As the days become shorter and the air turns crisp, we crave cozy, hearty, and comforting meals.
We're turning to a Philly classic that's tailgate-friendly and delightful alongside our dry, earthy red blend, Harbinger.
Try this recipe, and you'll be in full-on fall mode in no time.
Roasted Pork and Broccoli Rabe Sandwich
Prep time: 20 minutes
Cook time: 4 hours 11 minutes
Ready in: 4 hours 31 minutes (plus resting time)
- 1 tablespoon kosher salt
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons freshly ground black pepper
- 1 (3-pound) pork butt roast
- 8 garlic cloves, halved
- 1 tablespoon olive oil
For broccoli rabe and assembly:
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 pound broccoli rabe, stems trimmed
- 8 ounces button mushrooms, stemmed and thinly sliced (optional)
- 1/2 lemon, juiced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 (8-inch) sesame seed rolls, split
- 12 slices sharp provolone cheese
- 1 cup jarred roasted red peppers, sliced (optional)
- For pork: Combine salt, rosemary and pepper in small bowl. Using a sharp knife, make 16 small 1-inch slits over pork. Push garlic cloves into each slit. Rub salt mixture evenly over pork until well-coated. Heat oil in large skillet over medium-high heat. Sear pork until golden brown, about 1 to 2 minutes per side. Place pork in 8-quart slow cooker. Cover and cook on high for 4 hours, or low for 6 hours, until flavors have fully developed. Let rest for at least 30 minutes before slicing.
- For broccoli rabe and assembly: Heat oil in large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add broccoli rabe and mushrooms (if using) and cook, stirring occasionally until tender, about 5 to 7 minutes. Stir in lemon juice, and season with salt and pepper to taste.
- With a sharp knife, cut pork into thin slices. Top rolls with sliced pork, broccoli rabe mixture, cheese and roasted red peppers (if using). Serve and enjoy.