Porkette with Broccoli Rabe

If you're from the Northeast, you've probably heard of Tony Luke's pork sandwich. It's a an icon in Philly, and I've missed it terribly! It reminds me of summer, too...when the St. Anthony's Italian Festival would serve up Porkettes, Spazzato, Smelts, and Panzaratti. This is nostalgia for me, and I just had to try it in the kitchen. It couldn't have been easier! The wait was the worst part!

The pork:

  • 1/2 Pork Shoulder (picnic cut)
  • 3 TB chopped garlic
  • 2 TB fresh chopped rosemary
  • 1 TB kosher salt
  • 1/2 tsp cracked pepper
  • 1 TB olive oil

The broccoli rabe:

  • 1 lb broccoli rabe
  • kosher salt
  • water
  • 1/4 cup olive oil
  • 2 TB chopped garlic
  • 1/4 tsp red pepper flake
Use a large crock pot and set it to HIGH. Place the pork in the crockpot. Combine the other ingredients, and rub all over the pork. Cover and cook on high for 20 mins, then turn to LOW. Cook for 8 hours or until the pork is falling off the bone and there is a good amount of liquid. If it's rather dry, add less than a 1/4 C water. Discard the bones, fat, and shred the pork with 2 forks.


When the pork is done, get a large pot of boiling water going. Add salt to the water. Trim the ends of the rabe, about an inch. If there are very stalky parts, discard them. Chop off the florets. Drop in the leafy parts in the boiling water and boil 2 minutes, then add in the florets. Boil about 5-7 minutes more. Drain, but save about a 1/2 cup of the cooking liquid.

Start a deep skillet on med-high heat. Add the olive oil. When hot, add the garlic, a pinch of salt, and the red pepper flake. Saute, about a minute. add in the broccoli rabe and some of the cooking liquid. the mixture should be somewhat soupy. Don't overcook the rabe.

Assemble on an italian roll, with some sharp provolone! Summer is here!

P.S. Don't even bother with a breath mint. It just has to work its way through the pores. :P

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1 comment:

Pam said...

I am loving this one Kim. Bookmarked for cooler weather... can't wait to try it!