PORK AND PORK JUS:
- 2 cups vinegar
- 1 cup fennel seeds
- 1 cup garlic, roughly chopped
- 1/2 cup kosher salt
- 1/2 cup sugar
- 1/4 cup coriander seeds
- 1/4 cup whole black peppercorns
- Two 15 to 20-pound suckling pigs
- Grilled long hot peppers, for serving
- Sauteed broccoli rabe, for serving
- Sharp provolone, sliced, for serving
- Eight-inch hoagie rolls, for serving
For the pork and pork jus: Combine the vinegar, fennel seeds, garlic, salt, sugar, coriander and peppercorns. Let the pigs marinate in the mixture 24 hours.
Preheat the oven to 325 degrees F.
Roast the pigs until the meat is falling off the bones, 3 to 4 hours, and then pull the meat off of all the bones. Place the bones in a stockpot and cover with water. Deglaze the roasting pan with water, scraping up the brown bits, and add into the stockpot. Let cook simmer 3 hours to create the pork jus.
For assembly: Reheat the pork in the pork jus. For each sandwich, lay about 2 ounces long hots, 3 ounces broccoli rabe and 2 slices provolone into a roll. Finish with 6 to 7 ounces of the pork and a drizzle of pork jus.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.