Julie Van Rosendaal on the sandwich

Porchetta-style Roast Pork with Salsa Verde

adapted from two different issues of Bon Appétit

For the pork:
1 4-5 lb. boneless pork shoulder
canola or olive oil
5-6 garlic cloves, crushed
spice rub of your choice, or a tablespoon or two each finely chopped  
fresh rosemary and sage
coarse salt and freshly ground black pepper (if you aren't using a  
salty rub)

On a cutting board, pat your pork dry with a paper towel, then drizzle with oil and rub all over to coat. Rub with garlic, then sprinkle with spice mixture or herbs, salt and pepper and rub them in too.

Preheat oven to 450°F, or preheat your grill to high. Put the pork in a roasting pan and slide it into the oven, or grill it all over, turning with tongs, until nicely golden on all sides. If you're doing it in the oven, roast for 20-30 minutes, then turn the heat down to 300°F. If you grilled it, turn the oven on to 300°F, transfer the pork to a roasting pan or baking dish and put it in the  oven.

Cover and roast for 3 1/2-4 hours, until very tender. If you think of it, take the lid off when you have about an hour left to go. Transfer pork to cutting board and let rest 15 minutes. Slice and serve with pan drippings or salsa verde.

Salsa Verde:
1-2 anchovy fillets (optional)
1 garlic clove, peeled
1 small bunch fresh Italian parsley, leaves chopped (discard stems)
zest & juice of half a lemon
1 Tbsp. red wine vinegar
1/2 cup good-quality olive oil

In the bowl of a food processor, pulse the anchovy filets and garlic until smooth; add everything else but the olive oil and pulse until well blended and chopped. With the motor running, add the olive oil through the feed tube. Add a pinch of salt, and dribble on porchetta  
sandwiches.