Yankee Roman Pulled Pork Sandwich

Method

1. Slice the onion, crush the garlic, and slice the leek and carrot.
2. In a pot, heat a little extra-virgin olive oil and add the guanciale cut into cubes; brown it.
3. Add freshly ground black pepper.
4. Add the pork spare ribs and brown for 5 minutes.
5. Add fennel seeds.
6. After 5 minutes, add the aromatics (leek, carrot, onion, garlic) and let them wilt.
7. Add tarragon (or substitute with thyme, lemon thyme, or rosemary).
8. After 15–20 minutes of sautéing, add a glass of red wine, raise the heat, and let the alcohol evaporate.
9. Cover with 1 liter of meat broth, bring to a boil, then lower the heat and simmer for 2.5 to 3 hours.
10. Once cooked, let the meat cool slightly, then shred it (remove the bone).
11. Prepare the BBQ sauce: in a bowl, combine Worcestershire sauce, sweet paprika, garlic powder, English mustard, ketchup, extra-virgin olive oil, juice of half a lemon, and honey.
12. Combine the shredded meat with the BBQ sauce and mix well. Let it rest for 15–20 minutes.
13. Slice the lettuce very thinly, slice the tomato and onion into rounds.
14. Cut the green chili, remove the seeds, and char it in a pan.
15. Grate the cheddar cheese.
16. Cut the bread in half and spread salted butter on the inside.
17. In a hot pan, toast the bread butter-side down until golden.
18. Assemble the sandwich: a layer of tomato slices, a generous amount of pulled pork, lettuce, onion, charred green chili, and cheddar cheese.
19. Cover with the other half of bread, press lightly, and leave in the turned-off pan for the cheese to melt.
20. Serve immediately.