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Pulled Pork Pesto Sandwich

Pulled Pork Pesto Sandwich

  • Prep

    1 h
  • Cook

    3 h 27 m
  • Ready In

    4 h 27 m
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These pulled pork sandwiches combine the best of Southern cooking with the flavors of Italy. Tender pork is combined with onions, peppers, mushrooms, and pesto sauce for filling sandwiches hearty enough for your biggest eaters!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 885 kcal
  • 44%
  • Fat:
  • 50.3 g
  • 77%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 43.9 g
  • 88%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 4113 mg
  • 165%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Increase oven temperature to 500 degrees F (260 degrees C).
  6. 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.
  7. 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.
  8. 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.
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Reviews

Marianne
4

Marianne

12/27/2012

I absolutely loved this recipe! I was cooking some pork (a huge amount) for another recipe and pulled some of it off to do this one. This one took a lot more steps than the other one, but oh boy was it worth it! I made half of this recipe as written with a couple of minor exceptions--had no lemon pepper, so just used a little zest and more pepper, no granulated onion so used fresh, chicken stock was from carcass of Roast Sticky Chicken, no goat horn peppers, so used red jalapenos. This was so very good! And it gave me a chance to use the beforehand unknown Garlic Basil Spread. Yum! I'll be doing this one again for sure!

foodie_chick
1

foodie_chick

4/18/2013

Lots of steps and ingredients, but SOOO worth it. I followed the recipe to a T, except I didn't have granulated onion and garlic, so I used onion and garlic powder. It was delicious and extremely flavorful. It was a tad too spicy for my husband so next time I might use a little less red pepper flakes, but I loved it as is. Will definitely be making this again!!! Thanks for the great recipe.

Michelle
0

Michelle

11/26/2013

This was a very good recipe except for the large amount of salt and pepper it calls for. I would probably half both of them. I didn't half them at first. Instead, I make it as the recipe stated. But when I saw how much the spice mixture made I opted not to put it all on the roast. Also, I didn't have any wine so I just put extra chicken stock in the bottom of the pan. I don't think it needed that much liquid either. It didn't seem to serve any purpose. After shredding the pork I put it in the liquid which was very peppery and salty. Then I took the pork out and put it in the onion/pesto mixture without the Marsala wine. The sandwiches tasted really good but were still quite salty.

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