Note: This recipe will make far more roast pork than you need for the sandwiches. It can be stored in a sealed container in the fridge for up to 5 days.
- 1 small whole pork shoulder, about 3 pounds
- Kosher salt
- 1/2 pound broccoli rabe
- 4 medium garlic cloves, minced
- pinch red pepper flakes
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 cup shredded provolone cheese
- 4 large sesame-seed cemita-style rolls (or any soft crusty sandwich roll)
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.
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.
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.
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.