DiNic's Roast Pork Sandwich

Ingredients:

Pork:

4 lbs boneless pork shoulder

1-2 tablespoons salt

1 tablespoon pepper

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

1 tablespoon fresh parsley

1 teaspoon dried oregano

Extra virgin olive oil

1 white onion, sliced thin

7 cloves garlic, minced

4 cups low sodium beef broth

1 cup dry red wine

15-ounce can crushed tomatoes

3 bay leaves

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Broccoli Rabe:

Extra virgin olive oil

5 cloves of garlic, sliced thin

1 teaspoon crushed red pepper

2 lbs broccoli rabe, cut into 1 inch pieces

Salt and pepper, to taste

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Other:

Crusty Italian Rolls

Provolone cheese

Banana peppers

Parmesan cheese

Squeeze of lemon

Directions:

Start by marinating your pork shoulder. Ideally, this should sit overnight, but if you don't have the time, try for at least 2 hours in the fridge. Sprinkle the salt, pepper, thyme, rosemary, oregano, and parsley all over the pork shoulder so it's completely covered. Cover with saran wrap and let it sit in the fridge overnight.
Preheat your oven to 325°.
Once the pork has marinated, take out a large Dutch oven and add 2 tablespoons of olive oil. Bring the pan up to a high heat and brown the pork on each side, about 1-2 minutes, then remove the meat and set it aside. Next, add the sliced onion and garlic and sauté on low heat for 3-4 minutes. Add the meat back in, then add the broth, red wine, tomatoes and bay leaves. Cover with a lid and bake for 2 hours. After 2 hours, take the meat out and slice into thick pieces. Add back to the Dutch oven and cook for another 2-2.5 hours, or until the pork is fork tender.
In the last 15 minutes of cooking the pork, take out a sauté pan and add 1/4 cup of olive oil. Bring to a medium low heat and add the garlic and crushed red pepper. Make sure to not burn your garlic, you want to slightly toast it. Add the broccoli rabe and cook until softened, about 7-8 minutes. Season with salt and pepper.
Now we assemble the sandwiches! Cut your bread in half length wise, then add the provolone cheese to both sides. Add the warmed broccoli rabe, slices of pork plus some of the au jus top with banana peppers, squeeze of lemon and a sprinkle of parmesan cheese. Enjoy!

Ingredients:

Pork:

Broccoli Rabe:

Other:

Directions:

Notes from the Chef