Pulled Pork Sandwiches

 

Easy, providing you have leftover cooked pork and if you don't then this is a recipe to consider when you do. Everyday pantry ingredients come together effortlessly that ease the use of leftovers. You can add the pulled pork to any bun you wish or serve it over toast and top with whatever condiments you desire. Diced red onion, grated mozzarella cheese and sliced pickles, which I so candidly forgot to add until after I took the photo, were our choices, with a side of sweet potato fries.   

Pulled Pork Sandwiches

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1 can no salt crushed tomatoes

1 cup barbeque sauce

1 tablespoon apple cider vinegar

2 teaspoons prepared mustard

2 tablespoons dark brown sugar

3 cloves of garlic, crushed 

2 teaspoons dried thyme

1 teaspoon chili powder

2 teaspoons smoked paprika

leftover pork tenderloin, I had half a tenderloin

In a large pot combine all the ingredients together, except the leftover pork, heat over medium high heat until warm, about 5 to 7 minutes. 

Add the leftover pork tenderloin to the pot, you may have to chop it into three pieces to make it fit, cover and simmer for about 30 minutes. When the pork has soften a bit and begins to breaks away in chunks, use two forks and begin to pull or shred the pork, you may find it easier to remove the pork completely from the pot and shred on a clean cutting board then place the shredded pork back into the pot, do not worry if some of the pork doesn't separate or shred easily, you can always repeat the shredding process throughout the cooking time. 

Lower the temperature to medium low and continue to simmer for 15 to 20 minutes, by that time the sauce, seasonings and pork should be heated through and well marinated and ready to serve. 

  

Slow Cooker Pulled Pork

A delicious recipe that can easily juggle ingredient substitutions according to your pantry and how spicy or smoky you like pulled pork. 

Slow Cooker Pulled Pork

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1 tablespoon vegetable oil

1 (4 pound) pork shoulder roast

1/2 cup dark brown sugar

1 cup barbeque sauce  

1 tablespoon prepared yellow mustard

1/2 cup chicken or vegetable broth

1/2 cup apple cider vinegar

1 tablespoon Worcestershire sauce

1 Tablespoon chili powder

2 large cloves of garlic, crushed

1 1/2 teaspoons dried thyme

1 medium onion, chopped

In a large bowl whisk together the brown sugar, barbeque sauce, mustard, chicken stock, apple cider vinegar, Worcestershire sauce, chili powder, crushed garlic, dried thyme and chopped onion, to create a sauce. Set aside. 

Add the vegetable oil to the bottom of the slow cooker insert. Place the pork roast into the slow cooker; pour the sauce over the pork roast. Cover and cook on HIGH, until the roasts shreds easily with a fork, for 5 to 6 hours. 

Remove the roasted pork from the slow cooker and place on a clean large cutting board and shred the meat, using two forks. Carefully return the shredded pork to the slow cooker, and stir the meat back into the sauce. You may shred the pork in the slow cooker insert when cooked, just be careful because the outside of the slow cooker gets extremely hot and you do not want to scrap the insert.  

Serve on toasted buns with grated carrot, sliced red onions and pickles. 

Notes: the 1 cup barbeque sauce may be changed for 1/2 cup ketchup with 1/2 cup crushed tomatoes. Just increase the chili powder or other seasoning to add flavour.

Leftovers #36 ~ Open Pulled Pork Sandwich with Herbed Halloumi Cheese

Leftover pork means pulled pork sandwiches in our house. These open faced sandwiches are easy. Make whatever pulled pork recipe you like. I made mine with chopped spinach and served over a toasted crusty roll and placed a slice of grilled herbed halloumi cheese over top. Serve with whatever side you like, ours was a mixed green salad.  

Leftovers #22 ~ Pulled Pork Sandwiches

Sunday roast was slow cooked seasoned pork tenderloin and of course there were leftovers which became pulled pork sandwiches. This recipe is simple and easy providing the pork you use is already cooked. The ingredients can be found in your kitchen or pantry possibly with the exception of Camp coffee. Which is an easy ingredient to substitute. Not only is Camp coffee good to bake with it is also good to cook with as I am finding out. 

Pulled Pork Sandwiches

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2 cups of Passata sauce (strained tomatoes)

1 tablespoon apple cider

2 teaspoons Worcestershire sauce

2 teaspoons English mustard

1 tablespoon Camp coffee, optional

2 tablespoons dark brown sugar 

1 to 2 cloves of garlic

1 shallot finely minced

vegetables - chopped spinach, grated carrots, or diced peppers (optional) 

Leftover pork tenderloin - I had about half of a pork tenderloin  

roughly chopped green onions (scallions) for garnish. 

In a medium large pot mix all the ingredients together, except the pre-cooked pork tenderloin, over medium heat. 

Add the leftover pork and cover the pot with a lid and let cook... or stew for about 30 minutes. 

By this time the pork should be nice and soft and ready to be pulled. Remove the lid and using two forks start to shred the pork. Not to worry if some pieces don't separate easily. Lower the heat to medium low and continue to simmer for a few minutes longer. About 5 to 7 minutes.    

Remove from heat. Spoon the now pulled pork onto buns. Place chopped green onions on top. Serve with a green salad or steamed veggies. Enjoy! 

Notes: If you do not have Camp coffee or can't find any then try using gravy browner. The measurements for ingredients may be changed based on your tastes. I like a more seasoned rich smoky flavour rather than a sticky sweet one therefore I only added 2 tablespoons of dark brown sugar.  

 

                Pulled to perfection. Such a delicious rich smell. Nice texture.

Just waiting for a bite and to melt-in-your-mouth. These pulled pork sandwiches went over very well and were complimented with a super green salad. Double thumbs up from everyone including the kidlets!