Absolutely Addictive Roast Pork Sandwiches
Get ready to fall in love with these Absolutely Addictive Roast Pork Sandwiches, the ultimate combination of tender, slow-roasted pork, zesty homemade slaw, and a satisfying crunch of toasted hoagie rolls. This recipe takes a juicy, spice-rubbed pork shoulder to new heights with the smoky warmth of paprika and cumin, a touch of garlic, and a splash of apple cider vinegar for that perfect tangy kick. Slow-cooked to perfection, the pork effortlessly shreds into melt-in-your-mouth morsels. Paired with a creamy slaw made with crisp green cabbage, sweet carrot, and a drizzle of honey-Dijon dressing, these sandwiches strike a balance of bold and refreshing flavors. Top it off with optional pickled jalapeños for a spicy twist, and serve piping hot for a meal that will leave your taste buds craving more! Perfect for game day, weeknight dinners, or any time you want to impress, these sandwiches are guaranteed crowd-pleasers.
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Recipe Information
Ingredients
- 3 lbs Boneless pork shoulder
- 2 tbsp Olive oil
- 6 cloves Garlic cloves, minced
- 1 tbsp Smoked paprika
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Apple cider vinegar
- 1 cup Chicken stock
- 6 pieces Hoagie rolls or crusty sandwich rolls
- 3 cups Green cabbage, shredded
- 1 cup Carrot, shredded
- 1 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Honey
- 1 tbsp Apple cider vinegar (for slaw)
- 0.5 cup Pickled jalapeños, sliced (optional)
Instructions
Preheat your oven to 300°F (150°C).
Trim any excess fat from the pork shoulder and pat it dry with paper towels.
In a small bowl, combine the olive oil, minced garlic, smoked paprika, cumin, oregano, salt, and pepper to create a paste.
Rub the spice paste all over the pork shoulder, ensuring it is evenly coated.
Place the pork in a roasting pan or Dutch oven. Add 1 tablespoon of apple cider vinegar and 1 cup of chicken stock to the pan.
Cover the roasting pan with a lid or aluminum foil and roast in the preheated oven for 3.5 to 4 hours, or until the pork is tender and easily pulls apart with a fork.
While the pork is roasting, prepare the slaw. In a large bowl, mix the shredded cabbage, shredded carrot, mayonnaise, Dijon mustard, honey, and 1 tablespoon of apple cider vinegar until well combined. Refrigerate until ready to serve.
Once the pork is done, remove it from the oven and let it rest for 15 minutes before shredding it with two forks.
Toast the hoagie rolls or sandwich rolls until lightly crispy.
Assemble the sandwiches: place a generous amount of shredded pork on the bottom half of each roll, top with a scoop of tangy slaw, and add pickled jalapeños if desired. Top with the other half of the roll.
Serve the sandwiches immediately while the pork is warm and the bread is crispy. Enjoy!
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.5 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
