Ingredients

  • 2 bunches scallions
  • 2 Tbsp olive oil
  • 1 lb Curly’s by Smithfield® Smoked Pulled Pork
  • 4 ciabatta sandwich squares

Romesco Sauce:

  • ½ cup + 2 Tbsp olive oil, divided
  • 4 oz whole almonds
  • ½ lb roasted red peppers
  • 2 ounces sherry vinegar
  • Salt, to taste

 

Details

Product:

Pulled Pork

Meal Course:

Lunch

Dish Type:

Sandwich

Preparation

  1. Trim tops and root bottoms from scallions. Slice in half, separating white and green portion. Toss them in 2 tablespoons olive oil and salt.
  2. Place on preheated grill until tender and well browned. Set aside.
  3. For Romesco Sauce, toss almonds with 2 tablespoons olive oil and salt. Toast in a 350°F oven for approximately 10 minutes, shaking frequently.
  4. Place almonds inside blender with roasted red peppers and sherry vinegar. Blend slowly, drizzling in ½ cup olive oil while blender is running. Add salt.
  5. Reserve ½ cup Romesco Sauce, and toss pulled pork with remaining sauce. Place in pot or baking dish, and heat in a 350°F oven until pork is heated through.
  6. To assemble, slice ciabatta squares in half lengthwise, and toast. Place one-fourth of pork on each square, and top each with one-fourth of grilled scallions.
  7. Divide reserved sauce among sandwiches as final layer before placing top on sandwich.