Sandwich with Pulled Pork and Pesto

This sandwich combines tender pulled pork with a fresh, flavorful pesto for a perfect balance of savory and herbaceous notes. It's an easy and satisfying meal that’s sure to become a favorite anytime you want something delicious and quick.

Start cooking ↓

TIME4 hr 27 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Pulled Pork: ¼ cup kosher salt ¼ cup freshly ground black pepper ¼ 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 Filling: 2 goat horn peppers, or other hot green chiles, sliced 1 red bell pepper, sliced 1 onion, sliced salt and freshly ground black pepper to taste 1 cup sliced mushrooms ¼ cup garlic basil spread (see footnote for recipe link) ¼ cup Marsala wine 1 cup prepared pesto sauce Assembly: 4 Italian-style hoagie buns, split lengthwise 2 cups shredded mozzarella cheese, divided 1 cup halved cherry tomatoes, divided ½ cup chopped fresh basil, divided

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 300°F (150°C). In a 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 any nooks. Then, sprinkle the spice mix all over the pork and rub it in well. Pour white wine, chicken stock, and a few crushed garlic cloves into the bottom of a large roasting pan. Cover the pan tightly with foil and roast the pork until it’s really tender and hits about 200°F (95°C) on a meat thermometer—this usually takes 3 to 4 hours. Once done, let the pork rest for a bit before shredding it with two forks. Toss the pulled pork with some of the pan juices to keep it juicy.

02

Step 2

Turn the oven up to 500°F (260°C). While it’s heating, warm olive oil in a large pot or Dutch oven over medium-high heat. Add in the goat horn peppers, red bell pepper, onion, Italian seasoning, red pepper flakes, salt, and black pepper. Cook, stirring regularly, until the onions soften and start to turn golden—about 12 minutes. Next, stir in mushrooms, garlic basil spread, and Marsala wine. Let it cook down for around 5 minutes until the wine evaporates and the mushrooms get tender. Mix the pulled pork and pesto sauce into the veggies and heat everything through for about 10 minutes.

03

Step 3

Spoon the pork mixture into hoagie buns, then top each with a generous amount of mozzarella cheese. Place the sandwiches on a baking sheet and pop them in the oven until the cheese melts and the bread gets nicely toasted, which should take about 5 minutes. Finish them off with some fresh cherry tomatoes and basil before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Warm the pulled pork before assembling to bring out its full flavor.
- Use a good quality pesto or make your own for the freshest taste.
- Toast the bread lightly to add crunch and prevent sogginess.

Why you’ll love it

This sandwich combines tender, flavorful pulled pork with fresh, vibrant pesto for a perfect balance of savory and herbal notes. It’s easy to make and packed with textures that keep every bite exciting. Plus, it’s great for a quick lunch or a casual dinner.

Serving ideas

Serve with a side of crisp coleslaw or a simple green salad to add freshness and balance. Pickles or sliced tomatoes also pair well and add an extra layer of flavor and texture.

Storage & leftovers

If you have leftovers, keep the pulled pork and pesto separate from the bread to avoid it getting soggy. Store the pork and pesto in airtight containers in the fridge for up to three days. Reheat the pork gently before serving.