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Category: Crockpot Sandwiches
Prep Time: Cook Time: Total Time:
to create this outstanding sandwich rub the pork shoulder with an herb-and-garlic mixture and slow-roast for "hours" - one key to the sandwich is to slice the pork very thinly; to do so, be sure the pork is very cold and use a deli slicer or a thin, sharp knife.
pork:
12 garlic cloves, thinly sliced
1 1/2 tsps chopped rosemary
1 tsp dried thyme
1 tsp dried oregano
1 tsp fennel seeds
1 tsp crushed red pepper
1 Tbsp Kosher salt
1/4 cup extra-virgin olive oil
one 4-pound boneless pork shoulder roast
subs:
2 Tbsp extra-virgin olive oil
3 garlic cloves, minced
1/4 tsp crushed red pepper
20 ounces baby spinach
salt
8 hero rolls, split
3/4pound sliced provolone
1 cup jarred Peppadew peppers or sweet
picked Italian cherry peppers, chopped
prepare the pork: Preheat the oven to 300F. In a small bowl, combine the garlic and the rosemary, thyme, oregano, fennel seeds, crushed red pepper and salt; stir in the olive oil. Rub the mixture all over the pork. Set the pork in a large, enameled cast-iron casserole and cover with a tight-fitting lid. Roast in the oven for about 2 1/2 hours, turning once, until an instant-read thermometer inserted in the thickest part of the meat registers 180. Let cool, then wrap the pork in plastic wrap and refrigerate overnight.
assemble the subs: Preheat the oven to 450. In a large pot, heat the olive oil. Add the garlic and crushed red pepper and cook over high heat until golden, 1 minute. Add the spinach in large handfuls and cook, stirring, until wilted, 3 minutes. Season the spinach with salt and transfer to a colander. Let cool slightly, then squeeze out the excess water.
Slice the cold pork very thinly, then let come to room temperature. Arrange the rolls on 2 baking sheets and mound the spinach on the bottom halves; layer the provolone on the top halves. Bake for about 5 minutes, until the chese is melted. Pile the sliced pork on the rolls and top with the pickled peppers. Close the sandwiches and serve right away.
make ahead: the roasted pork can be refrigerated for up to 3 days before slicing.
makes 8 subs
note: Washington state Syrahs will partner well with this sandwich...
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Herb-Roasted Pork Subs with Garlicky Spinach (f&w)
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Category: Crockpot Sandwiches
Prep Time: Cook Time: Total Time:
to create this outstanding sandwich rub the pork shoulder with an herb-and-garlic mixture and slow-roast for "hours" - one key to the sandwich is to slice the pork very thinly; to do so, be sure the pork is very cold and use a deli slicer or a thin, sharp knife.
pork:
12 garlic cloves, thinly sliced
1 1/2 tsps chopped rosemary
1 tsp dried thyme
1 tsp dried oregano
1 tsp fennel seeds
1 tsp crushed red pepper
1 Tbsp Kosher salt
1/4 cup extra-virgin olive oil
one 4-pound boneless pork shoulder roast
subs:
2 Tbsp extra-virgin olive oil
3 garlic cloves, minced
1/4 tsp crushed red pepper
20 ounces baby spinach
salt
8 hero rolls, split
3/4pound sliced provolone
1 cup jarred Peppadew peppers or sweet
picked Italian cherry peppers, chopped
prepare the pork: Preheat the oven to 300F. In a small bowl, combine the garlic and the rosemary, thyme, oregano, fennel seeds, crushed red pepper and salt; stir in the olive oil. Rub the mixture all over the pork. Set the pork in a large, enameled cast-iron casserole and cover with a tight-fitting lid. Roast in the oven for about 2 1/2 hours, turning once, until an instant-read thermometer inserted in the thickest part of the meat registers 180. Let cool, then wrap the pork in plastic wrap and refrigerate overnight.
assemble the subs: Preheat the oven to 450. In a large pot, heat the olive oil. Add the garlic and crushed red pepper and cook over high heat until golden, 1 minute. Add the spinach in large handfuls and cook, stirring, until wilted, 3 minutes. Season the spinach with salt and transfer to a colander. Let cool slightly, then squeeze out the excess water.
Slice the cold pork very thinly, then let come to room temperature. Arrange the rolls on 2 baking sheets and mound the spinach on the bottom halves; layer the provolone on the top halves. Bake for about 5 minutes, until the chese is melted. Pile the sliced pork on the rolls and top with the pickled peppers. Close the sandwiches and serve right away.
make ahead: the roasted pork can be refrigerated for up to 3 days before slicing.
makes 8 subs
note: Washington state Syrahs will partner well with this sandwich...
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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