Red Jalapeno Pulled Pork Sandwiches

Ingredients
For the Marinade:
• 4 lbs. pork shoulder
• 3 Tbsp Pasolivo Smokey Spice Blend
• 1/2 tsp Pasolivo Sriracha Sea Salt
• 2 cloves garlic, grated
• 6 Tbsp Pasolivo Red Jalapeño Olive Oil
• 2 Tbsp Pasolivo Winter Ambrosia Vinegar or Pasolivo Sparkling Citrus Vinegar
• 4 cups low sodium chicken broth
• 3 Tbsp Pasolivo Smokey Chipotle BBQ Sauce

For the Sauce:
• 1/3 cup Pasolivo Smokey Chipotle BBQ Sauce
• 3 Tbsp Pasolivo Sweet Basil Plum Balsamic Vinegar
• 1/4 tsp Pasolivo Sriracha Sea Salt

For the Coleslaw:
• 1 head of cabbage, shredded
• 2 medium carrots, peeled and grated
• 1/4 cup mayonnaise
• 1/4 cup Pasolivo Red Jalapeño Olive Oil
• 1 Tbsp Dijon Mustard
• 1 1/2 Tbsp Pasolivo Sweet Basil Plum Balsamic Vinegar
• Salt and pepper to taste
Preparation
Combine Smokey Spice Blend, garlic, 3 Tbsp Red Jalapeno Olive Oil, Sparkling Citrus Vinegar or Winter Ambrosia Vinegar, and Sriracha Sea Salt in medium bowl. On a large cutting board, cut pork into 2 pieces. Massage marinade into pork. Cover and let marinade in fridge for at least 30 minutes and up to 4 hours.

In large dutch oven heat 3 Tbsp Red Jalapeno Olive Oil over high heat. Once oil is simmering, add pork to the pot. Reduce to medium-high. Sear about 3 minutes on each side. Remove pork from dutch oven. Deglaze the pot with the 4 cups of chicken broth, scraping the bottom with a wooden spatula. Stir in the 3 Tbsp of Chipotle BBQ Sauce. Add pork back to the pot. The pieces should be completely submerged. If not, add extra water to cover. 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. Let pork rest on cutting board until cool enough to handle, about 30 minutes. Shred with fork.

For the sauce, combine 3 Tbsp Smokey Chipotle BBQ Sauce, 3 Tbsp Sweet Basil Plum Balsamic Vinegar, 3 Tbsp Red Jalapeno Olive Oil, and 1/4 tsp Sriracha Sea Salt in a large bowl. Add in pork, toss to coat.

To make coleslaw, whisk together mayonnaise, 1/4 cup Red Jalapeno Olive Olive Oil, Dijon Mustard, 1 1/2 Tbsp Sweet Basil Plum Balsamic Vinegar, and salt and pepper in medium bowl. Add cabbage and carrots. Toss to coat.

To serve the sandwiches, toast buns with a generous drizzle of Red Jalapeno Olive Oil on a skillet over medium heat. Add an extra smear of Chipotle BBQ Sauce and mayonnaise on the buns for assembly.

These incredible Red Jalapeño Pulled Pork Sandwiches feature our newest oil, Red Jalapeño! They also include a sweet, spicy, savory sauce, and homemade coleslaw.

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