Braised Calabrian Capocollo Sandwich
Recipe courtesy of National Pork Board

Yield: 8 Sandwiches

Ingredients:

3 heads radicchio
8 slices Gruyere cheese
8 buns

1 coppa / pork butt
1 white onion diced
3 cloves garlic
1 cups red wine
3 quarts pork stock
1/2 can crushed tomatoes
1 bunch oregano

1 Tbsp. fennel seed
1 Tbsp. mustard seed
1 Tbsp. coriander seed
1/2 cup equal parts sugar and champagne vinegar
3 asparagus
3 carrots
1/2 red onion julienne
1/2 cucumber sliced
1/2 bulb fennel thick­cut julienne

1 egg yolk
1 whole egg
1 clove garlic finely minced
1/2 lemon juiced
2 1/2 cups grapeseed oil
2 cups mayonnaise
2 Tbsp. Calabrian chili spread (Tutto Calabria brand)

Cooking Directions:

For Braised Pork:

• Sear pork in olive oil until browned on all sides; add garlic and onion and cook until caramelized.
• Deglaze pan with red wine
• Cover pork with stock, tomatoes and oregano; simmer for 3 1/2 to 4 hours or until tender
• Once tender, remove pork from cooking liquid and thickly shred with fork

For Jardinière:

• Combine spices and liquid and heat until sugar dissolves
• Once sugar is dissolved, pour the liquid over the vegetables and cool

For Calabrian Aioli:

• Combine eggs, garlic and lemon in a food processor; pulse until mixed well
• Slowly add grapeseed oil until smooth and emulsified
• Fold in Calabrian chili spread
• Season to taste

To Assemble: 

• Cut radicchio into quarters, dress with olive oil and salt and grill until lightly charred
• Spread inside of bottom and top buns with Calabrian Aioli
• Build sandwich with braised pork, jardinière, radicchio, olive oil, salt, pepper and cheese