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Add the leftover porchetta to your slow cooker, and cook on low for 9 hours.
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When the porchetta is almost done ...
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Prior to making your sandwich, add the olive oil to a skillet, and bring it up to medium heat.
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Add in the garlic, and cook the garlic for a couple of minutes.
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Add the spinach to the skillet and bring the temperature up a bit.
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Gently toss the spinach, then add the water.
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Cover the skillet, reduce the heat to a simmer, and cook for about 20 minutes or until the mixture is completely softened.
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Heat a large flat skillet over medium heat.
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Then add the sliced buns and lightly toast the bottoms, and set them aside once toasted to your liking
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Next, remove the porchetta from the slow cooker, and place on a cutting board.
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Remove any loose, exterior fat and discard.
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Using two forks, begin shredding the pork until you have shredded all of the pork.
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Now, you have a couple of choices here.
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You can go ahead and build your sandwich, or if you are like me, reheat the flat skillet to a medium-high heat, and toss in a bunch of the pulled porchetta, and heat it to get a light crisp to the porchetta.
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When you are ready to build the sandwich, add a bit of mayonnaise to the bottom bun.
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Generously top with the pulled porchetta, then top with the garlic spinach.
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Add the top bun, open wide, and dig in.
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My kid did not go with the mayo and spinach, and thats fine.
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The mayonnaise is essential as it added a creaminess and balanced out the spinach.
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And that porchetta, that lovely porchetta just added huge flavors to the sandwich.
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You can taste those great herbs, along with the garlic that was already embedded in the pork; this was truly an awesome way to use up the leftover porchetta.
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Hope you enjoy.
