Roasted Pork-etta On Ciabatta with Gre-mayo-lata Aioli and Pequillo Peppers

Roasted Pork-etta On Ciabatta with Gre-mayo-lata Aioli and Pequillo Peppers
20 Ingredients
  • 1/2 cup anchovies
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons fresh parsley leaves
  • 2 tablespoons fresh sage leaves
  • 2 tablespoons fresh thyme leaves
  • 1 lemon, juiced
  • Kosher salt and pepper
  • One 5- to 6-pound pork shoulder, fat cap on, bone in
  • 8 cloves garlic
  • Kosher salt and pepper
  • 1 cup mayonnaise
  • 1/2 cup kalamata olives, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • Kosher salt and pepper
  • 4 rosemary ciabatta rolls, sliced and broiled with rendered pork fat
  • 1 cup jarred pequillo peppers
Nutrition
348
17% daily value
24 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free
     

Fat

38% 25

Saturated

32% 6

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 6

Carbs

4% 13

Carbs (net)

- 10

Fiber

8% 2

Sugars

- 1

Sugars, added

- 0

Protein

33% 17

Cholesterol

21% 63

Sodium

16% 375

Calcium

6% 56

Magnesium

6% 26

Potassium

7% 321

Iron

10% 2

Zinc

21% 2

Phosphorus

23% 160

Vitamin A

1% 11

Vitamin C

12% 11

Thiamin (B1)

51% 1

Riboflavin (B2)

19% 0

Niacin (B3)

25% 4

Vitamin B6

26% 0

Folate equivalent (total)

3% 10

Folate (food)

- 10

Folic acid

- 0

Vitamin B12

26% 1

Vitamin D

382% 57

Vitamin E

6% 1

Vitamin K

25% 30

Sugar alcohols

- 0

Water

- 67
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