Hot Slow Roasted Pork Onion and Mozzarella Sandwiches
From peetabear 14 years ago
- 270 minutes to make
- Serves 10
these are good for tailgating, or a hardy lunch... you can also make them in small rolls and have them a appetizers.... the recipe and photo are from Bon Appétit | February 2006
Ingredients
- pork shopping list
- 4 large garlic cloves shopping list
- 1 1/2 teaspoons coarse kosher salt shopping list
- 1/4 cup chopped fresh parsley shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 2 teaspoons dried basil shopping list
- 2 teaspoons dried oregano shopping list
- 2 teaspoons dried rosemary shopping list
- 1 teaspoon dried rubbed sage shopping list
- 1 teaspoon fennel seeds, ground in mortar with pestle or spice grinder shopping list
- 1 teaspoon ground black pepper shopping list
- 1 9-pound whole pork shoulder with bone shopping list
- 1 tablespoon cornstarch shopping list
- 1 tablespoon red wine vinegar shopping list
- vegetables shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 1 pound onions, halved, cut into 1/4-inch-thick slices shopping list
- 1 pound red bell peppers, seeded, cut into 1/2-inch-wide strips shopping list
- 1/2 pound green bell peppers, seeded, cut into 1/2-inch-wide strips shopping list
- 10 crusty rolls, split, toasted shopping list
- 1 1/2 pounds fresh mozzarella cheese, thinly sliced shopping list
How to make it
- For pork:
- Chop garlic on work surface. Sprinkle with 1 1/2 teaspoons kosher salt and mince until paste forms. Transfer paste to small bowl; mix in parsley and next 7 ingredients. Using small sharp knife, make 20 evenly spaced 1-inch-long, 2-inch-deep slits in pork. Stuff seasoning mixture into slits. Sprinkle outside of pork with salt and pepper. Let stand 1 hour for seasonings to penetrate.
- Position rack in bottom third of oven and preheat to 325°F. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 170°F, about 4 1/2 hours. Let pork rest 30 minutes. Transfer to work surface. Maintain oven temperature; reserve roasting pan.
- Thickly slice pork off bone. Coarsely chop or tear slices and place in large baking dish; cover with foil. Pour juices from roasting pan into 4-cup measuring cup. Spoon off fat. If necessary, add enough water to degreased juices to measure 2 cups. Stir 2 tablespoons juices and cornstarch in small saucepan until cornstarch dissolves; whisk in remaining juices and vinegar. Whisk over medium heat until sauce boils and thickens, about 2 minutes. Season to taste with salt and pepper.
- For vegetables:
- Heat oil in heavy large skillet over medium-high heat. Add onions and all peppers; sauté until vegetables are tender and brown, stirring occasionally, about 30 minutes. Sprinkle with salt and pepper.
- Arrange roll bottoms on work surface; mound with warm pork and drizzle with sauce. Cover with cheese, vegetables, and roll tops. Serve warm.
The Rating
Reviewed by 4 people-
WOW, This Sounds Incredible! Nice Selection Of Herbs Goin' On In Here. I Will Make This Real Soon.
Steff
goblue434
in Anniston loved it
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" It was excellent "