Pulled Porchetta Sandwich

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 that’s 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.