Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches

Ingredients

• 1.5 teaspoons kosher salt 
• 1 tablespoon cornstarch 
• 10  crusty rolls split toasted
• 2 teaspoons basil dried
• 2 teaspoons rosemary dried
• 1 teaspoon rubbed sage dried
• 1 teaspoon fennel seeds with pestle or spice grinder
• 1.5 pounds mozzarella fresh thinly sliced
• 0.3 cup parsley fresh chopped
• 4 large garlic clove 
• 0.5 pound bell pepper green seeded cut into 1/2-inch-wide strips
• 1 teaspoon pepper black
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 pound onion halved cut into 1/4-inch-thick slices
• 2 teaspoons oregano dried
• 9 pound boston butt pork shoulder whole with bone
• 1 pound bell pepper red seeded cut into 1/2-inch-wide strips
• 1 tablespoon red wine vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• baking pan
• roasting pan
• kitchen thermometer
• aluminum foil
• measuring cup

Directions

1. Chop garlic on work surface.
2. Sprinkle with 1 1/2 teaspoons kosher salt and mince until paste forms.
3. Transfer paste to small bowl; mix in parsley and next 7 ingredients. Using small sharp knife, make 20 evenly spaced 1-inch-long, 2-inch-deep slits in pork. Stuff seasoning mixture into slits.
4. Sprinkle outside of pork with salt and pepper.
5. Let stand 1 hour for seasonings to penetrate.
6. Position rack in bottom third of oven and preheat to 325°F.
7. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 170°F, about 4 1/2 hours.
8. Let pork rest 30 minutes.
9. Transfer to work surface. Maintain oven temperature; reserve roasting pan.
10. Thickly slice pork off bone. Coarsely chop or tear slices and place in large baking dish; cover with foil.
11. Pour juices from roasting pan into 4-cup measuring cup. Spoon off fat. If necessary, add enough water to degreased juices to measure 2 cups. Stir 2 tablespoons juices and cornstarch in small saucepan until cornstarch dissolves; whisk in remaining juices and vinegar.
12. Whisk over medium heat until sauce boils and thickens, about 2 minutes. Season to taste with salt and pepper.
13. Heat oil in heavy large skillet over medium-high heat.
14. Add onions and all peppers; sauté until vegetables are tender and brown, stirring occasionally, about 30 minutes.
15. Sprinkle with salt and pepper.
16. Arrange roll bottoms on work surface; mound with warm pork and drizzle with sauce. Cover with cheese, vegetables, and roll tops.
17. Serve warm.
18. The pork, sauce, and vegetables can be made one day ahead. Cover and refrigerate everything separately. Before serving, reheat pork, covered, in 350°F oven about 40 minutes; rewarm sauce and vegetables over medium heat.