Name: Italian Roast Pork Sandwich: Slow Cooked Pork & Rabe
Ingredients: 1 large pork butt: 2-5 lbs; 3 tbsp olive oil; 2-3 bunches broccoli rabe, cut into 1 inch long pieces; ½ cup grated Romano cheese; 6 garlic cloves, minced; 1 tbsp ground fennel seeds; 3 tbsp garlic powder; 4 tbsp peperoncino, or red pepper flakes; 3 tbsp dried rosemary, chopped; 4 tbsp freshly ground black pepper; 10 tbsp kosher salt; 1 package sub rolls; ¼ lb sharp provolone cheese; 1 cup chicken broth or stock; 1 cup water

Instructions

Dry Rub Instructions:

Place the fennel seeds, garlic powder, 3 tbsp pepper flakes, rosemary, 3 tbsp black pepper, and 9 tbsp kosher salt in a large portion-bag and shake until thoroughly mixed.

Pulled Porchetta Instructions:

Preheat oven to 250°
Place pork butt in a deep roasting pan or large dutch oven.
Completely coat with olive oil, saving some for the broccoli rabe.
Completely cover the pork butt with spice rub over the top of the meat.
Fill the pan 1 inch high with ½ water and ½ chicken stock.
Cover the pan tightly with aluminum foil, place in the preheated oven and cook for 4 hours.
Remove pork from the oven and let it cool for 30 minutes.
Once the pork butt is cool enough to touch (just warmer than room temperature), remove any excess fat from the exterior and discard.
Using hands and 2 forks, begin to shred pork. It may take a bit to shred the whole thing
Allow shredded pork to sit in the pan to absorb cooking liquid and juices.

Sandwich Instructions:

Preheat the oven to 400°
Massage the broccoli rabe with olive oil, the remaining salt, pepper, and crushed red pepper, Romano cheese, and garlic. Mix with your hands until thoroughly combined.
Lay out the rabe on a large baking sheet, baking for about 10-12 minutes or until the rabe is soft and dark green.
Combine the rabe and porchetta in a large sub roll, topping it with some shaved sharp provolone cheese.