2 lbs. pork collar
3 cloves garlic, chopped
2½Tbsp. fresh rosemary, picked and chopped
3 Tbsp. Parsley, chopped
1 Tbsp. salt
½ Tbsp. black pepper
1 Tbsp. olive oil
1 lbs. broccoli rabe, bottom trimmed and large leaves remove
¼ cup olive oil
3 cloves garlic sliced paper-thin
6 Amoroso's rolls
½ lb. sliced sharp provolone cheese
- Butterfly pork collar, but keep it in one piece so it can be easily rolled.
- Mix garlic with parsley, rosemary, olive oil, salt and black pepper.
- Spread garlic mixture on the inside section of the cut pork.
- Roll the pork and tie it with butcher’s twine every inch so it holds tight while cooking.
- Season outside of pork with salt and black pepper.
- In a large Dutch oven, heat some olive oil on medium-high heat. Add pork and sear on all sides.
- When the pork has developed a nice crust add 2 cups of chicken stock.
- Cover the pot and put in an oven that is preheated to 325° F.
- Turn the pork every hour basting it with the pan juices.
- The pork should be tender in about 3 to 3 ½ hours.
- Keep warm in the liquid while you get the rest of the sandwich ready.
- Bring a large pot of salted water to a boil.
- Blanch the broccoli rabe for 3 to 5 minutes and then cool it in an ice bath.
- Cut the broccoli rabe into bite size pieces.
- In a large sauté pan, heat the olive oil slowly with the slices of garlic. When the garlic is light brown, add the broccoli rabe.
- Season with salt and chili flakes to taste.
- Add ½ cup of the braising liquid from the pork, cook on low for 3-5 more minute
- Toast roll, if desired.
- Add sliced provolone in the bottom of the roll.
- Remove pork from braising liquid, cut and discard butcher’s twine.
- Then slice the pork thin and add it to the sandwich.
- Top with sautéed broccoli rabe and some of the pork braising liquid.