THE RECIPE JOURNAL · Main Course
Savory Pulled Pork and Pesto Sandwich
This delicious sandwich combines tender, flavorful pulled pork with a vibrant pesto spread for a perfect balance of savory and fresh. It’s a quick and easy way to elevate your lunch or dinner with bold, satisfying flavors.
FROM THE KITCHEN • Savory Pulled Pork and Pesto Sandwich
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by preheating your oven to 300°F (150°C). Mix together the kosher salt, black pepper, Italian seasoning, rosemary, granulated garlic and onion, red pepper flakes, and lemon pepper in a bowl. Rub the pork shoulder all over with lemon juice, olive oil, red wine vinegar, and Worcestershire sauce, making sure to get in all the nooks. Then sprinkle the spice mix generously over the pork and rub 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 for about 3 to 4 hours until it’s tender and the internal temperature hits 200°F (95°C).
02
Step 2
Once it’s done, take the pork out and let it rest a bit. Use two forks to shred it into bite-sized pieces, then toss it with some of the pan juices to keep it juicy. Crank your oven up to 500°F (260°C). Meanwhile, heat a tablespoon of 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 turn golden, about 12 minutes.
03
Step 3
Next, stir in the mushrooms, garlic basil spread, and Marsala wine. Let it cook until the wine reduces and the mushrooms are tender, roughly 5 minutes. Mix the pulled pork and pesto sauce into the veggies and heat it all through for about 10 minutes. Scoop the mixture onto hoagie buns, top each one with mozzarella cheese, and place them on a baking sheet. Pop them in the oven for about 5 minutes until the cheese melts and the bread gets nicely toasted. Finish by adding cherry tomatoes and fresh basil on top before serving.
Why you’ll love it
This sandwich combines tender, flavorful pork with the fresh, vibrant taste of pesto. The mix of savory and herbaceous flavors makes every bite satisfying. It’s a quick way to enjoy a gourmet-style meal without much fuss.
How to serve
Serve with a side of crispy fries or a fresh green salad to add some crunch and freshness. Pickles or a tangy coleslaw also pair well, cutting through the richness with a bit of acidity.
Storage & leftovers
Store any leftover pork and pesto separately in airtight containers in the fridge. Use within 3-4 days for the best flavor. Reheat gently in the microwave or on the stove to keep the pork tender.
