Ingredients

5 lb Hickory Smoked Pulled Bar-b-q Pork Seasoned (#09067)
1 C Porchetta Seasoning Mix
1/2 C Extra Virgin Olive Oil
4.5 C Arugula
3.5 C Pickled Fennel

Chef Notes

*Porchetta Seasoning Mix 4 tbsp Lemon zest, minced 4 tbsp Rosemary, chopped 3 tbsp Sage, chopped 3 tbsp Garlic, chopped 7 tbsp Fennel seeds, toasted, crushed 12 each Bay leaves, toasted, ground 6 tbsp Kosher salt 4 tbsp Black pepper, coarsely ground Combine all ingredients and reserve

Directions

1
 Thaw Double Rub Pork as per the directions on the package.
2
 Heat pork to 140°F or higher.
3
 Remove from bag and break pork up by hand into useable size pieces.
4
 Add Porchetta Seasoning Mix, and mix well.
5
 Mix olive oil, and some of the seasoning to use as a spread.
6
 Brush cut side of crusty roll with oil seasoning mix.
7
 On flat grill or in pan, toast roll by brushing it with the Olive Oil /Seasoning mix and place it cut side down on grill or pan. Toast until just golden.
8
 To assemble sandwich, arrange arugula on bottom half of roll, then mound about 5oz. of pork on top. Scatter about 3 tablespoons of the pickled fennel on top of pork, and place top of roll to close sandwich. Serve hot.
15 portions