Serves 10
540 min
Roast Pork and Broccoli Rabe Sandwiches
Recipe GLPR874f79797e5a4c
Slow-roasted bone-in pork shoulder, tender and seasoned to perfection, paired with garlicky sautéed broccoli rabe, sharp provolone cheese, and pickled peppers on toasted soft rolls. A hearty, flavorful sandwich that feeds a crowd with succulent, juicy meat and brightly acidic vegetables.
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Ingredients
1 whole bone-in, skin-on pork shoulder (8 to 12 pounds)
to taste Kosher salt
to taste Freshly ground black pepper
1 pound broccoli rabe, tough stems trimmed
2 tablespoons extra-virgin olive oil
6 medium cloves garlic, thinly sliced
4 anchovy filets, mashed
1/2 teaspoon red pepper flakes, plus more to taste
1/4 cup cider vinegar
36 slider-sized soft rolls, split in half and lightly toasted
18 slices sharp Provolone cheese
1 quart store-bought or homemade pickled cherry peppers
Directions
Preheat your oven to 325°F. Pat the pork shoulder dry with paper towels. Score the skin in a crosshatch pattern if desired. Season the pork generously all over with kosher salt and freshly ground black pepper.
Place the seasoned pork shoulder skin-side up on a heavy roasting pan or Dutch oven. Roast in the preheated oven for approximately 8 to 10 hours, or until the internal temperature reaches 185–190°F when measured at the thickest part, avoiding bone. The meat should be completely tender and shred easily with a fork.
Remove the pork from the oven and let it rest for 15 minutes. Once cool enough to handle, shred or pull the meat into bite-sized pieces, discarding any excess fat, skin, and bone. Keep the shredded pork warm.
While the pork is finishing, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook for 1 to 2 minutes until fragrant but not browned.
Add the mashed anchovy filets and red pepper flakes to the garlic and stir to combine, cooking for another 30 seconds until the anchovies dissolve into the oil.
Add the trimmed broccoli rabe to the skillet and toss to coat evenly with the garlic and anchovy oil. Cook for 5 to 7 minutes, stirring occasionally, until the broccoli rabe is tender and the stems are easily pierced with a fork.
Deglaze the skillet with the cider vinegar, stirring gently and scraping up any browned bits from the bottom. Allow the vinegar to cook off slightly, about 1 minute. Taste the broccoli rabe and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
To assemble each sandwich, place one slice of sharp Provolone cheese on the bottom half of a lightly toasted roll. Top with a generous portion of warm shredded pork, followed by a serving of the sautéed broccoli rabe.
Add a few pickled cherry peppers on top of the broccoli rabe, then close with the top half of the roll. Serve immediately while the pork and broccoli rabe are still warm.
