Roast Pork Sandwich with Broccoli Rabe and Sharp Provolone

Roast Pork Sandwich with Broccoli Rabe and Sharp Provolone

Photo Modifed: Flickr/Krista

There's nothing better than eating a hot sandwich in the fall. This hearty sandwiches, 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.

2
Servings
1445
Calories Per Serving
Deliver Ingredients

Ingredients

For the broccoli rabe

  • 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

For the jus

  • reserved pan drippings from the pork butt
  • pork trimmings from the sliced pork butt
  • 32 Ounces chicken stock

For the roast pork

  • 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

For the broccoli rabe

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.

For the jus

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.

For the roast pork

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.

Nutritional Facts

Total Fat
50g
71%
Sugar
24g
27%
Saturated Fat
17g
71%
Cholesterol
223mg
74%
Carbohydrate, by difference
148g
100%
Protein
97g
100%
Vitamin A, RAE
24µg
3%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
42µg
47%
Calcium, Ca
166mg
17%
Choline, total
194mg
46%
Fiber, total dietary
8g
32%
Fluoride, F
68µg
2%
Folate, total
35µg
9%
Iron, Fe
7mg
39%
Magnesium, Mg
62mg
19%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
541mg
77%
Riboflavin
1mg
91%
Selenium, Se
65µg
100%
Sodium, Na
6403mg
100%
Water
578g
21%
Zinc, Zn
14mg
100%

Roast Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Roast Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.