Pulled Pork Pesto Sandwich
Ingredients
- ¼ cup salt
- ¼ cup 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
- 1 tablespoon olive oil
- 2 goat horn peppers, or other hot green chiles, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- salt and ground black pepper to taste
- 1 cup sliced mushrooms
- ¼ cup garlic-basil spread (see note)
- ¼ cup Marsala wine
- 1 cup prepared pesto sauce
- 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
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Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- To make the spice mixture: Combine 1/4 cup 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 medium bowl. Set aside.
- Place pork shoulder in a large roasting pan. Combine lemon juice, 1 tablespoon oil, vinegar, and Worcestershire sauce together in a small bowl; rub on pork. Sprinkle pork all over with prepared spice mixture. Pour white wine, chicken stock, and 4 crushed garlic cloves into the roasting pan.
- Cover pan tightly with heavy-duty aluminum foil and roast in the preheated oven until tender, and a thermometer inserted into the thickest part reaches at least 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board; cool slightly before pulling. Using two forks, shred into bite-size pieces. Transfer to a large bowl; toss with some of the pan juices to moisten.
- Increase oven temperature to 500 degrees F (260 degrees C).
- Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat; add goat horn peppers, bell pepper, onion, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper. Cook until onion softens and turns golden, about 12 minutes.
- Stir in mushrooms, garlic-basil spread, and Marsala wine; cook until wine reduces and mushrooms soften, about 5 minutes. Mix pulled pork and pesto sauce into vegetable mixture; cook until heated through, about 10 minutes. Divide pork mixture between hoagie buns; top each with 1/2 cup mozzarella cheese.
- Transfer sandwiches to a baking sheet; bake until cheese melts, about 5 minutes. Top with cherry tomatoes and basil.
Source
Original recipe: View Original