Advertisement
Recipe: Hot Slow - Roasted Pork Onion And Mozzarella Sandwiches
Similar Categories: Hot, Slow, Roasted, Pork, Onion, Mozzarella, Sandwiches
Pork
4 large garlic cloves
11/2 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 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
10 crusty rolls, split, toasted
11/2 pounds fresh mozzarella cheese, thinly sliced
For Pork: Chop garlic on work surface. Sprinkle with 11/2 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-inc-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 degrees. Place
rack in large roasting pan; place pork on rack. Roast until thermometer
inserted into thickest part registers 170 degrees, about 41/2 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 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; saute 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. Serves 10.
4 large garlic cloves
11/2 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 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
10 crusty rolls, split, toasted
11/2 pounds fresh mozzarella cheese, thinly sliced
For Pork: Chop garlic on work surface. Sprinkle with 11/2 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-inc-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 degrees. Place
rack in large roasting pan; place pork on rack. Roast until thermometer
inserted into thickest part registers 170 degrees, about 41/2 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 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; saute 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. Serves 10.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Hot, Slow, Roasted, Pork, Onion, Mozzarella, Sandwiches
| Brown Butter Soda Bread | Delaware Cream Cheese - Pineapple Pie |
