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1 tablespoon fennel seeds
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1 tablespoon light brown sugar
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1 tablespoon finely chopped fresh rosemary
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1 1/2 teaspoons finely chopped fresh thyme
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1/3 cup, plus 2 tablespoons extra-virgin olive oil, divided
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1 1/2 tablespoons, plus 1 teaspoon kosher salt, divided
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1 teaspoon crushed red pepper, divided
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1 (3-pound) boneless pork shoulder (Boston butt), fat cap trimmed to 1/4 inch
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3/4 cup mayonnaise
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3 tablespoons finely chopped pickled pepperoncini plus 1 1/2 tablespoons pickle brine (from 1 [12-ounce] jar)
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1/2 teaspoon grated garlic (from 2 medium garlic cloves)
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6 large garlic cloves, thinly sliced (3 tablespoons)
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1 pound fresh broccoli rabe, leaves and tender stems chopped (woody ends discarded) (about 8 cups)
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1 tablespoon fresh lemon juice (from 1 lemon)
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6 hearty seeded round sandwich rolls, split
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12 (3/4-ounce) sharp provolone cheese slices
Philadelphia Roast Pork Sandwiches
Our take on Philadelphia Roast Pork Sandwiches combines roasted pork with melty provolone cheese and broccoli rabe for a seriously satisfying bite. We sautéed the broccoli rabe with plenty of garlic and some crushed red pepper flakes, and finished it with fresh lemon juice. Its bitterness and brightness balances the fattiness of the pork, which is incredibly tender and buttery with a flavorful crust. Letting the pork sit at room temperature for an hour while the oven preheats helps ensure it cooks evenly. Roasting it initially at 450°F and then lowering the oven temperature crisps and renders the fat on top, and then slowly cooks the meat. The provolone brings sharpness and helps keep the bottom of the roll from getting too soggy, and the mayo — which has a punch of acidity from pickled pepperoncini and its brine — is the finishing touch.
Nutrition Information
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