You can't go wrong with piles of pork belly and pork shoulder.
1 pound pork belly
Salt, to taste
Pepper, to taste
2 pounds pork shoulder, cut into baseball-sized chunks
1/2 white onion, chopped
9 cloves garlic
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons oregano
1 cup white wine, divided
5 cups vegetable stock
1 bunch rapini
1 cup red wine vinegar
3 large brioche buns
Lemon garlic aioli
1 block white cheddar, cut into random chunks
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Pork belly: score the fatty side of the belly and rub with salt and pepper. Place on a baking sheet lined with a wire rack and roast at 450°F for 30 minutes. Drop the temperature to 250°F and continue roasting for an hour and fifteen minutes. Let rest for 10-15 minutes before slicing.
Pork shoulder: in a hot, oiled Dutch oven, sear baseball-sized pieces of pork on all sides. Remove from pan. Add half of your chopped onion and 5 cloves garlic and cook until translucent. Add fresh rosemary, thyme and oregano. Reglaze with 1/2 cup white wine, then add pork back to the pan. Cover with vegetable stock, reserving some for the rapini. Cover pot with lid and let simmer for 1 hour until pork is fork tender.
Rapini: sweat remaining onion and garlic until translucent; season to taste with salt and pepper. Once spices are fragrant, fold in rapini. Season with salt and pepper and add remaining vegetable stock, remaining white wine and vinegar. Simmer until greens are tender, 30-40 minutes. Once tender, season with the zest and juice of one lemon. Remove from heat and roughly chop.
To assemble: spread lemon garlic aioli on bottom bun. Add cheddar chunks, then pork shoulder, then rapini, then 3 pork belly slices and more rapini. Spread lemon garlic aioli on the top bun and place on top. Enjoy!
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