OVERNIGHT PORK ROAST PANINI

Prep Time: 8 Hours
Yields: 6 Servings

Comment:
Highly seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast’s buttery texture is the unusual preparation. Sliced on a panini with pan juices and sautéed vegetables, this one’s a winner.

Ingredients:
1 (5–6 pound) boneless Boston butt
¼ cup sliced cayenne or jalapeño peppers
6 cloves garlic, minced
1 cups sliced green onions
1/8 tsp dried thyme
1/8 tsp dried basil
salt and black pepper to taste
2 cups diced onions
¼ cup diced celery
¼ cup diced bell peppers
¼ cup parsley
1 cup beef stock
¼ cup vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 medium red onions, thinly sliced
¼ cup slivered garlic
6 poboy rolls, halved

Method:
Preheat oven to 500°F. In a small mixing bowl, combine garlic, green onions, thyme, basil, salt and pepper. With a sharp knife pierce 6-8 1-inch holes in roast and stuff each cavity with mixture. Next, stuff peppers into holes. Season roast with salt and pepper. Place in a 12-quart cast iron Dutch oven. Place diced onions, celery, ¼ cup bell peppers and parsley around roast. Add stock to 1-inch deep in bottom of pan. Cover and bake for 1 hour. Turn oven off and leave in oven 8 hours or overnight. Remove roast from oven, cool and thinly slice. In a sauté pan, heat oil over medium high heat. Sauté sliced bell peppers, red onion and slivered garlic until wilted and soft. Remove from heat and reserve. Place several slices of pork on one half of each poboy roll, top with pan juices and sautéed vegetables. Top with roll halves and heat in panini press.