Roast Pork And Broccoli Rabe Sandwich Food

ITALIAN PORK SANDWICHES (DINIC'S COPYCAT PHILLY PORK SANDWICH)

Steps:

• Marinate the meat the night before. If needed, trim the skin off of the pork shoulder while you're butterflying it, but don't trim away the fat cap on top. We used a 4-pound piece off of a larger cut, so we also had a small bone to butterfly around.
• Sprinkle evenly all over with salt (to avoid oversalting, sprinkle it from a height above the meat so it spreads evenly without needing to use a ton). Combine 1½ tablespoons ground fennel seeds, 1½ tablespoons dried thyme, 2 tablespoons dried oregano, and 1 tablespoon fresh minced rosemary leaves. Generously rub the meat all over with this seasoning. Next, stir together the 3 tablespoons of minced parsley and the minced garlic. Spread the majority on the inner parts of the butterflied pork shoulder, and distribute the rest on the top.
• Rebundle the pork shoulder so it is in a relatively tight roll. Place in a roasting pan, and surround with the thinly sliced onion. Drizzle a little olive oil over the onions. Refrigerate overnight.
• The next day, take your pork out of the refrigerator early (about 2 hours before you're ready to roast) to come up to room temperature. Preheat the oven to 450 degrees F, and position a rack in the lower third of the oven, and one in the upper third.
• You're going to roast the pork and the peppers simultaneously, so wash the peppers, pat them dry, and cut them all lengthwise and deseed them (If you like your long hots really hot, skip that step!) Toss in olive oil, and sprinkle with salt. Lay out evenly on a baking sheet.
• Place the roast in the lower third of the oven, and the peppers on the rack in the upper third. Roast at 450 degrees F for 35 minutes. (Depending on how hot your oven runs, you may want to check them at the 20-25 minute mark.) Remove the peppers from the oven and set them aside. Later, you can reheat the peppers by stirring them into the hot pulled pork to rewarm them, or by putting them back in the oven in the final stretch of cooking.
• Also take the pork out of the oven at this step, and add the stock, wine, tomatoes, and bay leaves. Stir to combine. Cover the pan tightly with aluminum foil. Cook for another 15 minutes at 450 degrees F, and then reduce the oven temperature to 325 degrees F. Continue roasting the pork for 2 hours.
• Carefully remove the foil (you'll be putting it back on). Using a sharp carving knife, cut the roast into large chunks, laying them flat in the braising liquid. Re-cover with foil and cook for another 2 to 2 ½ hours, until the pork is fork tender.
• A little while before you take your pork out of the oven, it's time to prepare your broccoli rabe. In a skillet over medium-high heat, add ¼ cup of olive oil and 7 cloves chopped garlic. Let the garlic brown lightly, and add the crushed red pepper flakes, followed by the chopped broccoli rabe. Cook until wilted, and then lower the heat if needed to cook until tender--you don't want the stems to be crunchy!
• Remove the pork from the oven. Discard the bay leaves. Pull the pork in the pan with two forks, mixing everything in the juices.
• Stir in your reserved roasted peppers to rewarm them. Alternatively, you could reheat them in the oven in the last 10-15 minutes of roasting.
• To build each sandwich, grab your Italian bread/rolls, and slice them lengthwise. Lay down a healthy bed of sharp provolone slices (we went with sharp provolone from the deli counter, but if you really want to be authentic to the OG sandwich, get a wedge of super sharp provolone and cut it into rough, thick shavings), and toast to melt the cheese. Top with a generous, drippy helping of pulled pork. Spoon over the broccoli rabe, and nestle a few pieces of long green hot pepper and bell pepper inside. Top off with pepperoncini slices if desired, and eat immediately!

TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)

Steps:

• Turn crock pot on high setting.
• If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
• Mix the next 6 ingredients in a bowl.
• Spread the pork roast out on a clean surface.
• If there are any large thick sections of meat, score them with a knife.
• Rub 3/4 of the mixture over all exposed surfaces.
• Roll the roast back up and place back in netting.
• (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
• Place the roast in the crock pot and cook at high for 20 minutes.
• Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
• Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
• Return to juices which have accumulated in the crock pot.
• For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
• Cut the florets off the top and set aside.
• Bring 3qts salted water to a rolling boil.
• Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
• Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
• In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
• Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
• Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
• (This should look a little soupy).
• Assemble: Toast sliced roll if desired.
• Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!

ROAST BEEF-BROCCOLI RABE SUBS

Steps:

• Preheat the oven to 450 degrees F. Combine the coleslaw mix, giardiniera and brine, 2 tablespoons olive oil and the sugar in a large bowl; toss well. Set aside at room temperature.
• Heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the garlic and cook until just golden, about 2 minutes. Add the red pepper flakes and chicken broth. Bring to a simmer and stir in the oregano; cook 2 to 3 minutes. Add the broccoli rabe, cover and cook until just tender, about 3 minutes.
• Arrange the rolls cut-side up on a baking sheet and bake until just lightly toasted, 2 to 3 minutes. Remove and immediately top each with 2 slices cheese; let melt slightly.
• Remove the broccoli rabe to a bowl using tongs and add the roast beef to the pot. Cover and simmer until hot, about 1 minute. Divide the roast beef among the rolls and top with the broccoli rabe. Serve with the slaw.

PORK AND BROCCOLI RABE CIABATTA SUBS

Steps:

• Preheat the oven to 350 degrees F.
• For the pork and broccoli rabe: Butterfly the pork, cut the meat across, but not all the way through, and open the shoulder up like a book. If the meat is a little uneven, then pound it out to even. Sprinkle the pork evenly across the surface with the rosemary, fennel seeds, red pepper flakes, garlic and some salt and pepper. Grate the onion over the meat with the large side of a box grater or with a wide tooth fine grater and spread it around the meat. Roll and tie the pork with kitchen string to secure. If using, rub the skin with the baking soda for extra crispy skin. Drizzle or spray with a little oil and sprinkle with salt and pepper.
• Roast the pork on the center rack, covered with foil, to an internal temperature of 145 degrees F, about 2 1/2 hours. Remove the foil and broil to crisp the skin, 15 to 20 minutes. Let the pork rest before slicing.
• Bring a few inches of water to a boil in a deep skillet. Salt the water, then add the rabe and boil to cook out the bitterness, 5 to 7 minutes. Drain.
• For the gremolta: Place the lemon zest on a cutting board and pile the parsley, garlic and chiles on top. Finely chop them all together to combine them. Cut the zested lemon into 10 wedges.
• Toast the split ciabatta and drizzle with EVOO. Arrange 3 to 4 thin slices of pork in sandwich and douse with a squirt of lemon juice, top with gremolata and rabe and set tops in place.

ROAST PORK AND BROCCOLI RABE SANDWICH RECIPE

Steps:

• Make the roast pork: Place the pork roast on a large rimmed plate or parchment-lined sheet pan. In a medium bowl, stir together the salt, sugar, 1 tablespoon of the rosemary, the thyme, fennel seeds and red pepper flakes. Cover the pork roast with the curing mixture, and then wrap the whole thing in plastic and refrigerate overnight.
• next day, preheat the oven to 450 F. Rinse off the salt mixture from the pork and dry well with paper towels. Place the roast on a sheet pan fit with a wire rack. Wrap the garlic heads in foil and place them on the tray alongside the pork. Roast until the pork begins to get color, 15 minutes, then reduce the temperature to 275 F and continue to cook until it has reached an internal temperature of 140 F 1 hour more. Remove the pork and garlic from the oven and let cool.
• Return the oven to 450 F. Unwrap the garlic, then slice each head in half and squeeze out the roasted cloves into a small bowl. Using a spoon, mash the garlic into a paste and mix with the remaining tablespoon of rosemary and the honey. Rub the mixture all over the pork roast and return it to the oven. Roast until the glaze has caramelized, 15 minutes, then remove and let cool completely before slicing thinly. Store on a parchment-lined sheet pan and cover with foil.
• Make the broccoli rabe: In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until the edges begin to turn golden, 1 minute, then add the red pepper flakes and cook until fragrant, 30 seconds. Add the broccoli rabe and sauté until vibrant green and tender, 5 to 7 minutes. Remove from the heat and stir in the lemon juice, then season with salt. Keep warm.
• Assemble the sandwich: Preheat the oven to 450 F. Slice the rolls in half lengthwise and lay them open on a sheet pan. Divide the sliced provolone between the 4 bottom halves of the bread. Bake until the cheese has melted and the bread is toasted, 5 minutes. While the bread toasts, warm the sheet pan of pork in the oven also.
• Place the 4 bottom halves with melted cheese on a cutting board. Divide the sliced pork on top, followed by the broccoli rabe. Affix the top halves of the bread, then slice in half and serve.

ROAST PORK AND PEPPER SANDWICHES

Steps:

• Season pork generously with salt and pepper. Heat olive oil in a large skillet over medium heat for a minute, then add pork. Lightly brown on all sides, about 15 minutes. Remove and cool.
• Enshroud in three layers of plastic wrap, creating a waterproof straitjacket.
• Put a trivet in a roomy pot and place pork on top. Cover with water and place a weight - like a small plate - on top to submerge it. Turn heat to low and bring water to between 170 and 180 degrees - well below a simmer. If a thermometer shows the water is hotter, add ice cubes or cold water. Poach 2 hours.
• While pork is cooking, put garlic in a small pot and cover with oil. Place over low heat and cook until soft but not colored, about one hour.
• Mix vinegar, sugar, chili, cinnamon, star anise and Sichuan peppercorns in a pot. Bring to boil over high heat. Boil 10 minutes, strain and discard spices.
• Remove garlic from oil, and purée it with the vinegar mixture in a blender until silky and loose. Add salt and coloring, if using, and blend again. Taste and add more salt, if needed, and coloring if the sauce is not stop-sign red. (This can be kept for up to 3 or 4 days in the refrigerator.)
• Stick an instant-read thermometer in the center of the pork through the plastic. It should read 150 to 155 degrees. (If not, wrap with another layer of plastic and return to the pot.) Plunge the wrapped pork into an ice bath until chilled. (Once cold, the pork can be stored in the refrigerator overnight.)
• Heat oven to 425 degrees. Unwrap pork, put it on a rimmed baking sheet and bake for 12 minutes. Remove, and generously coat the pork with the sauce. Return to oven and cook until glaze is dark and sticky sweet, 7 to 9 minutes.
• Thinly slice pork against the grain. Sprinkle each slice with Maldon salt. Put about 1/4 pound of pork, a tablespoon or more each of roast peppers and broccoli rabe into the rolls.