Herb-Roasted Pork Subs with Garlicky Spinach

By lorik

Ingredients

• 12 garlic cloves, thinly sliced
• 1 1/2 teaspoons chopped rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 1 teaspoon crushed red pepper
• 1 tablespoon kosher salt
• 1/4 cup extra-virgin olive oil
• One 4-pound boneless pork shoulder roast
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 20 ounces baby spinach
• Salt
• 8 hero rolls, split
• 3/4 pound sliced provolone
• 1 cup jarred Peppadew peppers or sweet pickled Italian cherry peppers, chopped

Details

Servings 8
Preparation time 210mins
Cooking time 210mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 300°. In a small bowl, combine the garlic with the rosemary, thyme, oregano, fennel seeds, crushed red pepper and salt; stir in the olive oil. Rub the mixture all over the pork. Set the pork in a large, enameled cast-iron casserole and cover with a tight-fitting lid. Roast in the oven for about 2 1/2 hours, turning once, until an instant-read thermometer inserted in the thickest part of the meat registers 180°. Let cool, then wrap the pork in plastic wrap and refrigerate overnight.

Preheat the oven to 450°. In a large pot, heat the olive oil. Add the garlic and crushed red pepper and cook over high heat until golden, 1 minute. Add the spinach in large handfuls and cook, stirring, until wilted, 3 minutes. Season the spinach with salt and transfer to a colander. Let cool slightly, then squeeze out the excess water.

Slice the cold pork very thinly, then let come to room temperature. Arrange the rolls on 2 baking sheets and mound the spinach on the bottom halves; layer the provolone on the top halves. Bake for about 5 minutes, until the cheese is melted. Pile the sliced pork on the rolls and top with the pickled peppers. Close the sandwiches and serve right away.

Make Ahead:
The roasted pork can be refrigerated for up to 3 days before slicing