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Italian Sub
May 31, 2018
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Pulled Pork Sandwich

Pulled Pork Sandwich
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Pulled Pork Sandwich

Pulled Pork Sandwich

Pulled pork is a southern classic where the meat is cooked slowly and is made to become so tend it pulls apart. Our version is not only tender and juicy but filled with delicious Colavita products!

Yields4 Servings
Prep Time30 minsCook Time6 hrsTotal Time6 hrs 30 mins

Ingredients

For the Pork:
 3 lbs Pork Butt Roast (Pork Shoulder)
 1 large onion, sliced
 3-4 tbsp Colavita Olive Oil
 2 cloves garlic, whole
 2 packs Colavita Crushed Tomatoes
 ½ cup brown sugar
 ¼ cup Colavita Balsamic Vinegar
 2 tsp Worcestershire sauce
 salt and pepper
 6-8 large sourdough or Italian hard rolls, cut in half
For the Slaw:
 1 medium head of cabbage, shredded
 2 cucumbers, thinly sliced
 3 carrots, thinly sliced
 1 Vidalia onion, thinly sliced
 ¾ cup Colavita Aged White Wine Vinegar
 ½ cup Colavita Extra Virgin Olive Oil
 ¼ cup hot water
 ¼ cup white sugar
 2 teaspoons salt

Directions

1

Preheat the oven to 250˚F.

2

Season the pork with salt and pepper.

3

Place it in a deep roasting pan or dutch oven.

4

Mix together the Colavita olive oil, crushed tomatoes, brown sugar, Colavita balsamic vinegar, and Worcestershire sauce.

5

Pour the mixture over the pork.

6

Put in the onion slices and garlic.

7

Cover, and cook in the oven for 6 hours.

8

Remove from oven and take the pork out of the pan.

9

The meat should be pulled at this time. Use two forks to shred it. Reserve any extra sauce in an airtight container.

10

This can be done the day before and you can refrigerate the meat until ready to use it.

Make the Summer Slaw:
11

Combine all shredded vegetable in a large bowl.

12

In a small bowl dissolve sugar and salt in the hot water. Whisk in oil and vinegar.

13

Pour over the shredded vegetables and toss.

14

Let rest in refrigerator overnight.

15

Drain before serving.

Assemble the sandwich:
16

(Reheat the sauce and pork if refrigerated from the day before)

17

Scoop the pulled pork onto the bottom half of the roll.

18

Drizzle some extra sauce on top.

19

Scoop slaw on top of the pork.

20

Top with other half of bun.

21

Serve.

Ingredients

For the Pork:
 3 lbs Pork Butt Roast (Pork Shoulder)
 1 large onion, sliced
 3-4 tbsp Colavita Olive Oil
 2 cloves garlic, whole
 2 packs Colavita Crushed Tomatoes
 ½ cup brown sugar
 ¼ cup Colavita Balsamic Vinegar
 2 tsp Worcestershire sauce
 salt and pepper
 6-8 large sourdough or Italian hard rolls, cut in half
For the Slaw:
 1 medium head of cabbage, shredded
 2 cucumbers, thinly sliced
 3 carrots, thinly sliced
 1 Vidalia onion, thinly sliced
 ¾ cup Colavita Aged White Wine Vinegar
 ½ cup Colavita Extra Virgin Olive Oil
 ¼ cup hot water
 ¼ cup white sugar
 2 teaspoons salt

Directions

1

Preheat the oven to 250˚F.

2

Season the pork with salt and pepper.

3

Place it in a deep roasting pan or dutch oven.

4

Mix together the Colavita olive oil, crushed tomatoes, brown sugar, Colavita balsamic vinegar, and Worcestershire sauce.

5

Pour the mixture over the pork.

6

Put in the onion slices and garlic.

7

Cover, and cook in the oven for 6 hours.

8

Remove from oven and take the pork out of the pan.

9

The meat should be pulled at this time. Use two forks to shred it. Reserve any extra sauce in an airtight container.

10

This can be done the day before and you can refrigerate the meat until ready to use it.

Make the Summer Slaw:
11

Combine all shredded vegetable in a large bowl.

12

In a small bowl dissolve sugar and salt in the hot water. Whisk in oil and vinegar.

13

Pour over the shredded vegetables and toss.

14

Let rest in refrigerator overnight.

15

Drain before serving.

Assemble the sandwich:
16

(Reheat the sauce and pork if refrigerated from the day before)

17

Scoop the pulled pork onto the bottom half of the roll.

18

Drizzle some extra sauce on top.

19

Scoop slaw on top of the pork.

20

Top with other half of bun.

21

Serve.

Pulled Pork Sandwich

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