Roast Pork Shoulder Sandwiches with Fennel Slaw

Ingredients

• 3 1/2 to 4-pound boneless pork shoulder
• Coarse black pepper
• Sea salt
• 1 bulb garlic, chopped
• 5 to 6 sprigs fresh rosemary, stripped and finely chopped
• 2 tablespoons fennel seeds
• EVOO, for liberal drizzling, plus about 1/4 cup
• 4 medium onions, cut into thin wedges
• 1 cup dry white wine
• 1 round tablespoon superfine sugar
• 1/2 lemon, juiced
• 2 tablespoons white balsamic or white wine vinegar
• 8 ounces cabbage, very thinly sliced or sliced on a mandoline
• 1 bulb fennel, very thinly sliced or sliced on a mandolin, plus a handful of fronds
• 4 ciabatta or other crusty sandwich/sub rolls (wrap in plastic if you are not serving that day, then crisp in oven to use)

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