Pulled Pork Sandwich with Pesto Spread

This sandwich combines tender, flavorful pulled pork with a fresh, vibrant pesto spread for a delicious twist on a classic favorite. It's perfect for a quick lunch or a casual dinner that everyone will enjoy.

Helpful Cooking Tips

Cook the pork low and slow to ensure it becomes tender and easy to shred.
Use a good quality pesto or make your own for the best flavor.
Toast the buns lightly to add a bit of crunch and prevent them from getting soggy.

Ingredients 0/31

Why This Dish Is So Special

This sandwich combines tender, flavorful meat with a fresh and vibrant pesto spread. The mix of smoky pork and herby sauce creates a perfect balance of savory and bright flavors. It’s a satisfying meal that feels both comforting and fresh.

Step 1

Heat your oven to 300°F (150°C). In a small bowl, mix together kosher salt, black pepper, Italian seasoning, rosemary, granulated garlic and onion, red pepper flakes, and lemon pepper. Rub the pork shoulder all over with lemon juice, olive oil, red wine vinegar, and Worcestershire sauce, making sure to get it into all the nooks and crannies. Then, sprinkle the seasoning mix generously over the pork, rubbing it in well. Pour the white wine, chicken stock, and crushed garlic cloves into the bottom of a roasting pan, place the pork on top, cover tightly with foil, and roast until it’s tender and the internal temperature hits about 200°F (95°C), which usually takes 3 to 4 hours.

Step 2

Once it’s done, move the pork to a cutting board and let it rest for a bit before shredding it with two forks. Toss the pulled pork with some of the pan juices so it stays juicy and flavorful. Now, turn the oven up to 500°F (260°C). While it heats, warm olive oil in a large pot or Dutch oven over medium-high heat. Add the goat horn peppers, red bell pepper, onion, Italian seasoning, red pepper flakes, salt, and black pepper. Cook everything, stirring often, until the onions soften and start to brown, about 12 minutes.

Step 3

Stir in the mushrooms, garlic basil spread, and Marsala wine. Cook until the wine has mostly evaporated and the mushrooms are tender, about 5 minutes. Mix in the pulled pork with the veggies and pesto sauce, warming it all through for around 10 minutes. Spoon the mixture onto hoagie buns, top each with mozzarella cheese, and place the sandwiches on a baking sheet. Pop them in the hot oven just long enough for the cheese to melt and the bread to get crispy, about 5 minutes. Finish by adding fresh cherry tomatoes and basil on top before serving.

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

What To Serve With This Dish

Serve with a side of crisp coleslaw or a simple green salad to add some freshness. Pickles or sliced red onions also make great toppings to add extra texture and tang.

Storage Instructions

Store any leftover pulled pork in an airtight container in the fridge for up to 3 days. Keep the pesto separate until ready to serve to maintain its bright color and flavor. Reheat the pork gently to avoid drying it out.

Frequently Asked Questions

Can I use a different cut of pork instead of pork shoulder?

Pork shoulder works best for shredding due to its fat content and texture, but pork butt or Boston butt are good alternatives.

How do I know when the pork is fully cooked and tender?

The pork is done when it reaches an internal temperature of about 200°F (95°C) and is tender enough to shred easily with forks.

Can I prepare the pulled pork in a slow cooker instead of the oven?

Yes, cook the seasoned pork on low for 8-10 hours or until tender, using the same liquid ingredients for moisture.

What can I substitute if I don’t have goat horn peppers?

Any hot green chile or pepper, like jalapeños or poblano peppers, can be used depending on your spice preference.

Is there a way to make the sandwich less spicy?

Omit or reduce the red pepper flakes and use milder peppers instead of goat horn peppers.

Can I make the pesto sauce from scratch?

Yes, homemade pesto with basil, garlic, pine nuts, Parmesan, and olive oil works perfectly in this recipe.

How far in advance can I prepare the pulled pork?

You can cook and shred the pork a day ahead, then store it in the refrigerator and reheat with pan juices before assembling.

What type of bread works best for the sandwiches?

Italian-style hoagie buns are ideal for their size and texture, but any sturdy, crusty sandwich roll will work well.