Italian Roast Pork Sandwich

May 25, 2022

Italian Roast Pork Sandwich

PIT BARREL STYLE ITALIAN ROAST PORK SANDWICH

INGREDIENTS

  • 1 fresh, uncured boneless ham (10–15 lbs)

RUB PASTE

  • 3 tbsp ground fennel seed
  • 3 tbsp dried thyme
  • 4 tbsp dried oregano
  • 2 tbsp fresh rosemary, chopped
  • 6 tbsp fresh parsley, chopped
  • 15 cloves fresh garlic, chopped
  • 1/4 cup olive oil (more as needed)

BRAISING LIQUID

  • 2 cups red wine
  • 12 cups beef broth (adjust as needed)
  • 28 oz crushed tomatoes
  • 8 bay leaves
  • 4 yellow onions, quartered
  • 5 garlic cloves
  • Fresh rosemary, parsley & oregano sprigs (optional)

BROCCOLI RABE

  • 2 lbs broccoli rabe
  • 7 garlic cloves, minced
  • 1 tbsp crushed red pepper flakes
  • 2 tbsp olive oil

SANDWICH

  • 4 foot-long sub rolls
  • 1 lb sharp provolone

DIRECTIONS

  1. Combine rub ingredients with olive oil to make paste.
  2. Salt pork (1/2 tsp kosher salt per lb). Apply paste and refrigerate overnight.
  3. Light Pit Barrel® Cooker according to instructions.
  4. Cook ham on rack until internal temp reaches about 100°.
  5. Transfer to roasting pan. Add braising liquid and aromatics. Cover tightly and return to cooker.
  6. Cook until 140°–145° internal temperature. Remove and rest.
  7. Refrigerate overnight for easy slicing. Save braising liquid.
  8. Slice thinly the next day.
  9. Strain and heat braising liquid, removing excess fat.
  10. Dip sliced pork into hot braising liquid.
  11. Assemble sandwich with sharp provolone, dipped pork, broccoli rabe, and extra sauce.
  12. Enjoy!

BROCCOLI RABE

  1. Chop broccoli rabe into small pieces.
  2. Sauté in olive oil with salt and red pepper flakes.
  3. Add minced garlic and cook until tender.
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