• Pasolivo Red Jalapeno Pulled Pork Sandwich Recipe
  • 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
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Pulled Pork Sandwiches

Pulled Pork Sandwiches

Level
Easy
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Full Product Description

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
For the Marinade: For the Sauce: For the Coleslaw:
Preparation
  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 Chipotle 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 Smokey Chipotle 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 Chipotle BBQ Sauce and mayonnaise on the buns for assembly.
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