Roast Pork Sandwich Recipe

Prep and season

Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and onion powder. Rub olive oil over the pork, then massage the dry spice mix evenly over all surfaces of the pork.

Sear (optional)

Heat a large ovenproof skillet or Dutch oven over medium-high heat. When hot, add a little oil and sear the pork on all sides until browned, about 3–4 minutes per side. This step adds flavor but can be skipped if short on time.

Roast low and slow

Add the quartered onion, smashed garlic and herb sprigs to the pan around the pork. Pour 1 cup of broth into the pan (not over the pork to preserve rub). Cover tightly with a lid or foil and place in the preheated oven. Roast until the pork is very tender and an instant-read thermometer registers about 195°F (90°C) in the thickest part, about 3 to 3.5 hours for a 2-lb shoulder. Check after 2.5 hours and add a few tablespoons of broth if the pan is dry.

Rest and shred

Remove the pork from the oven, transfer to a cutting board and let rest, covered loosely with foil, for 15–20 minutes. Use two forks to shred the pork into bite-sized pieces. Reserve 1/4 cup of the pan juices and mix into the shredded pork to keep it moist. Taste and adjust seasoning with salt and pepper if needed.

While the pork rests, make two complementary sauces. For the creamy mustard-mayo sauce: in a small bowl whisk together mayonnaise, Dijon mustard, honey and lime juice until smooth. Fold in the sour cream or Greek yogurt if using for extra creaminess. For the smoky-chipotle sauce: stir the minced chipotle in adobo into a tablespoon of the mayo mixture (or combine directly into the mayo base) to create a spicy spread. Taste and adjust heat or acidity as desired.

Transfer sauces to serving bowls or squeeze bottles. Keep chilled until ready to assemble.

Toast the rolls

Slice the rolls in half. Lightly butter the cut sides (about 1/2 tsp per cut side) and toast on a hot skillet or under a broiler until golden and crisp, about 1–2 minutes per side. Watch closely to avoid burning.

Assemble

Spread about 1 tablespoon of the creamy mustard-mayo sauce on the bottom half of each toasted roll and 1 teaspoon of the smoky-chipotle sauce on the top half (adjust amounts to taste). Divide the shredded pork evenly among the four rolls (about 1/2 lb cooked pork per sandwich). Top the pork with sliced avocado, two tomato slices, and one lettuce leaf. Add pickles if desired. Close the sandwiches and press lightly.

Serve

Cut each sandwich in half if desired and serve immediately while warm. Provide extra sauce on the side. Leftover pork keeps refrigerated for up to 4 days and reheats gently in a 300°F oven covered with foil or in a skillet with a splash of broth.