Porchetta Sandwich In The Slow Cooker Recipes

Steps:

• Place pork in slow cooker.
• I use a 6 quart for this.
• Mix remaining ingredients in a small bowl.
• Stab pork all over with a fork or knife.
• Then rub seasonings all over the pork.
• turn slow cooker on low and cook for 8-10 hours.

Steps:

• Puree 4 Tbs olive oil, garlic, rosemary, oregano, salt, fennel seed, and pepper flakes in a food processor.
• Rub mixture over pork.
• Sear meat on all sides in a saute pan over medium heat.
• Place pork in a slow cooker.
• Deglaze the pan with the chicken broth and wine then add to the crockpot. Cover and cook on high for 4 hours.
• Shred meat when its cool enough to handle.
• Saute onion, bell pepper, and tomatoes in the remaining 1 Tbs oil in a skillet over medium heat until begetables are softened, about 5 minute.
• Serve pork on ciabatta with mozzarella and onion-pepper mixture.

Steps:

• Preheat the oven to 275 degrees F.
• For the herb rub: Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread.
• For the pork: Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals.
• Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking.
• Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period.
• Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes.
• Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper.
• For the mayonnaise spread: Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper.
• Cut the porchetta into 1/4-inch-thick slices.
• To assemble the sandwich: Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.

Steps:

• Preheat the oven to 325 degrees F.
• Add the olive oil, sage, rosemary, fennel seeds, garlic cloves, 1 teaspoon salt and 2 teaspoons pepper to a mortar and pestle. Mash until a paste forms.
• Use a sharp knife to butterfly the pork. Follow the seams to open it up. Rub the meat with the paste into the inside cut. Drizzle the top with olive oil and sprinkle with salt and pepper. Roll and tie the pork, using kitchen twine, to make a compact shape. Add the head of garlic and the potatoes, cut-side down, to the roasting pan. Drizzle lightly with olive oil, and then place the pork on top, fat-side up.
• Place in the oven and roast until the skin is brown and the meat is extremely tender, about 5 hours. While it roasts, use a rosemary sprig to occasionally brush the meat with some additional olive oil while it cooks, every 40 minutes or so.
• Remove from the oven and let rest for 20 minutes before slicing. Remove the kitchen twine before slicing into 1/2-inch pieces. Remove the garlic from the pan to cool.
• Heat a grill to medium-high heat.
• Drizzle the peppers with a bit of olive oil, salt and pepper. Grill until tender, flipping half way through, about 4 minutes per side.
• Use the juice from the bottom of the roasting pan to brush the bread. Grill the bread until golden brown. Top the bread with sliced pork, grilled peppers, arugula and roasted garlic if desired. Slice into desired servings.

Steps:

• Score skin and fat all over pork, taking care not to cut down to the meat.
• In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
• Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
• Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

Steps:

• Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
• Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
• Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
• Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
• Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
• Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.