Roasted Pork Hoagie Recipe

Prepare pork and rub

Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary and 2 tablespoons olive oil to form a paste. Rub the paste all over the pork, pressing it into any crevices.

Roast low and slow

Place quartered onion in the bottom of a heavy roasting pan or Dutch oven and set the pork on top. Pour 2 cups stock into the pan (not over the pork so the rub stays intact). Cover tightly with a lid or foil and roast in the preheated oven for 3 to 4 hours, until the internal temperature reaches 195–205°F (90–96°C) and the meat is fork-tender.

Rest and shred

Remove pork from oven and transfer to a cutting board. Let rest, covered loosely, for 20 minutes. Reserve pan juices. Using two forks or meat claws, shred the pork into bite-sized pieces. If desired, skim fat from the pan juices and toss a few tablespoons with the shredded pork to keep it moist and flavorful. Keep warm until assembly.

Bring a large pot of salted water to a boil. Blanch the trimmed broccoli rabe for 1 to 2 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking. Drain and squeeze out excess water; pat dry.

Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add the thinly sliced garlic and red pepper flakes and sauté 30–45 seconds until fragrant but not browned. Add the blanched broccoli rabe and sauté 2–3 minutes until heated through and tender. Season with 1 teaspoon salt and finish with 1 tablespoon lemon juice. Keep warm.

In a small bowl whisk together 3 tablespoons mayonnaise, grated garlic, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon olive oil (optional for sheen), 1/4 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Prepare rolls: Preheat broiler to high or heat a griddle/skillet. Lightly butter the inside of each hoagie roll (about 1/2 tablespoon per roll). Place rolls butter-side up under the broiler or on the hot griddle for 1–2 minutes until lightly toasted and golden — watch closely to prevent burning.

Layer cheese and warm pork: Open each roll and spread about 3/4 tablespoon garlic aioli on both cut sides (adjust to taste). Place two slices provolone in the bottom of each roll. Mound roughly 1 pound of shredded pork across the 4 rolls (about 4 oz pork per sandwich) onto the cheese so heat will help melt it. Spoon a little reserved pan juices over the pork if it looks dry.

Add broccoli rabe and finish: Divide the sautéed broccoli rabe evenly among the sandwiches on top of the pork. Close the rolls and, if desired, return assembled sandwiches to the oven or under the broiler for 1–2 minutes to finish melting the provolone and warm through. Serve immediately.