Roasted Pork, Broccoli Rabe and Sharp Provolone Sandwich

Directions

Combine 3 Tbsp. olive oil, fennel seeds, garlic, parsley, rosemary, red pepper flakes, lemon zest, 1 Tbsp. salt and pepper into the bowl of a food processor. Blend in 2-3 short bursts.  

Wash and thoroughly dry pork shoulder. To butterfly meat, place the fat side down and using a sharp knife make a flap by cutting from the center side of the meat towards the opposite side, do not cut all the way through. Open flap.

Score the meat in a crosshatch pattern, taking care not to cut too deep. Spread the herb mixture over the crosshatched meat. Rub into meat to cover thoroughly.

Starting on the side with no fat, roll meat into a log. Place the seam side down. Using one strand of twine, wrap around the meat at the center and tie with a double knot at the top. Continue wrapping and tying strands about 1 inch apart to keep tight. Trim ends. Cover and refrigerate for at least 8 hours or overnight.

Preheat oven to 450°F.

Using remaining oil, rub all over trussed meat. Sprinkle 2 tsp. salt over roast. Place the roast on the rack of a roasting pan. Add about a cup of water to the bottom of the roasting pan. Cook for 35 minutes at 450°. Turn oven down to 300°, wrap foil loosely over roast to prevent the fat from burning and continue to cook for approximately 2.5 to 3 hours, until thermometer inserted into center of roast reaches 180° internal temperature. If outside is not crispy, remove foil and broil for a minute or two.

In a large pot, boil roughly 6 cups of water. Add salt. Add cut broccoli rabe and cook for 1 minute. Drain and squeeze out any excess water.

In a large skillet, heat both oils and add garlic. Cook for about 30 seconds. Add drained broccoli rabe and sauté for about 2 minutes until crisp, but tender. Be careful not to overcook. Add lemon juice and stir. Remove from heat and set aside to cool.

For small quantities of roasted peppers, you can roast over an open flame on the stove. Set the peppers on the grate over a medium high flame. Using tongs, turn the peppers until all sides are charred and the pepper starts to soften, about 8-10 minutes. Remove from flame. If roasting in oven, heat oven to 450°. Cut peppers in half lengthwise and remove seeds. Place peppers on a baking sheet in an oven, cut side down, and roast for about 30-40 minutes, until charred.

Place in a bowl. Cover with plastic wrap to steam for 10 minutes.

When cool enough to handle, remove peppers from bowl and peel skin from surface. Cut peppers. Remove and discard seeds.

Alternatively, you can use jarred roasted red peppers. Simply drain the oil and continue with recipe below.

Place pepper and remaining ingredients in a food processor. Blend until smooth. Cover and place in refrigerator.

Using a cheese shaver or sharp knife, shave several slices of BelGioioso Sharp Provolone onto a plate or piece of parchment, set aside.

Slice ciabatta rolls in half, spread about 1 Tbsp. roasted red pepper aioli on both top and bottom side of roll. Layer 2-3 slices of roast pork onto bottom of roll, add the spicy broccoli rabe and top with a generous helping of shaved BelGioioso Sharp Provolone. Replace top of roll and serve.