BBQ Pulled Pork Sandwich Recipe

Recipesfull introduces to you: Sandwich Recipes. (BBQ Pulled Pork Sandwich Recipe). Slow-roasted pork is shredded and mixed with a tangy barbeque sauce, then loaded into hoagie rolls and topped with homemade coleslaw. This is not a sandwich for the faint of heart!

Brief

Prep 1hr30 mins

Cook: 3hrs30 mins

Total: 5hrs

Servings: 8

Yield: 4 sandwiches

BBQ Pulled Pork Sandwich Recipe

Ingredients

Coleslaw:

1 (16 ounce) package shredded coleslaw mix

¼ cup pickled pepperoncini peppers

chopped

¼ cup diced red onion

⅓ cup mayonnaise

½ lemon

juiced

1 tablespoon red wine vinegar

1 tablespoon granulated garlic

1 teaspoon Dijon mustard

1 teaspoon white sugar

1 teaspoon salt

½ teaspoon granulated onion

¼ teaspoon lemon pepper

Pulled Pork:

2 tablespoons kosher salt

2 tablespoons ground black pepper

2 tablespoons granulated garlic

2 tablespoons granulated onion

2 tablespoons brown sugar

1 tablespoon cayenne pepper

1 tablespoon ground nutmeg

1 tablespoon ground allspice

1 teaspoon ground cinnamon

1 (4 pound) pork shoulder roast

¼ cup molasses

Sauce:

3 cups barbeque sauce

1 cup strong brewed coffee

1 tablespoon molasses

1 tablespoon brown sugar

1 teaspoon dry mustard

1 pinch cayenne pepper

or more to taste

4 Italian-style hoagie buns

split lengthwise and toasted

¼ cup onion

chopped

¼ cup jalapeno pepper

seeded and minced

Classic Patty Melt

Lunch

Directions

Step 1

Combine coleslaw mix pepperoncini peppers red onion mayonnaise lemon juice red wine vinegar 1 tablespoon granulated garlic Dijon mustard white sugar salt 1/2 teaspoon granulated onion and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.

Step 2

Preheat oven to 300 degrees F (150 degrees C).

Step 3

Combine kosher salt black pepper 2 tablespoons granulated garlic 2 tablespoons granulated onion 2 tablespoons brown sugar 1 tablespoon cayenne pepper nutmeg allspice and cinnamon together in a bowl.

Step 4

Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.

Step 5

Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C) 3 to 4 hours. Transfer pork to a cutting board reserving pan juice and allow to cool slightly before pulling. Using two forks shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.

Step 6

Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce coffee 1 tablespoon molasses 1 tablespoon brown sugar dry mustard and a pinch of cayenne pepper. Bring to a simmer reduce heat and cook for 15 minutes. Add shredded pork and stir until warm about 5 minutes.

Step 7

Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

Nutritional Information

BBQ Pulled Pork Sandwich Recipe

Servings Per Recipe:8

Calories: 838.4

% Daily Value *

Protein: 31.2g 62%

Carbohydrates: 100.1g 32%

Dietary Fiber: 7g 28%

Sugars: 40.9g

Fat: 34.7g 53%

Saturated Fat: 10.3g 51%

Cholesterol: 97.5mg 33%

Vitamin A Iu: 821.1IU 16%

Niacin Equivalents: 12.4mg 96%

Vitamin B6: 0.6mg 40%

Vitamin C: 28.9mg 48%

Folate: 48.6mcg 12%

Calcium: 236.1mg 24%

Iron: 5.8mg 32%

Magnesium: 90.3mg 32%

Potassium: 1088.8mg 31%

Sodium: 3478.9mg 139%

Thiamin: 0.7mg 66%

Calories From Fat: 312.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.