The secret ingredients in these flavor-forward pulled pork sandwiches? Armanino Pesto Sauce and Creamy Garlic Sauce. Together, they offer an herbal, tangy counterpoint to the rich pulled pork.
Ingredients
Pulled Pork
1 tablespoon kosher salt
1 tablespoon coarse ground black pepper
2 tablespoons Italian seasoning
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoons onion powder
1 teaspoon red pepper flakes
2 tablespoons Armanino Creamy Garlic Sauce
2 tablespoons Armanino Basil Pesto Sauce
2 tablespoons fresh lemon juice
1 tablespoon olive oil
one 4 pound pork shoulder roast
1 cup dry white wine, such as pinot grigio
1 cup chicken stock
Sandwiches
8 tablespoons unsalted butter, room temperature
1 tablespoon Armanino Creamy Garlic Sauce
1 tablespoon + ½ cup Armanino Basil Pesto Sauce, divided
eight 6” Italian-style hoagie buns or French sandwich rolls, split lengthwise
24 thin slices of fresh mozzarella
Directions
For the pulled pork: preheat oven to 300°.
Combine salt, pepper, Italian seasoning, rosemary, basil, onion powder and red pepper flakes in a bowl for a spice rub.
In another bowl whisk together the creamy garlic sauce, basil pesto, lemon juice, olive oil.
Place the pork shoulder on a cutting board and rub with the wet seasoning mixture, making sure to get all the sides and crevices.
Sprinkle he roast with dry spice mix and rub over all sides and crevices.
Place the seasoned pork shoulder in a Dutch oven and pour the white wine the chicken stock into the bottom of the pan. The liquid should reach about halfway up the pork shoulder. If not, add a bit more chicken stock.
Bring to a boil then cover and transfer to the oven. Bake until tender and a thermometer inserted reaches 200°F, 3-4 hours.
Transfer pork to a cutting board and let sit until cool enough to handle before pulling apart with two forks into bite-size pieces. Discard any bones and excess fat.
Place the pulled pork back in the pot and stir with the pan juices to keep moist. Cover to keep warm. At this point, the shredded pork can be refrigerated in its juices for up to 3 days. Reheat before continuing.
To assemble the sandwiches: Increase the oven heat to 400° Make a garlic butter by blending the softened butter with a tablespoon each of creamy garlic sauce and pesto.
Split the rolls and spread each side with the pesto garlic butter and place on a parchment lined sheet pan.
Cover the pan with foil and bake15 minutes.
While the rolls are baking, heat the pork gently over medium and stir in ¼ cup basil pesto.
Uncover the rolls, open each and top with shredded pork and 2-3 slices of thinly sliced mozzarella.
Place the sandwiches back in the oven and bake until the cheese melts, about 5 minutes.
Before serving, add an additional spoonful of basil pesto on top of the melted cheese. Serve hot.
Chef’s Tips
To cook the pork in a slow cooker, rub the pork shoulder with the wet and dry spices as directed, place in the slow cooker with the liquids, cover and cook on low for 8 hours until a thermometer reaches 200°.
If you have any extra dry spice rub, save it for grilled steaks for chicken, shrimp kebabs or vegetables.
