinegar
2 teaspoons lemon juice
25 hamburger buns, split

Steps:

  • Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.

Nutrition Facts : Calories 287 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

BARBECUED PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE AND PICKLES



Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce and Pickles image

Provided by Emeril Lagasse

Categories     main-dish

Time 11h50m

Yield 8 sandwiches

Number Of Ingredients 25

1 boneless pork butt, about 4 pounds
3 tablespoons dark brown sugar
2 tablespoons Essence, recipe follows
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
Wet Mop Basting Sauce, recipe follows
Barbecue Sauce, recipe follows
1 (16-ounce) jar thin sliced dill pickles
Brioche
1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 tablespoon salt
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

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.
  • 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.
  • 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.

EMERIL LAGASSE'S BARBECUED PULLED PORK SANDWICHES



Emeril Lagasse's Barbecued Pulled Pork Sandwiches image

I saw this on Emeril Live and it looked so good I decided I had to try it. Since I live alone, I'll have to wait for my next big BBQ to try it out.

Provided by Amber Dawn

Categories     Lunch/Snacks

Time 12h

Yield 8 serving(s)

Number Of Ingredients 22

1 boneless pork butt, about 4 pounds
1 1/2 tablespoons dark brown sugar
1 tablespoon Emeril's Original Essence (recipe on Recipezaar if you don't have it)
1 1/2 teaspoons salt
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons fresh ground pepper
1 1/2 teaspoons cayenne
8 hamburger buns
Coleslaw (Recipe on Recipezaar)
1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 dried crushed red pepper flakes

Steps:

  • 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.
  • Barbecued Pulled Pork: Place the pork in a baking dish.
  • In a bowl, combine the spices.
  • Rub the seasoning evenly over the pork to coat.
  • Cover with plastic and refrigerate at least 4 hours or overnight.
  • Preheat 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- 7 hours.) Remove from the oven and let rest for 20 minutes.
  • With a knife and fork, pull the meat apart into small slices of chunks.
  • Toss with the barbecue sauce, to taste, and divide among the buns.
  • Top with Emeril's cole slaw.
  • 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 to taste.

BEST BARBECUED PORK SANDWICHES



Best Barbecued Pork Sandwiches image

I haven't had any of my daughters' friends over for lunch or dinner that turned this sandwich down. Its worth cooking. The sauce can me refrigerated for up to 2 months.

Provided by UnknownChef86

Categories     Lunch/Snacks

Time 3h20m

Yield 8 Sandwiches

Number Of Ingredients 12

2 lbs boneless pork shoulder
2 tablespoons brown sugar
aluminum foil
8 hamburger buns
2 cups catsup
2 cups cider vinegar
1 cup water
3/4 cup packed dark brown sugar
1/4 cup Worcestershire sauce
2 tablespoons black pepper
salt
hot pepper

Steps:

  • Rub pork with brown sugar.
  • Wrap loosely in foil.
  • Roast at 350°F for 2 ½-3 hours until very tender.
  • Pull into shreds with fork.
  • Spoon ½ cup in each bun.
  • Top each with 1 tbsp barbecue sauce.

BARBECUED PORK SANDWICHES WITH PICKLED RED ONION



Barbecued Pork Sandwiches with Pickled Red Onion image

Provided by Cheryl Alters Jamison

Categories     Sandwich     Citrus     Fruit     Onion     Pork     Fourth of July     Backyard BBQ     Lunch     Meat     Pork Tenderloin     Summer     Tailgating     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

Onion
1 red onion, halved, thinly sliced
1 1/2 cups boiling water
1 cup plus 2 tablespoons orange juice
6 tablespoons distilled white vinegar
1/2 teaspoon (scant) salt
Vinaigrette
1 garlic clove, peeled
1/2 teaspoon smoked salt or coarse kosher salt
3 tablespoons purchased tomato-based barbecue sauce
2 tablespoons orange juice
2 tablespoons fresh lime juice
1/2 cup olive oil
Pork
1 tablespoon coarsely ground black pepper
1 tablespoon smoked Spanish paprika (Pimentón de La Vera)*
1 teaspoon smoked salt or coarse kosher salt
2 (1-pound) pork tenderloins
Nonstick vegetable oil spray
6 large onion rolls, split, toasted
*Available at some supermarkets and specialty foods stores, and from tienda.com.

Steps:

  • For onion:
  • Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.
  • For vinaigrette:
  • Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
  • For pork:
  • Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.
  • Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145°F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.
  • Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.

BARBECUED SLICED PORK SANDWICHES



Barbecued Sliced Pork Sandwiches image

"I found this recipe in one of my great-aunt's cookbooks," recalls Melissa Norris of Churubusco, Indiana. "The original recipe called for beef, but I used leftover pork roast I had on hand. My family loves these tangy sandwiches."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup sugar
4 teaspoons cornstarch
1-1/2 teaspoons dried minced onion
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups ketchup
3/4 cup water
1/4 cup cider vinegar
1/4 cup butter, cubed
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon prepared mustard
3 cups sliced cooked pork (about 1-1/2 pounds)
8 sandwich buns, split

Steps:

  • In a large saucepan, combine the first 12 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve on buns.

Nutrition Facts : Calories 524 calories, Fat 18g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1371mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 3g fiber), Protein 33g protein.

SOUTHERN STYLE BARBECUED PULLED PORK SANDWICHES



Southern Style Barbecued Pulled Pork Sandwiches image

Make and share this Southern Style Barbecued Pulled Pork Sandwiches recipe from Food.com.

Provided by Beeks

Categories     Lunch/Snacks

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 teaspoons mustard powder
2 teaspoons oregano
2 teaspoons red pepper flakes
2 teaspoons salt
3 lbs boneless pork shoulder, about
2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
2 cups tomato juice
1 cup cider vinegar
1/2 cup packed dark brown sugar
2 tablespoons Worcestershire sauce
8 hamburger buns, plain or toasted

Steps:

  • Preheat oven to 275f.
  • Mix together mustard,oregano,pepper flakes and salt.
  • Rub over meat;set aside.
  • In a small roasting pan,heat oil over medium heat.
  • Add onion and garlic;cook 8 minutes.
  • Add tomato juice,vinegar,sugar and worcestershire.
  • Increase heat to high;cook 10 minutes.
  • Add pork and cover.
  • Place in oven and cook for 3 hours.
  • Uncover and continue cooking,basting from time to time,until meat is tender,11/2 hours more.
  • Remove meat.
  • Over high heat boil sauce,removing fat until thickened.
  • Shred meat and add to sauce.
  • Serve on buns.

SAUCY BARBECUED PORK SANDWICHES



Saucy Barbecued Pork Sandwiches image

These saucy sandwiches are great for a hungry crowd and easy to prepare. Once the meat is cooked, transfer to a slow cooker to keep warm until it's time to serve. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories     Lunch

Time 2h55m

Yield 10 servings.

Number Of Ingredients 9

1 boneless pork shoulder butt roast (3 pounds)
1 medium onion, chopped
1 tablespoon butter
1 can (15 ounces) tomato puree
1/2 cup packed brown sugar
1/4 cup Worcestershire sauce
2 tablespoons lemon juice
1/2 teaspoon salt
10 hard rolls, split

Steps:

  • Place pork on a rack in a roasting pan; bake, uncovered, at 350° for 2 hours or until tender., In a Dutch oven, saute onion in butter until tender. Stir in the tomato puree, brown sugar, Worcestershire sauce, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Shred pork; add to the sauce and heat through. Serve on buns.

Nutrition Facts : Calories 414 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 570mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 2g fiber), Protein 30g protein.

SHREDDED BARBECUED PORK SANDWICHES



Shredded Barbecued Pork Sandwiches image

A sweet yet tangy barbecue sauce flavors the juicy, shredded pork in these savory sandwiches from Mary Goff of Rowlesburg, West Virginia.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

3 tablespoons chopped onion
1 tablespoon butter
1 can (8 ounces) tomato sauce
2 tablespoons brown sugar
1-1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon prepared mustard
1 cup shredded or diced cooked pork
2 hamburger buns, split

Steps:

  • In a small saucepan, saute onion in butter until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, lemon juice and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Add pork; cook and stir until heated through. Serve on buns.

Nutrition Facts : Calories 406 calories, Fat 14g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 938mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 2g fiber), Protein 26g protein.

FLAVORFUL BARBECUED PORK SANDWICHES



Flavorful Barbecued Pork Sandwiches image

Spirits will rise with every bite of these sandwiches! "The seasoning has lots of flavor," says Mrs. Jerome Privitera of Geneva, Ohio. "That's what friends tell me they like best when they ask me to bring these to our get-togethers."-Mrs. Jerome Privitera, Geneva, Ohio

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 12-16 servings.

Number Of Ingredients 11

3 medium onions, chopped
4 cup ketchup
2 cups water
2 tablespoons Worcestershire sauce
1-1/2 teaspoons vinegar
2-1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon each paprika and chili powder
1/2 teaspoon cayenne pepper
1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
12 to 16 sandwich buns

Steps:

  • In a bowl, combine onions, ketchup, water, Worcestershire sauce, vinegar and seasonings. Place pork in a large roasting pan or Dutch oven; pour sauce over pork. Cover and bake at 325° for 6 hours. Remove roast and cool for 20 minutes; shred with a fork. Return to sauce in pan and heat through. Fill buns using a slotted spoon.

EMERIL LAGASSE'S BARBECUED PULLED PORK SANDWICHES RECIPE



Emeril Lagasse's Barbecued Pulled Pork Sandwiches Recipe image

Provided by cwagner

Number Of Ingredients 24

1 boneless pork butt, about 4 lbs.
1 1/2 T dark brown sugar
1 T Emerils Original Essense
1 1/2 t salt
1 1/2 t cumin
1 1/2 t paprika
1 1/2 t black pepper
1 1/2 t cayenne
8 hamburger buns
coleslaw
Wet Mop Basting Sauce
1 c white vinegar
1 c apple cider vinegar
1 T dark brown sugar
1 T red pepper flakes
1 T cracked black pepper
Barbecue Sauce
1 c cider vinegar
1 c ketchup
3 T dark brown sugar
1 T mustard
1 T molasses
1 t salt
1/2 crushed red pepper flakes

Steps:

  • 1. Wet Mop Basting Sauce: The night before you cook the pork combine all the ingredients in a large bowl and whisk well 2. Refrigerate and let the flavors blend overnight 3. Barbecued Pulled Pork: Place the pork in a baking dish 4. In a bowl, combine the spices 5. Rub the seasoning evenly over the pork to coat 6. Cover with plastic and refrigerate at least 4 hours or overnight 7. Preheat oven 225 degrees 8. Bring the pork to room temperature and place in a roasting pan, fat side up 9. Slow cook in the oven, basting with the wet mop basting sauce every 45 min. until tender and the internal temp reaches 160 degrees 10. The cooking should take about 6-7 hours. Remove from the oven and let rest for 20 min. 11. With a knife and fork, pull the meat apart into small slices of chunks 12. Toss with the barbecue sauce, to taste, and divide amount the buns 13. Top with cole slaw 14. Barbecue sauce: in a bowl, combine all the ingredients and whisk well to dissolve the sugar 15. Place in squeeze bottle and dress the pulled pork to taste.

Tips:

  • Choose the right cut of pork: For pulled pork, use a pork shoulder (also known as pork butt or Boston butt). This cut is well-marbled with fat, which will keep the pork moist and flavorful as it cooks.
  • Cook the pork low and slow: The key to tender, juicy pulled pork is to cook it low and slow. This allows the connective tissue in the pork to break down, resulting in meat that is fall-apart tender.
  • Use a flavorful rub: A good rub will add flavor and depth to the pork. Be sure to use a rub that is specifically designed for pork, as some rubs can be too spicy or salty.
  • Smoke the pork over indirect heat: Smoking the pork over indirect heat will help to keep it moist and prevent it from drying out.
  • Use a meat thermometer to check the internal temperature of the pork: The pork is done when it reaches an internal temperature of 205 degrees Fahrenheit.

Conclusion:

Barbecued pork sandwiches are a classic American dish that is enjoyed by people of all ages. With its tender, juicy pork and flavorful sauce, it's no wonder that this sandwich is so popular. If you're looking for a delicious and easy-to-make meal, then you should definitely give these recipes a try. You won't be disappointed!

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