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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt butter over medium heat in a skillet.
Add mushrooms, Worcestershire sauce, Moore's seasoning, sherry, and garlic powder.
Stir until the mushrooms are soft and fragrant.
Toast each slice of ciabatta bread.
Brush the toasted bread with melted butter.
Combine approximately 1 cup of shredded pork with the prepared mushrooms.
Place the pork and mushroom mixture on the bottom half of the ciabatta bread.
Ladle cheese sauce over the pork and mushrooms.
Top with the other half of the ciabatta bread.
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For the juiciest pork loin, always cook it with the fat side up so the fat melts down and keeps the meat tender.
If you have time, try making your own ciabatta bread for an extra special touch.
This sandwich is just as delicious cold, so don’t hesitate to enjoy leftovers straight from the fridge.
Can I use pork tenderloin instead of pork loin?
Pork tenderloin is leaner and thinner than pork loin, so it may not yield the same juicy and tender results. Pork loin is recommended for this recipe.
Can I substitute the sherry in the mushrooms?
Yes, you can substitute sherry with a splash of white wine or chicken broth for a similar flavor profile.
Can I make the cheese sauce from scratch?
Absolutely! You can use your favorite cheese sauce recipe or follow the one provided in the recipe link.
How do I store leftovers?
Store any leftover pork, mushrooms, and cheese sauce in separate airtight containers in the refrigerator for up to 3 days.
Can I freeze the pulled pork?
Yes, you can freeze the pulled pork in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
