Roast Pork Shoulder Sandwiches with Fennel Slaw

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3 1/2 to 4-pound boneless pork shoulder

Coarse black pepper

Sea salt

1 bulb garlic, chopped

5 to 6 sprigs fresh rosemary, stripped and finely chopped

2 tablespoons fennel seeds

EVOO, for liberal drizzling, plus about 1/4 cup

4 medium onions, cut into thin wedges

1 cup dry white wine

1 round tablespoon superfine sugar

1/2 lemon, juiced

2 tablespoons white balsamic or white wine vinegar

8 ounces cabbage, very thinly sliced or sliced on a mandoline

1 bulb fennel, very thinly sliced or sliced on a mandolin, plus a handful of fronds

4 ciabatta or other crusty sandwich/sub rolls (wrap in plastic if you are not serving that day, then crisp in oven to use)