Best 3 Barbecued Pork Sandwiches With Pickled Red Onion Recipes
Are you craving a delicious and flavorful sandwich that's perfect for any occasion? Look no further than barbecued pork sandwiches with pickled red onion! This mouthwatering dish combines the smoky, tender pork with the tangy, crunchy red onion for a taste sensation that will leave you wanting more. Whether you're hosting a party or simply looking for a quick and easy meal, this recipe is sure to satisfy your taste buds and impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
BARBECUED PORK SANDWICHES WITH PICKLED RED ONION
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
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.
PICKLED GRILLED RED ONIONS
These onions are sweet and tart. They are terrific as a condiment for a piece of grilled chicken or on top of your best burger.
Provided by CookBrooke
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
- Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
- Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 16 g, Fiber 0.6 g, Protein 0.4 g, Sodium 584.3 mg, Sugar 14.1 g
PULLED PORK SANDWICHES WITH PICKLED ONION SLAW
This was published in the September 2012 Ladies' Home Journal and I didn't want to lose the recipe! Fast and easy meal, especially when serving a large group of people.
Provided by moose_kristi
Categories Pork
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle salt over entire pork shoulder and place in a slow-cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook on low heat for 7 hours or high heat for 5 hours. Pork should shred easily and be very tender.
- Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar and celery seed; toss with onions. Let sit up to 3 hours. Stir in cilantro just before serving.
- Remove pork from juices and cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbeque sauce and hot sauce to serve with pork; discard remaining juices.
- Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.
Tips:
- Choose the right cut of pork. Pork shoulder (also known as pork butt) is the best cut for pulled pork because it is well-marbled and has a lot of connective tissue, which breaks down during cooking and makes the meat tender and flavorful.
- Use a dry rub. A dry rub is a mixture of spices and herbs that is rubbed onto the pork before cooking. This helps to create a flavorful crust and keeps the meat moist.
- Cook the pork low and slow. Pulled pork is best cooked at a low temperature for a long period of time. This allows the connective tissue to break down and the meat to become tender.
- Make your own barbecue sauce. Barbecue sauce is an essential ingredient for pulled pork sandwiches. You can find many different recipes online, or you can create your own. Just be sure to use a sauce that is thick and flavorful.
- Serve the pulled pork on a soft bun. Pulled pork sandwiches are traditionally served on a soft bun, such as a hamburger bun or a hoagie roll. You can also use other types of bread, such as cornbread or tortillas.
Conclusion:
Pulled pork sandwiches are a delicious and easy-to-make meal that is perfect for any occasion. Whether you are having a backyard barbecue or a family dinner, pulled pork sandwiches are sure to be a hit. With a little planning and preparation, you can make delicious pulled pork sandwiches that your family and friends will love.
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