RECIPE

Roast Pork Shoulder Sandwiches with Fennel Slaw

If you’re not serving this on

Cook Day

, wrap the ciabatta rolls in plastic to store, then crisp in oven to use. You can make the slaw ahead, too, but if you prefer crisp slaw, make it the night of.

Ingredients

  • 3 1/2 to 4 pounds boneless pork shoulder (butt)
  • Sea salt and coarsely ground pepper
  • Cloves from 1 head garlic, chopped
  • Leaves from 5 or 6 sprigs fresh rosemary, finely chopped
  • 2 tablespoons fennel seeds
  • EVOO, for liberal drizzling
  • 4 medium onions, peeled and cut into eighths with the root end intact
  • 1 cup dry white wine
  • Chicken stock, for reheating (if this is a make-ahead)
  • 1 rounded tablespoon superfine sugar
  • Juice of 1/2 lemon
  • 2 tablespoons white balsamic or white wine vinegar
  • 1/4 cup EVOO
  • Salt and pepper
  • 8 ounces cabbage, very thinly sliced in a food processor or with a mandoline
  • 1 bulb fennel, very thinly sliced in a food processor or with a mandoline, plus a handful of chopped fronds
  • 4 ciabatta or other crusty sandwich/sub rolls, crisped in the oven and split

Preparation

Preheat the oven to 375°F.

Roast the pork: Have the butcher butterfly the meat for you or with a very sharp knife, split the shoulder to open like a book, each side 1 to 1 1/2 inches thick. Heavily sprinkle the meat with sea salt, pepper, garlic, rosemary, and fennel seeds. Roll up the meat and tie with kitchen twine. Slather with EVOO and sprinkle with salt and pepper. Dress the onions with EVOO, salt, and pepper and scatter in a baking dish. Set the meat on top and roast 1 hour.

Douse the pan with the wine and return to the oven. Roast until the pork is very tender and the internal temperature reaches 145° to 150°F, another 1 to 1 1/2 hours. If serving this on Cook Day, let stand 15 minutes before slicing.

Make-ahead: Cool, cover, and refrigerate.

Night of: Slice the roast pork. Reheat the pork and onions in a shallow pan of warm chicken stock to heat through.

Make the slaw: In a large bowl, combine the sugar, lemon juice, vinegar, and EVOO and season with salt and pepper. Add the cabbage, fennel, and fennel fronds and toss.

To serve, pile the meat on rolls with warm onions and fennel slaw on top.

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