Italian Hoagie with Pulled Pork and Broccoli Rabe Recipe | SAVEUR

Pulled Pork Italiano

Pulled Pork Italiano

Provolone and roasted long hot peppers top luscious wine-and-herb-braised pulled pork in a favorite from DiNic's in Philadelphia. Get the recipe for Pulled Pork Italiano »

Todd Coleman

DiNic's, in Philadelphia, serves this sandwich of luscious wine- and herb-braised pulled pork, sharp provolone, and roasted long hot peppers.This recipe first appeared in our April 2011 special Sandwich Issue with the article Sandwich City.

Pulled Pork Italiano
DiNic's, in Philadelphia, serves this sandwich of luscious wine- and herb-braised pulled pork, sharp provolone, and roasted long hot peppers.
serves 8


3 tbsp. ground fennel seeds
3 tbsp. dried parsley
1 12 tbsp. dried thyme
3 12 tsp. crushed red chile flakes, plus more
1 (6-7-lb.) pork shoulder, butterflied
3 sprigs rosemary, stemmed and finely chopped
1 head garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
4 cups beef stock
12 cup red wine
1 medium yellow onion, thinly sliced
1 bay leaf
12 cup canned crushed tomatoes
2 lb. broccoli rabe
14 cup canola oil
32 slices sharp provolone
8 (12″) crusty Italian rolls, split
24 roasted long hot peppers


Heat oven to 450°. Combine fennel, parsley, thyme, and 3 tsp. chile flakes in a small bowl; set aside. Open pork shoulder on a work surface, and spread with half of herb mixture, rosemary, 14 of the chopped garlic, salt, and pepper. Roll up shoulder, tie with kitchen twine at 1″ intervals to secure, and season out-side with remaining herb mixture, salt, and pepper. Transfer to a roasting pan and roast until browned, about 40 minutes. Remove pan from oven, and heat broiler. Add remaining garlic to pan, along with stock, wine, onion, and bay leaf; pour tomatoes over top and sides of pork shoulder. Broil until tomatoes are caramelized, about 20 minutes. Reduce oven temperature to 325°, cover pork with parchment paper, and cover roasting pan with aluminum foil. Cook until internal temperature of pork reaches 165°, about 2 hours. Set aside to cool.
Transfer pork to cutting board, and remove bay leaf from pan. Transfer juices to a blender and purée; transfer to a 4-qt. saucepan and keep warm. Pull pork apart into large pieces and add to pan juices.
Meanwhile, bring a large pot of salted water to a boil, and add broccoli rabe. Cook, stirring, until just tender, 2–3 minutes. Drain and transfer to a bowl of ice water to cool. Drain, and dry thoroughly with paper towels. Heat oil in a 12″ skillet. Working in batches if necessary, add remaining chile flakes and broccoli rabe and cook, stirring, until crisp and warmed through, about 4 minutes. Set aside.
Place 4 slices provolone on bottom half of each roll, and top with pork. Add broccoli rabe and peppers.