For the pork and pork jus: Combine the vinegar, fennel seeds, garlic
, salt, sugar, coriander
and peppercorns. Let the pigs marinate in the mixture 24 hours.
Preheat the oven to 325 degrees F.
the pigs until the meat is falling off the bones, 3 to 4 hours, and then pull the meat off of all the bones. Place the bones in a stockpot and cover with water. Deglaze
the roasting pan with water, scraping up the brown bits, and add into the stockpot. Let cook simmer
3 hours to create the pork jus.
For assembly: Reheat the pork in the pork jus
. For each sandwich, lay about 2 ounces long hots, 3 ounces broccoli rabe
and 2 slices provolone
into a roll. Finish with 6 to 7 ounces of the pork and a drizzle
of pork jus.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.