A 2011 trip to London with my youngest son Brady inspired these "oinky" sandwiches. We visited the Brick Lane Market on Sunday morning and found the coolest Batman t-shirt ever: Batman is reading the London Times in his underwear while Robin irons the bat suit. We still laugh when we remember Brady wearing it. After some serious and amazing shopping, our noses lead us to a pig roast. I don’t know if we chose this vendor for the wafting pork smells, or liked the accent of the Londoner persistently calling out to us to visit his stall. Either way, we joyfully ate the piggy sandwiches he served with pork carved from the roasting pig, applesauce, arugula and sriracha—the best street food we’ve ever had. 

Nota bene: I like a sweet and spicy BBQ sauce for this recipe. Use your family's favorite sauce and  jarred unsweetened applesauce in a pinch. It won't be quite the same, but as a mother of five kids, I get it. 


  • 1 (4 pound) boneless pork shoulder, trimmed to remove as much fat as possible

  • Kosher salt

  • Grape seed oil

  • 1 bottle BBQ sauce

  • 1 handful arugula

  • 8 artisanal ciabatta or sandwich rolls

  • Sriracha sauce

  • Rosy pink applesauce


1. Salt the pork and let sit at room temperature for 20 minutes.  Heat grape seed oil on medium heat in heavy skillet. Cut pork into four pieces and add to skillet. Brown on all sides.

2. Put browned pork in a slow cooker (or alternatively in a Dutch oven with a tight fitting lid) and add the bottle of BBQ sauce. Turn on low setting for 8 hours (or place in a 200 degree oven overnight). When ready to serve, separate meat from juices and pull pork apart (don’t cut) with two forks to shred. Moisten the meat with a bit of the cooking sauce.  Put the remainder of the sauce in a bowl to pass at the table.

3. To assemble sandwiches, put a tablespoon or two of the meat sauce to soften rolls top and bottom.  Spread a drop or two of sriracha on each side of bread. Spoon a dollop of applesauce on each side of bread. Top one side with arugula, and pulled pork and top with other slice of bread

4. Eat and don’t let it dribble down your chinny chin chin!

Serves 8