Ingredients
Method
- Mix all spices with garlic into a rub. Coat pork thoroughly. Roast in a 450°F oven for 30 minutes to brown.
- Meanwhile saute peppers and garlic in olive oil until caramelized. Set aside.
- After browning, add stock, wine, tomatoes, and bay leaves to the pork pan. Cover tightly and roast 15 more minutes at 450°F, then reduce to 325°F and continue roasting 3 hours.
- Make rolls: prepare dough, shape into 6 oval rolls, rise, brush with egg wash and poppy seeds, bake at 375°F for 15 to 18 minutes.
- Saute broccolini in olive oil with garlic and red pepper flakes until bright green. Lower heat, cover, and steam until tender but stems still slightly crunchy.
- Remove pork from oven, discard bay leaves. Pull pork in the pan with two forks, mixing everything with the braising juices.
- Slice rolls in half, cover with provolone on both sides, and broil until cheese melts. Pile on pork with juices, broccolini, and sauteed peppers. Add pepperoncinis and serve.
Nutrition
Notes
Ideally rub the pork the night before but straight-to-the-oven also works well. The braising liquid is the secret weapon - pull the pork right in it. Nutrition is estimated per sandwich.