Categories: 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

1. Heat dutch oven on high or turn crock pot on high

2. If roast comes in netting remove but keep intack [or work into]

3. Mix first six ingredients in bowl

4. Push mixture into meat, scoring with knife, and rub mixture over surface of meat

5. Back in netting, but roast in pot

6. Cook for 20 minutes, searing all sides

7. Turn down to low and cook at least 3 hours or longer until pork falls apart

8. Remove port from netting and shred into large chunks

9. Return to juices in crock pot

10. Wash rabe thoroughly and cut about 1/2 inch off bottom

11. Cut florets off top, set aside

12. Bring 3 qts salted water to boil

13. 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]

14. Drain, reserving 1/4 – 1/2 cup cooking liquid

15. In frying pan heat olive oil, red pepper, and garlic together over medium heat

16. Once the garlic begins to saute, add broccoli rabe and cook for 3 – 5 minutes

17. Then add cooking liquid to pot

18. Assemble on toasted roll

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