Roast Pork Sandwich

Instructions

1. Prepare the pork
   Preheat your oven to 325°F (165°C). In a small bowl, mix together the garlic, rosemary, thyme, fennel seeds, salt, and black pepper. Rub the pork shoulder with olive oil, then generously coat with the herb mixture, pressing it into the meat.
2. Roast the pork
   Place the seasoned pork in a roasting pan and cook uncovered in the preheated oven for approximately 2 hours, or until the internal temperature reaches 145°F (63°C). For crispy skin, increase the oven temperature to 450°F (230°C) for the last 20 minutes of cooking time.
3. Rest and slice
   Remove the pork from the oven and let it rest for 15-20 minutes before removing the twine and thinly slicing the meat. If there's crackling, break it into smaller pieces.
4. Prepare the rolls
   While the meat is resting, lightly toast the split rolls in the oven for 3-5 minutes. If using mayonnaise, spread it on the bottom halves of the rolls.
5. Assemble the sandwiches
   Layer the sliced pork onto the bottom halves of the rolls. If using provolone, place the cheese on top of the hot meat so it slightly melts. Add the roasted red peppers and arugula or broccoli rabe on top. If you have crackling pieces, add these for extra crunch.
6. Finish and serve
   Close the sandwiches with the top halves of the rolls and press down slightly. For an authentic touch, wrap each sandwich in parchment paper and cut in half before serving. Serve immediately while still warm.