Crispy Pork Sandwich with Slaw
Rotisserie pork with fennel-spiked crispy edges, served on toasted ciabatta with quick vinegar slaw. Ready in 15 minutes—the weekend dinner that tastes like you've been cooking all day.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 12 oz rotisserie pork shoulder or deli porchetta
- 2 cups green cabbage, shredded
- 2 whole ciabatta rolls
- 2 tbsp white vinegar
- ½ tsp fennel seeds (or Italian seasoning)
- ¼ tsp hot pepper flakes
Instructions
- 1
Toss shredded cabbage with vinegar, salt, and a pinch of sugar. Set slaw aside while you finish the pork.
- 2
Heat a large skillet over medium-high. Add pork, breaking it into bite-sized chunks as it crisps, ~5 minutes.
- 3
Sprinkle fennel seeds and hot pepper flakes over pork. Toss until fragrant, about 1 minute.
- 4
Toast ciabatta rolls cut-side down in the same skillet until golden, ~2 minutes.
- 5
Pile crispy pork onto the bottom halves. Top with slaw and close with the tops.
- 6
Serve immediately while pork is still hot and bread is still crisp.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- kitchen knife
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