Philly Roast Pork Sandwich

source: https://www.seriouseats.com/philly-roast-pork-sandwich-recipe-8605326

Ingredients

  • For the Pork:

    • 1 (4 to 5 pound) boneless pork shoulder roast, tied
    • 2 tablespoons olive oil
    • 2 teaspoons kosher salt, plus more to taste
    • 1 1/2 teaspoons black pepper, plus more to taste
    • 1 large head garlic, top 1/2-inch cut off, exposing cloves
    • 1 medium yellow onion, roughly chopped
    • 1/2 cup dry white wine
    • 4 cups low-sodium chicken broth
    • 1 teaspoon red pepper flakes
    • 1 tablespoon dried oregano
    • 1 teaspoon dried thyme

  • For the Broccoli Rabe:

    • 2 pounds broccoli rabe, tough ends trimmed
    • 2 tablespoons olive oil
    • 4 cloves garlic, thinly sliced
    • 1/4 teaspoon red pepper flakes
    • Kosher salt and black pepper

  • For the Sandwich:

    • 12 ounces provolone cheese, thinly sliced
    • 6 hoagie rolls, about 8 inches long
    • Reserved pork cooking liquid, skimmed of fat

Directions

  1. Roast the Pork: Adjust oven rack to center position and preheat oven to 325°F (160°C). Pat pork roast dry with paper towels and rub all over with olive oil, salt, and pepper. In a large Dutch oven or roasting pan, sear pork on all sides over medium-high heat until browned, about 8 minutes total. Remove pork from pot and set aside.

  2. Add garlic head and onion to pot and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Deglaze pot with white wine, scraping up any browned bits from the bottom. Cook until wine is almost completely evaporated, about 2 minutes. Add chicken broth, red pepper flakes, oregano, and thyme. Bring to a simmer.

  3. Return pork to pot, nestling it among the vegetables and broth. Cover and transfer to oven. Cook until pork is very tender and easily pulls apart, about 4 to 5 hours. Remove pot from oven and let pork rest in cooking liquid for at least 30 minutes, or up to 1 hour.

  4. Prepare the Broccoli Rabe: While pork is resting, bring a large pot of salted water to a boil. Add broccoli rabe and cook until tender-crisp, about 3 minutes. Drain well and set aside.

  5. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add broccoli rabe and cook, stirring occasionally, until heated through and slightly wilted, about 5 minutes. Season with salt and pepper to taste.

  6. Assemble the Sandwiches: Remove pork from cooking liquid and shred with two forks. Strain cooking liquid through a fine-mesh sieve, discarding solids. Skim off any excess fat from the surface of the liquid.

  7. Preheat broiler. Split hoagie rolls lengthwise and arrange on a baking sheet. Layer provolone cheese on the bottom half of each roll. Broil until cheese is melted and bubbly, about 1 to 2 minutes. Watch carefully to prevent burning.

  8. Spoon shredded pork onto the cheesy rolls. Top with broccoli rabe and drizzle generously with the reserved pork cooking liquid. Cover with the top half of the rolls and serve immediately.