F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Aleppo-Pepper-Pork-and-Fennel Sandwiches. Photo © Antonis Achilleos
© Antonis Achilleos

Aleppo-Pepper-Pork-and-Fennel Sandwiches

  • ACTIVE: 30 MIN
  • TOTAL TIME: 3 HRS 30 MIN
  • SERVINGS: 6
  • STAFF-FAVORITE

For these delicious roast pork sandwiches, Chicago chef Tony Mantuano spreads a rub of garlic and spicy Aleppo pepper on boneless pork shoulder or pork leg.

Pork

  1. 3 1/2 pounds boneless pork shoulder or leg
  2. 1 tablespoon fine sea salt
  3. 3 tablespoons minced garlic
  4. 1/4 cup plus 1 tablespoon Aleppo pepper
  5. 1/4 cup white wine vinegar

Sandwiches

  1. 1/4 cup extra-virgin olive oil
  2. 3 tablespoons fresh lemon juice
  3. Salt and freshly ground black pepper
  4. 1 large fennel bulb—trimmed, cored and very thinly sliced
  5. 4 cups (packed) arugula
  6. 6 toasted rolls, split, for serving
  1. 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.
  2. Preheat the oven to 325°. 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.
  3. Pour 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.
  4. 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.
  5. Discard 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.

Suggested Pairing

Juicy Garnacha.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.