Slow-Roasted Pork Shoulder Panini With Mayo

Ingredients

• 1 pork shoulder, bone in (2.5kg)
• ½ tsp ground fennel
• 6 crusty panini, to serve
• To serve: butter lettuce leaves (optional)
• Pickled beetroot
• 4 beetroot
• 80 ml (1/3 cup) red wine vinegar
• 80 gm caster sugar
• 2 fresh bay leaves
• 4 golden shallots, thinly sliced
• Parsley mayo
• 150 ml olive oil
• 50 ml extra-virgin olive oil
• 2 egg yolks
• ½ tsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 small garlic clove, finely chopped
• ¼ cup finely chopped parsley