Pork and Broccoli Rabe Ciabatta Subs

Layer crusty ciabatta bread with slowly cooked pork shoulder, broccoli rabe and gremolata.


For the pork and broccoli rabe:

  • 1 pork shoulder (5 pounds), boned, skin-on
  • 3-4 tablespoons fresh rosemary leaves, chopped
  • 2 teaspoons fennel seed (2/3 palmful)
  • 1 1/2 teaspoon crushed red pepper flakes (half a palmful)
  • 1 head (8-10 cloves) garlic, finely chopped
  • Kosher salt and coarse black pepper
  • 1 small onion, peeled1 teaspoon baking soda (optional)
  • Extra virgin olive oil (EVOO), for liberal drizzling
  • 2 bundles broccoli rabe, trimmed into 5-6-inch stalks
  • 10 ciabatta rolls, 6-8 inches long

For the gremolata:

  • 1 large ripe lemon, zested and reserved
  • 1/2 cup flat leaf parsley leaves
  • 2-3 cloves garlic, crushed
  • 1 fresh Fresno chili pepper, seeded and finely chopped


Pre-heat the oven to 350°F.

For the pork and broccoli rabe:

Butterfly the pork by cutting the meat across, but not all the way through, and open the shoulder up like a book. If the meat is a little uneven, then pound it out to even. Sprinkle the pork evenly across the surface with the rosemary, fennel seeds, red pepper flakes, garlic and some salt and pepper. Grate the onion over the meat with the large side of a box grater or with a wide tooth fine grater and spread it around the meat. Roll and tie the pork with kitchen string to secure. If using, rub the skin with the baking soda for extra crispy skin. Drizzle or spray with a little oil and sprinkle with salt and pepper.

Roast the pork on the center rack, covered with foil, to an internal temperature of 145°F, about 2 1/2 hours. Remove the foil and broil to crisp the skin, 15-20 minutes. Let the pork rest before slicing.

Bring a few inches of water to a boil in a deep skillet. Salt the water, then add the rabe and boil to cook out the bitterness, 5-7 minutes. Drain.

For the gremolta: Place the lemon zest on a cutting board and pile the parsley, garlic and chili peppers on top. Finely chop them all together to combine them. Cut the zested lemon into 10 wedges.

Toast the split ciabatta and drizzle with EVOO. Arrange 3-4 thin slices of pork in a sandwich and douse with a squirt of lemon juice, top with gremolata and rabe and set tops in place.

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