Slow Cooker Pulled Pork Sandwiches

Ingredients:

• 900 g boneless pork shoulder, cut into 4 pieces
• 1 tbsp fennel seeds, coarsely ground
• 1 small sprig of rosemary
• 1 bay leaf (preferably fresh)
• 4 cloves garlic, crushed
• 5 tablespoons extra-virgin olive oil
• 1 large loaf of Italian or French bread
• 8 thin slices provolone cheese (about 110 g)
• 1 cup chopped giardiniera + a little brine to drizzle over
• 8 canned pepperoncini peppers, thinly sliced
• 2 cups fine arugula

Preparation:

1. Season the pork generously with salt and black pepper and rub with fennel seeds. Transfer to a 6-8 quart slow cooker and add rosemary, bay leaf, garlic, and olive oil.
2. Cover and cook over low heat until meat is browned in spots and tender, 7 hours.
3. Using tongs or two large forks, shred the pork. Discard any fat, rosemary, and bay leaf. Toss the shredded meat with the sauce and season with salt and pepper to taste.
4. Cut the bread crosswise into 4 pieces and cut each piece in half on the sides. Toast the bread, if desired. Spread the cheese on the bottom halves, top with the meat, reserving the juices in the slow cooker. Top the sandwiches with giardiniera and drizzle with brine, then top with pepperoncini and arugula.
5. Strain the slow cooker juices into a liquid measuring cup, then ladle into small cups and serve with sandwiches for dipping.