A pressure-cooked pulled pork and pancetta croissant sandwich

Sometimes a recipe starts with a plan, and sometimes it starts with a search. This one began as a rummage through the refrigerator and a desire to turn a rack of pork ribs into something I could enjoy in a sandwich.

This recipe combines pork ribs, pancetta, passata, fennel, onion, and celery in a pressure cooker to produce pulled pork. The vegetables melt into the sauce, the pancetta contributes salt and porky depth, and the passata provides sweetness and acidity. The result is spoon-tender meat that shreds itself.

Pile the pulled pork into a warm, buttery croissant, and you have a thoroughly indulgent sandwich.

A brief history of the pulled pork sandwich

Pulled pork is most closely associated with the barbecue traditions of the American South. Historically, whole pigs were cooked slowly over wood fires for many hours. Once cooked, the meat was chopped or pulled apart and served with regional sauces.

The pulled pork sandwich evolved as a practical way to serve this meat. Soft bread rolls made the barbecue easier to eat.

While traditional barbecue relies on low-and-slow smoking, modern cooks can achieve remarkably similar tenderness using a pressure cooker. The pressure cooker dramatically shortens the cooking time while preserving moisture and concentrating flavour.

This recipe is not intended to replicate authentic Southern barbecue. Instead, it borrows the idea of tender, shredded pork and reimagines it with a flaky croissant.

Serves

4 generous sandwiches or one for Gary

Ingredients

For the pulled pork

• 1 rack pork ribs, approximately 1.2 to 1.5 kg
• 200 g pancetta, diced
• 1 brown onion, finely diced
• 1 fennel bulb, finely diced
• 2 celery stalks, finely diced
• 20 mL apple cider vinegar
• 500 mL passata
• 250 mL water
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper

For serving

• 4 large freshly baked croissants or one plus lots of leftover meat

Equipment

• Pressure cooker capable of reaching high pressure (approximately 12 psi or 80 kPa above atmospheric pressure)
• Sharp knife
• Chopping board
• Measuring spoons
• Tongs
• Large bowl
• Forks for shredding
• Fine-mesh strainer (optional)

Method

Prepare the ingredients

1. Remove any loose membrane from the pork ribs.
2. Dice the pancetta.
3. Roughly cut the onion, fennel, and celery.

Pressure cook

1. Add the pancetta.
2. Add the onion, fennel, and celery.
3. Add the passata and water.
4. Nestle the pork ribs into the sauce.
5. Secure the lid.

Cook at high pressure (80 kPa above atmospheric pressure or approximately 12 psi) for:

• 45 minutes for smaller racks
• 50 minutes for larger racks

Allow a natural pressure release.

Shred the pork

1. Remove the ribs and place them in a large bowl.
2. Allow them to cool for 5 minutes.
3. Pull the meat from the bones using forks or gloved hands.
4. Discard the bones and any large pieces of cartilage.

Finish the sauce

1. Simmer the cooking liquid for 10 to 15 minutes until slightly thickened.
2. Return the shredded pork to the pressure cooker.
3. Stir thoroughly so the meat absorbs the sauce.

The finished pork should be moist, rich, and easy to spoon onto a sandwich.

Assemble the croissant sandwich

1. Slice each croissant horizontally.
2. Lightly toast if desired.
3. Fill generously with the pulled pork mixture.
4. Spoon over a little extra sauce.
5. Garnish with chives.

Serve immediately while the croissant remains crisp and flaky.

Serving suggestions

This sandwich is rich, buttery, and intensely savoury. It pairs best with sides that provide freshness and texture.

Consider serving with:

• A shaved fennel and celery salad dressed with lemon juice.
• Crisp coleslaw.
• Pickled red onions.
• Cucumber ribbons.
• Roasted sweet potato wedges.
• A simple green salad with rocket and parmesan.

For a brunch presentation, serve the croissant alongside a small salad of fennel, parsley, and celery leaves.

For a more substantial meal, serve with roasted vegetables and extra passata on the side.

Notes for success

• Pork ribs contain enough connective tissue to create a luscious pulled-pork texture when pressure-cooked.
• Natural pressure release is important. Rapid release may cause the meat fibres to tighten.
• Pancetta contributes both seasoning and body to the sauce. Taste before adding extra salt.
• A buttery croissant creates a luxurious contrast to the rich tomato-braised pork.
• Leftover pulled pork will keep in the refrigerator for up to 3 days and reheats beautifully in a saucepan over low heat.

Final thoughts

Pull Pork Sandwich is what happens when you rummage around the refrigerator, find some pork, and then go and buy a croissant. The pressure cooker transforms pork ribs into tender strands of flavour-packed meat, while fennel, pancetta, and passata create a savoury sauce. Stuffed inside a flaky croissant, it becomes messy, indulgent, and entirely worth the extra napkins. It may not be traditional pulled pork, but it is delicious for anyone.