Porchetta Sandwich

I recently went to THE football game in Michigan, Michigan-Michigan State (State won again!). The folks I went with were part of a tremendous tailgate party prior to the main event. It got me thinking of a great sandwich to bring to a great game. This beauty is awesome with or without the cheese and sometimes I've served it with a lemon caper mayo.  It's also incredible with sautéed broccolini and the provolone.

Makes 6 servings.


1 (3 3/4 to 4-pound) boneless pork shoulder (skin on, not tied)
20 fresh sage leaves
3 leafy sprigs fresh thyme, leaves removed
3 leafy sprigs rosemary, stemmed
2 garlic cloves, peeled and roughly chopped
1 tablespoon crushed red pepper flake
2 tablespoons fennel seed, crushed
1 1/2 teaspoons medium coarse sea salt
1 1/2 teaspoons freshly cracked black pepper
2 tablespoons extra-virgin olive oil
1/2 cup white wine
Ciabatta bread
Provolone cheese (optional)

Heat oven to 250°F.

With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch-deep cuts, about 1 inch apart. Finely chop thyme, sage, rosemary and garlic together (you can do this by pulsing in a food processor, or by hand). Place mixture in a small bowl. Add crushed fennel, red pepper flakes, salt and pepper and stir together well.
With a paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork.  Stuff with about 1/3 of the herb mixture. Tie pork with kitchen twine. Brush the oil over the skin, and rub all over with the remaining herb mixture.
Set pork in a roasting pan, fat-side up and roast for 2 hours.  Pour the wine over the pork and baste with the wine and accumulated juices. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170 to 180 degrees Fahrenheit). Remove from oven. Let meat rest 15 minutes.  Slice pork thinly and serve on ciabatta with some sharp provolone.  Enjoy!