Best 5 Spicy Pork Sandwiches Recipes
In the culinary realm, spicy pork sandwiches stand as a delectable delight, tantalizing taste buds with their fiery embrace and savory allure. With an array of recipes that span the globe, each boasting its unique blend of flavors, textures, and heat levels, finding the perfect recipe to satisfy your craving can be a daunting task. Embark on a culinary journey as we delve into the world of spicy pork sandwiches, uncovering the secrets of creating a lip-smacking masterpiece that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET & SPICY PULLED PORK SANDWICHES
I threw some always-available condiments into my slow cooker with a pork roast to create this fantastic pulled pork. It has become a staple sandwich filler for large get-togethers. The flavor of the pork goes well with a cold glass of white wine.-Lori Terry, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions., In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.
Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1175mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 37g protein.
TANGY PORK SANDWICHES WITH SPICY SLAW
Steps:
- Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
- In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
- Remove pork and let rest for 5 to 10 minutes.
- In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
- Slice pork and serve on buns with spicy coleslaw.
CAROLINA CHOPPED PORK BARBECUE SANDWICHES WITH SPICY VINEGAR SAUCE
Provided by James Villas
Categories Sandwich Pork Vinegar Summer Grill/Barbecue Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand 2 hours.
- Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from grill. Place chimney on lower grill rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
- Open bottom grill vent. Turn hot charcoal onto 1/2 of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill 2 small foil loaf pans halfway with water and place next to charcoal on bottom rack. Sprinkle 1 cup chips over coals.
- Place top rack on grill. Arrange pork shoulder halves on top rack above loaf pans. Cover grill with lid, positioning top vent directly over pork. Place stem of meat thermometer in top vent with gauge on outside and tip near roast (thermometer should not touch meat or grill rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 325°F, opening vent wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 20 minutes.
- Cook pork 3 hours. About once an hour, light more charcoal in chimney set on bricks or cement to replenish charcoal in grill. Add 12 hot ash-tinged briquettes and 1 cup drained wood chips when cooking temperature drops below 250°F. Using sharp knife, make several crosswise slashes in meat (do not cut through). Brush with some of sauce. Cover and continue cooking pork until meat thermometer inserted into center of pork registers 165°F, about 2 1/2 hours longer, adding additional hot briquettes and chips as necessary to maintain temperature and basting occasionally with sauce.
- Transfer pork to cutting board; remove any tough rind. Chop meat into bite-size pieces. Transfer meat to large bowl and add enough sauce to moisten. Arrange bun bottoms on work surface. Top buns with pork; cover with tops. Serve, passing additional sauce.
ROU JIA MO (SPICY PORK SANDWICHES)
This sandwich is a speciality of Shaan-xi Province in China. I have modified this to use pork rather than the lamb which would be traditional. The filling would also make a great filling for Steamed Buns unstead of the Chinese Barbequed Pork tradtionally used.
Provided by Member 610488
Categories Lunch/Snacks
Time 55m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook sausage into ground bits and drain grease.
- While pork is cooking, chop onions and garlic. Add to sausage.
- Add white wine and vinegar. Add sugar. Stir well.
- Add chili oil and Peppercorns. Stir well.
- Once most of liquid has been absorbed by meat, prepare dough.
- Separate dough into 8 biscuits. Press or roll each into 6-inch round.
- Divide filling evenly onto half of each biscuit round to within 1/4 inch of edge.
- Fold dough round over filling; press edges to seal. Place on ungreased cookie sheet.
- Bake 15 to 20 minutes or until edges are golden brown.
- Immediately remove sandwiches from cookie sheet. Serve warm or cool down and serve later cold.
Nutrition Facts : Calories 815, Fat 48.2, SaturatedFat 14.5, Cholesterol 81.7, Sodium 2201.3, Carbohydrate 65.4, Fiber 2.8, Sugar 13.9, Protein 26.2
SPICY PORK SANDWICHES
In Auburn, Kansas, Myra Innes blends a flavorful sandwich spread that's a fun alternative to standard mustard or mayo. "It adds interest to leftover pork or most any sandwich meat, including turkey and roast beef," she comments.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 sandwiches.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first eight ingredients. Spread about 1 tablespoon on each slice of bread. Top five slices with pork and lettuce; top with remaining bread. Refrigerate any leftover spread for another use.
Nutrition Facts :
Tips:
- Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for pulled pork sandwiches because it's well-marbled and full of flavor. Other good options include pork loin or tenderloin.
- Use a flavorful rub: A good rub will help to create a delicious crust on the pork and add lots of flavor. Be sure to use a rub that contains a variety of spices, including chili powder, cumin, garlic powder, and paprika.
- Cook the pork low and slow: The best way to cook pulled pork is to cook it low and slow. This will help to tenderize the meat and make it fall apart easily.
- Let the pork rest before shredding: Once the pork is cooked, let it rest for at least 15 minutes before shredding. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
- Use a variety of toppings: Pulled pork sandwiches are a blank canvas for toppings. Some popular options include coleslaw, barbecue sauce, pickles, and onions.
Conclusion:
Pulled pork sandwiches are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can make the best pulled pork sandwiches that your friends and family will love.
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