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Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches

Posted by on Apr. 1, 2013 at 1:58 PM
  • 3 Replies

Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches from the epicurious site!

                   

yield: Makes 10 servings

You Need:

Pork

  • 4 large garlic cloves
  • 1 1/2 teaspoons coarse kosher salt
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon fennel seeds, ground in mortar with pestle or spice grinder
  • 1 teaspoon ground black pepper
  • 1 9-pound whole pork shoulder with bone

  • 1 tablespoon cornstarch
  • 1 tablespoon red wine vinegar

Vegetables
  • 3 tablespoons extra-virgin olive oil
  • 1 pound onions, halved, cut into 1/4-inch-thick slices
  • 1 pound red bell peppers, seeded, cut into 1/2-inch-wide strips
  • 1/2 pound green bell peppers, seeded, cut into 1/2-inch-wide strips

  • 10 crusty rolls, split, toasted
  • 1 1/2 pounds fresh mozzarella cheese, thinly sliced
To Make:

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.

Do-ahead tip:The pork, sauce, and vegetables can be made one day ahead. Cover and refrigerate everything separately. Before serving, reheat pork, covered, in 350°F oven about 40 minutes; rewarm sauce and vegetables over medium heat.

by on Apr. 1, 2013 at 1:58 PM
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Replies (1-3):
snuggiewoogie
by on Apr. 1, 2013 at 8:26 PM

 Kinda looks like BBQ!

VanBurren
by Beth on Apr. 1, 2013 at 8:41 PM

 Oh my gosh.....that looks wonderful!!!!   SO much better than my Roast Beef sandwich I got from Culver's today..........N.A.S.T.Y!   Never thought I'd say that about anything at Culver's:(

MamaMandee
by Mandee on Apr. 1, 2013 at 9:01 PM
Awww Bummer :(

Quoting VanBurren:

 Oh my gosh.....that looks wonderful!!!!   SO much better than my Roast Beef sandwich I got from Culver's today..........N.A.S.T.Y!   Never thought I'd say that about anything at Culver's:(

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