South Philly Italian Roast Pork Sandwich

Source: Pennsbury School District, Metz Culinary Management (Pennsylvania)

This sandwich is a variation on one that Steve Kline, general manager for Metz at this school district, once sampled at Citizens Bank Ballpark, in Philadelphia. “It’s something a little bit different,” Kline says, “and we already receive USDA commodity pork, so it was a natural.” He admits that the broccoli rabe is sometimes a difficult sell to students, but since sandwiches are made to order, customers can leave that off. “But the key to a great sandwich,” he adds, “is a good sharp provolone.”

Steps

1. Put pork roast on cutting board. Mix next six ingredients in bowl. Score top of roast to allow some of rub mixture to get into meat. Rub mixture over all exposed surfaces of meat.
2. Place roast in roasting pan on roasting rack. Place in oven and cook at 500°F for 30 minutes. Turn oven down to 275°F and roast for 2 ½ to 3 hours.
3. Remove pork from oven; let set 30 minutes. Slice thin. Reserve juices that accumulated in roasting pan.
4. For broccoli rabe: Wash thoroughly and cut about ½ inch off bottom of stems. Cut florets off top and set aside.
5. Bring 5 quarts salted water to a rolling boil. Add broccoli rabe leaves and stems and cook about 1 ½ minutes, then add florets and cook until tender, about 5 to 7 minutes. Remove broccoli from boiling water and drain, but reserve about ¼ to ½ cup of cooking liquid.
6. In deep sauté pan, heat olive oil, red pepper flakes, garlic and salt as needed over medium heat. Once garlic begins to sauté, sauté about 2 minutes, until very lightly browned, then add drained broccoli rabe. Sauté about 3 to 5 minutes longer, then add cooking liquid from pot. This should look a little soupy.
7. To assemble: Slice roll most of way through, then toast if desired. Add slice of sharp provolone cheese, then top with about 8 ounces hot meat. Top with broccoli rabe generously, if desired, and serve.