Pulled Pork Romesco Sandwich Recipe

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, onion powder and brown sugar. Rub the spice mixture all over the pork shoulder until evenly coated.

Heat 2 tablespoons olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat. Brown the pork on all sides, about 3–4 minutes per side, until well colored (this builds flavor).

Remove pork briefly. Pour stock and apple cider vinegar into the pot and scrape up any browned bits. Return pork to the pot fat-side up. Bring liquid to a simmer, cover with a tight-fitting lid, and transfer to the oven.

Braise in the oven for 3 to 3½ hours, or until pork is very tender and pulls apart easily with two forks. Check at 2 hours to ensure there is at least ½ inch of liquid; add a little more stock or water if necessary.

Transfer pork to a cutting board or bowl and let rest 10 minutes. Using two forks, shred the meat into bite-sized strands. Skim any excess fat from the braising liquid, then spoon ½–1 cup of the strained braising juices over the shredded pork to keep it moist and flavorful. Season with additional salt and pepper to taste.

If using fresh peppers: roast red bell peppers directly over a gas flame or under a broiler until skins are blackened; place in a bowl covered with plastic wrap for 10 minutes, then peel, remove seeds, and drain. If using jarred roasted peppers, drain well.

In a food processor add roasted red peppers, toasted almonds, chopped tomato, garlic cloves, sherry vinegar, smoked paprika, salt, black pepper and red pepper flakes (if using). Pulse until coarsely combined.

With the machine running, slowly drizzle in ½ cup extra-virgin olive oil until the sauce emulsifies to a thick, spreadable consistency. Taste and adjust acidity with a little more vinegar or lemon juice, and seasoning with salt and pepper as needed.

If the Romesco is too thick, thin with 1–2 tablespoons water or olive oil. Transfer to a bowl and refrigerate until ready to use; the flavors will meld if made ahead (up to 3 days refrigerated).

If you haven't already, make quick pickled red onions: thinly slice 1 medium red onion and place in a jar with ½ cup apple cider vinegar, ½ cup water, 1 tablespoon sugar and 1 teaspoon salt. Let sit 20–30 minutes (or refrigerate for longer).

Split the rolls and lightly butter the cut sides. Toast the rolls in a skillet or under the broiler until golden and crisp, about 1–2 minutes per side.

Warm the shredded pulled pork gently in a skillet with a splash of the reserved braising liquid over medium heat until hot (2–3 minutes). Stir in 2–3 tablespoons Romesco sauce into the pork to coat — reserve additional Romesco for spreading.

Assemble each sandwich: spread about 1 tablespoon Romesco on the bottom half of the roll. Pile approximately 6 oz (about 0.375 lb) warm pulled pork on top (adjust portion to preference). Spoon a little extra Romesco over the pork (about 1 tablespoon).

Top the pork with 2–3 tablespoons pickled red onions, a small handful of shredded lettuce if using, and a sprinkle of chopped parsley. Squeeze about 1/4 teaspoon fresh lemon juice over the filling to brighten flavors.

Close sandwiches and serve immediately. Provide extra Romesco on the side for dipping.