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No. 0238 American Free recipe

Barbecue-Glazed Pork Ciabatta Sandwich

Thick pieces of slow-roasted pork shoulder get tossed in a dark, glossy barbecue glaze that drips over pickles and red onion inside a crusty flour-dusted ciabatta. With a side of crisp fries, this sticky, tangy sandwich is a gloriously messy lunch that demands a knife, fork and napkins.

4.9 from 18 cooks

Ciabatta sandwich oozing glossy barbecue-glazed pork, pickles and red onion with fries
Photo: Nano Erdozain on Pexels
Prep
20 min
Cook
3 hr 20 min
Total
3 hr 40 min
Serves
4
Level
Medium
Jump to method

Method 6 steps

  1. Rub the pork with the paprika and salt, place in a covered roasting dish with 1/2 cup water and roast at 300 F for 3 hours, until very tender.

  2. Simmer the barbecue sauce, molasses and vinegar for 5 minutes, until thick and shiny.

  3. Cut or pull the pork into thick chunks and toss them in the glaze over low heat for 3 minutes, until well coated and sticky.

  4. Fry the potatoes at 325 F for 5 minutes, drain, then fry again at 375 F for 3 to 4 minutes until golden. Season with salt.

  5. Layer pickles and red onion on the bottom halves of the ciabatta, pile on the glazed pork with extra sauce and close with the tops.

  6. Serve right away with the fries on the side.

Tap a step to mark it done.

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