Pulled Porchetta Barbecue Sandwiches 4.000

Renee Comet/Styled by Lisa Cherkasky for The Washington Post

Sunday Starts Apr 9, 2008

Start with about half of the leftover porchetta, shredded into matchstick-size pieces. (Freeze the rest for another use.) Combine it with Lisa's Kansas City Barbecue Sauce (see related recipe on Recipe Finder) or your favorite store-bought sauce for a quick, yet deeply flavorful, weeknight meal.

Serve on large, warmed sandwich rolls with Instant Coleslaw (see related recipe) on the side.

Servings: 4 generous servings, plus leftovers
  • 1 pound leftover roasted porchetta, shredded
  • 1/3 cup water
  • 2 cups homemade or store-bought barbecue sauce (see Lisa's Kansas City Barbecue Sauce on Recipe Finder)
  • Salt
  • Freshly ground black pepper
  • White or cider vinegar (optional)
  • 4 large soft sandwich rolls, preferably warmed

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Shred enough of the leftover porchetta to make 4 cups (1 pound). Wrap the remaining meat well and freeze for another use.

Heat the water in a large, wide saucepan over low heat. Add the meat and cook gently, stirring occasionally, for several minutes, until warmed through. As the meat heats up, use a couple of forks to shred any larger pieces.

Add the barbecue sauce and mix well, stirring occasionally. Continue cooking for a few minutes to warm through. Adjust the seasoning with salt, pepper and a few drops of vinegar, if desired. Divide among 4 sandwich rolls. Serve warm.

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Recipe Source

From cookbook author and pastry chef Nick Malgieri.

Tested by Jill Grisco.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.