Tony Luke’s Italian Roast Pork Sandwich
(from chefallie’s recipe box)
Source: Online courtesy of Allison
Cook time: 200 minutesCategories: Family Favorite, summer
Ingredients
- For Pork - 1 2.5lb pork shoulder (or picnic pork in netting)
- 3 tbs garlic chopped
- 2.5 tbls fresh rosemary chopped
- 3 tbls fresh parsley chopped
- 1 tbs salt
- 1/2 tsp black pepper
- 1 tbl olive oil
- For broccoli rabe - 1 lb broccoli rabe
- salt
- 3 quarts water
- 1/4 c olive oil
- 2-3 garlic cloves, chopped
- salt
- 1/4 tsp red pepper flakes
- For sandwich - crusty italian rolls
- 1/2 lb sharp provolone cheese [extra sharp for best results]
Directions
-
Heat dutch oven on high or turn crock pot on high
-
If roast comes in netting remove but keep intack [or work into]
-
Mix first six ingredients in bowl
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Push mixture into meat, scoring with knife, and rub mixture over surface of meat
-
Back in netting, but roast in pot
-
Cook for 20 minutes, searing all sides
-
Turn down to low and cook at least 3 hours or longer until pork falls apart
-
Remove port from netting and shred into large chunks
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Return to juices in crock pot
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Wash rabe thoroughly and cut about 1/2 inch off bottom
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Cut florets off top, set aside
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Bring 3 qts salted water to boil
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Add broccoli rabe leaves and stem and cook about 8 minutes; then add florets and cook until tender, another 5 – 7 minutes [I sometimes do all of this in the microwave]
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Drain, reserving 1/4 – 1/2 cup cooking liquid
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In frying pan heat olive oil, red pepper, and garlic together over medium heat
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Once the garlic begins to saute, add broccoli rabe and cook for 3 – 5 minutes
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Then add cooking liquid to pot
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Assemble on toasted roll