Go Back
Slow Roasted Pork Sandwich With Broccoli Rabe and Provolone

Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Sandwich
Cuisine American, Italian
Servings 6

Equipment

  • Dutch oven or roasting pan with lid
  • Large skillet
  • Tongs
  • Cutting board and knife

Ingredients
  

For the Pork

  • 3 lbs pork shoulder boneless, skinless
  • 1 tbsp olive oil
  • 6 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 cup chicken stock
  • 1 cup dry white wine
  • 2 tbsp red wine vinegar
  • 1 tsp fennel seeds
  • 1 tsp salt
  • ½ tsp black pepper

For the Broccoli Rabe

  • 1 bunch broccoli rabe trimmed
  • 2 tbsp olive oil
  • 3 cloves garlic sliced
  • ½ tsp red pepper flakes
  • Salt to taste

For the Sandwich

  • 6 crusty Italian sandwich rolls or hoagie rolls
  • 6 slices sharp provolone cheese
  • Juices from the pork for dipping optional

Instructions
 

Prepare the Pork

  1. Preheat your oven to 300°F.
  2. Pat the pork shoulder dry and season generously with salt, pepper, and fennel seeds.
  3. Heat olive oil in a Dutch oven over medium-high heat and sear the pork on all sides until browned, about 3-4 minutes per side.

Roast the Pork

  1. Remove the pork and set it aside. Add garlic, rosemary, and thyme to the pot, stirring for 1 minute until fragrant.
  2. Deglaze the pot with white wine, scraping up browned bits, then add chicken stock and red wine vinegar. Return the pork to the pot, cover, and place in the oven. Roast the pork for 4 hours, basting with the pan juices occasionally.

Sauté the Broccoli Rabe

  1. While the pork is roasting, bring a large pot of salted water to a boil. Blanch the broccoli rabe for 1-2 minutes, then drain and rinse with cold water to stop cooking.
  2. Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant. Toss in the broccoli rabe, cooking until tender, and season with salt to taste.
    sizzling skillet on a stovetop containing chopped garlic and broccoli

Assemble the Sandwiches

  1. Remove the pork from the pot and shred it with two forks. Strain the juices from the Dutch oven, reserving them for dipping or drizzling.
  2. Toast the rolls lightly and layer them with shredded pork, sautéed broccoli rabe, and a slice of provolone cheese.

Serve and Enjoy

  1. For an authentic Philly experience, serve with a side of the pork juices for dipping. The sharp provolone melts slightly from the heat of the pork, complementing the savory and bitter flavors perfectly.