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Pulled Pork Pesto Sandwich
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Prep Time:
60 minutes
Cook Time:
207 minutes
Total Time:
267 minutes
Succulent pulled pork sandwiches with a Southern-Italian twist. Tender pork mixed with onions, peppers, mushrooms, and pesto for a satisfying meal. Perfect for big appetites!
Ingredients:
  • 0.25 cup kosher salt
  • 0.25 cup freshly ground black pepper
  • 0.25 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
  • 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
  • 0.25 cup garlic basil spread (see footnote for recipe link)
  • 0.25 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
  • 0.5 cup chopped fresh basil, divided
Instructions:
  • Preheat your oven to 300°F (150°C).
  • Mix together 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 in a bowl.
  • Prepare the pork shoulder by massaging it with lemon juice, 1 tablespoon of olive oil, red wine vinegar, and Worcestershire sauce all around, ensuring every nook is coated. Season with the kosher salt mixture, then pour in white wine, chicken stock, and add 4 crushed garlic cloves into the pan.
  • Seal the pan with a snug layer of foil and roast the pork in the oven until tender and a thermometer registers 200 degrees F (95 degrees C), about 3 to 4 hours. Let the pork sit for a bit on a cutting board, then shred it into bite-size pieces with two forks. Toss the shredded pork in a large bowl with some pan juices for moisture.
  • Preheat oven to 500 degrees F (260 degrees C).
  • In a large pot or Dutch oven over medium-high heat, sauté goat horn peppers, red bell pepper, onion, Italian seasoning, red pepper flakes, salt, and black pepper in 1 tablespoon of olive oil until the onion softens and starts to turn golden brown, approximately 12 minutes.
  • Combine mushrooms, garlic basil spread, and Marsala wine in the pan and sauté until wine is reduced and mushrooms are tender, about 5 minutes. Add pulled pork and pesto sauce to the mixture and cook until warmed through, approximately 10 minutes. Fill hoagie buns with the pork mixture and sprinkle each with 1/2 cup of mozzarella cheese.
  • Arrange sandwiches on a baking sheet and bake in a hot oven until cheese is melted and bread is toasted, approximately 5 minutes. Garnish with cherry tomatoes and basil before serving.

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