Ingredients
Scale
- 1 large pork butt: 2-5 lbs
- 3 tbsp olive oil
- 2–3 bunches broccoli rabe, cut into 1 inch long pieces
- ½ cup grated Romano cheese
- 6 garlic cloves, minced
- 1 tbsp ground fennel seeds
- 3 tbsp garlic powder
- 4 tbsp peperoncino, or red pepper flakes
- 3 tbsp dried rosemary, chopped
- 4 tbsp freshly ground black pepper
- 10 tbsp kosher salt
- 1 package sub rolls
- ¼ lb sharp provolone cheese
- 1 cup chicken broth or stock
- 1 cup water
Instructions
Dry Rub Instructions:
- Place the fennel seeds, garlic powder, 3 tbsp pepper flakes, rosemary, 3 tbsp black pepper, and 9 tbsp kosher salt in a large portion-bag and shake until thoroughly mixed.
Pulled Porchetta Instructions:
- Preheat oven to 250°
- Place pork butt in a deep roasting pan or large dutch oven.
- Completely coat with olive oil, saving some for the broccoli rabe.
- Completely cover the pork butt with spice rub over the top of the meat.
- Fill the pan 1 inch high with ½ water and ½ chicken stock.
- Cover the pan tightly with aluminum foil, place in the preheated oven and cook for 4 hours.
- Remove pork from the oven and let it cool for 30 minutes.
- Once the pork butt is cool enough to touch (just warmer than room temperature), remove any excess fat from the exterior and discard.
- Using hands and 2 forks, begin to shred pork. It may take a bit to shred the whole thing
- Allow shredded pork to sit in the pan to absorb cooking liquid and juices.
Sandwich Instructions:
- Preheat the oven to 400°
- Massage the broccoli rabe with olive oil, the remaining salt, pepper, and crushed red pepper, Romano cheese, and garlic. Mix with your hands until thoroughly combined.
- Lay out the rabe on a large baking sheet, baking for about 10-12 minutes or until the rabe is soft and dark green.
- Combine the rabe and porchetta in a large sub roll, topping it with some shaved sharp provolone cheese.