3 1/2 to 4-pound boneless pork shoulder
Coarse black pepper
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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