Porchetta - Italian Marketplace Slow Roast Pulled Pork Sandwich

The Porchetta Sandwich is rich, flavorful, and satisfying.

It combines the tender pulled pork with the aromatic spices and caramelized onion, all served on a soft, delicious ciabatta roll.

The Porchetta Sandwich is high in calories, fat, and sodium.

It should be enjoyed in moderation as part of a balanced diet.

The Porchetta Sandwich contains a good amount of protein.
However, it is not a particularly healthy food choice.

	2 kg pork shoulder , boned , trimmed of fat and butterflied
	3 tablespoons olive oil
	1 large onion , peeled and finely diced
	6 garlic cloves , peeled and finely minced
	2 tablespoons fennel seeds
	2 -3 tablespoons fresh rosemary leaves , finely chopped
	4 fresh bay leaves , finely chopped
	1 teaspoon ground cloves
	1 teaspoon salt
	2 teaspoons fresh ground black pepper
	10 ciabatta rolls

1.	Preheat oven to 220°C (425°F).
2.	In a small pan over medium heat, toast the fennel seeds until fragrant, about 1-2 mins.
3.	In a bowl, combine the toasted fennel seeds, rosemary, bay leaves, cloves, salt, and black pepper.
4.	Lay the pork skin-side down on a work surface and spread the spice mixture on the meat.
5.	Roll the pork tightly and tie it securely with kitchen twine every 2 inches.
6.	Place the rolled pork onto a rack in a roasting pan and roast for 30 minutes.
7.	Lower the oven to 160°C (325°F) and cook the pork for another 3-4 hours, or until the internal temperature reaches 67°C (152°F).
8.	Remove the pork from the oven and let rest for 20 minutes.
9.	In a skillet over medium heat, cook the onion and garlic in olive oil until caramelized.
10.	When the pork is cool enough to handle, remove twine and shred the meat into bite-sized pieces.
11.	To assemble the sandwich, slice ciabatta rolls in half and fill with a generous portion of pulled pork, caramelized onion, and a sprinkle of fresh rosemary leaves.

Porchetta – Italian Marketplace Slow Roast Pulled Pork Sandwich