INGREDIENTS
1
Pork shoulder (7 pounds), boneless
1
head Fennel
2 cups
Flat-leaf parsley, packed fresh leaves
6 cloves
Garlic
1
Lemon, zest of
1
Red chile pepper, small dried
1/4 cup
Rosemary, fresh leaves
1/2 cup
Sage, fresh leaves
2 tbsp
Thyme, fresh leaves
2 tbsp
Fennel seeds
1
Kosher salt and freshly ground pepper
1/4 cup
Olive oil, extra-virgin
10
Ciabatta rolls