Roasted Pork-etta On Ciabatta with Gre-mayo-lata Aioli and Pequillo ...

Get this all-star, easy-to-follow Roasted Pork-etta On Ciabatta with Gre-mayo-lata Aioli and Pequillo Peppers recipe from Jeff Mauro

Directions Watch how to make this recipe. For the rub: Put the anchovies, oil, oregano, parsley, sage, thyme, lemon juice and some salt and pepper in a food processor, and buzz until combined...

  • Yield: 4 sandwiches, with leftover pork!
  • Cooking time: 5 Hour 0 Min
  • Rating: 4/5
  • Publisher: Foodnetwork.com

Ingredients

  • 1/2 cup anchovies
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons fresh parsley leaves
  • 2 tablespoons fresh sage leaves
  • 2 tablespoons fresh thyme leaves
  • 1 lemon, juiced
  • Kosher salt and pepper
  • One 5- to 6-pound pork shoulder, fat cap on, bone in
  • 8 cloves garlic
  • Kosher salt and pepper
  • 1 cup mayonnaise
  • 1/2 cup kalamata olives, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • Kosher salt and pepper
  • 4 rosemary ciabatta rolls, sliced and broiled with rendered pork fat
  • 1 cup jarred pequillo peppers

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