Pulled Porchetta Sandwich - olive oil

Method

• Add the leftover porchetta to your slow cooker, and cook on low for 9 hours.
• When the porchetta is almost done ...
• Prior to making your sandwich, add the olive oil to a skillet, and bring it up to medium heat.
• Add in the garlic, and cook the garlic for a couple of minutes.
• Add the spinach to the skillet and bring the temperature up a bit.
• Gently toss the spinach, then add the water.
• Cover the skillet, reduce the heat to a simmer, and cook for about 20 minutes or until the mixture is completely softened.
• Heat a large flat skillet over medium heat.
• Then add the sliced buns and lightly toast the bottoms, and set them aside once toasted to your liking
• Next, remove the porchetta from the slow cooker, and place on a cutting board.
• Remove any loose, exterior fat and discard.
• Using two forks, begin shredding the pork until you have shredded all of the pork.
• Now, you have a couple of choices here.
• You can go ahead and build your sandwich, or if you are like me, reheat the flat skillet to a medium-high heat, and toss in a bunch of the pulled porchetta, and heat it to get a light crisp to the porchetta.
• When you are ready to build the sandwich, add a bit of mayonnaise to the bottom bun.
• Generously top with the pulled porchetta, then top with the garlic spinach.
• Add the top bun, open wide, and dig in.
• My kid did not go with the mayo and spinach, and thats fine.
• The mayonnaise is essential as it added a creaminess and balanced out the spinach.
• And that porchetta, that lovely porchetta just added huge flavors to the sandwich.
• You can taste those great herbs, along with the garlic that was already embedded in the pork; this was truly an awesome way to use up the leftover porchetta.
• Hope you enjoy.