Fleur de Lis

Fleur de Lis

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Monday, August 29, 2011

Hot Slow-Roasted Pork, Peppers & Onions and Mozzarella Sandwiches


Tailgating afternoons will soon be here!  This is the perfect Feed a Football Crowd recipe.  Enjoy!

For the pork:
4 large garlic cloves
1 1/2  t. coarse kosher salt
1/4 cup chopped fresh parsley
3 T. extra-virgin olive oil
2 t. dried basil
2 t. dried oregano
2 t. dried rosemary
1 t. dried rubbed sage
1 t. fennel seeds, ground in mortar with pestle or spice grinder
1 t. ground black pepper
1 9-pound whole pork shoulder with bone
1 T. cornstarch
1 T. red wine vinegar
For the vegetables
3 T. 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

Preparation 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.

Preparation 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.

From Bon Appetit magazine February 2006

2 comments:

  1. How did I miss this?!?!!? This sandwich has everything I love and then some. *drool*

    ReplyDelete
  2. Oh you definitely need to try this one! Your sweetie would love it!

    ReplyDelete