Pulled Pork Pesto Sandwich

Pulled Pork Pesto Sandwich

Total Time
2h 9m
39m prep · 90m cook
Servings
4 people
Rating
Difficulty
Hard
31 views

This pulled pork pesto sandwich recipe combines the best of Southern cooking with the flavors of Italy. Tender pork pairs with onions, peppers, mushrooms, and pesto sauce to create sandwiches hearty enough for your biggest eaters.

Ingredients

  • 0.25 cups salt
  • 0.25 cups ground black pepper
  • 0.25 cups Italian seasoning
  • 2 tablespoons dried rosemary
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 1 tablespoon red pepper flakes
  • 1 tablespoon lemon pepper
  • 1 pork shoulder roast , 4 pound
  • 1 lemon , juiced
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cups dry white wine
  • 1 cup chicken stock
  • 4 cloves garlic , crushed

Instructions

  1. 1

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

  2. 2

    To make the spice mixture: Combine 1/4 cup salt, 1/4 cup black pepper, 1/4 cup Italian seasoning, rosemary, granulated garlic, granulated onion, 1 tablespoon red pepper flakes, and lemon pepper together in a medium bowl. Set aside.

  3. 3

    Place pork shoulder in a large roasting pan. Combine lemon juice, 1 tablespoon oil, vinegar, and Worcestershire sauce together in a small bowl; rub on pork. Sprinkle pork all over with prepared spice mixture. Pour white wine, chicken stock, and 4 crushed garlic cloves into the roasting pan.

  4. 4

    Cover pan tightly with heavy-duty aluminum foil and roast in the preheated oven until tender, and a thermometer inserted into the thickest part reaches at least 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board; cool slightly before pulling. Using two forks, shred into bite-size pieces. Transfer to a large bowl; toss with some of the pan juices to moisten.

  5. 5

    Increase oven temperature to 500 degrees F (260 degrees C).

  6. 6

    Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat; add goat horn peppers, bell pepper, onion, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper. Cook until onion softens and turns golden, about 12 minutes.

  7. 7

    Stir in mushrooms, garlic-basil spread, and Marsala wine; cook until wine reduces and mushrooms soften, about 5 minutes. Mix pulled pork and pesto sauce into vegetable mixture; cook until heated through, about 10 minutes. Divide pork mixture between hoagie buns; top each with 1/2 cup mozzarella cheese.

  8. 8

    Transfer sandwiches to a baking sheet; bake until cheese melts, about 5 minutes. Top with cherry tomatoes and basil.

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Nutrition Facts

Per serving

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