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