You can never have too many main course recipes, so give Roast Pork Shoulder Sandwiches with Fennel Slaw From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes.
Instructions
1
Special equipment: kitchen twine
Equipment you will use
Kitchen Twine
2
Preheat the oven to 375 degrees F.
Equipment you will use
Oven
3
Have the butcher butterfly the meat for you or take a very sharp knife and split the shoulder open and across the meat, opening the shoulder like a book, 1 to 1 1/2 inches thick. Heavily sprinkle the meat with lots of pepper and sea salt, garlic, rosemary and fennel seeds.
Ingredients you will need
Fennel Seeds
Rosemary
Sea Salt
Garlic
Pepper
Meat
Equipment you will use
Knife
4
Roll the meat up and tie with twine. Slather with EVOO and sprinkle with salt and pepper. Dress the onions with EVOO, salt and pepper and scatter across a baking pan. Set the meat on top and roast 1 hour.
Ingredients you will need
Salt And Pepper
Onion
Extra Virgin Olive Oil
Meat
Roll
Equipment you will use
Baking Pan
Kitchen Twine
5
Douse the pan with the wine and return to the oven. Roast another 1 to 1 1/2 hours to 145 to 150 degrees F internal temperature.
Ingredients you will need
Wine
Equipment you will use
Oven
Frying Pan
6
Let stand 15 minutes, and then slice and serve. Or, cool to room temp, cover and store. To serve after storing, slice 1-inch thick pieces and reheat in shallow pan of warm chicken stock to heat through.
Ingredients you will need
Chicken Stock
Equipment you will use
Frying Pan
7
While the meat cooks, combine the sugar, lemon juice, vinegar, salt and pepper and about 1/4 cup EVOO. Toss the cabbage and fennel and fronds in the dressing.
Ingredients you will need
Salt And Pepper
Lemon Juice
Cabbage
Vinegar
Fennel
Sugar
Extra Virgin Olive Oil
Meat
8
To serve, slice the meat, pile on rolls with warm onions and cold fennel slaw on top.