- 1 3 1/2-4-pound boneless pork shoulder
- Coarse black pepper
- Sea salt
- 1 bulb garlic, chopped
- 5-6 sprigs fresh rosemary, stripped and finely chopped
- 2 tablespoons fennel seed
- Extra virgin olive oil (EVOO), for liberal drizzling, plus about 1/4 cup
- 4 medium onions, cut into thin wedges
- 1 cup dry white wine
- 1 round tablespoon superfine sugar
- 1/2 lemon, juiced
- 2 tablespoons white balsamic or white wine vinegar
- 8 ounces cabbage, very thinly sliced or sliced on a mandoline
- 1 bulb fennel, very thinly sliced or sliced on a mandolin, plus a handful of fronds
- 4 ciabatta or other crusty sandwich/sub rolls (wrap in plastic if you are not serving that day, then crisp in oven to use)
Note: You will need kitchen twine to prepare this recipe.
Pre-heat the oven to 375°F.
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, 1-1 1/2 inches thick. Heavily sprinkle the meat with lots of pepper and sea salt, garlic, rosemary and fennel seed. 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 for 1 hour.
Douse the pan with the wine and return to the oven. Roast another 1-1 1/2 hours to 145-150°F internal temperature. Let stand for 15 minutes, then slice and serve. Or, cool to room temperature, then cover and store. To serve after storing, slice 1-inch thick pieces and reheat in shallow pan of warm chicken stock to heat through.
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.
To serve, slice the meat, pile on rolls with warm onions and cold fennel slaw on top.