6 (8-ounce each) 1/2-inch-thick boneless pork shoulder steaks
1 clove garlic, minced
2/3 cup chopped fresh flat-leaf parsley
1 cup grated aged provolone
1 cup grated Parmesan, plus more for serving
1 recipe Tomato Sauce, recipe follows
Freshly ground white pepper
1 cup extra-virgin olive oil
13 cloves garlic
1 (96-ounce) can or 4 (18-ounce) cans whole Italian tomatoes
Large pinch red pepper flakes
2 teaspoons fine sea salt
The ties simply have to hold the braciola together while it cooks so it doesn't need to be an overly tight or complex knot. You should be able to easily pull away a strand or 2 of meat with a tug of a fork.
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