Roast Pork and Broccoli Rabe Sandwiches Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
These little sandwiches are time consuming, but super-simple to make, with only about 30 minutes of actual work involved. J. Kenji Lopez-Alt

Note: Broccoli rabe and pork can be cooked in advance and stored in sealed, refrigerated containers for up to 3 days. Reheat pork in the microwave or in a pot on the stovetop before constructing sandwiches.

Recipe Facts

Active: 30 mins
Total: 9 hrs
Serves: 8 to 12 servings

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Ingredients

  • 1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds total

  • Kosher salt and freshly ground black pepper

  • 1 pound broccoli rabe, tough stems trimmed

  • 2 tablespoons extra-virgin olive oil

  • 6 medium cloves garlic, thinly sliced

  • 4 anchovy fillets, mashed

  • 1/2 teaspoon red pepper flakes, plus more to taste, divided

  • 1/4 cup cider vinegar

  • 36 slider-size soft rolls, such as Martin's Party-Sized Potato Rolls, split in half and toasted lightly

  • 18 slices sharp provolone cheese

  • 1 quart store-bought or homemade pickled cherry peppers

Directions

  1. Cook pork according to our Ultra-Crispy Slow-Cooked Pork Recipe.

  2. While pork cooks, bring a large pot of salted water to a rolling boil. Add broccoli rabe and cook, stirring occasionally, until bright green but still crunchy, about 2 minutes. Remove broccoli rabe and run under cool water to chill. Spin in a salad spinner to dry. Set aside.

  3. Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, anchovies, and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add broccoli rabe and stir to coat with oil. Continue cooking until broccoli rabe is fully tender, about 2 minutes. Transfer to a large bowl and set aside or refrigerate until ready to construct sandwiches.

  4. When pork is cooked, remove skin (if present) and chop into fine pieces. Shred meat from bones and discard bones. Combine meat and skin in a large bowl, add vinegar, and season with salt, pepper, and red pepper flakes to taste, gently shredding meat with your fingers.

  5. To serve: Preheat broiler to high. Place a dozen toasted bun bottoms on a rimmed baking sheet. Top with pulled pork, broccoli rabe, and a slice of cheese. Broil until cheese is melted, about 1 1/2 minutes. Top with pickled pepper slices and top buns and serve immediately. Repeat with remaining buns and fillings.

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Nutrition Facts (per serving)
1135 Calories
69g Fat
49g Carbs
76g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 1135
% Daily Value*
Total Fat 69g 88%
Saturated Fat 27g 136%
Cholesterol 249mg 83%
Sodium 1256mg 55%
Total Carbohydrate 49g 18%
Dietary Fiber 6g 22%
Total Sugars 9g
Protein 76g
Vitamin C 92mg 461%
Calcium 599mg 46%
Iron 7mg 39%
Potassium 1173mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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