One 5-pound pork shoulder, boned, skin-on
3 to 4 tablespoons fresh rosemary leaves, chopped
2 teaspoons fennel seeds, 2/3 palmful
1 1/2 teaspoon crushed red pepper flakes, half a palmful
1 head (8 to 10 cloves) garlic, finely chopped
Kosher salt and coarse black pepper
1 small onion, peeled1 teaspoon baking soda, optional
EVOO, for liberal drizzling
2 bundles broccoli rabe, trimmed into 5- to 6-inch stalks
10 ciabatta rolls, 6 to 8 inches long
1 large ripe lemon, zested and reserved
1/2 cup fresh flat-leaf parsley leaves
2 to 3 cloves garlic, crushed
1 fresh Fresno chile pepper, seeded and finely chopped
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