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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • 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.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

885 calories; 50.3 g total fat; 118 mg cholesterol; 4083 mg sodium. 52.9 g carbohydrates; 43.9 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2012
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! Read More
(4)

Most helpful critical review

Rating: 1 stars
02/08/2016
I used 1/2 salt and pepper. It's still too salty and too many spices that overpowered the pork. Spices did not mix too well together. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/27/2012
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! Read More
(4)
Rating: 5 stars
12/27/2012
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! Read More
(4)
Rating: 5 stars
04/18/2013
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. Read More
(1)
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Rating: 4 stars
11/26/2013
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. Read More
(1)
Rating: 5 stars
09/06/2017
This tastes better than my grandmother s porketta. We followed the recipe exactly and WOW We have made this several times and are amazed at how much my family loves it. Thanx for this recipe. Read More
Rating: 1 stars
02/08/2016
I used 1/2 salt and pepper. It's still too salty and too many spices that overpowered the pork. Spices did not mix too well together. Read More
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Rating: 5 stars
02/03/2020
This is one of our favorites. Read More
Rating: 5 stars
11/27/2019
I simplified this quite a bit but was really good. Cooked chopped mushrooms and added leftover pork roast (cut in small pieces), onions I had also cooked in the slow cooker with the roast, halved cherry tomatoes, a bit of bbq sauce, pepper and Italian seasoning. Spread hot mixture on a sub bun, topped with mozzarella and popped under broiler until cheese was melted. Read More