Best 2 Traditional Super Bowl Sunday Pulled Pork Sandwiches Recipes

Super Bowl Sunday is a time for friends, family, and of course, delicious food. And what's more delicious than a classic pulled pork sandwich? This hearty and flavorful dish is perfect for a party, and it's easy to make ahead of time. Whether you're a seasoned pro or a first-time cook, this guide will help you find the best recipe for traditional Super Bowl Sunday pulled pork sandwiches.

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SUPER-EASY PULLED PORK SANDWICHES

Super-Easy Pulled Pork Sandwiches image

I use this hearty recipe for my Super Bowl® parties. It's super easy and feeds a lot of hungry football fans. Serve on a large bun with some baked beans, coleslaw, and chips.

Provided by Lori M.

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 9h15m

Yield 20

Number Of Ingredients 9

Ingredients

3 tablespoons brown sugar
3 tablespoons paprika
1 ½ tablespoons garlic powder (such as McCormick® California Style)
1 ½ tablespoons ground black pepper
1 ½ teaspoons salt
½ cup Dijon mustard (such as Hellmann's®)
8 pounds pork shoulder roast (butt roast), rind removed
½ cup barbeque sauce, or to taste
18 large hamburger buns, split

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 44.9 g, Cholesterol 68.2 mg, Fat 11.7 g, Fiber 2.7 g, Protein 30 g, SaturatedFat 3.6 g, Sodium 865.8 mg, Sugar 3.9 g

BBQ PULLED PORK SANDWICHES - SLOOOOW COOKED IN YOUR CROCK POT

BBQ Pulled Pork Sandwiches - Sloooow Cooked in Your Crock Pot image

The aroma that will fill your house is ALMOST as delicious as the tender shreds smokey, Bar-b-Que flavored pork shoulder. Serve on warmed potato hamburger buns, with your best coleslaw!

Provided by Pellerin

Categories Lunch/Snacks

Time 10h20m

Yield 16 cups, 16 serving(s)

Number Of Ingredients 17

Ingredients

4 -6 lbs pork shoulder (aka "Boston Butt", NOT loin. Have your butcher tie it for you, you want the STRINGY SHOULDER!)
1/4 cup Emeril's Original Essence (or your other favorite BBQ rub mixture.)
2 tablespoons vegetable oil
1 (15 ounce) can diced tomatoes (I like fire-roasted)
1/2 cup ketchup (Heinz)
2 tablespoons tomato paste
1 cup dark brown sugar (packed)
1 cup red wine vinegar
1/2 cup prepared yellow mustard
1/2 cup Worcestershire sauce
1 1/2 tablespoons liquid smoke
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic granules
1/2 teaspoon onion powder
1/2 cup cornstarch
1 (14 ounce) can low sodium beef broth

Steps:

Spread seasoning run liberally over all meat. Place rubbed roast into a large Zip-Lock plastic bag. Chill overnight, or at least several hours. Recommend you make sauce at the same time, so it's ready to go the next day.
Preheat regular oven to 225, or crock pot to medium/low.
In a large, heavy Dutch oven, heat oil to medium. Brown the seasoned roast until all sides are caramelized. Remove excess fat. Combine all SAUCE ingreadients, and pour over meat. Cover and cook for 8 - 10 hours.
Remove meat from pan. Place on large plat and cover with foil until cool enough to handle. Whilie meat is cooling, combine the cornstarch and beef broth with a fork, to remove lumps. Add this thickening agent to the sauce in the pan, to creat the BBQ sauce. Bring to a gentle boil, without the lid, and simmer until thickened. Taste for seasonings.
When meat is cool, shred meat by pulling with a fork. Add meat to sauce, and discared any fat and butcher's twine. Simmer approximately 30 minutes to let flavors meld. Serve as a sandwich on warm potato hamburger buns with coleslaw &/or potato salad. Many people like the slaw ON the sandwich. Freezes well.

Tips:

Choose the right cut of pork: Boston butt or shoulder roast is the best cut for pulled pork because it has a good amount of fat and connective tissue, which will break down during cooking and make the meat tender and flavorful.
Use a flavorful rub: A good rub will help to season the pork and give it a delicious crust. You can use a store-bought rub or make your own using spices like cumin, chili powder, garlic powder, and onion powder.
Cook the pork low and slow: Pulled pork is best cooked at a low temperature (225-250 degrees Fahrenheit) for a long period of time (8-10 hours). This will help to break down the connective tissue in the meat and make it tender and juicy.
Baste the pork regularly: Basting the pork with a mixture of apple cider vinegar, brown sugar, and spices will help to keep it moist and flavorful.
Shred the pork when it is done cooking: Once the pork is cooked, it should be easy to shred using two forks. You can also use a meat shredder to make the process easier.
Serve the pulled pork on buns or tortillas: Pulled pork sandwiches are a classic Super Bowl Sunday dish, but you can also serve it on tortillas, in tacos, or even on top of nachos.

Conclusion:

Pulled pork is a delicious and versatile dish that is perfect for a Super Bowl party. By following these tips, you can make sure that your pulled pork is tender, flavorful, and a hit with your guests.

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