Slow-Roasted Porchetta Sandwich with Roasted Grapes, Red Onion and Asiago

From: Barbacco Eno Trattoria, San Francisco. Yield: 8 sandwiches.

2½ lb. pork shoulder
1½ Tbsp. ground fennel seed
1 Tbsp. kosher salt
1 Tbsp. freshly ground black pepper
1 quart balsamic vinegar
¼ cup white sugar

Red Grape Radicchio Agrodolce:
2 lb. red seedless grapes
1 large red onion, cut into ¼” slices
¼ cup extra virgin olive oil
1 head radicchio, cut into bite-sized pieces

8 sweet deli rolls
to taste, arugula
1 lb. Asiago cheese

Preheat oven to 180°F. Rub pork with the fennel, salt and pepper and roast 10 hours. During last 20 minutes, turn oven up to 425°F to crisp skin, about 10 minutes. Let stand 20-30 minutes, then slice into ½” thick pieces.

While pork is roasting, combine balsamic and sugar in a medium saucepan and simmer over low heat, stirring frequently, until reduced to ¾ cup. Set aside.

To roast grapes: Preheat oven to 500°F. Roast grapes until they pop and blister, about 20-30 minutes. Transfer grapes and juices to a bowl. On separate sheet pan, roast red onion slices until browned and tender, about 20-30 minutes.

In skillet, heat oil over medium heat. Add radicchio and braise until tender, about 20 minutes. Transfer to the bowl with grapes and mix well.

To serve: Toast rolls, then top with 2-3 slices pork, 4-6 onion slices, 2-4 Tbsp. red grape radicchio agrodolce, 1-2 Tbsp. balsamic glaze, arugula and 2 oz. Asiago.