Barbecued Pork Sandwiches

Barbecued Pork Sandwiches Recipe - Easy and Flavorful

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 6-8 hours | Servings: 6-8

Introduction

Barbecued Pork Sandwiches are a classic American comfort food that combines tender, slow-cooked pork with a tangy barbecue sauce, all piled high on a soft bun. This recipe takes a traditional approach by using a slow cooker to ensure the pork is perfectly tender and flavorful. It's an ideal meal for gatherings, weekend dinners, or whenever you're in the mood for something hearty and satisfying.

History

The tradition of barbecuing pork dates back centuries in America, with each region developing its own unique style. The concept of pulling pork, that is, shredding it for sandwiches, became popular in the South, where slow-cooking meat over low heat is a time-honored technique. This recipe draws on those traditions, combining the ease of modern slow cookers with the classic flavors of barbecue.

Ingredients

1 x 2.5 – 3 lb (1.36 kg) boneless pork shoulder (Boston butt) or sirloin
2 medium onions, sliced
1 cup bottled barbecue sauce
0.5 tsp hot pepper sauce
2 tbsp orange marmalade
1 tbsp cornstarch
1 tbsp water
6 – 8 sandwich buns

How to prepare

Cut the roast into 2-inch cubes and place them in a 3.5 – 4 qt (3.78 liter) slow cooker along with the onion, barbecue sauce, hot pepper sauce, and marmalade.
Cover the slow cooker and cook on low for 6 – 8 hours, or until the pork is tender.
Using a slotted spoon, remove the pork and onions from the slow cooker.
Shred the pork and set it aside.
In a separate bowl, combine the cornstarch and water. Add this mixture to the juices in the slow cooker, stirring well to blend.
Cover the slow cooker and cook on high for 1 minute.
Return the shredded pork to the slow cooker and heat through on high for 10 minutes.
Serve the pork on sandwich buns.

Variations

Consider adding a slice of smoked gouda or cheddar cheese to each sandwich for extra flavor. For a spicier kick, increase the amount of hot pepper sauce or add sliced jalapeños.

Cooking Tips & Tricks

For the best results, sear the pork cubes before placing them in the slow cooker. This extra step adds depth to the flavor. Also, consider making your barbecue sauce from scratch to control the sweetness and spice levels. Lastly, letting the cooked pork rest in its sauce for an extra 10 minutes before serving can enhance the flavors even more.

Serving Suggestions

Serve these sandwiches with a side of coleslaw, pickles, and baked beans for a classic barbecue meal. For a lighter option, pair with a fresh green salad or grilled vegetables.

Cooking Techniques

Besides slow cooking, you can also prepare the pork in an Instant Pot or pressure cooker to reduce cooking time. Another method is to roast the pork in the oven, though this requires more attention to ensure it doesn't dry out.

Ingredient Substitutions

If you don't have orange marmalade, you can substitute it with apricot preserves or honey for a similar sweetness. For a healthier bun option, use whole wheat or gluten-free buns.

Make Ahead Tips

The pork can be cooked and shredded up to two days in advance. Store it in the refrigerator in its sauce to keep it moist, and reheat before serving.

Presentation Ideas

Serve the sandwiches open-faced, topped with a spoonful of coleslaw for a visually appealing and texturally diverse dish. Garnish with fresh parsley or green onions for a pop of color.

Pairing Recommendations

A light, hoppy beer or a crisp cider pairs wonderfully with the tangy flavors of the barbecue sauce. For a non-alcoholic option, try iced tea or lemonade.

Storage and Reheating Instructions

Store leftover pork in an airtight container in the refrigerator for up to three days. Reheat gently in a saucepan over low heat, adding a splash of water or chicken broth to keep it moist.

Nutrition Information

Calories per serving

A single serving of Barbecued Pork Sandwiches contains approximately 350 calories. This makes it a hearty meal that can fit into a balanced diet, especially when paired with healthy sides.

Carbohydrates

Each serving of Barbecued Pork Sandwiches contains approximately 45 grams of carbohydrates. The majority comes from the sandwich buns and the sugars in the barbecue sauce and orange marmalade.

Fats

This recipe contains about 10 grams of fat per serving, with a mix of saturated and unsaturated fats. The pork sirloin is a relatively lean cut, but the sauce and cooking method contribute to the fat content.

Proteins

Each sandwich offers a generous 25 grams of protein, making it a satisfying meal that can help keep you full for hours. The high-quality protein from the pork is excellent for muscle repair and growth.

Vitamins and minerals

These sandwiches provide a range of vitamins and minerals, including Vitamin B6, phosphorus, zinc, and iron from the pork. The onions add Vitamin C and dietary fiber, while the barbecue sauce can contribute to your daily intake of Vitamin A.

Alergens

Common allergens in this recipe include gluten (in the sandwich buns) and potentially soy, depending on the barbecue sauce used. Always check labels if you're cooking for someone with food allergies.

Summary

Overall, Barbecued Pork Sandwiches are a balanced meal with a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. They can be part of a healthy diet when consumed in moderation and paired with nutritious sides.

Summary

Barbecued Pork Sandwiches are a delicious, satisfying meal that's perfect for any occasion. With tender, flavorful pork and a tangy sauce, they're sure to be a hit. This recipe is versatile, easy to make, and can be adjusted to suit your taste preferences. Whether you're feeding a crowd or looking for a comforting meal, these sandwiches are a fantastic choice.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a hot summer day, much like today, and I was rummaging through an old recipe box that had been passed down to me from my mother. As I flipped through the yellowed index cards, a faded piece of paper caught my eye. Written in my mother's elegant script were the words "Barbecued Pork Sandwiches."

I had never tried to make barbecued pork sandwiches before, but the recipe seemed simple enough. I gathered the ingredients listed - pork shoulder, barbecue sauce, onion, garlic, and buns - and set to work in my small kitchen. As I browned the pork in a skillet, the aroma of sizzling meat filled the room, making my mouth water in anticipation.

I added the chopped onion and garlic to the pork, letting them cook until they were soft and fragrant. Then, I poured in the barbecue sauce, coating the meat in its sticky, tangy goodness. I let the pork simmer for hours, allowing the flavors to meld together and the meat to become tender and juicy.

When the pork was finally done, I shredded it with two forks, creating a mound of succulent meat that practically melted in my mouth. I toasted the buns in the oven, then piled them high with the barbecued pork, adding a dollop of coleslaw on top for crunch and creaminess.

The first bite of the sandwich was a revelation. The smoky, sweet pork paired perfectly with the tangy barbecue sauce and the crisp coleslaw. It was a symphony of flavors and textures that danced on my taste buds, leaving me craving more.

I knew then that this recipe was a keeper. I made it again and again, tweaking and perfecting it with each batch. I shared it with friends and family, who all raved about its deliciousness. It became a staple at family gatherings and backyard barbecues, a dish that everyone looked forward to.

Over the years, I've made this recipe countless times, each batch bringing back memories of that first time I found it in my mother's recipe box. It has become a part of my culinary repertoire, a dish that I am known for and that I am proud to pass down to future generations.

As I sit here now, enjoying a barbecued pork sandwich on a lazy summer afternoon, I am grateful for the serendipitous discovery of this recipe so many years ago. It has brought me joy and satisfaction, and has allowed me to share a piece of my family's culinary history with those I love. And for that, I will always be grateful.