12 Delicious Pulled Pork Pesto Sandwich Recipes

Mouthwatering doesn’t even begin to describe the 12 pulled pork pesto sandwich recipes we’ve rounded up for you! Perfect for those busy weeknights or when you’re craving something hearty and flavorful, these sandwiches are a game-changer. Whether you’re a pesto purist or love to experiment with flavors, there’s something here for everyone. Ready to elevate your sandwich game? Let’s dive into these delicious creations!

Classic Pulled Pork Pesto Sandwich

Now, who doesn’t love a sandwich that’s packed with flavor and easy to make? This Classic Pulled Pork Pesto Sandwich is your go-to for a hearty meal that’s sure to impress. It’s all about tender pork, rich pesto, and the perfect bun.

Ingredients

• 3 lbs pork shoulder
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup chicken broth
• 1/2 cup pesto
• 4 brioche buns

Instructions

1. Preheat your oven to 300°F.
2. Rub the pork shoulder with olive oil, salt, and black pepper.
3. Place the pork in a roasting pan and pour chicken broth around it.
4. Cover the pan with foil and roast for 4 hours, until the pork is tender and easily shreds.
5. Remove the pork from the oven and let it rest for 10 minutes.
6. Shred the pork using two forks, mixing in the juices from the pan.
7. Spread 2 tbsp of pesto on each brioche bun.
8. Pile the shredded pork onto the buns and serve immediately.

Make sure to let the pork rest before shredding to keep it juicy. For an extra flavor boost, toast the buns lightly before assembling. And don’t skip the pesto—it adds a fresh, herby contrast to the rich pork. The result? A sandwich with melt-in-your-mouth pork and a crispy, flavorful bite from the pesto and bun. Try serving it with a side of sweet potato fries for the ultimate comfort meal.

Spicy Pulled Pork Pesto Sandwich

Ever had one of those days where you crave something hearty, spicy, and utterly satisfying? This spicy pulled pork pesto sandwich is your answer, combining tender meat with a kick and herby freshness in every bite.

Ingredients

• 2 lbs pork shoulder
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/4 cup pesto
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 4 sandwich rolls
• 1 cup arugula

Instructions

1. Preheat your oven to 300°F.
2. Heat olive oil in a large oven-safe pot over medium-high heat.
3. Season the pork shoulder with chili powder, cumin, and cayenne pepper.
4. Sear the pork shoulder in the pot until all sides are browned, about 3 minutes per side.
5. Pour chicken broth into the pot, cover, and transfer to the oven.
6. Cook for 4 hours, or until the pork is tender enough to shred with a fork.
7. Remove the pork from the pot and shred it using two forks.
8. Mix the shredded pork with pesto until evenly coated.
9. Toast the sandwich rolls lightly for about 2 minutes in the oven.
10. Assemble the sandwiches by placing arugula on the bottom half of each roll, topping with the pesto pork, and covering with the top half of the roll.

Get ready for a sandwich that’s packed with flavors and textures—juicy, spicy pork meets the crisp freshness of arugula, all hugged by a soft, toasted roll. Perfect for a summer picnic or a cozy night in.

BBQ Pulled Pork Pesto Sandwich

Oh, you’re in for a treat with this BBQ Pulled Pork Pesto Sandwich. It’s the perfect combo of smoky, savory, and a little bit herby, all piled high on a soft bun. Let’s get into making this mouthwatering sandwich.

Ingredients

• 2 lbs pork shoulder
• 1 cup BBQ sauce
• 1/4 cup pesto
• 4 brioche buns
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat your oven to 300°F.
2. Rub the pork shoulder with olive oil, salt, and black pepper.
3. Place the pork shoulder in a roasting pan and cover tightly with foil.
4. Cook in the oven for 4 hours, or until the pork is tender enough to shred with a fork.
5. Remove the pork from the oven and let it rest for 10 minutes.
6. Shred the pork using two forks, discarding any large fat pieces.
7. Mix the shredded pork with BBQ sauce in a bowl until well coated.
8. Toast the brioche buns lightly for about 2 minutes in the oven or on a grill.
9. Spread pesto on the bottom half of each bun.
10. Top with a generous amount of BBQ pulled pork and the other half of the bun.

Great job! The sandwich is a delightful mix of textures, from the soft bun to the tender, saucy pork. For an extra kick, add a slice of pepper jack cheese or a handful of arugula before serving.

Pulled Pork Pesto Sandwich with Avocado

Kickstart your meal prep with this mouthwatering pulled pork pesto sandwich that’s as easy to make as it is delicious. You’ll love the creamy avocado twist that takes it to the next level.

Ingredients

• 2 cups pulled pork, cooked
• 1/2 cup basil pesto
• 1 avocado, sliced
• 4 ciabatta rolls
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F to warm the ciabatta rolls.
2. While the oven heats, mix the pulled pork with basil pesto in a bowl until evenly coated.
3. Place the ciabatta rolls on a baking sheet and lightly brush the tops with olive oil.
4. Bake the rolls in the preheated oven for 5 minutes, or until they’re lightly toasted.
5. Remove the rolls from the oven and evenly distribute the pesto-pulled pork mixture among them.
6. Top each sandwich with sliced avocado, then sprinkle with salt and black pepper.
7. Serve immediately while the rolls are still warm and the avocado is fresh.

Here’s a tip: For an extra crunch, toast the ciabatta rolls a minute longer. Another tip: Let the pulled pork come to room temperature before mixing with pesto for better flavor melding. Lastly, add a squeeze of lime over the avocado to prevent browning and add a zesty kick.

Hearty and flavorful, this sandwich combines tender pulled pork with the fresh, herby punch of pesto and the smooth richness of avocado. Try serving it with a side of sweet potato fries for a complete meal that’s sure to impress.

Pulled Pork Pesto Sandwich with Caramelized Onions

Today’s the day you treat yourself to something truly special—a Pulled Pork Pesto Sandwich with Caramelized Onions that’s as easy to make as it is delicious. Trust me, your taste buds are in for a real treat.

Ingredients

• 2 lbs pork shoulder
• 1 cup basil pesto
• 2 large onions, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 brioche buns

Instructions

1. Preheat your oven to 300°F.
2. Season the pork shoulder with salt and pepper, then place it in a roasting pan.
3. Cover the pan with foil and roast the pork for 4 hours, or until it’s tender enough to pull apart with a fork.
4. While the pork is roasting, heat olive oil in a skillet over medium heat.
5. Add the sliced onions to the skillet and cook, stirring occasionally, for 25 minutes or until they’re golden and caramelized.
6. Once the pork is done, let it rest for 10 minutes before shredding it with two forks.
7. Mix the shredded pork with basil pesto until well combined.
8. Toast the brioche buns lightly for about 2 minutes on a dry skillet or in the oven.
9. Assemble the sandwiches by layering the pesto pulled pork and caramelized onions on the buns.

Absolutely nothing beats the combination of juicy pesto-infused pork and sweet caramelized onions nestled in a soft brioche bun. Try serving it with a side of crispy sweet potato fries for the ultimate comfort meal.

Pulled Pork Pesto Sandwich with Coleslaw

Just imagine biting into a sandwich that’s bursting with flavors—tender pulled pork, vibrant pesto, and crunchy coleslaw all coming together in perfect harmony. It’s the kind of meal that feels like a hug from the inside, especially when you’ve made it yourself.

Ingredients

• 2 lbs pork shoulder
• 1 cup chicken broth
• 1/2 cup pesto
• 1/4 cup mayonnaise
• 2 cups coleslaw mix
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 4 brioche buns
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat your oven to 300°F.
2. Season the pork shoulder with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side.
4. Pour chicken broth into the pot, cover, and transfer to the oven. Cook for 4 hours, or until the pork shreds easily with a fork.
5. While the pork cooks, mix mayonnaise, apple cider vinegar, and sugar in a bowl. Toss with coleslaw mix and refrigerate.
6. Once the pork is done, shred it using two forks. Stir in pesto until well combined.
7. Toast the brioche buns lightly for extra crunch.
8. Assemble the sandwiches by layering pulled pork and coleslaw on the buns.

Here’s the deal—the sandwich is a textural dream with the soft bun, juicy pork, and crisp coleslaw. The pesto adds a herby kick that ties everything together beautifully. Try serving it with a side of sweet potato fries for the ultimate comfort meal.

Pulled Pork Pesto Sandwich with Jalapenos

Kick off your summer BBQ with a twist by trying this pulled pork pesto sandwich with jalapenos. It’s a flavorful mash-up that’s sure to impress, combining tender meat with a spicy kick and herby freshness.

Ingredients

• 2 lbs pork shoulder
• 1 cup basil pesto
• 4 jalapenos, sliced
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 4 brioche buns

Instructions

1. Preheat your oven to 300°F.
2. Rub the pork shoulder with olive oil, salt, and black pepper.
3. Place the pork shoulder in a roasting pan and cover tightly with foil.
4. Roast for 4 hours, or until the meat is tender enough to pull apart easily with a fork.
5. Remove the pork from the oven and let it rest for 10 minutes.
6. Using two forks, shred the pork into bite-sized pieces.
7. Spread 1/4 cup of basil pesto on the bottom half of each brioche bun.
8. Divide the pulled pork evenly among the buns.
9. Top each sandwich with sliced jalapenos.
10. Cover with the top half of the bun and serve immediately.

Get ready for a sandwich that’s juicy, packed with flavor, and has just the right amount of heat. For an extra crunch, add some coleslaw on top or serve with a side of sweet potato fries.

Pulled Pork Pesto Sandwich with Garlic Aioli

Kickstart your meal prep with this mouthwatering pulled pork pesto sandwich, layered with a creamy garlic aioli that’ll have you coming back for seconds. Perfect for a lazy weekend lunch or a hearty dinner, it’s a crowd-pleaser that’s surprisingly simple to whip up.

Ingredients

• 2 lbs pork shoulder
• 1 cup basil pesto
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 4 ciabatta rolls
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat your oven to 300°F. Season the pork shoulder with salt and pepper.
2. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
3. Cover the pot and transfer to the oven. Cook for 4 hours, or until the pork is tender and easily shreds with a fork.
4. While the pork cooks, make the garlic aioli by combining mayonnaise, minced garlic, and lemon juice in a small bowl. Refrigerate until ready to use.
5. Once the pork is done, remove it from the pot and shred it using two forks. Mix in the basil pesto until the pork is evenly coated.
6. Slice the ciabatta rolls in half and toast them lightly if desired.
7. Spread a generous amount of garlic aioli on the bottom half of each roll. Top with the pesto pulled pork and close the sandwich with the top half of the roll.

Absolutely divine, the sandwich boasts a perfect balance of savory pork, herby pesto, and tangy aioli. Try serving it with a side of sweet potato fries for an unbeatable combo.

Pulled Pork Pesto Sandwich with Sun-Dried Tomatoes

Venture into a flavor-packed journey with this pulled pork pesto sandwich, elevated by the tangy sweetness of sun-dried tomatoes. It’s the perfect blend of juicy, herby, and slightly sweet, making it a standout meal for any day of the week.

Ingredients

• 2 cups pulled pork, cooked
• 1/2 cup basil pesto
• 1/4 cup sun-dried tomatoes, chopped
• 4 ciabatta rolls, sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F to warm the ciabatta rolls.
2. In a mixing bowl, combine the pulled pork, basil pesto, and sun-dried tomatoes. Mix well to ensure the pork is evenly coated.
3. Brush the sliced ciabatta rolls lightly with olive oil and place them on a baking sheet. Toast in the oven for 5 minutes, or until the edges are slightly crispy.
4. Divide the pulled pork mixture evenly among the toasted ciabatta rolls. Sprinkle with salt and black pepper to taste.
5. Serve immediately while the rolls are still warm and the flavors are vibrant.

How the ciabatta’s crispness contrasts beautifully with the tender pulled pork, while the pesto and sun-dried tomatoes add layers of flavor that are both rich and refreshing. Try serving it with a side of sweet potato fries for an unbeatable combo.

Pulled Pork Pesto Sandwich with Roasted Red Peppers

Pulled pork pesto sandwich with roasted red peppers is the kind of meal that feels like a hug in sandwich form. You’ve got tender, flavorful pork, a vibrant pesto, and sweet roasted peppers all coming together in perfect harmony.

Ingredients

• 2 lbs pork shoulder
• 1 cup basil pesto
• 1 cup roasted red peppers, sliced
• 4 ciabatta rolls
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat your oven to 300°F.
2. Season the pork shoulder with salt and black pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side.
4. Cover the pot and transfer it to the oven. Cook for 4 hours, or until the pork is tender and easily shreds with a fork.
5. Remove the pork from the pot and let it rest for 10 minutes. Then, shred it using two forks.
6. Spread basil pesto on the bottom half of each ciabatta roll.
7. Top with shredded pork and sliced roasted red peppers.
8. Close the sandwiches and serve immediately.

Rich in flavors and textures, this sandwich offers a delightful contrast between the juicy pork, creamy pesto, and the slight crunch of the ciabatta. Try serving it with a side of sweet potato fries for an unbeatable combo.

Pulled Pork Pesto Sandwich with Mozzarella

Ever find yourself craving something that’s both comforting and a little fancy? This pulled pork pesto sandwich with mozzarella hits all the right notes, combining tender meat, herby pesto, and gooey cheese in every bite.

Ingredients

• 2 cups pulled pork
• 1/2 cup basil pesto
• 4 slices mozzarella cheese
• 4 ciabatta rolls
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 350°F to toast the ciabatta rolls for a crispy texture.
2. While the oven heats, spread 1 tbsp of olive oil evenly on the cut sides of each ciabatta roll.
3. Place the rolls on a baking sheet, cut side up, and toast in the oven for 5 minutes, or until lightly golden. Tip: Watch closely to avoid burning.
4. Remove the rolls from the oven and evenly distribute the pulled pork among the bottom halves.
5. Spread 2 tbsp of basil pesto over the pulled pork on each sandwich. Tip: For extra flavor, mix the pesto into the pork before assembling.
6. Top each sandwich with a slice of mozzarella cheese.
7. Return the sandwiches to the oven and bake for 3 minutes, or until the cheese is melted. Tip: Broil for the last 30 seconds for a bubbly, golden top.
8. Drizzle the remaining olive oil over the top halves of the rolls before placing them on the sandwiches.

The melted mozzarella stretches with every bite, while the pesto adds a fresh contrast to the rich pork. Try serving these sandwiches with a side of sweet potato fries for a meal that’s as satisfying as it is delicious.

Pulled Pork Pesto Sandwich with Chipotle Mayo

Wow, you’re going to love this pulled pork pesto sandwich with chipotle mayo—it’s a flavor-packed meal that’s perfect for any day of the week. The combination of tender pulled pork, fresh pesto, and a spicy chipotle mayo is simply irresistible.

Ingredients

• 2 cups pulled pork
• 1/2 cup basil pesto
• 1/4 cup mayonnaise
• 1 tbsp chipotle in adobo sauce
• 4 ciabatta rolls
• 1 cup arugula

Instructions

1. Preheat your oven to 350°F to warm the pulled pork and ciabatta rolls.
2. In a small bowl, mix the mayonnaise and chipotle in adobo sauce until smooth for the chipotle mayo.
3. Spread 2 tbsp of basil pesto on the bottom half of each ciabatta roll.
4. Divide the pulled pork evenly among the rolls, placing it on top of the pesto.
5. Drizzle each sandwich with the chipotle mayo, using about 1 tbsp per sandwich.
6. Top with a handful of arugula and the other half of the ciabatta roll.
7. Place the sandwiches on a baking sheet and warm in the oven for 5 minutes, or until the rolls are slightly crispy.

So, there you have it—a sandwich that’s juicy, creamy, and has just the right amount of kick. Try serving it with a side of sweet potato fries for an unbeatable combo.

Conclusion

Yum! These 12 pulled pork pesto sandwich recipes are a treasure trove of flavors waiting to elevate your lunch game. Whether you’re craving something classic or adventurous, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!