Best 2 Shredded Pork Sandwich Recipes

Are you craving a delectable and flavorful shredded pork sandwich that tantalizes your taste buds with every bite? Look no further! Embark on a culinary journey as we explore the world of shredded pork sandwiches, uncovering the secrets to creating a mouthwatering masterpiece. From selecting the perfect cut of pork to mastering the art of slow cooking, we'll guide you through each step of the process, ensuring that your shredded pork sandwich becomes a legendary dish that will leave your friends and family raving.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN PORCHETTA (SHREDDED PORK) SANDWICH RECIPE

Italian Porchetta (Shredded Pork) Sandwich Recipe image

Provided by Bujvary

Number Of Ingredients 18

Ingredients

Topping Choices:
1 (4.5 lb.) pork shoulder, fat slightly trimmed, boned, and butterflied (ask your butcher)
4 tbsp. extra virgin olive oil, divided
1 lg. yellow onion, minced
2-3 tbsp. minced fresh rosemary
4 bay leaves, finely crumbled (or 2 tsp. powdered bay leaf)
2 tsp. freshly ground black pepper
1-2 tsp. coarse salt (the more the better if you have no health issues)
1 tsp. ground cloves, divided
1 head of garlic, cloves peeled and minced or pressed, divided
2 tbsp. whole fennel seeds, divided
Sliced pickled hot peppers
Fried or caramelized onions
Sliced fontina cheese
Sliced gruyere cheese
Arugula
Giardiniera (pickled vegetable salad)
Chopped cornichon

Steps:

1. In a large skillet over medium heat, cook the onion, rosemary, bay leaf, salt, pepper, half of the garlic, half the cloves, and half of the fennel in two tbsp. of the olive oil until fragrant, about 3 minutes. Let cool. 2. While mixture cools, pound your piece of pork into a large, even, 1-inch-thick piece with a meat mallet. The more square the piece, the easier it will be to work with. Place meat on a large piece of plastic wrap. 3. Rub onion mixture into the surface of your pork, working it into the meat a bit. 4. Roll the meat into a tight spiral, tying it closed with kitchen string. If you roll it too loosely, the meat will dry out so do this carefully. 5. In a small bowl, combine the remaining olive oil, cloves, garlic, and fennel with a fork. 6. Rub oil mixture into the outside of the pork, working it gently into the meat. Cover tightly with plastic wrap and place in the fridge about 24 hours. 7. When you're ready to cook, take the pork out of the fridge to allow the meat to come to room temperature. 8. Preheat the oven to 300 degrees F. 9. Unwrap and place your rolled, tied pork into a roasting pan. 10. Cook pork until it's fall-apart tender. This should take 4-5 hours. During the last hour or so of cooking, cover the meat lightly with a tented piece of foil. 11. Remove meat from the oven and let it rest about an hour. 12. Serve on crusty Italian rolls and allow guests to choose their own toppings.

SHREDDED PORK SANDWICH

Shredded Pork Sandwich image

These mouthwatering country ribs get tender quickly under pressure. "Mom's pressure cooker makes things easy for our family of three."-Anna Minegar, Zollo Springs, Florida.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 to 4 pounds bone-in country-style pork ribs
5 cups water, divided
1 cup finely chopped onion
3/4 cup ketchup
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
8 kaiser rolls, split

Steps:

Place pork in a 6-qt. electric pressure cooker; add 4 cups water. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Meanwhile, in a large saucepan, combine onion, ketchup, Worcestershire sauce, salt and pepper. Combine flour and remaining 1 cup water until smooth; stir into onion mixture. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove ribs to a cutting board with a slotted spoon; cool slightly. When cool enough to handle, remove and discard bones. Shred pork with two forks; add to the sauce. Cook for 10 minutes or until heated through. Serve on rolls.

Nutrition Facts : Calories 377 calories, Fat 13g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 948mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.

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 juicy.
Use a good rub: A rub is a mixture of spices and herbs that is applied to the pork before cooking. It helps to flavor the meat and create a delicious crust.
Cook the pork low and slow: Pulled pork is best cooked at a low temperature (around 250 degrees Fahrenheit) for a long period of time (usually 8-10 hours). This allows the connective tissue to break down and the meat to become tender and flavorful.
Use a liquid to keep the pork moist: During cooking, the pork will release some of its juices. Adding a liquid, such as water, broth, or apple cider vinegar, will help to keep the meat moist and prevent it from drying out.
Shred the pork when it is done cooking: Once the pork is cooked, it is time to shred it. This can be done with two forks or with a meat shredder.
Serve the pulled pork on buns or rolls: Pulled pork is traditionally served on buns or rolls. However, it can also be served on tacos, nachos, or even pizza.

Conclusion:

Pulled pork is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are serving it on buns or rolls, tacos or nachos, pulled pork is sure to be a hit. So next time you are looking for a hearty and satisfying meal, give pulled pork a try.