• 3.5 lb pork shoulder
  • fennel seed
  • dried parsley
  • dried oregano
  • fresh thyme, finely chopped
  • fresh rosemary, finely chopped
  • 8 cloves of garlic, minced (this is for the pork!)
  • 1 yellow onion, sliced
  • olive oil
  • 3 1/2 cups chicken stock
  • 15 oz can diced tomatoes
  • 2 bay leaves
  • 2 bunches of broccoli rabe (about 2 bunches)
  • 1/4 cup olive oil
  • 7 cloves garlic, minced (this is for the broccoli rabe)
  • 1/4 tsp red pepper flakes (or more if you like it spicy!)
  • Your favorite Italian bread
  • Slices of sharp provolone
  • salt and pepper


  1. The night before, take out your pork shoulder and place it in a large roasting pan. Season it generously with salt and pepper, along with your dried oregano and parsley, freshly chopped thyme and rosemary, and fennel seeds. I don’t measure these out when I season, I sort of just eyeball to make sure everything is nicely covered and well spiced.
  2. Add the minced garlic (the 8 cloves) and spread all over the pork. Add the sliced onion in the pork pan as well. Drizzle with some olive oil and stick in the fridge overnight
  3. When you are ready to cook the next day, take the pork out of the fridge and allow it to get to room temperature. Preheat the oven to 450 degrees F, and roast the pork for about 30 mins.
  4. Take the pork out and add the chicken stock, canned tomatoes and bay leaves. Stir in the pork pan, and cover the pan tightly with either a lid or foil. Stick back in the oven and cook for 15 more mins at 450 degrees F.
  5. Next, keep the pork in the oven, but lower to 325 degrees F. Roast the pork at this temperature for about 2 hours.
  6. After this 2 hour mark, take the pork out and start cutting it up into large chunks so they are covered in the braising juices. It should be starting to get nice and tender already. Place back in the oven and cover and cook for about 45 min more. This may be less or slightly more depending on the size of your pork and also how powerful your oven is
  7. Once your pork is done, you can start shredding it with 2 forks. If you have meat shredders, now would be the time to use em! The meat should shred easily
  8. For the broccoli rabe, heat up the 1/4 cup olive oil with the 7 cloves of minced garlic. Once those start to brown, add the broccoli rabe (make sure to wash and chop this up before adding). Cook until wilted and add the red pepper flakes for added heat.
  9. With both the pork and broccoli rabe done, now you can start your sandwiches. I had fresh Italian rolls from Cacia’s in South Philly. Slice your bread lengthwise and layer with sharp provolone cheese slices. Top with a big spoon of the pork and then add the broccoli rabe on top. Dig. In.
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