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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tony Luke's Italian Roast Pork Sandwich (The Real Deal)
 Categories: Pork, Vegetables, Herbs, Chilies, Cheese
      Yield: 7 Servings
 
MMMMM-------------------------ROAST PORK------------------------------
  2 1/2 lb Pork shoulder
      3 tb Garlic; chopped
  2 1/2 tb Fresh rosemary; chopped
      3 tb Fresh parsley; chopped
      1 tb Salt
    1/2 ts Fresh cracked black pepper
      1 tb Olive oil

MMMMM-----------------------BROCCOLI RABE----------------------------
      1 lb Broccoli rabe; aka rapini
           Salt
      3 qt Water
    1/4 c  Olive oil
      3 cl Garlic; chopped
           Salt
    1/2 ts Red pepper flakes

MMMMM-----------------------ACCOMPANIMENTS----------------------------
           Crusty Italian rolls
    1/2 lb Sliced sharp provolone
 
  Turn crock pot on high setting.
  
  If the roast comes in elastic-y netting remove the
  netting, but keep it intact, you'll be stuffing it
  back in later.
  
  Mix the next 6 ingredients in a bowl.
  
  Spread the pork roast out on a clean surface.
  
  If there are any large thick sections of meat, score
  them with a knife.
  
  Rub 3/4 of the mixture over all exposed surfaces.
  
  Roll the roast back up and place back in netting. Or
  truss with kitchen twine if no netting was provided.
  Rub the remaining mixture on the outside of the roast.
  
  Place the roast in the crock pot and cook at high for
       20    minutes.
  
  Turn down to low and cook at least 3 hours longer or
  until the pork is falling apart.
  
  Remove pork from truss or netting and shred into large
  chunks, removing any large pieces of fat that may be
  left.
  
  Return to juices which have accumulated in the crock
  pot.
  
  FOR THE BROCCOLI RABE: Wash thoroughly and cut about
  1/2" off the bottom of the stems.
  
  Cut the florets off the top and set aside.
  
  Bring 3 qts salted water to a rolling boil.
  
  Add broccoli rabe leaves and stems and cook about 1 1/2
  minutes then add the florets and cook until tender,
  about 5-7 minutes.
  
  Remove broccoli from boiling water and drain, but
  reserve about 1/4 - 1/2 cup of the cooking liquid.
  
  In a deep frying pan (which is cold) begin heat olive
  oil, red pepper flakes and garlic together over medium
  heat.
  
  Once the garlic begins to saut++, begin to time about
  two minutes (till very lightly browned) add drained
  broccoli.
  
  Saut++ the broccoli rabe about 3-5 minutes longer and
  then add the cooking liquid from the pot. (This should
  look a little soupy).
  
  ASSEMBLE: Toast sliced roll if desired. Add provo to
  roll before hot meat. then the cheese can melt. After
  that top with broccoli rabe generously. Mangia!
  
  Servings: 6-8
  
  Recipe posted by: Chrissy Guzzardo
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Politicians are not dishonest-just "ethically challenged"
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