Pulled Pork Pesto Sandwich


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!

Prep Time:
1 hr
Cook Time:
3 hrs 27 mins
Total Time:
4 hrs 27 mins
4 sandwiches


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


  • 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 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


  • 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


  1. Preheat oven to 300 degrees F (150 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. Increase oven temperature to 500 degrees F (260 degrees C).

  6. 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.

  7. 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.

  8. 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.

Editor's Notes:

Here's the recipe for Garlic Basil Spread.

The nutrition data for this recipe includes the full amount of the pork rub ingredients. The actual amount of sodium consumed will vary.

Nutrition Facts (per serving)

885 Calories
50g Fat
53g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 885
% Daily Value *
Total Fat 50g 64%
Saturated Fat 16g 80%
Cholesterol 118mg 39%
Sodium 4084mg 178%
Total Carbohydrate 53g 19%
Dietary Fiber 7g 25%
Total Sugars 8g
Protein 44g
Vitamin C 58mg 292%
Calcium 659mg 51%
Iron 8mg 44%
Potassium 952mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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