12 each 12" Garlic Herb Wraps (10252)
3 1/2 lbs. Bone-In Pork Shoulder
6 each Whole Garlic Cloves
1/4 cup Fresh Rosemary , minced and divide , reserve half
1/4 cup Whole Fennel Seeds , toasted and coursely ground
2 Tbsp. Salt
1 Tbsp. Pepper
60 slices Provolone Cheese
30 oz. Spinach , sautéed , seasoned , drained of excess juices warm
Pickled Sweet Peppers and Fennel , see related recipe
1.) Pre-heat a convection oven to 350°F on low fan. Cut small incisions in the pork shoulder and insert a whole garlic clove into each, rub the entire shoulder with half the rosemary, fennel seeds, salt and pepper.
2.) Transfer pork to wire rack in shallow hotel pan, add a small amount of water to the bottom of the pan and cover with foil. Roast for 1½ hours covered and another 1½ hours uncovered or until fork tender.
3.) Hand shred pork into small bite size pieces, add reserved rosemary and adjust seasoning if necessary and then reserve warm for assembly.
4.) Lay 5 slices of provolone across a Garlic Herb Wrap; next layer 2 1/2 ounces of cooked spinach evenly over the cheese; spread 3 1/2 ounces of pork evenly over spinach and bake in oven for 6-7 minutes or until cheese is melted and wrap is crisp.
5.) Garish the flatbread with pickled sweet peppers & fennel as desired. Serve immediately.