Roast Pork Sandwich With Broccoli Rabe And Sharp Provolone

Name: Roast Pork Sandwich With Broccoli Rabe And Sharp Provolone
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 pound broccoli rabe, trimmed; 1 clove garlic, minced; 1 shallot, thinly sliced; red pepper flakes; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; reserved pan drippings from the pork butt; pork trimmings from the sliced pork butt; 32 ounce chicken stock; 1 boneless pork butt; 2 bunches fresh flat-leaf parsley; 10 cloves garlic, peeled; 2 sprigs rosemary; 2 sprigs thyme; 1 pound kosher salt

AJStone|Oct. 25, 2013 9:16 am EST

2.8 (16 ratings)

Print

There's nothing better than eating a hot sandwich in the fall. This hearty sandwich, inspired by DiNic’s roast pork sandwich in Philadelphia, may take some time to make, but it's packed with great flavor from the homemade broccoli rabe and jus.

Prep Time

30

minutes

Cook Time

30

minutes

Servings

2

Total time: 1 hour

Ingredients

1 pound broccoli rabe, trimmed
1 clove garlic, minced
1 shallot, thinly sliced
red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
reserved pan drippings from the pork butt
pork trimmings from the sliced pork butt
32 ounce chicken stock
1 boneless pork butt
2 bunches fresh flat-leaf parsley
10 cloves garlic, peeled
2 sprigs rosemary
2 sprigs thyme
1 pound kosher salt

Directions

Blanch the broccoli rabe. In a large skillet over medium heat, heat the olive oil and sauté the garlic and shallots for approximately 2 minutes.Stir in the blanched broccoli rabe and sauté 10-15 minutes, or until desired doneness. Set aside.
Just prior to serving, make the jus. Place the reserved pan drippings into a medium saucepan with the chicken stock and any excess trimmings left after slicing the pork butt.Heat the mixture on low and simmer until reduced slightly. Keep warm, but not too hot.
Preheat the oven to 275 degrees.Butterfly the pork butt (or ask your butcher to do it for you) and set aside.Place the parsley, garlic, rosemary and thyme in a food processor. Turn the food processor on low until blended. Keep the food processor on low, and slowly pour in the full pound of kosher salt until all of the salt is combined into the herb mixture.Rub the herb/salt mixture all over the surface of the pork butt.Roll up the pork butt and tie it into a roast using kitchen twine.Place the rolled pork butt on top of a roasting rack in a roasting pan. Place in the oven for 2-3 hours, or until the internal temperature is 140 degrees. Remove the pork butt from the pan and let rest.Once the pork butt has rested and cooled, wrap tightly in plastic wrap and refrigerate overnight.Separately, reserve the pan drippings from the pork butt in an airtight container and store in the refrigerator until ready to make the jus for serving.The next day, using a sharp chef’s knife, slice the pork as thinly as possible. Set aside.To serve, dip desired amount of pork slices into the warm jus (if the jus is too hot, it will overcook the pork), then place directly onto the bottom half of the sliced bread.On top of a baguette or crusty Italian bread, arrange some broccoli rabe on top of the pork, then spoon a little more jus over the broccoli rabe. Place slices of Provolone on top of the broccoli rabe, and finish with the top half of bread. Serve warm.