Roasted Pork-etta On Ciabatta with Gre-mayo-lata Aioli and Pequillo Peppers

1. 1

   For the rub: Put the anchovies, oil, oregano, parsley, sage, thyme, lemon juice and some salt and pepper in a food processor, and buzz until combined into a puree.

2. 2

   For the pork: Preheat the oven to 275 degrees F.

3. 3

   Use your paring knife, and make cross-hatch slits straight down into the pork shoulder fat cap.

4. 4

   Rub the anchovy herb rub over the pork shoulder getting it in each slit.

5. 5

   Place the garlic cloves into the slits.

6. 6

   Sprinkle with salt and pepper.

7. 7

   Place in the oven until fully cooked and tender, 5 hours.

8. 8

   Remove from the oven and let it rest for 10 minutes, and then thinly slice.

9. 9

   Save some pork fat from the rendering process to toast your bread.

10. 10

    For the aioli: Combine the mayonnaise, olives, parsley, capers, lemon zest, lemon juice and some salt and pepper in a bowl, and mix well.

11. 11

    For the sandwich build: On the toasted ciabatta, spread some aioli and place the thinly sliced pork shoulder on top.

12. 12

    Garnish with pequillo peppers, then eat that bad boy like he's going out-a-style!

* Per serving · 4 servings · Values may vary.