Pit Barrel Style Italian Roast Pork Sandwich
1 fresh, uncured boneless Ham (10-15 lbs)
3 TBS Ground Fennel Seed
3 TBS Dried Thyme
4 TBS Dried Oregano
2 TBS Fresh Rosemary, chopped.
6 TBS Fresh Parsley, chopped.
15 Cloves Fresh Garlic, chopped.
1/4 Cup Olive Oil (more as needed to make paste)
2 cups Red Wine
12 Cups of Beef Broth (less or more depending on space of pan)
28 oz Can Crushed Tomatoes
8 Bay Leaves
4 Yellow Onions, quartered.
5 Garlic Cloves
Fresh Rosemary, Parsley and Oregano Sprigs (optional)
2 lbs Broccoli Rabe
7 Garlic Cloves, minced.
1 TBS Crushed Red Pepper Flakes
2 TBS Olive Oil
4 foot long sub rolls
1 lb Sharp Provolone
Combine seasoning and olive oil to make a paste. You may need more or less olive oil, but will be around 1/4 cup.
Salt the pork roast (1/2 tsp Kosher Salt per Pound of Meat). Then, spread the seasoning mixture onto the pork and set in the fridge overnight.
Light the Pit Barrel® Cooker the following morning per usual lighting procedure.
Place ham roast on the rack and cook until the internal temperature is about 100° or so.
Add your pork roast to a roasting pan and add braising liquid and aromatics to the pan. Cover tightly with aluminum foil and return to the Pit Barrel® Cooker.
Continue cooking the pork roast until 140°-145° Internal Temperature and then remove and rest.
Place in separate container and refrigerate overnight for easy slicing. Save braising liquid.
Remove pork roast from the fridge the following day. Slice thinly on a meat slicer or as thin as possible by hand.
Strain the leftover braising liquid and remove excessive fat. Heat remaining braising liquid. You can add additional broth if needed if there is not enough.
Dip sliced ham into hot braising liquid.
Add Sharp Provolone to bread, then the dipped roast pork and top with broccoli rabe. Maybe a little more of that sauce too!
Chop broccoli rabe into small pieces.
Sauté in olive oil, add salt and Red Pepper Flakes.
Add minced garlic and cook all until tender.