• 8 slices Pane Turano
• 1 Boneless Pork Shoulder (1.5-2lbs)
• 1 bunch Italian Parsley, chopped
• 2 cloves Garlic, peeled and grated on a microplane
• 1 Lemon, zested and juiced
• 1 Tbsp Fresh Rosemary, picked
• 2 Tbsp Dried Oregano
• ½ cup Olive Oil
• 2 Tbsp Black Pepper
• ¼ cup Salt
• 2 White Onions, chopped
• 1 cup Water

Calabrian Chile Mayo:
• 1 cup Mayo
• Chopped Calabrian Chile (to taste)

① To cook the Pork: Heat the oven to 275 o F. In a small bowl, combine parsley, garlic, lemon zest, lemon juice, rosemary, oregano, black pepper, and olive oil.
② Place the chopped onions in a baking dish large enough to accommodate the pork. Add the 1 cup water to the dish.
③ Rub the salt over the pork generously, making sure to season all the crevices. Once seasoned, rub the pork with the herb mixture.
④ To ensure even cooking, use a few pieces of buchers twine to tie the pork into an even shape for consistent cooking. Place the pork into the baking dish on top of the onions and add in the water. Cover with a piece of parchment paper and aluminum foil. Place it in the oven and cook until tender, if using a thermometer, the internal temperature should be between 201 degree F and 210 degree F.
⑤ Remove the pork from the oven and allow to slightly cool. Once cool enough to handle, use a sharp knife to slice the pork in thin slices. Reserve the cooking liquid from the pork, it can be used to reheat the pork for serving.
⑥ Combine the Mayo and Calabrian chile to your desired heat level.
⑦ To assemble the sandwich: Toast the bread, either in a toaster or lightly butter the slices and toast them in a pan. Spread the Calabrian chile mayo on both slices of bread for each sandwich, then top the bottom slice with the sliced pork. Top each sandwich with 2-3 slices of provolone cheese and melt under the broiler
⑧ Top the sandwich with the other slice of bread and serve.