Aleppo-Pepper-Pork-And-Fennel Sandwiches Recipe

Name: Aleppo-Pepper-Pork-And-Fennel Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds boneless pork shoulder or leg; 1 tablespoon fine sea salt; 3 tablespoons minced garlic; 1/4 cup plus 1 tablespoon Aleppo pepper; 1/4 cup white wine vinegar; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; Salt and freshly ground black pepper; 1 large fennel bulb, -trimmed, cored and very thinly sliced; 4 cups (packed) arugula; 6 toasted rolls, split, for serving

Servings: persons

3 1/2 pounds boneless pork shoulder or leg
1 tablespoon fine sea salt
3 tablespoons minced garlic
1/4 cup plus 1 tablespoon Aleppo pepper
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
Salt and freshly ground black pepper
1 large fennel bulb, -trimmed, cored and very thinly sliced
4 cups (packed) arugula
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 325u00b0. 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.

1120

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 pounds boneless pork shoulder or leg, 1 tablespoon fine sea salt, 3 tablespoons minced garlic, 1/4 cup plus 1 tablespoon Aleppo pepper, and more.

Yes, Aleppo-Pepper-Pork-And-Fennel Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aleppo-Pepper-Pork-And-Fennel Sandwiches

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