Spanferkel Sandwich

Ingredients

• vegetable oil (for the roasting pan)
• 800 g boneless pork shoulder (best prepared by butcher)
• 2 Garlic cloves
• 3 tbsp vegetable oil
• Salt
• Pepper
• 4 small red onions
• 1 tbsp butter
• 1 tbsp sugar
• 1 tbsp balsamic vinegar
• handful of arugula
• 4 baguette rolls

Instructions

1. 1.

   Preheat the oven to 160°C fan and grease a roasting pan. Wash the pork, pat dry and score the fat crosswise. Peel and crush the garlic, rub it over the meat. Season with salt and pepper and place skin-side down in the pan. Cover with foil and braise for about 2.5 hours.

2. 2.

   Meanwhile peel the onions and cut into thin slivers. Heat butter and sauté the onions. Sprinkle sugar, pour in vinegar, season with salt and pepper, and simmer for about 5 minutes before removing from heat.

3. 3.

   Wash and dry the arugula. Slice the rolls open.

4. 4.

   Let the pork cool after cooking, then shred it. Distribute shredded pork, arugula and onions on the rolls and serve.