• 1   bone-in pork butt (4 to 5 pounds), trimmed
• Salt
• 2 Tbsp. ras al-hanout
• 1 cup low-sodium veal stock
• 1 cup low-sodium chicken stock

• 3 cups red wine vinegar
• 1 cup sugar
• 1 Tbsp. fennel seeds
• 4 carrots , cut into julienne
• 1 red onion , cut into julienne
• 3 fresh jalapeno chilis , thinly sliced

• 4 fresh pocketless pitas or other flatbread, or fresh corn tortillas

To make the pork: Preheat the oven to 275°.

Season the pork generously with salt and ras al-hanout.

Heat a large cast-iron skillet over high heat. Add the pork and cook until well browned on all sides, about 12 minutes total.

Put the pork in a large roasting pan and pour in the stocks and 1/2 cup water. Roast for 4 to 5 hours, until the pork is tender enough to pull apart with a fork.

Remove the pork to a cutting board and pour the cooking juices into a small saucepan. Cook the juices over high heat until reduced to about 3/4 cup; shred the pork into bite-size pieces, discarding the bones. In a large bowl, toss the pork with the reduced juices.

To make pickled vegetables: In a large, nonreactive pot, combine the vinegar, sugar, fennel and 3 cups water, and bring to a boil, stirring to dissolve the sugar.

Put the carrots, onion, and chilis in a large heatproof bowl. Pour the hot vinegar mixture into the bowl. Cover tightly with plastic wrap and let the vegetables steam for 20 minutes. Pour out all but about 1 cup of the liquid. Keep the vegetables, covered, in the refrigerator; bring to room temperature when ready to serve.

To serve: In a skillet over medium-high heat, warm the pitas, one at a time.

Pile the pork onto the pitas, top with pickled vegetables, and serve immediately.

Top Chef: The Cookbook © 2008 by Bravo Media, LLC. Used with permission of Chronicle Books LLC, San Francisco. Visit ChronicleBooks.com.

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