I love fun sandwiches that are easy to prepare. Most days during the week, I have a million and one things to do. Don’t you? And I’d much rather have a healthy sandwich to eat, than take out. No offense, but we are trying to be balanced with our food and in eating. We shared a pig with my sister in law and her brother. This is the best pork we’ve ever had. Fresh- literally from farm to table. With a stop in my freezer for a bit. I love this sandwich with a side of oven fries or roasted potatoes.
4-5 lb pork shoulder roast ( I like boneless)
1 cup crushed tomatoes
1 tsp. Kosher salt
1/2 tsp. smoked paprika
1/2 cup brown sugar
1 tsp. basil
1/2 tsp. minced garlic
1/2 tsp. corriander
Rub all the seasonings on the roast and place in your crock pot. Pour the crushed tomatoes over the top and put the lid on tightly. Cook 4-6 hours on high or my favorite low and slow, 8 hours. Toast the buns, with one side coated with the Gorgonzola sauce (below) at 400 degrees for 5-7 minutes until cheese sauce is bubbly and slightly golden. Shred the roast and top bottom bun with a heaping spoonfull, then the Mexican Slaw (recipe here). And place the cheesy side on top and dig in.
4 oz. Gorgonzola cheese, crumbled
1/2 cup mayonnaise
Salt and pepper to taste
Mix all ingredients together. Spread over the bun generously and the toast for best flavor. Makes 4-6 servings.