Preheat the oven to 350 degrees F.
For the pork and broccoli rabe: Butterfly
the pork, cut the meat across, but not all the way through, and open the shoulder up like a book. If the meat is a little uneven, then pound it out to even. Sprinkle the pork evenly across the surface with the rosemary
, fennel seeds, red pepper flakes
, garlic and some salt and pepper. Grate the onion
over the meat with the large side of a box grater or with a wide tooth fine grater
and spread it around the meat. Roll and tie the pork with kitchen string to secure. If using, rub the skin with the baking soda for extra crispy skin. Drizzle or spray with a little oil and sprinkle with salt and pepper.
the pork on the center rack, covered with foil, to an internal temperature of 145 degrees F, about 2 1/2 hours. Remove the foil and broil
the skin, 15 to 20 minutes. Let the pork rest before slicing.
Bring a few inches of water to a boil in a deep skillet. Salt the water, then add the rabe and boil to cook out the bitterness, 5 to 7 minutes. Drain
For the gremolta: Place the lemon zest
on a cutting board and pile the parsley, garlic and chiles on top. Finely chop
them all together to combine them. Cut the zested lemon into 10 wedges.
Toast the split ciabatta
with EVOO. Arrange 3 to 4 thin slices of pork in sandwich and douse with a squirt of lemon juice
, top with gremolata
and rabe and set tops in place.