Roast Pork Sandwiches with Three-Cabbage Slaw and Aioli
The trick to this luscious pork from Jessica Koslow of Sqirl in Los Angeles is browning the meat first, then wrapping it in heavy-duty foil to roast. Slideshow: More Sandwich Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
The sliced roast pork can be refrigerated overnight. Reheat gently.
Notes
Serve with a delicious Three-Cabbage Slaw and Dinner Rolls.
Suggested Pairing
Savory Rhône-style red: 2013 Qupé Los Olivos Cuvée.