Ingredients
- 12 each 12" Garlic Herb Wrap (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 slice Provolone Cheese
- 30 oz. Spinach, sautéed, seasoned, drained of excess juices warm
- As needed Pickled Sweet Peppers And Fennel
Directions
- Prepare Pickled Sweet Peppers and Fennel the day before.
- 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.
- 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.
- Hand shred pork into small bite size pieces, add reserved rosemary and adjust seasoning if necessary and then reserve warm for assembly.
- 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.
- Garnish the flatbread with pickled sweet peppers & fennel as desired. Serve immediately.
