Hot Pork with Grilled Onions and Mozzarella Sandwitches (Adapted from Bon Appetit)

For the pork: In a food processor, combine 4 cloves garlic, 1/4C fresh parsley, 2t dried basil, 2t dried oregano, 2t dried rosemary, 1t dried rubbed sage, 1t ground fennel seeds, 1t ground black pepper. With the processor running, drizzle in 3T olive oil. Prepare a port shoulder or butt by cutting slits about 1" wide and 2" deep all over the roast. We had about 24 slits. Push the paste created above into the slits. Use a 4-5 lb. roast. Place the roast on a rack in a pan and bake uncovered at 325 F for about 4 hrs or until the pork is very tender. When the pork is done, let is rest for about 30 min while you prepare the sauce by deglazing the cooking pan with a enough water to make 2 C. Seperate the fat from the water. Thicken the water by boiling it and stirring in a mixture of 1T corn starch and 1T red wine vinegar. Slice and chop the pork and serve with the sauce, sauted onions and a slice of mozzarella cheese.
For the vegetables: Make a dressing by mixing roasted garlic, 1C sour cream, 1/2C buttermilk, 2 1/2T chopped chives, 1T fresh lemon juice, 1 1/4t cerery salt and 1t ground pepper. Toss the vegetables, 18 oz. torn and chopped romaine lettuce, 1 pint grape tomatoes, 1 1/2C broccoli ( We prefer to blanch the broccoli), 1 sliced cucumber, 8oz thinly sliced mushrooms. Toss with the dressing.
We served it with potato chips with beer as the beverage.
A wonderful meld of flavors.