Directions:

1. Cubano Pork: Butterfly pork shoulder to an even thickness of 3 inches. Evenly season pork with first listed salt and fennel seed. Heat olive oil in roasting pan, brown pork shoulder on both sides. Cook for 6 to 8 minutes Remove pork from pan, in pan, add onions and season with second listed salt and crushed red pepper. Sauté onions for 6 to 8 minutes until tender. Add white wine to deglaze pan, allow wine to reduce by half. Add chicken stock to pan, add pork back to pan. Bring stock to a boil. Remove from heat and cover roasting pan. Cook in preheated 375 degree oven for 2 hours or until pork pulls and is fork tender.
2. Fennel Slaw: Slice fennel on a mandolin. In a bowl, combine vinegar, sugar, water and salt. Mix until well blended. Add fennel. Toss to evenly coat. Refrigerate 4 hours to marinate. Drain and discard excess marinade.
3. For Service: Split roll in half, scoop out inside crown of roll, spread 1 tablespoon mustard on both sides. Divide pork evenly on bottom of rolls. Place 1/4 cup fennel slaw on top of pork, Place 2 slices of salami on top of fennel slaw. Place 2 slices cheese on top of salami. Close sandwich, cut in half on diagonal.