All Recipes

Roast Pork and Broccoli Rabe Sandwiches

9 Hrs, 10 Mins


1 Whole bone-in, skin-on pork shoulder (8 to 12 pounds total)

Kosher salt

Freshly ground black pepper

1 Pound broccoli rabe, tough stems trimmed

2 Tbsp extra-virgin olive oil

6 Medium cloves garlic, thinly sliced

4 Anchovy filets, mashed

1/2 tsp red pepper flakes, plus more to taste

1/4 cup cider vinegar

36 Martin’s Party Potato Rolls, split in half and toasted lightly

18 Slices sharp Provolone cheese

1 Quart store-bought or homemade pickled cherry peppers

Serves: 8-12


Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

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 and Picture by J. Kenji Lopez-Alt
of Serious Eats