1. Recipes

How to Make Pulled Pork Pesto Sandwich - A Step-by-Step Guide

When it comes to comfort food, there are few things that can beat a delicious and versatile pulled pork sandwich. It is a favorite in many households because of its tender and flavorful meat that just falls apart in your mouth. One way to take this classic dish to the next level is by adding a twist with some fresh and aromatic pesto sauce. The combination of the juicy pulled pork and the savory pesto creates a sandwich that is not only satisfying, but also bursting with flavors.

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Ingredients

  • ¼ cup kosher salt
  • ¼ cup freshly ground black pepper
  • ¼ cup Italian seasoning
  • 2 tablespoons dried rosemary
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 1 tablespoon red pepper flakes
  • 1 tablespoon lemon pepper
  • 1 (4 pound) pork shoulder roast
  • 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
  • 1 tablespoon olive oil
  • 2 goat horn peppers, or other hot green chiles, sliced
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • salt and freshly ground black pepper to taste
  • 1 cup sliced mushrooms
  • ¼ cup garlic basil spread (see footnote for recipe link)
  • ¼ cup Marsala wine
  • 1 cup prepared pesto sauce
  • 4 Italian-style hoagie buns, split lengthwise
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup halved cherry tomatoes, divided
  • ½ cup chopped fresh basil, divided

Information

  • Prep Time: 1 hr
  • Cook Time: 3 hrs 27 mins
  • Total Time: 4 hrs 27 mins
  • Servings: 8
  • Yield: 4 sandwiches

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine kosher 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 bowl.
  • Place pork shoulder in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine vinegar, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, and 4 crushed garlic cloves into the bottom of the roasting pan.
  • Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
  • Increase oven temperature to 500 degrees F (260 degrees C).
  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat; cook and stir goat horn peppers, red bell pepper, onion, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper in the hot oil until onion softens and begins to turn golden, about 12 minutes.
  • Stir in mushrooms, garlic basil spread, and Marsala wine and cook until wine has reduced and mushrooms have softened, about 5 minutes. Mix pulled pork and pesto sauce into vegetables and heat through, about 10 minutes. Spoon pork mixture into hoagie buns and top each with 1/2 cup mozzarella cheese.
  • Place sandwiches onto a baking sheet and bake in the hot oven until cheese is melted and bread is toasted, about 5 minutes. Top with cherry tomatoes and basil.

    • Nutrition

    885 cal.

    • Total Fat: 50g
    • Saturated Fat: 16g
    • Cholesterol: 118mg
    • Sodium: 4084mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 44g
    • Vitamin C: 58mg
    • Calcium: 659mg
    • Iron: 8mg
    • Potassium: 952mg

    Categories

    Sandwich recipes
    Pork recipes
    Italian recipes
    Barbecue recipes
    Lunch recipes