Pulled Pork Sandwiches
Pasolivo Red Jalapeno Pulled Pork Sandwich Recipe on table next to Pasolivo Red Jalapeno Olive Oil
Pasolivo Red Jalapeno Pulled Pork Sandwich Recipe on table next to Pasolivo Red Jalapeno Olive Oil
Pulled Pork Sandwiches
Pasolivo Red Jalapeno Pulled Pork Sandwich Recipe on table next to Pasolivo Red Jalapeno Olive Oil
Pasolivo Red Jalapeno Pulled Pork Sandwich Recipe on table next to Pasolivo Red Jalapeno Olive Oil

Pulled Pork Sandwiches

Level: Easy | Prep Time: 30 minutes-4 hours | Cook Time: 4-7 hours | Serves: 4-6

These incredible Pulled Pork Sandwiches feature our Red Jalapeño or Habenero Olive Oil! They also include a sweet, spicy, savory sauce, and homemade coleslaw.

Ingredients

Marinade:


Sauce:


Coleslaw:

Preparations

  1. Combine Smokey Spice Blend, garlic, 3 tablespoons Red Jalapeno Olive Oil or Habanero Olive Oil, Sparkling Citrus Vinegar or Winter Ambrosia Vinegar, and Sriracha Sea Salt in medium bowl.
  2. On a large cutting board, cut pork into 2 pieces. Massage marinade into pork.
  3. Cover and let marinade in fridge for at least 30 minutes and up to 4 hours.
  4. In large dutch oven heat 3 tablespoons Red Jalapeno Olive Oil or Habanero Olive Oil over high heat.
  5. Once oil is simmering, add pork to the pot.
  6. Reduce to medium-high.
  7. Sear about 3 minutes on each side.
  8. Remove pork from dutch oven.
  9. Deglaze the pot with the 4 cups of chicken broth, scraping the bottom with a wooden spatula.
  10. Stir in the 3 tablespoons of Memphis BBQ Sauce.
  11. Add pork back to the pot. The pieces should be completely submerged. If not, add extra water to cover.
  12. Bring liquid to a boil, then reduce to a very low simmer. Cover with the lid and let the pork cook 4-6 hours, until it falls apart with little resistance.
  13. Let pork rest on cutting board until cool enough to handle, about 30 minutes. Shred with fork.
  14. For the sauce, combine 3 tablespoons Memphis BBQ Sauce, 3 tablespoons Sweet Basil Plum Balsamic Vinegar, 3 tablespoons Red Jalapeno Olive Oil or Habanero Olive Oil, and 1/4 teaspoon Sriracha Sea Salt in a large bowl. Add in pork, toss to coat.
  15. To make coleslaw, whisk together mayonnaise, 1/4 cup Red Jalapeno Olive Olive Oil or Habanero Olive Oil, Dijon Mustard, 1 1/2 tablespoons Sweet Basil Plum Balsamic Vinegar, and salt and pepper in medium bowl. Add cabbage and carrots. Toss to coat.
  16. To serve the sandwiches, toast buns with a generous drizzle of Red Jalapeno Olive Oil or Habanero Olive Oil on a skillet over medium heat. Add an extra smear of Memphis BBQ Sauce and mayonnaise on the buns for assembly.
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