Name: Pulled Pork Pesto Sandwich
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Kosher salt - ¼ cup; Freshly ground black pepper - ¼ cup; Italian seasoning - ¼ cup; Dried rosemary - 2 tablespoons; Granulated garlic - 2 tablespoons; Granulated onion - 2 tablespoons; Red pepper flakes - 1 tablespoon; Lemon pepper - 1 tablespoon; Pork shoulder roast - 1 (4 pound); Lemon, juiced - 1; Olive oil - 1 tablespoon; Red wine vinegar - 1 tablespoon; Worcestershire sauce - 1 tablespoon; Dry white wine - 2 cups; Chicken stock - 1 cup; Garlic, crushed - 4 cloves; Olive oil - 1 tablespoon; Goat horn peppers, or other hot green chiles, sliced - 2; Red bell pepper, sliced - 1; Onion, sliced - 1; Italian seasoning - 1 tablespoon; Red pepper flakes - 1 teaspoon; Salt and freshly ground black pepper to taste - 1 teaspoon; Sliced mushrooms - 1 cup; Garlic basil spread (see footnote for recipe link) - ¼ cup; Marsala Wine - ¼ cup; Prepared pesto sauce - 1 cup; Italian-style hoagie buns, split lengthwise - 4; Shredded mozzarella cheese, divided - 2 cups; Halved cherry tomatoes, divided - 1 cup

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Pulled Pork Pesto Sandwich

1. Kosher salt - ¼ cup

2. Freshly ground black pepper - ¼ cup

3. Italian seasoning - ¼ cup

4. Dried rosemary - 2 tablespoons

5. Granulated garlic - 2 tablespoons

6. Granulated onion - 2 tablespoons

7. Red pepper flakes - 1 tablespoon

8. Lemon pepper - 1 tablespoon

9. Pork shoulder roast - 1 (4 pound)

10. Lemon, juiced - 1

11. Olive oil - 1 tablespoon

12. Red wine vinegar - 1 tablespoon

13. Worcestershire sauce - 1 tablespoon

14. Dry white wine - 2 cups

15. Chicken stock - 1 cup

16. Garlic, crushed - 4 cloves

17. Olive oil - 1 tablespoon

18. Goat horn peppers, or other hot green chiles, sliced - 2

19. Red bell pepper, sliced - 1

20. Onion, sliced - 1

21. Italian seasoning - 1 tablespoon

22. Red pepper flakes - 1 teaspoon

23. Salt and freshly ground black pepper to taste - 1 teaspoon

24. Sliced mushrooms - 1 cup

25. Garlic basil spread (see footnote for recipe link) - ¼ cup

26. Marsala Wine - ¼ cup

27. Prepared pesto sauce - 1 cup

28. Italian-style hoagie buns, split lengthwise - 4

29. Shredded mozzarella cheese, divided - 2 cups

30. Halved cherry tomatoes, divided - 1 cup

31. Chopped fresh basil, divided - ½ cup

How to cook deliciously - Pulled Pork Pesto Sandwich

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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

6. Stage

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. Stage

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. Stage

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.