Recipe by Allrecipes
"These pulled pork sandwiches combine the best of Southern cooking with the flavors of Italy. Tender pork is combined with onions, peppers, mushrooms, and pesto sauce for filling sandwiches hearty enough for your biggest eaters!"
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freshly ground black pepper
red pepper flakes
1 (4 pound)
pork shoulder roast
red wine vinegar
dry white wine
goat horn peppers, or other hot green chiles, sliced
red bell pepper, sliced
red pepper flakes
salt and freshly ground black pepper to taste
garlic basil spread (see footnote for recipe link)
prepared pesto sauce
Italian-style hoagie buns, split lengthwise
shredded mozzarella cheese, divided
halved cherry tomatoes, divided
chopped fresh basil, divided
I absolutely loved this recipe! I was cooking some pork (a huge amount) for another recipe and pulled some of it off to do this one. This one took a lot more steps than the other one, but oh boy was it worth it! I made half of this recipe as written with a couple of minor exceptions--had no lemon pepper, so just used a little zest and more pepper, no granulated onion so used fresh, chicken stock was from carcass of Roast Sticky Chicken, no goat horn peppers, so used red jalapenos. This was so very good! And it gave me a chance to use the beforehand unknown Garlic Basil Spread. Yum! I'll be doing this one again for sure!
Lots of steps and ingredients, but SOOO worth it. I followed the recipe to a T, except I didn't have granulated onion and garlic, so I used onion and garlic powder. It was delicious and extremely flavorful. It was a tad too spicy for my husband so next time I might use a little less red pepper flakes, but I loved it as is. Will definitely be making this again!!! Thanks for the great recipe.
This was a very good recipe except for the large amount of salt and pepper it calls for. I would probably half both of them. I didn't half them at first. Instead, I make it as the recipe stated. But when I saw how much the spice mixture made I opted not to put it all on the roast. Also, I didn't have any wine so I just put extra chicken stock in the bottom of the pan. I don't think it needed that much liquid either. It didn't seem to serve any purpose. After shredding the pork I put it in the liquid which was very peppery and salty. Then I took the pork out and put it in the onion/pesto mixture without the Marsala wine. The sandwiches tasted really good but were still quite salty.
* Percent Daily Values are based on a 2,000 calorie diet.
Pulled Pork Pesto Sandwich
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 885
** Calories from Fat: 453
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