Best 8 Zesty Pulled Pork Sandwiches Recipes

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In the realm of culinary delights, few dishes can match the allure of zesty pulled pork sandwiches. This sandwich is a symphony of flavors, textures, and aromas that leaves a lasting impression on the taste buds. Whether you're a seasoned grilling enthusiast or a novice cook seeking to impress your family and friends, embarking on a journey to discover the best recipe for zesty pulled pork sandwiches is an endeavor worth taking. With careful selection of ingredients, attention to cooking techniques, and a dash of creativity, you can create a sandwich that will tantalize your taste buds and leave you yearning for more.

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

TANGY PULLED PORK SANDWICHES



Tangy Pulled Pork Sandwiches image

The slow cooker not only makes this an easy meal but keeps the pork tender, saucy and loaded with flavor. -Beki Kosydar-Krantz, Mayfield, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 4h10m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 rolls or buns, split and toasted
Coleslaw, optional

Steps:

  • Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. , Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired.

Nutrition Facts : Calories 402 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1181mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 2g fiber), Protein 29g protein.

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.

Provided by Melissa Clark

Categories     lunch, project, sauces and gravies, main course

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 28

1 1/2 teaspoons whole coriander seed
1 1/2 teaspoons whole cumin seed
1 1/2 teaspoons black peppercorns
2 1/4 teaspoons coarse kosher salt
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons chile powder
3 tablespoons dark brown sugar
3 1/2 pounds boneless pork shoulder
Hamburger or brioche buns, for serving
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons molasses
2 garlic cloves, minced or grated
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons sweet or hot paprika
1 teaspoon black pepper
1 teaspoon dry mustard powder
Pinch of cayenne
Dash of hot sauce, more to taste
1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2 small red onion, thinly sliced
1 large jalapeño, seeded if desired, thinly sliced
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
Black pepper

Steps:

  • Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
  • If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
  • Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
  • Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
  • Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
  • Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

SWEET & SPICY PULLED PORK SANDWICHES



Sweet & Spicy Pulled Pork Sandwiches image

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

2 medium onions, sliced (about 2 cups)
2 tablespoons brown sugar
1 tablespoon smoked paprika
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 boneless pork shoulder roast (4 to 5 pounds)
1/2 cup chicken or vegetable broth
1/4 cup cider vinegar
3 tablespoons reduced-sodium soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons Sriracha chili sauce
1 tablespoon molasses
2 garlic cloves, minced
2 teaspoons Dijon mustard
3 cups coleslaw mix
3 tablespoons lime juice
10 kaiser or onion rolls, split

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.

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

Provided by Patrick and Gina Neely : Food Network

Time 6h45m

Yield 12 sandwiches

Number Of Ingredients 17

6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving
2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup

Steps:

  • If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
  • Rub the pork
  • Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
  • Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
  • Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
  • Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
  • Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
  • Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
  • Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
  • Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!

TANGY PORK SANDWICHES WITH SPICY SLAW



Tangy Pork Sandwiches with Spicy Slaw image

Provided by Sandra Lee

Categories     main-dish

Time 6h25m

Yield 8 servings

Number Of Ingredients 15

1 large Vidalia or other sweet onion, sliced
3 pounds pork butt, rinsed and patted dry
Salt and pepper
1 cup barbeque sauce
1/2 cup yellow mustard
3 tablespoons tomato paste
1 cup chicken broth
1 lime, juiced
White hamburger buns, for serving
1/4 cup sour cream
1/4 cup mayonnaise
1 lime, juiced
1 tablespoon hot sauce
1 (16-ounce) package coleslaw mix (recommended: Dole)
Salt and freshly ground black pepper

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.

ZESTY PULLED PORK SANDWICHES



Zesty Pulled Pork Sandwiches image

Moist and flavorful, these zesty pulled pork sandwiches are perfect for lunch, dinner, and any potluck. Wonderful with baked beans and fries. Add 1/2 teaspoon cayenne pepper powder or hot sauce for an extra kick! Serve on fresh hamburger buns or onion rolls.

Provided by NOCHOCOBO

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 4h40m

Yield 4

Number Of Ingredients 9

1 ½ cups barbeque sauce, or more as desired
½ cup chopped white onion
¼ cup ketchup
¼ cup brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon chili powder
1 pound boneless pork loin, quartered
4 onion rolls, halved

Steps:

  • Stir barbeque sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.
  • Serve on onion rolls.

Nutrition Facts : Calories 504.5 calories, Carbohydrate 78.6 g, Cholesterol 52.9 mg, Fat 9 g, Fiber 2.2 g, Protein 25.7 g, SaturatedFat 3.3 g, Sodium 2089.3 mg, Sugar 45.1 g

ZESTY PORK SANDWICHES



Zesty Pork Sandwiches image

These sandwiches layer already-cooked pork and vegetables; just add arugula and a pre-made marinade.

Provided by Martha Stewart

Categories     Lunch Recipes

Time 1h5m

Number Of Ingredients 7

2 teaspoons capers, rinsed, drained, and coarsely chopped
Reserved dressing from Grilled Steak and Vegetables
1 round loaf sourdough
Reserved grilled vegetables Grilled Steak and Vegetables
Reserved pork cutlets from Pork with Mozzarella and Tomato
2 ounces baby arugula (2 cups)
1 English cucumber, cut into spears, for serving

Steps:

  • Stir capers into dressing. Slice off top of bread and scoop out soft interior to create a hollow bread bowl. Spoon 2 to 3 tablespoons dressing in bottom. Layer vegetables and pork in bread, drizzling 2 to 3 tablespoons dressing between layers. Add arugula and replace loaf top. Wrap tightly in plastic and refrigerate 1 hour (or up to 1 day). Cut sandwich into wedges and serve with cucumber.

Nutrition Facts : Calories 702 g, Fat 33 g, Fiber 7 g, Protein 28 g, SaturatedFat 7 g

SPICY CAROLINA STYLE PULLED PORK (IN CROCK POT) RECIPE



Spicy Carolina Style Pulled Pork (In Crock Pot) Recipe image

i made this last week, my first attempt at pulled pork, and it was a winner. i had a spicy carolina style pp sandwich at a native american festival, and got into a chat with the cooks. this was the recipe, from what i can recall as it was told to me. by the way, this is by no means a low fat dish. trying to make it low fat will just not be the same. please enjoy it the way it was meant to be. pork fat rules!

Provided by buckytom

Categories     One Dish Meal

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons brown sugar
2 tablespoons paprika
2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
5 lbs pork shoulder
1 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons sugar
1 tablespoon spicy brown mustard
1 tablespoon garlic powder
1/2 teaspoon powdered cayenne pepper
2 red onions, quartered
2 yellow onions, quartered

Steps:

  • combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. wrap tightly in plastic, and refrigerate a few hours, overnight is best.
  • in a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. mix well.
  • place the quartered onions in the bottom of the crock pot. unwrap the roast, and place on top of onions. drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.
  • cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
  • remove the meat and onions to a cutting board. remove skin and set aside. using two forks (or your fingers, if you have asbestos hands), pull and shred the pork. chop the onions, and mix into the shredded meat. using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
  • serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.

Nutrition Facts : Calories 980.7, Fat 68.5, SaturatedFat 23.7, Cholesterol 268.4, Sodium 1115.7, Carbohydrate 19.3, Fiber 2.5, Sugar 12.2, Protein 66.5

Tips:

  • Choose a pork shoulder or butt roast with a good amount of marbling for the best flavor and tenderness.
  • Use a variety of spices and seasonings in your rub to create a flavorful pulled pork.
  • Cook the pork shoulder on low heat for a long period of time to allow the meat to become tender and fall apart easily.
  • Shred the pork with two forks or a meat shredder.
  • Serve the pulled pork on buns or rolls with your favorite toppings, such as barbecue sauce, coleslaw, and pickles.

Conclusion:

Pulled pork sandwiches are a delicious and easy-to-make meal that is perfect for a casual gathering or a backyard barbecue. With a few simple tips, you can make the best pulled pork sandwiches that will be enjoyed by everyone. So fire up your smoker or slow cooker and get ready to enjoy some delicious pulled pork sandwiches!

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