Ingredients
3 1/2 lb. boneless pork shoulder or leg
1 tbsp. fine sea salt
3 tbsp. minced garlic
1/4 c. Aleppo pepper
1 tbsp. Aleppo pepper
1/4 c. white wine vinegar
1/4 c. extra-virgin olive oil
3 tbsp. fresh lemon juice
salt
Freshly ground black pepper
1 bulb fennel
4 c. arugula
6 toasted rolls
Preparation
Step 1Prepare the pork: 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.Step 2Preheat the oven to 325 degrees F. 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. Bake for about 2 1/2 hours, until the meat is very tender.Step 3Pour all but 1/4 cup of the roasting juices into a bowl and reserve. Drizzle the pork with the vinegar, cover with foil, and bake for 10 minutes. Remove the pork from the oven and let it rest, covered, for 10 minutes.Step 4Prepare the sandwiches: In a large bowl, stir the olive oil with the lemon juice and season with salt and black pepper. Add the fennel and arugula and toss.Step 5Discard 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
