Italian Pulled Pork Panini Recipe
Food Recipes | Fusion | Italian | Mediterranean | Sandwiches | Wraps
These Italian Pulled Pork Panini would never stage their living room to look perfect just so they can take a selfie to tell you about their favorite chef knife brand. They know they’re panini. And they act like it. They certainly don’t care if you know anything about their personal lives. Their kids, their pets, their favorite cocktail on a Friday night. In fact, the last thing they want to do when they get a chance to go out to eat or take a short vacation is film it. All they want to do is bring you the panini. And of course, they want you to love them for the panini that they are. But if you don’t, that’s fine, too. You probably want a sandwich that acts like they’re the only sandwich that’s ever been made. Eventually, every sandwich will believe that it’s the only sandwich that’s ever been made. But that’s not the world these panini want to live in.
PREP TIME
30 mins
COOK TIME
4 hrs 30 mins
SERVINGS
6-8
Ingredients
Italian Pork Roast
- 4-5 lbs boneless pork shoulder
- 2 Tbsp salt
- 1 Tbsp Freshly cracked pepper
- 1/4 cup dark brown sugar
- 1.5 Tbsp ground fennel seeds, toasted & crushed
- 2 Tbsp olive oil + more for drizzling
- 2 Tbsp dried oregano
- 1.5 Tbsp fresh rosemary, minced
- 1/4 cup fresh parsley, minced
- 1 head garlic, minced
- 2 onions, sliced
- 1 fennel bulb, sliced
- 4 cups chicken stock
- 1 cup white wine
- 2 bay leaves
Garlic Aioli
- 1 clove, minced
- 1/4 lemon, juiced
- 1/2 cup mayo
- Salt
- Pepper
Italian Pulled Pork Panini
- 1 Italian loaf, sliced
- Garlic Aioli
- Arugula
- Roasted red peppers
- Italian Pork Roast, shredded
- Low-moisture mozzarella, freshly shredded
- Fresh mozzarella, sliced
COOKING INSTRUCTIONS:
Italian Pulled Pork Panini
Italian Pork Roast
- In a small bowl, mix together, salt, pepper, sugar, and fennel seeds. Set aside.
- In a small food processor, add oil, oregano, rosemary, parsley, and garlic. Process until slightly pasty and spreadable. Set aside.
- Butterfly pork, then evenly rub salt mixture on all sides. With the fat cap side down, spread herb mixture all over the inside of the roast. Roll up tightly and truss it with 4 to 5 knots of kitchen twine to keep it rolled. Wrap in plastic wrap and refrigerate for at least two hours. Overnight is best.
- When ready to cook, let pork come to room temperature.
- Preheat oven to 450ºF.
- Remove pork from plastic wrap and set in the middle of a roasting pan. Roast uncovered for 25-30 mins.
- Remove from oven and add onions, fennel, chicken stock, white wine, and bay leaves. Cover tightly with aluminum foil. Lower temp to 325ºF. Roast for 2 hours.
- Remove roast from oven and carefully uncover. Remove kitchen twine. Cut roast into large chunks, then submerge in liquid. Cover tightly with foil again and cook for another 2 hours or until fork tender.
- Remove roast from oven and shred into chunks. Mix onions and fennel together with shredded meat. Set aside.
Garlic Aioli
- Combine all ingredients in a small bowl. Mix until well-combined. Chill until ready for use.
Italian Pulled Pork Panini
- Preheat panini press.
- To make one panini, slather both pieces of bread (on one side) with aioli.
- Set one piece of bread aioli side-up on a cutting board. Top with arugula, peppers, pork roast, shredded mozzarella, then 3 fresh mozzarella slices. Top with other piece of bread (aioli side-down).
- Cook sandwich in panini press till both sides are golden brown and cheese is melty.
- Repeat as necessary for more sandwiches.
PAIRINGS:
Italian Pulled Pork Panini
Montepulciano d'Abruzzo
Belgian Saison
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