Pulled Porchetta Sandwich

Last Christmas I created, what I thought was a masterpiece on the dinner table, well, at least in my opinion. Instead of the classic ham, turkey, or beef tenderloin that is commonly served for the holiday, I decided to introduce porchetta to the family. Porchetta in itself is pretty darn amazing. Porchetta is basically a whole lot of pork stuffed with a bunch of delicious herbs,as well as a bunch more pork. After the feast, I was left with a bunch of porchetta, so I decided to vacuum seal the leftovers and use it at a later date. That date just happened.

Pulled Porchetta Sandwich

As I was thinking about what to make, and how to reheat the porchetta, I knew that my oldest son just loves pulled pork sandwiches, so I decided to place the porchetta in a slow cooker, go to work, and shred it to make sandwiches. I’ve never tried this with porchetta, so it was an experiment.  This might have been the best pulled pork sandwich I have made to date, well, I should not leave the Hawaiian pulled pork sandwich out of the scene.

Let’s get started.


  • 2 pounds of leftover porchetta
  • 4 great, sturdy buns, sliced
  • 1 bunch of spinach, cleaned and roughly chopped
  • 3 cloves of garlic, minced
  • 1/2 tbsp olive oil
  • Mayonnaise
  • 1/2 cup of water

Add the porchetta to your slow cooker, and cook on low for 9 hours.

Prior to making your sandwich, add the olive oil to a skillet, and bring it up to medium heat. Add in the garlic, and cook the garlic for a couple of minutes.

Add the spinach to the skillet, and bring the temperature up a bit. Gently toss, then add the water. Cover, reduce the heat to a simmer, and cook for about 20 minutes or until it is completely softened.

To a large flat skillet, add the sliced buns and lightly toast the bottoms, and set them aside once toasted.

How to make a porchetta sandwich

Next, remove the porchetta from the slow cooker, and place on a cutting board. Remove any loose, exterior fat and discard. Using two forks, begin shredding the pork until you have shredded all of the pork.

Now, you have a couple of choices here. You can go ahead and build your sandwich, or if you are like me, reheat the flat skillet to a medium-high heat, and toss in a bunch of the pulled porchetta, and build a light crisp to the porchetta.

When you are ready to build the sandwich, add a bit of mayonnaise to the bottom bun. Generously top with the pulled porchetta, then top with the garlic spinach. Add the top bun, open wide, and dig in.

My kid did not go with the mayo and spinach, and that’s fine. The mayonnaise is essential as it added a creaminess and balanced out the spinach. And that porchetta, that lovely porchetta just added huge flavors to the sandwich. You can taste those great herbs, along with the garlic that was already embedded in the pork; this was truly an awesome way to use up the leftover porchetta. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Pulled Porchetta Sandwich”

  1. Here in Northeastern Pennsylvania Porchetta (or as known here Porketta) is extremely popular.
    We butterfly a pork butt; season it heavily with black pepper, salt, minced fresh garlic and dill. Roll it up; tie it. Season more of the same outside. Place in deep pan; fill halfway with
    water; cover well with foil and bake at 350 deg. until it starts falling apart. Depends on how much it weighs. A 4 lb. porketta will take approx. 3 – 3 1/2 hrs..
    Then we cool it awhile remove string, excess fat and we also pull it apart. People stuff them in their pockets to take the premade; stuffed in a waxed paper bag home with them.
    Just wanted to share….:-)

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