Name: Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches
Yield: Makes 10 servings
Ingredients: 4 large garlic cloves; 1 1/2 teaspoons coarse kosher salt; 1/4 cup chopped fresh parsley; 3 tablespoons extra-virgin olive oil; 2 teaspoons dried basil; 2 teaspoons dried oregano; 2 teaspoons dried rosemary; 1 teaspoon dried rubbed sage; 1 teaspoon fennel seeds, ground in mortar with pestle or spice grinder; 1 teaspoon ground black pepper; 1 9-pound whole pork shoulder with bone; 1 tablespoon cornstarch; 1 tablespoon red wine vinegar; 3 tablespoons extra-virgin olive oil; 1 pound onions, halved, cut into 1/4-inch-thick slices; 1 pound red bell peppers, seeded, cut into 1/2-inch-wide strips; 1/2 pound green bell peppers, seeded, cut into 1/2-inch-wide strips; 10 crusty rolls, split, toasted; 1 1/2 pounds fresh mozzarella cheese, thinly sliced

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Hot Slow-Roasted Pork, Onion, and Mozzarella SandwichesEmily Nathan

Slices of succulent pork, a sauce made from the pan juices, sautéed onions and peppers, and cheese add up to the perfect halftime sandwich.

Do-ahead tip:

The pork, sauce, and vegetables can be made one day ahead. Cover and refrigerate everything separately. Before serving, reheat pork, covered, in 350°F oven about 40 minutes; rewarm sauce and vegetables over medium heat.

Recipe notes

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This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

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