Ingredients

Two 15-inch-long soft French or Italian bread loaves
1/4 cup yellow mustard
4 ounces thinly sliced boiled ham
8 lengthwise slices dill pickle (from about 2 pickles)
2 cups pulled SLOW-ROASTED PORK, recipe follows
4 ounces thinly sliced Swiss cheese
2 tablespoons unsalted butter

Directions

Slice off about 1-inch from the
ends of the bread loaves and discard or save for breadcrumbs. Cut each loaf in half to
make 4 rectangular loaves. Split each loaf in half lengthwise. Spread the inside of the
bread with 1/2-tablespoon mustard. On each of the bottom halves of bread layer 1/4 of the
ham, pickle slices cut to fit evenly on top of the meat, 1/4 of the pork, and top with

1/4 of the cheese. Cover with the top halves of bread and, using your hands, press the
sandwiches together.
Place a baking sheet in the oven and preheat to 250 degrees F. Melt 1 tablespoon butter in
a large cast-iron skillet over medium-low heat. Place 2 sandwiches in the skillet and top
with another cast-iron skillet to weigh them down. Turn the sandwiches and weigh them down
again. Cook the sandwiches until golden brown and hot, about 6 minutes per side. Transfer
to the oven to keep warm. Repeat with the remaining sandwiches and butter. Cut the
sandwiches in half crosswise and serve
immediately.

Ingredients

SLOW-ROASTED PORK SHOULDER
2 heaping tablespoons black peppercorns
25 cloves garlic, (about 2 heads) peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder, (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed

Directions

Preheat the oven to 275

degrees F.
In a food processor, combine the peppercorns, garlic, and cloves and puree. While the
motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula,
scrap the garlic paste into a small bowl.
Place the pork butt on a work surface and season all over generously with salt. Rub all
over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie.
Place in a large roasting pan, and cook until tender, about 5
hours.

Ingredients

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