Lunch: Slow-Roasted Pork with Red Cabbage, Jalapeños, and Mustard

Recipe by Tom Colicchio For this recipe, we use the pork shoulder, a very flavorful cut that benefits from slow cooking. For the amount of meat called for in this recipe, you can get the same great texture and flavor in about four hours.

Ingredients

1 tbsp. caraway seeds
3 whole cloves
1 star anise
1/2 tbsp. black peppercorns
1/2 c. kosher salt
1 boneless pork shoulder
2 c. shredded or thinly sliced red cabbage
2 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
salt and pepper
4 ciabatta rolls
2 tbsp. Dijon mustard
1 large jalapeño pepper (see Tip)

Instructions

Preheat the oven to 250 degrees F.
Combine the caraway, cloves, star anise, and peppercorns in a spice grinder and process until they have the coarseness of salt. Combine the spices with the salt.
Rub the pork vigorously with the spice mixture until completely covered. Any spice mixture that doesn't stick to the meat can be removed. Place the meat in a roasting pan, cover tightly, and cook in the oven for about 4 hours. The meat should be fork-tender and some of the fat should have rendered into the bottom of the pan. Transfer the meat to a plate and discard the fat from the pan.
Increase the oven heat to 350 degrees F.
In a bowl, combine the cabbage, oil, and vinegar and season generously with salt and pepper. The cabbage should taste quite salty and tangy.
Slice the ciabatta rolls in half. Spread the mustard evenly across the bottom halves. Using a couple of forks, pull the roasted pork apart and distribute some on the bottom and top halves. Place the bread in the oven and remove when the bread is lightly toasted and the meat is heated through. Add the cabbage on the bottom halves and top with the jalapeño. Close the sandwiches, cut into halves, and serve.

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