1 large baguette, split horizontally and cut into 4 pieces
Dijon mustard, dill pickles, and fresh parsley, for serving
Fat 16g (6g saturated fat)
How to Make It
Using a sharp paring knife, cut 24 1-inch-deep slits in the pork. Insert a garlic quarter in each slit.
Place the pork in a 4- to 6-quart slow cooker. Rub with the rosemary, fennel seeds, orange zest, red pepper, 1 1/4 teaspoons salt, and 1 teaspoon black pepper. Add 1/4 cup water to the slow cooker, cover, and cook until tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Transfer the pork to a cutting board and let rest for 15 minutes before slicing across the grain. Skim off and discard most of the fat from the juices in the slow cooker; reserve the juices.
Spread the mustard on the baguette. Top with the sliced pork, pickles, and parsley and drizzle with the juices.
Total Time: 5½ to 8½ hours
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