Pulled Pork Pesto Sandwich Recipes

BEST EVER PULLED PORK SANDWICH RECIPE AKA PORK BUTT ROAST

Steps:

• Preheat oven to 275º F.
• Season pork butt roast liberally with Lawry's Seasoned Salt and salt and pepper. Place flour on the bottom of the oven bag. Place pork roast on top of the flour, fat side up and close up the bag.
• Cut a couple vents on the top of the bag. Place bag on a cookie sheet. Bake in preheated oven for 6-8 hours, until fork tender.
• Shred the meat with two forks and either serve right away or place on a foil lined sheet pan and broil for a few minutes, until golden brown and a little crispy. Serve by itself or on rolls with barbecue sauce. Enjoy!

BRAISED PORK BELLY SANDWICH WITH PESTO MAYO

Steps:

• Preheat oven to 375 degrees F.
• Score the pork belly several times on fatty side. Season with salt and pepper, to taste.
• Coat a large Dutch oven, over medium heat, with oil. Add the pork belly, 1 piece at a time, scored side down, to the pot. Sear slowly to render the fat on all sides for 3 to 4 minutes. Remove from pan and set aside. Drain off the excess fat leaving 3 to 4 tablespoons and add the garlic. Brown the garlic, then add the onions and cook until slightly colored, about 2 to 3 minutes.
• Stir in the brown sugar and balsamic and cook until syrupy, about 1 to 2 minutes. Add the Dijon and whisk until smooth. Stir in the rosemary, mushrooms, peppers and broths and bring to a boil. Return the pork belly to the pan, cover and put in the oven. Braise until fork tender, about 1 1/2 to 2 hours. Remove from oven and transfer the pork belly to a platter.
• Pesto mayo:
• Mix all the ingredients with a whisk in a small bowl and set aside.
• To assemble sandwiches:
• Spread pesto mayonnaise liberally on each side of the toasted rolls. Put a piece of pork belly and several slices of smoked mozzarella on the bottom halves. Arrange the bottom halves of assembled sandwich on a sheet pan and put back in the oven until cheese melts and browns, about 1 to 2 minutes. Remove from the oven, cover with the roll tops and serve.

PULLED PORK PESTO SANDWICH

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• 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.
• 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.
• 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.
• Increase oven temperature to 500 degrees F (260 degrees C).
• 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.
• 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.
• 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.

LOW-CALORIE PULLED PORK SANDWICH RECIPE

Steps:

• Heat a large skillet or sauté pan over medium-high heat. Cut the pork into 2 or 3 big pieces and season with salt and pepper. Add the oil to the pan, and when hot, sear the pieces of pork until thoroughly browned on the outside. Remove the pork and place in a slow cooker. Add the vinegar to the hot pan and deglaze, scraping any bits of browned meat stuck to the bottom. Pour the vinegar over the pork, then add the broth and liquid smoke. Set the slow cooker to high, and cook for 4 hours, until the pork falls apart with gentle pressure. Remove the pork from the liquid and shred. Toss with a bit more vinegar, and serve on top of warm buns with coleslaw.

EASY VEGAN PULLED PORK SANDWICHES

Steps:

• Heat a large pan over medium high heat with vegetable oil.
• Once hot add the sliced onions and sauté for 5 minutes until softened and slightly browned.
• Add mushrooms and minced garlic and cook for another 3 to 4 minutes until most of the water from the mushrooms has evaporated.
• Add the roughly chopped artichokes and cook for 5 to 6 minutes, stirring occasionally.
• Add smoked paprika, ground mustard, sea salt, ground pepper, tomato paste, soy sauce, brown sugar, and apple cider vinegar and stir to combine well. Spread out the mixture into an even layer in the pan and cook for 15 more minutes only stirring once or twice. You're trying to caramelize the mixture a little bit so don't stir it too much. It will reduce and get much darker in colour.
• Serve immediately on lightly toasted buns. Top with slaw and pickle slices!

COLESLAW FOR PULLED PORK

Steps:

• Combine in a bowl. Place bagged coleslaw mix in a large bowl, then add ½ a thinly sliced red onion, ¾ cup mayonnaise, 3 Tbsp red wine vinegar, 2 Tbsp granulated sugar, ½ tsp Kosher salt, and a couple pinches of black pepper. Use tongs to thoroughly toss.
• Refrigerate until needed, at least 1 hour (though 2 or 3 hours is better).