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

Name: Roasted Pork-etta On Ciabatta with Gre-mayo-lata Aioli and Pequillo Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup anchovies; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh oregano leaves; 2 tablespoons fresh parsley leaves; 2 tablespoons fresh sage leaves; 2 tablespoons fresh thyme leaves; 1 lemon, juiced; Kosher salt and pepper; One 5- to 6-pound pork shoulder, fat cap on, bone in; 8 cloves garlic; Kosher salt and pepper; 1 cup mayonnaise; 1/2 cup kalamata olives, chopped; 2 tablespoons chopped fresh parsley; 1 tablespoon capers; 1 lemon, zested; 1/2 lemon, juiced; Kosher salt and pepper; 4 rosemary ciabatta rolls, sliced and broiled with rendered pork fat; 1 cup jarred pequillo peppers

Servings: persons

1/2 cup anchovies
1/4 cup extra-virgin olive oil
2 tablespoons fresh oregano leaves
2 tablespoons fresh parsley leaves
2 tablespoons fresh sage leaves
2 tablespoons fresh thyme leaves
1 lemon, juiced
Kosher salt and pepper
One 5- to 6-pound pork shoulder, fat cap on, bone in
8 cloves garlic
Kosher salt and pepper
1 cup mayonnaise
1/2 cup kalamata olives, chopped
2 tablespoons chopped fresh parsley
1 tablespoon capers
1 lemon, zested
1/2 lemon, juiced
Kosher salt and pepper
4 rosemary ciabatta rolls, sliced and broiled with rendered pork fat
1 cup jarred pequillo peppers

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
For the pork: Preheat the oven to 275 degrees F.
3
Use your paring knife, and make cross-hatch slits straight down into the pork shoulder fat cap.
4
Rub the anchovy herb rub over the pork shoulder getting it in each slit.
5
Place the garlic cloves into the slits.
6
Sprinkle with salt and pepper.
7
Place in the oven until fully cooked and tender, 5 hours.
8
Remove from the oven and let it rest for 10 minutes, and then thinly slice.
9
Save some pork fat from the rendering process to toast your bread.
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
For the sandwich build: On the toasted ciabatta, spread some aioli and place the thinly sliced pork shoulder on top.
12
Garnish with pequillo peppers, then eat that bad boy like he's going out-a-style!

861

kcal

Calories

Fat

Carbs

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 20 ingredients. The key ingredients include: 1/2 cup anchovies, 1/4 cup extra-virgin olive oil, 2 tablespoons fresh oregano leaves, 2 tablespoons fresh parsley leaves, and more.

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

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

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