SALT PORK SANDWICH RECIPES

Name: Root Beer Pulled Pork Sandwich
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 8 sandwiches
Ingredients: 1 pork tenderloin or roast (about 2 pounds), cut in half; 1 tablespoon seasoning salt; 1 can (12 ounces) root beer; 1 bottle (4 ounces) liquid smoke; 1 cup Sassy Sauce, recipe follows, or your favorite barbeque sauce; 8 hamburger buns; Spicy bread and butter pickle chips, for serving; 1 cup ketchup; 1/2 cup brown sugar; 1/4 cup Dijon mustard; 1/2 cup molasses; 1/2 teaspoon garlic salt; 1/2 teaspoon fresh ground pepper; 1 tablespoon liquid smoke; 2 tablespoons Worcestershire sauce; 1/8 teaspoon cayenne pepper

ROOT BEER PULLED PORK SANDWICH RECIPE | FOOD NETWORK

Root Beer Pulled Pork Sandwich Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 8 hours 30 minutes

Prep Time 15 minutes

Cook Time 8 hours 15 minutes

Yield 8 sandwiches

Number Of Ingredients 16

Ingredients

1 pork tenderloin or roast (about 2 pounds), cut in half
1 tablespoon seasoning salt
1 can (12 ounces) root beer
1 bottle (4 ounces) liquid smoke
1 cup Sassy Sauce, recipe follows, or your favorite barbeque sauce
8 hamburger buns
Spicy bread and butter pickle chips, for serving
1 cup ketchup
1/2 cup brown sugar
1/4 cup Dijon mustard
1/2 cup molasses
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground pepper
1 tablespoon liquid smoke
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper

Steps:

Place the pork tenderloin or roast in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours. Once the pork is done, remove from the pan and shred with a fork. Place into a bowl and add in the Sassy Sauce, as well as 1/2 cup of the juice from the slow cooker. Serve on a bun with bread and butter pickles.
Ingredients and Directions
To make the sauce, add the ketchup, brown sugar and mustard and to a medium saucepan. Stir in the remaining ingredients and simmer over medium-low heat for about 15 minutes. Remove and serve with pulled pork sandwiches. Makes 1 1/2 cups.

PORK LOIN SANDWICH RECIPE | JEFF MAURO | FOOD NETWORK

Pork Loin Sandwich Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Total Time 7 hours 10 minutes

Cook Time 1 hours 10 minutes

Yield 4 sandwiches

Number Of Ingredients 17

Ingredients

3/4 cup kosher salt
1/2 cup sugar
2 teaspoons whole black peppercorns
3 lemons, halved
One 2 1/2- to 3-pound boneless pork loin, tied with butcher twine
1 tablespoon vegetable oil
3 yellow onions, sliced 1/3-inch thick
Butter, for toasting
4 pretzel hot dog buns, split
1/4 cup yellow mustard, plus more for spreading
Pickled Fresno Peppers, recipe follows
3/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 bay leaf
1 clove garlic, crushed
4 ounces Fresno peppers, sliced 1/4-inch thick

Steps:

In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours.
Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting.
For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing.
Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.

More about "salt pork sandwich recipes"

OUR BEST 30+ GROUND PORK RECIPES – THE KITCHEN COMMU…

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
From thekitchencommunity.org
Reviews 5

See details

PERFECT PORK BELLY | JAMIE OLIVER ROAST PORK RECIPES

This is a beautiful basic recipe that gives you melt-in-your mouth juicy pork belly with incredible crackling – and it works every time. Carve it up for a mighty roast, or continue slow-cooking until it’s soft enough to pull with two forks. Massive smiles guaranteed.
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 508 calories per serving

1. Leave the pork uncovered in the fridge overnight to dry out the skin.
2. Preheat the oven to full whack (240°C/475°F/gas 9).
3. Carefully score the pork skin with a sharp knife or scalpel.
4. Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
5. Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
6. Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
7. Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
8. Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
9. Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
10. To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
11. Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
12. When it’s time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.

See details

PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER

A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving

1. First, make the marinade. Peel and chop the onions and garlic.
2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
9. Preheat the oven to 220°C/450°F/gas 7.
10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.

See details

ROOT BEER PULLED PORK SANDWICH RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 8 hours 30 minutes
Category main-dish

To make the sauce, add the ketchup, brown sugar and mustard and to a medium saucepan. Stir in the remaining ingredients and simmer over medium-low heat for about 15 minutes. Remove and serve with pulled pork sandwiches. Makes 1 1/2 cups.

See details

ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES

An absolute classic – the best pork belly recipes let this wonderful cut of meat speak for itself.
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 647 calories per serving

1. Preheat the oven to its highest temperature.
2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
4. Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
5. Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
6. Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
7. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
8. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
9. Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
10. Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
11. Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.

See details

ROOT BEER PULLED PORK SANDWICH RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 8 hours 30 minutes
Category main-dish

To make the sauce, add the ketchup, brown sugar and mustard and to a medium saucepan. Stir in the remaining ingredients and simmer over medium-low heat for about 15 minutes. Remove and serve with pulled pork sandwiches. Makes 1 1/2 cups.

See details

PORK LOIN SANDWICH RECIPE | JEFF MAURO | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 7 hours 10 minutes
Category main-dish

Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.

See details

PERFECT PORK BELLY | JAMIE OLIVER ROAST PORK RECIPES

1. Leave the pork uncovered in the fridge overnight to dry out the skin.
2. Preheat the oven to full whack (240°C/475°F/gas 9).
3. Carefully score the pork skin with a sharp knife or scalpel.
4. Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
5. Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
6. Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
7. Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
8. Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
9. Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
10. To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
11. Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
12. When it’s time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.

See details

ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to its highest temperature.
2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
4. Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
5. Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
6. Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
7. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
8. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
9. Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
10. Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
11. Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.

See details

10 BEST GROUND PORK BURGERS RECIPES - YUMMLY

Apr 04, 2022 · The Best Ground Pork Burgers Recipes on Yummly | Spicy Asian Ground Pork Burgers, Cuban-style Pork Burgers, Pork Burgers On Sandwich Buns. ... hot pepper sauce, salt, ground pork, crushed pineapple, cilantro and 7 more. Beef and Pork …
From yummly.com

See details

PORK TENDERLOIN SANDWICH | SPOON FORK BACON

May 18, 2021 · Make Ahead and Freezing Make Ahead: Place fried cutlets in an airtight container, between layers of parchment paper for up to 2 days.To reheat, preheat an oven to 375˚F. …
From spoonforkbacon.com

See details

TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH RECIPE ...

This wasn't the best tenderloin sandwich I've ever had, but it's very good and not difficult to make. My family gave it "a solid 9.9!" One issue I experienced was the salt wasn't evenly dispersed into …
From allrecipes.com

See details

PORK BRINE RECIPE | ALLRECIPES

Used 1/2 cup sea salt and 1/2 cup kosher salt (just because this was all I had, I don't use table salt to brine meat). Added a bit of liquid smoke and about an extra quart of water to cover the pork loin in …
From allrecipes.com

See details

IOWA BREADED PORK TENDERLOIN SANDWICH - 101 COOKING FOR TWO

Feb 11, 2020 · The pork tenderloin sandwich is made with a breaded and fried pork cutlet similar to the Wiener Schnitzel. Oddly enough, it is generally made with mechanically tenderized pork …
From 101cookingfortwo.com

See details

IOWA BREADED PORK TENDERLOIN SANDWICH - 101 COOKING FOR TWO

See details

39 EASY AND DELICIOUS RECIPES FOR KETO PORK CHOPS

Nov 23, 2019 · Ingredients: boneless pork chops, pink Himalayan salt, pork rinds, parmesan cheese, Italian seasoning, paprika, garlic powder, onion powder, black pepper, eggs, heavy whipping cream. What makes this dish stand out is the pork …
From ketosummit.com

See details

10 BEST GROUND PORK BURGERS RECIPES - YUMMLY

See details

PORK BRINE RECIPE | ALLRECIPES

See details

IOWA BREADED PORK TENDERLOIN SANDWICH - 101 COOKING FOR TWO

See details

39 EASY AND DELICIOUS RECIPES FOR KETO PORK CHOPS

See details

PORK ROAST RECIPES | ALLRECIPES

But there are also Easter breads that mark the day simply as a celebration of springtime with sweet, bright flavors. To make your Easter celebration complete, we've searched through our 100+ Easter bread recipes to find our best-of-the-best Easter bread recipes…
From allrecipes.com

See details