I turned my roasted pork into one of my favorite Leftover Pork Sandwich Recipes by using a single pantry staple and a clever assembly trick that readers keep asking about.
I love when a sandwich surprises you. This Roasted Pork Sandwich Bread starts with a slow roasted pork shoulder stuffed into a crusty ciabatta loaf and it feels like an argument against ordinary lunch.
Juices run, edges crisp, you bite into a mix of tender and crunchy and your shirt might get a little messy, but who cares. It nods to the classics in Roast Pork Sandwich Recipes yet leans toward the hand-held comfort of Shredded Pork Sandwich Recipes that disappear too fast.
I cant promise subtlety, only obsession. You’ll want to know what makes it so oddly addictive.
Ingredients
- Rich in protein and fat, very flavorful, not exactly low calorie though.
- Adds pungent savory bite, tiny vitamins, may boost immune health, not sweet.
- Sweet and tangy, vitamin C source, adds fruit sugar and brightness.
- Sharp acidity, brightens flavors, low calorie, provides citric tang.
- Caramel sweetness, helps with crust and browning, adds calories though.
- Chewy crust, lots of carbs, soaks juices, makes sandwich hearty.
- Creamy fat, adds richness and moisture, high calorie, stabilizes flavors.
- Crunchy, a bit sweet raw, pickles quickly, gives sharp oniony kick.
- Mild acidity, tames raw onion, bright tang without overpowering.
- Herbaceous, fresh tasting, low calorie, divides opinions cause some dislike.
Ingredient Quantities
- 3 to 4 lb pork shoulder (Boston butt), bone-in or boneless, trimmed of excess fat
- 6 garlic cloves, minced or smashed
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp brown sugar
- 1 large crusty ciabatta loaf or 4 long sandwich rolls (about 10 to 12 oz)
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 4 tbsp unsalted butter, softened
- 1 small red onion, thinly sliced (about 1 cup)
- 1/2 cup rice vinegar or white vinegar
- 1 tbsp granulated sugar
- 1 tsp fine salt
- 1 cup fresh cilantro leaves
- 1 to 2 jalapeños, thinly sliced
- 1 lime, cut into wedges
- extra salt and pepper for finishing
How to Make this
1. Mix the marinade: in a bowl combine 6 minced garlic cloves, 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup olive oil, 1 tbsp dried oregano, 1 tsp ground cumin, 1 tbsp brown sugar, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Rub all over the 3 to 4 lb pork shoulder (trim excess fat) and let it sit in the fridge for at least 1 hour, overnight is better if you have time.
2. Preheat oven to 300°F (150°C). Pat the pork dry, then brown it in a hot skillet (2 to 3 minutes per side) to get some color, or just put it straight in a roasting pan if you’re short on time.
3. Roast: put the pork in a roasting pan with any leftover marinade, cover loosely with foil, and roast until the meat is pull-apart tender, about 3 to 4 hours, or when internal temp hits 195 to 205°F (90 to 96°C). Save the pan juices.
4. Quick-pickle the onion: while the pork roasts, put 1 cup thinly sliced red onion in a bowl or jar and pour 1/2 cup rice vinegar or white vinegar over it. Add 1 tbsp granulated sugar and 1 tsp fine salt, stir, and let sit at room temp at least 20 to 30 minutes. It mellows the onion and adds brightness.
5. Make the spread: mix 1/2 cup mayonnaise with 1 tbsp Dijon mustard, taste and add a pinch of salt and pepper if needed.
6. When pork is done let it rest 10 to 15 minutes, then shred with two forks, discarding bone if there is one. Stir some of the reserved pan juices into the shredded pork to keep it juicy. If you want crisp edges, heat a skillet, add 1 to 2 tbsp of the softened butter and briefly fry the shredded pork in batches until edges get golden and slightly crispy.
7. Toast the bread: split the ciabatta loaf or rolls, spread the remaining softened butter (about 4 tbsp total across pieces) on cut sides and toast in a skillet or under the broiler until golden and buttery.
8. Assemble: spread the mayo-Dijon on both toasted bread halves, pile on the shredded pork, top with the quick-pickled red onion, a good handful of fresh cilantro leaves, and thin slices of 1 to 2 jalapeños to taste.
9. Finish and serve: squeeze a lime wedge over each sandwich, season with extra salt and freshly ground black pepper to taste, close the sandwich and press gently so the flavors meld. Serve extra lime wedges on the side.
10. Tips: if the pork seems dry add more pan juices or a little orange/lime juice; refrigerate leftovers in the cooking liquid for best reheating; don’t skip the quick pickle, it really wakes the sandwich up.
Equipment Needed
1. Large mixing bowl (big enough to marinate the pork)
2. Measuring cups and spoons
3. Sharp chef knife and cutting board
4. Large roasting pan or Dutch oven with lid or foil to cover
5. Heavy skillet (cast iron is best) for browning and crisping
6. Two forks for shredding the pork
7. Jar or small bowl and spoon for quick-pickling the onion
8. Tongs or a large spoon plus oven mitts for handling hot pans
FAQ
Roasted Pork Sandwich Recipe Substitutions and Variations
- Pork shoulder: swap for boneless pork loin or a pork picnic roast. Loin is much leaner so brine it or tuck some bacon/fat on top, roast a bit cooler and watch the temp so it doesnt dry out; picnic is closer in fat and can be cooked the same way.
- Fresh orange juice: use pineapple juice or grapefruit juice, or 1/4 cup orange marmalade diluted with water for extra sweetness. If you pick pineapple, cut back on brown sugar a touch so it wont be too sweet.
- Ciabatta loaf or long rolls: sub with a crusty baguette, bolillo or kaiser rolls, even brioche for a richer sandwich. Toast or butter the insides and hollow slightly so the bread wont get soggy from the pork juices.
- Mayonnaise: replace with plain Greek yogurt, mashed avocado, or a quick aioli (garlic + olive oil + a little lemon). For a mayo-like texture mix half Greek yogurt with a spoon of Dijon, it tastes almost the same.
Pro Tips
1. Score the exterior and let it sit at room temp before cooking if you can. Make a few shallow cuts through the fat and rub the marinade into those slashes so flavor actually gets deeper than the surface. Taking the chill off the pork for 30 to 60 minutes helps it cook more evenly, too.
2. Aim for real collagen breakdown not a precise medium temp. Use an instant read probe and plan for the meat to finish between about 195 and 205 F so it shreds like velvet. If it hits the temp but feels a bit firm, give it extra time covered, because time and heat turning collagen to gelatin is what makes it juicy.
3. For contrast and to avoid a soggy sandwich, crisp some of the shredded pork after you shred it and keep the rest tender. Work in small batches, press the meat into a hot skillet with a little of the reserved juices or butter until the edges caramelize, then toss it back with the juicy bits. Also wipe excess pickle liquid from the onions and layer the mayo as a barrier on the bread so it does not soak through.
4. Save and upgrade the pan juices. Strain them, skim any excess fat, then simmer briefly to concentrate and adjust seasoning. Fold a little into the shredded pork for moisture, or whisk some into the mayo as a quick sauce. And when reheating leftovers always add a splash of that cooking liquid so it comes back silky not dry.
Roasted Pork Sandwich Recipe
I turned my roasted pork into one of my favorite Leftover Pork Sandwich Recipes by using a single pantry staple and a clever assembly trick that readers keep asking about.
6
servings
1094
kcal
Equipment: 1. Large mixing bowl (big enough to marinate the pork)
2. Measuring cups and spoons
3. Sharp chef knife and cutting board
4. Large roasting pan or Dutch oven with lid or foil to cover
5. Heavy skillet (cast iron is best) for browning and crisping
6. Two forks for shredding the pork
7. Jar or small bowl and spoon for quick-pickling the onion
8. Tongs or a large spoon plus oven mitts for handling hot pans
Ingredients
-
3 to 4 lb pork shoulder (Boston butt), bone-in or boneless, trimmed of excess fat
-
6 garlic cloves, minced or smashed
-
1/2 cup fresh orange juice
-
1/4 cup fresh lime juice
-
1/4 cup olive oil
-
1 tbsp dried oregano
-
1 tsp ground cumin
-
2 tsp kosher salt
-
1 tsp freshly ground black pepper
-
1 tbsp brown sugar
-
1 large crusty ciabatta loaf or 4 long sandwich rolls (about 10 to 12 oz)
-
1/2 cup mayonnaise
-
1 tbsp Dijon mustard
-
4 tbsp unsalted butter, softened
-
1 small red onion, thinly sliced (about 1 cup)
-
1/2 cup rice vinegar or white vinegar
-
1 tbsp granulated sugar
-
1 tsp fine salt
-
1 cup fresh cilantro leaves
-
1 to 2 jalapeños, thinly sliced
-
1 lime, cut into wedges
-
extra salt and pepper for finishing
Directions
- Mix the marinade: in a bowl combine 6 minced garlic cloves, 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup olive oil, 1 tbsp dried oregano, 1 tsp ground cumin, 1 tbsp brown sugar, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Rub all over the 3 to 4 lb pork shoulder (trim excess fat) and let it sit in the fridge for at least 1 hour, overnight is better if you have time.
- Preheat oven to 300°F (150°C). Pat the pork dry, then brown it in a hot skillet (2 to 3 minutes per side) to get some color, or just put it straight in a roasting pan if you're short on time.
- Roast: put the pork in a roasting pan with any leftover marinade, cover loosely with foil, and roast until the meat is pull-apart tender, about 3 to 4 hours, or when internal temp hits 195 to 205°F (90 to 96°C). Save the pan juices.
- Quick-pickle the onion: while the pork roasts, put 1 cup thinly sliced red onion in a bowl or jar and pour 1/2 cup rice vinegar or white vinegar over it. Add 1 tbsp granulated sugar and 1 tsp fine salt, stir, and let sit at room temp at least 20 to 30 minutes. It mellows the onion and adds brightness.
- Make the spread: mix 1/2 cup mayonnaise with 1 tbsp Dijon mustard, taste and add a pinch of salt and pepper if needed.
- When pork is done let it rest 10 to 15 minutes, then shred with two forks, discarding bone if there is one. Stir some of the reserved pan juices into the shredded pork to keep it juicy. If you want crisp edges, heat a skillet, add 1 to 2 tbsp of the softened butter and briefly fry the shredded pork in batches until edges get golden and slightly crispy.
- Toast the bread: split the ciabatta loaf or rolls, spread the remaining softened butter (about 4 tbsp total across pieces) on cut sides and toast in a skillet or under the broiler until golden and buttery.
- Assemble: spread the mayo-Dijon on both toasted bread halves, pile on the shredded pork, top with the quick-pickled red onion, a good handful of fresh cilantro leaves, and thin slices of 1 to 2 jalapeños to taste.
- Finish and serve: squeeze a lime wedge over each sandwich, season with extra salt and freshly ground black pepper to taste, close the sandwich and press gently so the flavors meld. Serve extra lime wedges on the side.
- Tips: if the pork seems dry add more pan juices or a little orange/lime juice; refrigerate leftovers in the cooking liquid for best reheating; don't skip the quick pickle, it really wakes the sandwich up.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 6
- Calories: 1094kcal
- Fat: 81g
- Saturated Fat: 28g
- Trans Fat: 0.3g
- Polyunsaturated: 8g
- Monounsaturated: 35g
- Cholesterol: 212mg
- Sodium: 1400mg
- Potassium: 980mg
- Carbohydrates: 45g
- Fiber: 2.5g
- Sugar: 12g
- Protein: 62g
- Vitamin A: 400IU
- Vitamin C: 25mg
- Calcium: 60mg
- Iron: 3mg
