Procedures

1. 1

   Rub pork shoulder with 1/4 cup kosher salt. Set in rack in a baking dish, wrap in plastic wrap, and refrigerate for two to three days. When ready to cook, preheat oven to 475°F and adjust oven rack to lower-middle position. Unwrap pork, pat dry with a paper towel, and roast until lightly browned, 35 to 40 minutes. Flip roast over, reduce heat to 300°F, and continue to cook until center registers 170°F on an instant read thermometer, 2 to 3 hours. Remove from oven and let rest for at least 45 minutes. Meanwhile, make the broccoli rabe.

2. 2

   Bring a gallon of water to a boil over high heat. Add broccoli rabe and 2 tablespoons salt. Cook, stirring constantly until water returns to a boil, about 1 minute. Transfer broccoli to bowl of ice water and let sit 2 minutes. Drain well in a salad spinner and chop into 1-inch pieces. Transfer to medium bowl.

3. 3

   Add garlic, pepper flakes, and olive oil to a small skillet and heat over low heat until garlic is sizzling, about 5 minutes. Pour garlic oil over broccoli rabe and toss to combine. Season with salt and pepper to taste, then stir in cheese. Slice pork as thinly as possible.

4. 4

   Cut sandwich rolls in half and toast under the broiler or in a toaster oven. Lightly drizzle rolls with extra virgin olive oil. Top with pork followed by broccoli rabe. Close sandwiches, cut as desired, and serve.