Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches

Ingredients for Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches

• 4 large garlic cloves

• 1 1/2 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 dried rosemary

• 1 teaspoon dried rubbed sage

• 1 teaspoon fennel seeds, ground in mortar with pestle or spice grinder

• 1 teaspoon ground black pepper

• 450g whole pork shoulder with bone

• 1 tablespoon cornflour

• 1 tablespoon red wine vinegar

• 3 tablespoons extra-virgin olive oil

• 450g onions, halved, cut into 1/4-inch-thick slices

• 450g red peppers, seeded, cut into 1/2-inch-wide strips

• 230g green peppers, seeded, cut into 1/2-inch-wide strips

• 10 crusty rolls, split, toasted

• 675g fresh mozzarella cheese, thinly sliced

How to make Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches

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 163°C. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 77°C, 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 475ml . Stir 2 tablespoons juices and cornflour in small saucepan until cornflour 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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.