Crispy Sliced Pork Shoulder on Toasted Baguette with Creamy Herb Aioli and Fresh Greens

This Herb-Crusted Pork Baguette with Garlic Aioli is a rustic yet refined sandwich featuring tender slices of oven-roasted pork shoulder, fragrant with rosemary and thyme. Nestled into a toasted French baguette with fresh greens and a homemade garlic herb aioli, it delivers satisfying textures and bold, savory flavors. Ideal for a casual lunch, a hearty picnic, or a gourmet dinner sandwich, this dish brings elevated comfort to any table.

Why You’ll Love This Recipe

• Bold herbaceous flavor from fresh rosemary and thyme
• Juicy, slow-roasted pork with a crisp crust
• Rich, tangy garlic herb aioli that complements the meat perfectly
• Perfect balance of textures—crusty bread, tender meat, creamy sauce
• Elegant enough for entertaining, simple enough for a weekday meal
• Can be made ahead for meal prep or packed lunches
• Pairs well with salads, chips, or roasted vegetables
• Versatile—customize with your favorite greens or additions
• Makes great use of pork shoulder, an affordable and flavorful cut
• A satisfying, restaurant-quality sandwich at home

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pork Baguette:
1 lb pork shoulder, boneless
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
Salt and freshly ground pepper to taste
1 crusty French baguette, halved and toasted
1 cup mixed greens (arugula, baby spinach, etc.)

For the Garlic Herb Aioli:
1/2 cup mayonnaise
1 garlic clove, finely minced
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped chives
Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix olive oil, garlic, thyme, rosemary, salt, and pepper. Rub this mixture all over the pork shoulder.
3. Place the seasoned pork in a baking dish and roast for 45–60 minutes, or until the internal temperature reaches 145°F (63°C).
4. Remove the pork from the oven and allow it to rest for 10 minutes before slicing it thinly.
5. While the pork is roasting, prepare the garlic herb aioli by combining the mayonnaise, minced garlic, lemon juice, parsley, chives, salt, and pepper in a small bowl. Chill until ready to assemble.
6. Slice the baguette and lightly toast each half until crisp and golden.
7. Spread a generous layer of aioli on the bottom half of each toasted baguette section.
8. Top with a handful of fresh greens and several slices of the herb-crusted pork.
9. Add an optional extra dollop of aioli on top and finish with the top half of the baguette.
10. Serve warm with a light side such as salad or roasted vegetables.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour 15 minutes

Variations

• Add Cheese: A slice of provolone or aged cheddar adds richness and sharpness.
• Spicy Kick: Add a smear of Dijon mustard or crushed red pepper to the aioli for extra heat.
• Sweet Touch: Caramelized onions or a fig jam layer pair beautifully with the savory pork.
• Grilled Pork Option: Use grilled pork tenderloin or pork chops in place of roasted pork shoulder.
• Herb Swap: Use tarragon or sage in place of rosemary for a different herbaceous profile.
• Lettuce Wrap: For a low-carb option, serve the sliced pork and aioli in large butter lettuce leaves.
• Mini Baguettes or Sliders: Make smaller versions for appetizers or party platters.

Storage/Reheating

• Storage: Store leftover pork and aioli separately in airtight containers in the refrigerator for up to 4 days.
• Reheating: Reheat sliced pork in a skillet over medium heat or briefly in the microwave. Toast the baguette just before serving to maintain crispness.
• Freezing: The cooked pork can be frozen in slices for up to 2 months. Thaw overnight in the refrigerator and reheat before assembling the sandwich. Do not freeze the assembled sandwich or aioli.

FAQs

Can I use pork tenderloin instead of shoulder?

Yes, pork tenderloin can be used, though it cooks more quickly and has a leaner texture.

How do I keep the pork moist during roasting?

Avoid overcooking, and let the pork rest before slicing to retain its juices.

What’s the best bread for this sandwich?

A crusty French baguette provides the ideal balance of texture and flavor, but ciabatta or sourdough also work well.

Is it possible to make the aioli in advance?

Yes, the aioli can be made up to 3 days ahead and stored in the refrigerator.

Can I cook the pork in a skillet instead of the oven?

Yes, you can sear the pork in a skillet and finish cooking it over medium-low heat, covered, until it reaches the proper temperature.

What greens go best in the sandwich?

Arugula, baby spinach, or a spring mix work well for a peppery and fresh balance to the rich pork and aioli.

Can I make this sandwich dairy-free?

Yes, simply ensure your mayonnaise is dairy-free and omit any optional cheese.

Is this sandwich good for meal prep?

Yes, roast the pork and prepare the aioli in advance. Assemble the sandwich fresh to avoid sogginess.

Can I grill the baguette instead of toasting it?

Absolutely. Grilling the baguette gives it a smoky, charred flavor that complements the pork.

What should I serve with this sandwich?

It pairs well with roasted vegetables, potato salad, coleslaw, or a fresh side salad.

Conclusion

This Herb-Crusted Pork Baguette with Garlic Aioli is a flavorful and hearty sandwich that elevates everyday ingredients into something special. With its juicy pork, herbed crust, crisp greens, and creamy aioli on toasted baguette, it offers the perfect combination of texture and taste. Ideal for lunch, dinner, or entertaining, this dish is a standout that satisfies on every level.

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