Aleppo-Pepper-Pork-and-Fennel Sandwiches

Name: Aleppo-Pepper-Pork-and-Fennel Sandwiches
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 30
Cuisine: Global
Ingredients: 59 milliliters Aleppo pepper; 946 milliliters (packed) arugula; 2 kilograms boneless pork shoulder or leg; 1 large fennel bulb, —trimmed, cored and very thinly sliced; 3 Tbsps minced garlic; 3 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 30 servings Salt and freshly ground black pepper; 1 Tbsp fine sea salt; 6 toasted rolls, split, for serving; 59 milliliters white wine vinegar

Aleppo-Pepper-Pork-and-Fennel Sandwiches might be just the main course you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 30. Watching your figure? This dairy free recipe has 123 calories, 13g of protein, and 4g of fat per serving. Not A mixture of fennel bulb, wine vinegar, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes about 3 hours and 30 minutes.

Instructions

Make 6 cuts in the pork, 1 inch apart, cutting most of the way through the meat. Rub the pork all over with the salt. Rub the pork with the garlic and then with the Aleppo pepper, covering the meat completely. Wrap the pork in plastic and refrigerate overnight.

Ingredients you will need

Aleppo Pepper

Garlic

Meat

Pork

Salt

Wrap

Dry Seasoning Rub

Preheat the oven to 32

Equipment you will use

Oven

Set the pork in a baking dish just large enough to hold it and add 1/4 cup of water. Cover the pork with parchment paper and then cover tightly with foil.

Ingredients you will need

Water

Pork

Equipment you will use

Baking Paper

Baking Pan

Aluminum Foil

Bake for about 2 1/2 hours, until the meat is very tender.

Ingredients you will need

Meat

Equipment you will use

Oven

Pour all but 1/4 cup of the roasting juices into a bowl and reserve.

Equipment you will use

Bowl

Drizzle the pork with the vinegar, cover with foil and bake for 10 minutes.

Ingredients you will need

Vinegar

Pork

Equipment you will use

Oven

Aluminum Foil

Remove the pork from the oven and let it rest, covered, for 10 minutes.

Ingredients you will need

Pork

Equipment you will use

Oven

In a large bowl, stir the olive oil with the lemon juice and season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Equipment you will use

Bowl

Add the fennel and arugula and toss.

Ingredients you will need

Arugula

Fennel

Discard any fat and gristle from the pork. Shred the meat into large pieces and toss with the pan juices and reserved juices. Pile the meat on the rolls, top with the fennel salad and serve.

Ingredients you will need

Fennel

Roll