Pulled Pork BBQ Muffuletta
Slow-cooked pulled pork with a vinegar BBQ sauce base and traditional olive giardiniera.
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Ingredients
- 3 lbs Pork shoulder (Boston butt)
- 1 cup Apple cider vinegar
- 1/4 cup Brown sugar
- 1 tablespoon Red pepper flakes
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 1/2 cups Mixed olive salad (Giardiniera)
- 1 loaf Muffuletta bread or large round Italian loaf
- 6 slices Provolone cheese slices
- 4 oz Genoa salami
- 2 tablespoons Yellow mustard(optional)
Instructions
- 1
Rub the pork shoulder with paprika, garlic powder, salt, and pepper, then place it in a slow cooker.
- 2
Whisk together the apple cider vinegar, brown sugar, and red pepper flakes; pour half of this mixture over the pork.
- 3
Cook the pork on low for 8 hours until it shreds easily with a fork, then discard excess fat and mix in the remaining vinegar sauce.
- 4
Slice the muffuletta bread horizontally and hollow out a small amount of the bread from the top and bottom halves to make room for fillings.
- 5
Spread a generous layer of the olive giardiniera on the bottom half of the bread, pressing it down so the oils soak into the crust.
- 6
Layer the Genoa salami and provolone cheese over the olives, then pile the warm shredded BBQ pork on top.
- 7
Place the top half of the bread on the sandwich and wrap the entire loaf tightly in plastic wrap or foil.
- 8
Let the sandwich sit under a heavy weight (like a cast iron skillet) for 30 minutes before slicing into wedges to serve.
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