A delightful twist on the classic Italian roast pork sandwich, featuring tender pork and flavorful greens.
Turn the crock pot to the high setting.
Preheating the crock pot ensures even cooking from the start.
Mix minced garlic, rosemary, parsley, salt, black pepper, and olive oil in a bowl.
Combine the ingredients thoroughly to create a uniform seasoning paste.
Rub the seasoning mixture all over the pork shoulder.
Ensure the seasoning covers all surfaces for maximum flavor.
Place the seasoned pork in the crock pot and cook on high for 20 minutes.
Starting on high helps to seal in the flavors.
Reduce the heat to low and cook for 3 hours or until the pork is tender and easily shredded.
Check the pork occasionally to ensure it doesn't dry out.
Wash and trim the broccoli rabe, removing tough stems.
Use fresh broccoli rabe for the best flavor and texture.
Blanch the broccoli rabe in boiling salted water for 2 minutes, then drain.
Blanching helps to reduce bitterness and soften the greens.
Heat olive oil in a frying pan and sauté garlic and red pepper flakes until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the blanched broccoli rabe to the pan and sauté for 5 minutes.
Toss the greens frequently to ensure even cooking.
Toast the sandwich rolls if desired.
Toasting adds a nice crunch and prevents the bread from becoming soggy.
Assemble the sandwich by layering shredded pork, provolone cheese, and sautéed broccoli rabe on the rolls.
Serve immediately to enjoy the sandwich warm and fresh.
Continue in our app for the best experience
