Oh we gotta an insta-classic on the way: Porchetta Sandwiches with a spicy broccolini rabe and sautéed onions.

Ingredients:

• 1 Pork Shoulder
• Pack of Ciabatta Bread (4 count)
• Rosemary
• 1 clove of garlic
• Italian Parsley (flat leaf)
• 1 Lemon
• 1 Orange
•  1 white onion
• 1 Stock of Broccolini

Cast Iron Skillet or Baking Tray

Prep: The Pork Roll

To make a truly authentic Porchetta Sandwich you’d typically use pork belly, but to save some money and because our local Safeway didn’t have any, we went with a pork shoulder. You’ll want to begin by butterflying the pork shoulder, cutting off chunks to make a nice flat cut of pork.

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Now, it’s time to prep the spread you’ll cover the pork with. Dice up the rosemary, parsley, and garlic and combine in a bowl. Add salt, pepper, red pepper flake. To get a little fancy, grab a cheese grater, and use it to add lemon and orange zest.

Now, we’re going to cover the cut of pork with the spread.

Now it’s time to roll the pork up into a log.

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Once rolled up, place into the cast iron skillet. Use the weight of the roll to keep the roll pinned down or add toothpicks for stability (just don’t forget to take them out…).

Add a little vegetable oil to the pan and then pop it into the oven at 420F. Bake for 2 and a half hours, checking in on it periodically.

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Once you’ve got the pan into the oven, it’s time to prep the brocollini rabe. Take out the brocollini and begin to cut the heads off the stems and then cut the heads into smaller pieces.

Prep: Brocollini Rabe

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Now in another pan, add some vegetable oil and get it hot. Cut up your onions into nice medallions and add them into the pan. Dice some garlic and add it in as well with some red pepper flakes.

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Once this mixture has cooked together, add in the brocollini.

Additionally, to give the rabe a nice citrus flavor, we’re going to squeeze in some fresh orange juice.

Stir this mixture and let the flavors come together. Take off heat and let rest.

 

Going back to the pork… after about an hour, take the pan out of the oven; It’s time to add some onions into the drippings and help develop a nice au jous.

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After a few hours the pork roll should develop a nice crust. Take it out and let it rest for 5 – 10 minutes. Do  not rush and cut into the roll. Letting it rest allows the juices to pull back into the pork.

Assembly:

With all the ingredients ready for assembly, it’s time to pop your ciabatta buns into the oven and slice the meat. Grab a knife and cut nice slices sized appropriately for your buns.

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Now take out your buns, add a few slices of the pork, and top with the rabe. Enjoy.