Pork Roast Sandwich Recipe

Preheat 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, garlic powder, onion powder, and smoked paprika. Rub olive oil over the pork then evenly coat the pork with the dry spice mixture.

Sear (optional)

Heat a large ovenproof roasting pan or skillet over medium-high heat. Sear the pork 3–4 minutes per side until browned to build flavor. This step is optional but recommended.

Add liquid and roast

Pour 1 cup low-sodium chicken broth and 2 tablespoons apple cider vinegar into the roasting pan around the pork (not over the spice rub). Cover tightly with a lid or foil and place in the preheated oven.

Bake low and slow

Roast for about 3 to 3.5 hours, or until the pork is very tender and easily pulls apart with forks (internal temperature around 195–205°F for shreddable texture). Check after 2.5 hours; add a little extra broth if the pan looks dry.

Rest and shred

Remove the pork from the oven and transfer to a cutting board; reserve the pan juices. Let rest 15 minutes. Using two forks or meat claws, shred the pork into bite-sized strands, discarding excess fat. Strain or skim the pan juices and reserve about 1/2 cup to moisten the shredded pork.

Dress the pork

Toss shredded pork with a couple tablespoons of the reserved pan jus (and red pepper flakes if using) in a bowl to keep it moist and flavorful. Taste and adjust seasoning with salt and pepper if needed.

Prepare bread

Slice each 8-inch Italian loaf piece horizontally to create sandwich tops and bottoms. Spread softened butter on the cut sides of each half.

Toast bread

Heat a large skillet or griddle over medium heat. Toast buttered cut sides of the bread until golden and crisp, about 2 minutes per side. Alternatively, place under a broiler for 1–2 minutes, watching carefully.

Spread condiments

Mix mayonnaise and Dijon mustard together. Spread about 1 tablespoon of the mayo-mustard mixture on the bottom half of each toasted loaf and a thin layer on the top half if desired.

Assemble sandwiches

Divide the shredded pork evenly among the 4 bottom halves (about 3/4 cup pork per sandwich). Spoon a drizzle of reserved pan jus over the meat to keep it moist. Sprinkle about 1/2 cup shredded provolone or mozzarella across the meat on each sandwich. Add pickled pepperoncini or sliced dill pickles and a small handful of arugula or romaine.

Finish

Place the top halves on the sandwiches. If you prefer melted cheese, return assembled open sandwiches (without tops) to a 350°F oven or under a broiler briefly until cheese melts, about 3–5 minutes. Serve warm.

Cut each assembled sandwich if desired and serve immediately, offering extra pan jus at the table for dipping.