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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. pork shoulder (picnic boneless)
- 1/2 cup garlic (minced)
- 1/3 cup kosher salt
- 1 1/2 tsp. black pepper (fresh ground)
- 1/2 cup rosemary (fresh leaves, chopped)
- 1 1/2 tsp. red pepper flakes
- 1/4 cup sugar (granulated)
- 2 floz extra-virgin olive oil
- 8 floz red wine vinegar
- 1 1/2 cups pork broth
- 2 floz extra-virgin olive oil
- 5 cloves garlic (sliced thin)
- 2 bunches broccoli rabe (rapini, cleaned)
- kosher salt (To taste)
- black pepper (To taste, fresh ground)
- hot pepper (as needed Italian long, roasted, skinned, cut into strips)
- 8 oz. extra sharp provolone cheese (wt aged)
- 8 hoagie rolls (each Italian, sesame seeded, untoasted)
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Directions
- 1. Heat oven to 250 degrees
- 2. Score pork skin making 1/8-inch- deep cuts, about 1 inch apart, in a crosshatch diamond pattern
- 3. In mixing bowl, combine garlic, salt, pepper, rosemary, red pepper flakes, sugar and olive oil
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