Porchetta Sandwich with Arugula and Lemon on Max’s Roll

Ingredients

• Equal parts country pork ribs and pork shoulder (cut into large cubes, not whole)—roughly 8 pounds total
• Salt and pepper, to taste
• 1/2 cup cream sherry
• 20 sprigs of sage
• Water

Instructions

Lightly season your pork and sear off in a heavy skillet (or lightly grill directly on a gas bbq)--heat on all sides to seal and to add color to the meat.

Place the pork in a crockpot, pour over the sherry and add water to cover. Add sage Turn on high and cook for 4 hours. The meat should fall apart with moderate pressure, but not disintegrate in the crockpot.

Place pork and arugula in your roll and garnish with a bit of lemon juice. Grilled bread is preferable to cold rolls--if you grill yours, top the sandwich with a splash of fresh olive oil.