Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches

Ingredients

• •4 cloves large garlic cloves
• •1½ teaspoons coarse kosher salt
• •¼ 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
• •1 teaspoon ground black pepper
• •9 pounds whole pork shoulder
• •1 tablespoon cornstarch
• •1 tablespoon red wine vinegar
• •3 tablespoons extra-virgin olive oil
• •1 pound onions
• •1 pound red bell peppers
• •½ pound green bell peppers
• •10 pieces crusty rolls
• •1½ pounds fresh mozzarella cheese
• •thinly sliced

Cooking Instructions

1. 1.

   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.

   60 min

2. 2.

   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.

   270 min

3. 3.

   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.

   15 min

4. 4.

   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.

   30 min

5. 5.

   Arrange roll bottoms on work surface; mound with warm pork and drizzle with sauce. Cover with cheese, vegetables, and roll tops. Serve warm.

   10 min