Pulled Pork Pesto Sandwich

This pulled pork pesto sandwich recipe combines pork, onions, peppers, mushrooms, and pesto sauce to create sandwiches hearty enough for big eaters.

• Preparation Time: 60 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 4 hr 30 mins
• Calories: 885 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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.