Roast Pork Italian Sandwich

Roast the pork in a covered pan at 325°F for 2 1/2 hours, adding 1 cup of water to the pan, until the meat is fork-tender and reaches at least 190°F internally.

Rest the pork for 20 minutes, then slice it thinly against the grain and return the slices to the flavorful pan juices to keep them moist.

Meanwhile, blanch the broccoli rabe in boiling salted water for 2 minutes, drain, then saute in olive oil with a pinch of red pepper flakes for 4 minutes until tender and garlicky.

Pile the juicy pork into each roll, lay provolone over the hot meat so it melts, top with the sauteed broccoli rabe, and spoon a little extra jus over before closing.