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This is a domestic take on the Italian marketplace staple of roast suckling pig. I've specified pork shoulder, but you can get any cut of pork you want: the important thing is that it's opened out to form a roughly oblong slab, which you smear with the flavourings. It's a good idea to order the meat ahead of time, as it is a large piece. After roasting, the pork is sliced thickly and wodged into buns. I tend to get small ciabatta rolls, but even in thick slices of white English bread this is dreamy.
This recipe was first published in July 2005.