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This Italian braised pork sandwich is a take-off on the American classic - Sloppy Joes. The pork is cooked slowly in the delicious sauce and served hot on a roll. This is a great hot sandwich, and the braised pork mixture can be made days ahead of time.
Makes 8 Italian Braised Pork Sandwiches
Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 105 minutes
Ingredients:
3 lb boneless pork shoulder, trimmed, cut in 2-inch cubes
salt and fresh ground black pepper to taste
2 tbsp olive oil
1 onion, diced
6 cloves garlic, chopped
1/2 tsp fennel seeds, crushed with the flat of a knife
1/2 tsp dried rosemary
1 tsp dried oregano
1/2 tsp red pepper flakes
1 cups chicken stock
2 cups tomato sauce
8 Italian or French rolls, split
Preparation:
Season the pork generously with salt and fresh ground black pepper. Heat the olive oil in a Dutch oven, or other heavy pot with a lid, over med-high flame; add the pork pieces and cook in the oil until browned on all sides. Add the onions and garlic; cook for 3 minutes, and then add the remaining ingredients.
Bring to a simmer, reduce the heat to low, cover and cook, stirring occasionally for 1 1/2 hours, or until the pork is very tender. Taste for salt and pepper, and serve hot on the rolls.
Makes 8 Italian Braised Pork Sandwiches
Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 105 minutes
Ingredients:
3 lb boneless pork shoulder, trimmed, cut in 2-inch cubes
salt and fresh ground black pepper to taste
2 tbsp olive oil
1 onion, diced
6 cloves garlic, chopped
1/2 tsp fennel seeds, crushed with the flat of a knife
1/2 tsp dried rosemary
1 tsp dried oregano
1/2 tsp red pepper flakes
1 cups chicken stock
2 cups tomato sauce
8 Italian or French rolls, split
Preparation:
Season the pork generously with salt and fresh ground black pepper. Heat the olive oil in a Dutch oven, or other heavy pot with a lid, over med-high flame; add the pork pieces and cook in the oil until browned on all sides. Add the onions and garlic; cook for 3 minutes, and then add the remaining ingredients.
Bring to a simmer, reduce the heat to low, cover and cook, stirring occasionally for 1 1/2 hours, or until the pork is very tender. Taste for salt and pepper, and serve hot on the rolls.
