Portable Pork Sandwich (An Homage To My Favorite Purveyor Of Pork At The Flea)

• The pork roast
• 1 pork Shoulder Roast, approximately 5- 8 pounds bone in
• 4 to 6 large Cloves garlic a larger roast use more garlic
• 1 sprig rosemary (should yield 2 generous tbs of chopped rosemary)
• 1/4 cup olive Oil
• 1 pinch salt and pepper, more to taste
• The sauce, slaw, and putting your sandwich together
• 2 garlic cloves
• 1/2 cup olive Oil
• 1 cup chopped flat leaf parsley
• 1 pinch crushed hot pepper flakes
• 1 lemon, juiced
• 1 pinch salt and pepper to taste
• 1/2 large head green cabbage (Or 1 whole small head of cabbage)
• 8 radishes
• 1/4 cup white wine vinegar
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 2 tablespoons olive Oil
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 3 to 4 turns of the pepper mill
• 10 pieces flat bread or rolls

1. Pre-heat oven to 450u0b0 F
2. Peel and crush garlic, remove rosemary from stem and give a rough chop, smash with some salt in mortar. Add the olive oil and smash it all together.
3. Place your pork shoulder in roasting pan preferably one with a lid ( I use those black and white speckled ones made by graniteware) if you don't have a roasting pan with a lid just cover tightly with aluminum foil).
4. Massage the garlic, rosemary olive oil paste into the roast. Give it a good rub down you want it to really penetrate the roast.Salt and pepper your preference how much. Refrigerate. (RECOMMENDATION: Its best to marinade 2 hours even better overnight so the pork really takes on the flavors). An hour before roasting take out of refrigerator and bring to room temperature. Cover with lid or aluminum foil and place in the oven at 450u0b0 F for 20 minutes. Then reduce the heat to 350u0b0 F and bake for at least 4 hours. You want that roast to be so tender it literally falls apart when you place the fork in.
5. Mince the garlic finely, fine chop the parsley, add the lemon juice, olive oil,, hot pepper flakes and salt and pepper and add all to a mixing bowl, whisk to combine. Cover and let stand so the flavors will incorporate. NOTE: You can use food processor for the parsley and garlic 2 pulses.
6. When the pork roast is done let sit for 30-60 minutes. Warm your flat bread. I use my tongs and heat directly on my gas burner flipping it so that each side is heated. Pull some of that delicious pork (you can dip the pork in the pan juices and place in the warm flat bread and drizzle with the sauce. Either fold or wrap your sandwich and enjoy
7. The radish and cabbage slaw: For a large cabbage Cut in half then in quarters and slice into strips and for a small cabbage cut in half (use both halves) then slice into strips place into a bowl, julienne the radishes add to bowl. Toss to combine. For the dressing in a mixing bowl add the vinegar, olive oil, sugar and celery seed and salt and pepper whisk to combine and pour over your cabbage and radishes. Put a nice handful on top of the pork sandwich. Making in advance and letting the slaw sit in the refrigerator is best all the flavors will meld together.

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Taken from food52.com/recipes/12302-portable-pork-sandwich-an-homage-to-my-favorite-purveyor-of-pork-at-the-flea (may not work)