Hot Roast Pork Sandwich
Just in time for the Super Bowl! Make hot roast pork sandwiches for the game and no need to run to South Philly!
How good is Tony Luke’s hot roast pork? I mean, really? My mouth waters just thinking about it. I love John’s too, don’t get me wrong, but Tony Luke’s recipe was a little easier to come by when I wanted to make sandwiches. I’ve mastered it and I’m sticking with it. If it’s not broken ~don’t fix it! And so it goes….
For the big game on Sunday, there is no easier crowd pleaser than this pork. Trust me on this! My big disclosure, however, is that when I made the pork with broccoli rabe, I forgot to take the picture. The next day when I was making myself a sandwich for lunch, and had no broccoli rabe left, I decided to top it with some fresh arugula instead. The picture above shows the pork topped with arugula. It is also not on the roll I would choose either, but we were having some technical difficulties which prevented me from getting to the bakery. On top of it, these pictures were taken from my cell, so they are not as clear as I may like. So, use your imagination, okay?
Hot Roast Pork with Broccoli Rabe
1 (5 lb) pork shoulder
6 tablespoons garlic (chopped)
5 tablespoons fresh rosemary (chopped)
6 tablespoons fresh parsley (chopped)
2 tablespoon kosher salt
1 lb brocolli rabe
3 quarts water
1/4 cup olive oil
2-3 garlic gloves, chopped
1/4-1/2 teaspoon red pepper flakes
1 lb extra sharp provolone
Make sure you buy a pork shoulder in netting like the picture below.
Turn your crock pot on high. Pull the roast out of the netting, but DO NOT cut the netting apart because you need to stuff it back in when you are done preparing the meat! Try to cut as little netting from each end as possible. I have actually learned from experience that if you can get half of the net off and dress one side of the meat, then stuff the prepared side back in, then repeat on the other side, it is much easier.
Mix the first 6 ingredients in a bowl. It should form a loose paste.
If there are any thick sections of meat, score them with a sharp knife. Rub 3/4 of the mixture on all exposed areas of meat, including the areas that have been scored and internal surfaces that are exposed. Return roast to netting. Rub the remaining mixture over the outside of the roast. Place the roast in the crock pot and cook on high for 20 minutes.
Turn down to low and cook for at least 4-5 hours. The longer it cooks, the better. The meat should be falling apart. Remove the roast from the netting by cutting it off. Please be careful not to burn yourself on the interior of the crock pot. With a large fork and knife, shred the meat into chunks befitting a sandwich. Mix the meat around in the sumptuous juices which have accumulated in the pot. Keep pot on a warm setting.
For the broccoli rabe:
Wash and cut about 1/2 inch off of the bottom stems. Cut the florets off of the top and set aside. Bring 3 quarts of salted water to a boil. Add the broccoli rabe leaves and stems and cook about 1 minute and a half. Then add the florets and cook until tender, about 6 or 7 minutes. Remove the broccoli rabe from the water, after reserving 1/2 cup of the cooking liquid.
In a deep frying pan begin to heat olive oil, red pepper flakes and garlic over med-high heat. Once the garlic turns slightly brown, add the broccoli rabe. Saute 4-5 minutes and then add the cooking liquid. Season to taste with salt. This will look soupy, but it is done. Serve on the side of with the pork for guests to assemble on their own.
Add the extra sharp provolone to the roll first. This way it will melt when topped with hot meat. Top the pork with broccoli rabe.