Entree: United States – Mid-Atlantic – Roast Pork Sandwich (Slow-roasted pork served sliced or shredded on a crusty roll with savory pan juices and greens)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Additional 15 min

Total 4 hrs 15 min

Ingredients

- 1 bone-in pork shoulder, approx. 3.5 lb (1.6 kg)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) black pepper
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) kosher salt for rub (additional, divided)
- 2 tsp (4 g) dried oregano
- 6 cloves (18 g) garlic, minced
- 1 large onion, sliced, about 1 1/2 cups (225 g)
- 1 cup (240 ml) low-sodium chicken stock
- 1/2 cup (120 ml) dry white wine or additional stock
- 1 lb (454 g) broccoli rabe, trimmed
- 2 tbsp (30 ml) olive oil for greens
- 1/4 tsp (0.5 g) red pepper flakes, optional
- 4 crusty Italian rolls or hero rolls, about 6–8 oz (170–225 g) each total
- 8 slices (about 8 oz / 225 g) provolone cheese
- 2 tbsp (30 ml) red wine vinegar or lemon juice, for broccoli rabe
- Freshly ground black pepper, to taste

Instructions

1. Preheat oven to 325°F (160°C). Pat pork shoulder dry; rub all over with 1 tbsp (15 g) salt, 2 tsp (10 g) kosher salt, black pepper, oregano, and minced garlic.
2. Heat 1 tbsp (15 ml) olive oil in a heavy Dutch oven over medium-high heat. Sear pork on all sides 3–4 minutes per side until deeply browned. Remove pork and set aside.
3. Add sliced onion to the pot and sauté 4–5 minutes until softened and golden. Deglaze with white wine (or stock), scraping browned bits, then add chicken stock and bring to a simmer.
4. Return pork to the pot, cover, and transfer to the oven. Roast 2 1/2–3 hours, basting once or twice, until pork is very tender and reaches about 195°F (90°C) for shredding or 170–180°F (77–82°C) if you prefer slicing but still tender. Remove pork and let rest 15 minutes; reserve pan juices.
5. Meanwhile, bring a pot of salted water to a boil. Blanch broccoli rabe 1 minute, then drain and immediately plunge into ice water. Squeeze excess water and pat dry.
6. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add blanched broccoli rabe and red pepper flakes; sauté 3–4 minutes. Finish with red wine vinegar or lemon juice and season with salt and pepper to taste.
7. Slice or shred the pork thinly. Warm the reserved pan juices in a small saucepan; skim fat if desired to serve as jus.
8. Split rolls and toast lightly. Layer roast pork on the bottom half, top with sautéed broccoli rabe and two slices of provolone. Return open sandwiches to a hot oven or broiler 1–2 minutes to melt the cheese.
9. Drizzle with warm pan jus, close sandwiches, and serve immediately.