1Add the first 7 ingredients to a large slow cooker and cook on low for 10 hours. Let it cool for a couple hours and then move slow cooker insert into the refrigerator with lid askew to allow for air to flow from the top. Refrigerate overnight. When ready to serve use a large spoon to scoop off all of the fat hardened on the surface.
2Remove pork and slice into ½-inch slices against the grain.
3Transfer remaining juices to a medium sauce pan and bring to a low simmer.
4To build the sandwiches spread mustard on both sides of an open roll Build the sandwich in the following order: slices of cheese, slices of pork with a bit of the sauce drizzled on top, slices of boiled ham, more slices of pork and sauce, pickles, and more cheese.
5Heat a cast iron pan on medium-low heat and add a sandwich. Place something heat-proof and heavy on top of the sandwich (like another cast iron pan). Cook for 4 to 5 minutes and then, using a spatula, flip the sandwich over, place the heavy object back on top and cook for another 4 to 5 minutes.
6Use the remaining juice as a dip for the sandwiches.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Whether you’re pressed for time, or wanting to spend your night with your friends and family and not around the stove, the slow cooker is the best way to get dinner on the table with minimal effort. See our some of our favorite tips.
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