SANDWICH
• 6 Rustic Italian Slices
• 4 tablespoons
• fig preserves
• 1/4 cup thinly sliced red onion
• 8 fresh figs, sliced
• 4 provolone cheese slices
• 1 cup loosely packed baby spinach
• Melted butter
PORK
• 1 lb pork shoulder, also known as pork butt – can be bone-in or boneless
• herb and garlic seasoning
• chicken broth or stock
• apple cider vinegar
• your favorite BBQ sauce

① Remove packaging and any netting from the pork – if there is a large amount of fat you can trim a little off if desired. Season well with herb and garlic seasoning (about 1/2 teaspoon) and place in the slow cooker.

② Whisk together sauce ingredients (bbq sauce, vinegar and broth and add to slow cooker) and pour half of sauce over pork, cover and cook for 8-10 hour or high 4-5 until the pork reaches an internal temperature of 205 degrees.

③ Remove and shred. Add about 1/4 to 1/2 cup of the juices back into the pork and discard the rest. Add any additional BBQ sauces if desired.

④ Spread 3 bread slices with fig preserves. Layer with barbecued pork, sliced red onion, sliced figs, cheese slices, and baby spinach. Top each with a bread slice. Brush with melted butter. Cook in a panini press 2 to 3 minutes.