Source: https://www.seriouseats.com/philly-roast-pork-sandwich-recipe-8605326

Servings: 6

Total: ~4 hours (plus 12–24 hr dry brine)

Ingredients

Pork

• 1 (3 lb / 1.4kg) skinless, boneless pork butt (pork shoulder), preferably with fat cap
• 3 medium cloves garlic, minced
• 2 tbsp (18g) Diamond Crystal kosher salt (or half as much table salt)
• 1 tbsp minced fresh rosemary
• 1 tbsp minced fresh thyme leaves
• 1 tsp freshly ground black pepper
• ½ tsp red pepper flakes
• 2 tbsp (30ml) extra-virgin olive oil
• 1 medium yellow onion (8 oz / 225g), halved and thinly sliced
• 2 cups (473ml) pork stock, homemade chicken stock, or store-bought low-sodium chicken broth

Broccoli Rabe

• 3 tbsp (45ml) extra-virgin olive oil
• 1¼ lbs (570g) broccoli rabe, trimmed and cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 2 medium cloves garlic, minced
• Pinch red pepper flakes
• ¼ cup chopped jarred Italian long hot peppers, or other pickled spicy peppers

Assembly

• 6 (7- to 8-inch) seeded Italian long rolls or sturdy hoagie/sub rolls, split lengthwise but left attached on one side to create a hinge
• 12–18 thin slices provolone cheese (10 oz / 285g)

Directions

Day Before: Dry Brine Pork

1. Combine garlic, salt, rosemary, thyme, black pepper, and red pepper flakes in a bowl.
2. Trim fat cap on pork to ¼ inch if needed, then score a 1-inch crosshatch pattern into the fat cap.
3. Place pork on a large double layer of plastic wrap. Sprinkle all over with salt mixture. Tie with kitchen twine at 1-inch intervals, wrap tightly in plastic, place on a platter, and refrigerate 12–24 hours.

Roast Pork

1. Adjust oven rack to middle position and preheat to 325°F (160°C). Heat oil in a large Dutch oven over medium-high heat until shimmering. Add onion and cook until soft and translucent, 5–7 minutes. Remove from heat.
2. Unwrap pork and place in Dutch oven fat side up. Add stock, cover, and roast until center of meat registers 180°F (80°C), 2 to 2½ hours.
3. Transfer roast to a carving board and let cool to room temperature, about 1 hour. Reserve pork jus.
4. Raise oven to 400°F (200°C). Remove twine and slice pork against the grain as thin as possible.
5. Reheat jus over medium-high until just simmering; season with salt. Add sliced pork and any accumulated juices and stir to coat. Gently simmer until heated through, about 1 minute. Keep warm.

Broccoli Rabe

1. Heat oil in a 12-inch skillet over medium heat until shimmering. Add broccoli rabe, season with salt and pepper, and cook stirring occasionally until tender and lightly browned, 6–9 minutes.
2. Stir in garlic and red pepper flakes; cook until fragrant, about 1 minute. Stir in pickled peppers and 1 cup of the pork jus. Bring to a simmer and cook until liquid is reduced and rabe is very tender, about 5 minutes.

Assemble

1. Arrange rolls split side up on a rimmed baking sheet. Divide provolone evenly among rolls and bake until cheese is melted and rolls are beginning to toast at the edges, about 3 minutes.
2. Using tongs, divide pork and broccoli rabe evenly among rolls. Ladle a few spoonfuls of remaining jus over each sandwich. Serve immediately.