Recipe Details
Ingredients
-
1(3 pound)pork shoulder roast
-
3tablespoonschopped fresh rosemary
-
3tablespoonschopped fresh parsley
-
3clovesgarlic, chopped
-
4teaspoonsolive oil, divided
-
1tablespoonkosher salt, plus more to taste
-
1tablespoonfreshly ground pepper, plus more to taste
-
1cupwater, or more as needed
-
1tablespoonolive oil
-
2clovesgarlic, chopped
-
½teaspoonred pepper flakes
-
½cupchicken stock
-
12ouncesfresh spinach
-
1mediumlemon, juiced
-
1teaspoonsalt
-
½teaspoonfreshly ground black pepper
-
1cupshredded Manchego cheese
-
4crusty rolls
Cooking Directions
-
Preheat the oven to 325 degrees F (165 degrees C).
-
Make the pork: Remove the netting or strings from pork roast, keeping them intact to use again. Combine rosemary, parsley, garlic, 3 teaspoons oil, 1 tablespoon kosher salt, and 1 tablespoon pepper in a bowl. Slice open pork roast and spread it with herb mixture. Roll up pork and secure it with the netting or string. Rub remaining 1 teaspoon oil all over pork; season with more salt and pepper.
-
Place pork, fat-side up, in a roasting pan; pour in water.
-
Bake in the preheated oven, basting occasionally and adding more water if necessary, until an instant-read thermometer inserted into the meat reads at least 145 degrees F (63 degrees C), 1 1/2 to 2 hours. Remove from the oven and let rest for 10 to 15 minutes. Reserve pan juices in the roasting pan.
-
While the pork is resting, prepare fixings: Heat oil in a frying pan over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring to a boil. Add spinach, lemon juice, salt, and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until spinach is wilted, 2 to 3 minutes.
-
Cut and remove the string from the roast. Cut pork into thin slices. Return sliced pork to the juices in the roasting pan.
-
Slice sandwich rolls. Sprinkle Manchego cheese over split rolls, add pork slices, and top with spinach.
Tips
This recipe makes enough pork to fill 4 to 6 sandwiches. The traditional roast pork sandwich is made with provolone cheese. Manchego has a slightly stronger flavor, which is a great complement to pork and greens. If you can’t find Manchego, use provolone.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories794 | |
% Daily Value * | |
Total Fat 47g |
61% |
Saturated Fat 17g |
83% |
Cholesterol 147mg |
49% |
Sodium 2952mg |
128% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 5g |
18% |
Total Sugars 6g |
|
Protein 50g |
101% |
Vitamin C 51mg |
57% |
Calcium 392mg |
30% |
Iron 7mg |
40% |
Potassium 1064mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved