Roast Pork and Pepper Sandwiches

• Pork shoulder, 1 1/2 to 2 pounds, in one piece
• Salt
• black pepper
• 2 tablespoons olive oil
• 1 cup peeled garlic
• Neutral or olive oil, as needed
• 1 cup red wine vinegar
• 1 cup sugar
• 1/4 teaspoon chili flakes
• 1 cinnamon stick
• 1 whole star anise
• 1 tablespoon Sichuan peppercorns
• 1 1/2 teaspoons salt
• 4 drops red food coloring, optional
• Maldon salt
• 1 cup chopped roast red peppers
• 1 bunch broccoli rabe, sauteed and chopped
• 8 rolls

1. Season pork generously with salt and pepper.
2. Heat olive oil in a large skillet over medium heat for a minute, then add pork.
3. Lightly brown on all sides, about 15 minutes.
4. Remove and cool.
5. Enshroud in three layers of plastic wrap, creating a waterproof straitjacket.
6. Put a trivet in a roomy pot and place pork on top.
7. Cover with water and place a weight like a small plate on top to submerge it.
8. Turn heat to low and bring water to between 170 and 180 degrees well below a simmer.
9. If a thermometer shows the water is hotter, add ice cubes or cold water.
10. Poach 2 hours.
11. While pork is cooking, put garlic in a small pot and cover with oil.
12. Place over low heat and cook until soft but not colored, about one hour.

pork shoulder, salt, black pepper, olive oil, garlic, olive oil, red wine vinegar, sugar, chili flakes, cinnamon, star anise, peppercorns, salt, drops red food coloring, salt, red peppers, broccoli rabe, rolls

Taken from cooking.nytimes.com/recipes/1014086 (may not work)