If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 tablespoon fennel seeds, or 1/2 tablespoon ground fennel
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon granulated garlic
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
3-4 pounds boneless pork shoulder
Olive oil
1/2 large onion, rough chopped
2 carrots, rough chopped
2 celery stalks, rough chopped
3 red Holland peppers, or 3 red jalapenos
1 cup chicken broth
4 Italian rolls
8 slices provolone
Broccoli Rabe
1 bunch broccoli rabe
Olive oil
3 cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
Kosher salt and coarse ground black pepper
Directions
Pork
Heat pressure cooker to browning
Grind up fennel seeds if using, and put in a small bowl (or the ground fennel) with the thyme, rosemary, garlic, salt & pepper - mix well
Cut pork into 3 or 4 large pieces, oil, season liberally with the mix then sear on all sides in the pot until golden brown, then remove
Put in the onion, carrot, celery and peppers - cook a couple minutes then put in the broth and the browned pork
Close and lock lid, set to sealing, and set high pressure for75 minutes
While it cooks, it's time for the broccoli rabe
At the end of the 75 minutes, let the steam release naturally, remove the pork and strain the broth from the vegetables - keep both
Build the sandwich: bottom bun, some of the vegetables from the pot, a bunch of the pork (dunk it in the broth first), the cheese, the broccoli rabe and the top bun
Broccoli Rabe
Bring a large pot of salted water to a boil
Cut off the tough, woody ends of the broccoli rabe (about the bottom 2 inches) then cut the rest of into 2-inch pieces
Put into the boiling water, and let cook a couple minutes until the thicker stems begin to soften, then remove and drain well
Heat a large pan over medium, add 3-4 tablespoons oil, the garlic and red pepper flakes - when the garlic just starts to get a little color
Put in the broccoli rabe, turn the heat down a little and cook, 6 to 7 minutes or until the thicker stems are tender, season with salt & pepper and keep warm
