Pulled Pork Sandwich with Pesto Spread

Ingredients 0/31

Step 1

Heat your oven to 300°F (150°C). In a small 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 all the nooks and crannies. Then, sprinkle the seasoning mix generously over the pork, rubbing 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 until it’s tender and the internal temperature hits about 200°F (95°C), which usually takes 3 to 4 hours.

Step 2

Once it’s done, move the pork to a cutting board and let it rest for a bit before shredding it with two forks. Toss the pulled pork with some of the pan juices so it stays juicy and flavorful. Now, turn the oven up to 500°F (260°C). While it heats, warm 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 brown, about 12 minutes.

Step 3

Stir in the mushrooms, garlic basil spread, and Marsala wine. Cook until the wine has mostly evaporated and the mushrooms are tender, about 5 minutes. Mix in the pulled pork with the veggies and pesto sauce, warming it all through for around 10 minutes. Spoon the mixture onto hoagie buns, top each with mozzarella cheese, and place the sandwiches on a baking sheet. Pop them in the hot oven just long enough for the cheese to melt and the bread to get crispy, about 5 minutes. Finish by adding fresh cherry tomatoes and basil on top before serving.