Cheesy Pork Sandwich

For the Pork:

·       2–2.5 lb (about 1 kg) pork shoulder, boned and tied

·       Salt & black pepper

·       Olive oil

Honey Truffle Mayo:

·       ½ cup mayonnaise

·       2–3 tsp truffle honey

·       Optional: a few drops of truffle oil for aroma

Fennel Apple Slaw:

·       ½ small fennel bulb, shredded

·       1 tart apple (like Granny Smith), finely julienned

·       2 tbsp mayonnaise

·       1 tsp Dijon mustard

·       1 tbsp apple cider vinegar

·       Salt & pepper to taste

Additional Fillings:

·       Salsa verde

·       Pickled pepperoncini, sliced

·       Generous shavings of aged Parmesan

·       4 ciabatta rolls, halved and lightly toasted

DIRECTIONS

1.     Preheat oven to 300°F (150°C).

2.     Rub pork with olive oil, salt & pepper.

3.     Roast in a baking dish for about 4 hours, until tender and easily shreddable.

4.     Increase to 375°F (190°C) for last 15 minutes to crisp the exterior.

5.     Stir truffle honey into mayo. Taste and adjust for sweetness and funk. Set aside.

6.     Combine fennel and apple in a bowl. In a separate bowl, whisk mayo, mustard, vinegar, salt, and pepper. Toss with fennel and apple. Chill.

7.     Spread a generous layer of honey truffle mayo on each ciabatta half.

8.     Layer pulled pork, a spoonful of salsa verde, slaw, sliced pepperoncini, and top with Parmesan shavings.