Crispy Pork Sandwich with Fries
Store-bought rotisserie pork, crisped in a hot skillet with rosemary and garlic, piled onto ciabatta with a sharp vinegar punch. Serve with crispy oven fries for the ultimate handheld feast.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 12 oz rotisserie pork or leftover roast pork, shredded
- 2 count ciabatta roll or crusty roll
- 2 sprigs fresh rosemary sprigs (or 1 tsp dried)
- 2 cloves garlic, minced
- 1 tbsp red wine vinegar or sherry vinegar
- 8 oz frozen french fries
Instructions
- 1
Start the fries: spread frozen fries on a baking sheet and slide into a 425°F oven for 15 minutes.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering.
- 3
Add garlic and rosemary, cook 30 seconds until fragrant, then add the shredded pork.
- 4
Toss the pork constantly for 4-5 minutes until edges crisp and char spots appear.
- 5
Drizzle vinegar over the pork, toss once, then remove from heat.
- 6
Split the rolls, pile the crispy pork inside, and serve alongside the hot fries.
Tools you’ll need
- large skillet
- baking sheet
- tongs or wooden spoon
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