Succulent Pork Shoulder Sandwich

A delicious and tender pork shoulder roast sandwich with flavorful slaw and sauce, wrapped in warm flatbread.

Ingredients

1	pork shoulder roast, approximately 5-8 pounds bone in
4-6	large cloves large cloves garlic
1	sprig sprig of rosemary (should yield 2 generous tablespoons of chopped rosemary)
1/4	cup olive oil
2	garlic cloves
1/2	cup olive oil
1	cup chopped flat leaf parsley
1	pinch crushed hot pepper flakes
1	lemon, juiced
1	pinch salt and pepper to taste
1/2	large head large head green cabbage (or 1 whole small head of cabbage)
8	radishes
1/4	cup white wine vinegar
2	teaspoons sugar
1	teaspoon Dijon mustard
2	tablespoons olive oil
1/2	teaspoon celery seed
1/2	teaspoon salt
3-4	turns to 3-4 turns of the pepper mill
10	pieces flatbread or rolls

Instructions

• 1. Prepare the succulent pork roast:
  2. Preheat the oven to 450°F.
  3. Peel and crush garlic. Remove rosemary leaves from the stem and chop them. Combine with salt in a mortar and smash together. Add olive oil and mix well.
  4. Place the pork shoulder in a roasting pan with a lid. If there's no lid, tightly cover with aluminum foil.
  5. Massage the garlic, rosemary, and olive oil mixture into the roast, ensuring it is well coated. Season with salt and pepper to taste. Refrigerate for at least 2 hours, preferably overnight for optimal flavor infusion.
  6. An hour before roasting, remove the pork from the refrigerator to bring it to room temperature. Cover and roast in the preheated oven at 450°F for 20 minutes, then reduce the heat to 350°F and continue baking for at least 4 hours until the meat is tender and easily falls apart.
  7. Prepare the sauce, slaw, and assemble the sandwich:
  9. Allow the roasted pork to rest for 30-60 minutes. Warm the flatbread on a gas burner until heated through, flipping to heat both sides.
  10. Shred some pork, dip in pan juices, then place on the warm flatbread. Drizzle with the prepared sauce. Fold or wrap the sandwich and savor the goodness.
  11. Prepare the radish and cabbage slaw:
  12. For a large cabbage, slice into strips. For radishes, julienne and combine with cabbage in a bowl.

Jul 20, 2024