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Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches Recipe

Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches Recipe

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Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches

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Ingredients

Count

Nutrition

924

Calories

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Ingredients:

Serving

4 large garlic cloves
1 1/2 tsp coarse kosher salt
1/4 cup chopped fresh parsley
3 tbsp extra-virgin olive oil
2 tsp dried basil
2 tsp dried oregano
2 tsp dried rosemary
1 tsp dried rubbed sage
1 tsp fennel seeds , ground in mortar with pestle or spice grinder
1 tsp ground black pepper
1 9- lb whole pork shoulder with bone
1 tbsp cornstarch
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
1 lb onions, halved , cut into 1/4-inch-thick slices
1 lb red bell peppers, seeded , cut into 1/2-inch-wide strips
1/2 lb green bell peppers, seeded , cut into 1/2-inch-wide strips
10 crusty rolls, split, toasted
1 1/2 lb fresh mozzarella cheese, thinly sliced

Directions:

For pork: 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 325°F. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 170°F, 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 2 cups. Stir 2 tablespoons juices and cornstarch in small saucepan until cornstarch 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.
For vegetables: 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.
Do-ahead tip: The pork, sauce, and vegetables can be made one day ahead. Cover and refrigerate everything separately. Before serving, reheat pork, covered, in 350°F oven about 40 minutes; rewarm sauce and vegetables over medium heat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	923.73 Kcal (3867 kJ)
Calories from fat	351.89 Kcal
		% Daily Value*
Total Fat	39.1g	60%
Cholesterol	285.77mg	95%
Sodium	1217.06mg	51%
Potassium	1663.1mg	35%
Total Carbs	30.39g	10%
Sugars	4.58g	18%
Dietary Fiber	4.57g	18%
Protein	107.53g	215%
Vitamin C	64.3mg	107%
Vitamin A	1.4mg	45%
Iron	28.8mg	160%
Calcium	776.9mg	78%

Amount Per 100 g
Calories	143.59 Kcal (601 kJ)
Calories from fat	54.7 Kcal
		% Daily Value*
Total Fat	6.08g	60%
Cholesterol	44.42mg	95%
Sodium	189.18mg	51%
Potassium	258.51mg	35%
Total Carbs	4.72g	10%
Sugars	0.71g	18%
Dietary Fiber	0.71g	18%
Protein	16.71g	215%
Vitamin C	10mg	107%
Vitamin A	0.2mg	45%
Iron	4.5mg	160%
Calcium	120.8mg	78%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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