Categories: Slow Cooker
Ingredients
- 2 lbs. boneless pork shoulder, cut into 4 chunks
- Kosher salt and black pepper
- 1 tbsp fennel seeds, coarsely ground
- 1 small sprig rosemary
- 1 bay leaf
- 4 garlic cloves, smashed
- 5 tbsp olive oil
- 1 large loaf soft Italian or French bread
- 8 thin slices Provolone
- 1 cup chopped giardiniera, plus brine for drizzling
- 8 jarred pepperoncini, thinly sliced
- 2 cups baby arugula
Directions
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Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on LOW until the meat is browned in spots and tender, 7 hours.
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Pull the pork apart with tongs. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper.
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Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread. Divide the cheese among the bottom halves of the bread, then top with meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of brine, the pepperoncini and arugula.
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Strain the juices from the slow cooker into a liquid measuring cup, then pour into small cups. Serve with the sandwiches for dipping.