I want to make BBQ pork sandwiches. Where do I start?
Teriyaki BBQ Pork Sandwiches Boneless pork tenderloin fillets Olive oil, teriyaki sauce, Worcestershire Sauce Salt, pepper, garlic, hot sauce, crushed red pepper Marinade: In a large bowl mix 1/4 cup olive oil, 1 cup teriyaki sauce, and 1/4 cup Worcestershire Sauce (add more of each ingredient so you have enough to cover the tenderloins) Season with salt, pepper, garlic, hot sauce, and crushed red pepper Chop 1 granny smith apple and add to marinade Marinate for at least four hours (overnight if possible) Steps: Grill tenderloins with Sweet Baby Ray’s BBQ sauce Slice Granny Smith apples and grill, brushing lightly with BBQ sauce Serve tenderloins on rolls with grilled apple. Add lettuce, tomato, etc.
1 (14 ounce) can beef broth 1360 g boneless pork ribs (cheaper cuts pork butt, pork tenderloin work just as fine!) 224 (18 ounce) bottles barbeque sauce 1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will. 2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce. 3. Bake in the preheated oven for 30 minutes, or until heated through.
Use the shoulder, it’s called the Boston Butt for some stupid reason. Probably some drunk guy naming the cuts. Anyway, I would season it with salt and pepper, and slowly roast that in the oven at a low temp, say 250 for a few hours. Take it out, let it rest for about ten to twenty minutes, and start to pull it apart. Now you will have a large pile of plain meat that you can freeze some, and put the rest in a crock pot with some BBQ sauce to let sit all day. I know it sounds time consuming, but that the way it goes.
