Name: Pork Celebration Sandwiches
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT5H40M0.000S
Yield: 2 sandwiches
Ingredients: 4 slices thick-cut bacon; 1/2 cup mayonnaise; 2 tablespoons chopped fresh cilantro; 1 orange, zested and juiced; Kosher salt and freshly ground black pepper; 4 slices sourdough; 4 slices provolone cheese; 2 slices deli ham; 2 cups shredded Perfect Paprika Pork Shoulder, recipe follows; 1/2 cup pickles; Potato chips or pork rinds, for serving; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon paprika; 6 to 7 pounds bone-in pork shoulder; 3 tablespoons olive oil; 10 cloves garlic; 1 onion, sliced; 6 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 bay leaves; 1 cup white wine; 4 cups chicken broth; 1 to 2 canned chipotles, chopped, plus 2 tablespoons adobo sauce

Directions

In a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove to a board and chop, reserving the bacon grease in the skillet.
In a small bowl, mix the mayonnaise, cilantro and orange zest and juice; season with salt and pepper.
Spread 1 to 2 tablespoons of the mayonnaise mixture onto 2 of the sourdough slices. Lay a slice of provolone onto each of the mayonnaise-spread sourdough slices, followed by a slice of deli ham and half of the chopped bacon. Divide the Perfect Paprika Pork Shoulder between the 2 slices and place on top of the bacon; add another slice of provolone to each. Divide the pickles between the 2 slices and lay them on top. Spread the remaining 2 sourdough slices with 1 to 2 tablespoons of the mayo mix and place one on top of each sandwich mayo-side down.
Reheat the bacon grease in the skillet over medium heat, then toast the sandwiches in the skillet until crisp, 2 to 3 minutes a side. Serve with your favorite potato chips or pork rinds.

Perfect Paprika Pork Shoulder:

Yield: 10 to 12 servings

Preheat the oven to 300 degrees F.
Mix the salt, pepper and paprika in a small bowl. Season the pork all over with the mix, sprinkling it on and then rubbing it in with your hands.
Heat the olive oil in a large Dutch oven over medium heat. Sear the pork on all sides until browned, 3 to 5 minutes. Remove and set aside. Stir the garlic and onion into the pot and cook for 1 minute.
Tie together the rosemary, thyme and bay leaves with butcher’s twine. Add to the pot and stir. Deglaze with the white wine, scraping up any brown bits on the bottom. Stir in the broth, chipotle and adobo sauce. Add the pork to the pot fat-side up and bring to a boil. Cover and transfer to the oven. Cook until very tender, 4 to 5 hours.
Remove the pork from the liquid, shred with 2 forks and serve with the accompaniments of your choice, spooning over the liquid as a sauce.
Place any leftovers in a container and transfer any liquid to a separate container. Allow both the pork and the liquid to cool slightly before covering and refrigerating. Once the liquid has chilled, the fat will solidify at the top and make it easy to separate and discard. You can then reheat the pork as you’d like, using the stock to keep the pork from drying out.