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Roast Pork Shoulder Sandwiches with Fennel Slaw

  • 4servings
  • 170minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Natrium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/2 to 4-pound boneless pork shoulder

  2. Coarse black pepper

  3. Sea salt

  4. 1 bulb garlic, chopped

  5. 5 to 6 sprigs fresh rosemary , stripped and finely chopped

  6. 2 tablespoons fennel seeds

  7. EVOO, for liberal drizzling, plus about 1/4 cup

  8. 4 medium onions, cut into thin wedges

  9. 1 cup dry white wine

  10. 1 round tablespoon superfine sugar

  11. 1/2 lemon, juiced

  12. 2 tablespoons white balsamic or white wine vinegar

  13. 8 ounces cabbage, very thinly sliced or sliced on a mandoline

  14. 1 bulb fennel, very thinly sliced or sliced on a mandolin, plus a handful of fronds

  15. 4 ciabatta or other crusty sandwich/sub rolls (wrap in plastic if you are not serving that day, then crisp in oven to use)

  16. Special equipment: kitchen twine

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F.

  2. Have the butcher butterfly the meat for you or take a very sharp knife and split the shoulder open and across the meat, opening the shoulder like a book, 1 to 1 1/2 inches thick. Heavily sprinkle the meat with lots of pepper and sea salt , garlic , rosemary and fennel seeds . Roll the meat up and tie with twine. Slather with EVOO and sprinkle with salt and pepper. Dress the onions with EVOO, salt and pepper and scatter across a baking pan. Set the meat on top and roast 1 hour.

  3. Douse the pan with the wine and return to the oven. Roast another 1 to 1 1/2 hours to 145 to 150 degrees F internal temperature. Let stand 15 minutes, and then slice and serve. Or, cool to room temp, cover and store. To serve after storing, slice 1-inch thick pieces and reheat in shallow pan of warm chicken stock to heat through.

  4. While the meat cooks, combine the sugar, lemon juice , vinegar, salt and pepper and about 1/4 cup EVOO. Toss the cabbage and fennel and fronds in the dressing .

  5. To serve, slice the meat, pile on rolls with warm onions and cold fennel slaw on top.

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