Pulled pork meets the French dip with this crockpot porchetta sub served with savory jus.
Servings: 6 servings
2 tablespoons dried oregano
2 tablespoons fresh rosemary
4 sage leaves
1 tablespoon fennel seeds
6 garlic cloves
2 teaspoons kosher salt
1 teaspoon crushed red chili flakes, plus more to serve
3 pounds pork tenderloin
2 tablespoons olive oil
1/2 cup white wine
1 onion, roughly chopped
1 pound broccoli rabe
4 Italian sub rolls
4 slices sharp provolone cheese
Let's get Cooking...
In the bowl of a food processor fitted with the blade attachment, combine oregano, rosemary, sage, fennel seeds, garlic, salt and chili flakes. Pulse into a spice rub. Spread the rub on the pork, cover with plastic wrap and let rest for 4 hours.
In a large, heavy-bottom skillet, heat the olive oil. Add the pork and brown on all sides.
In the bowl of a slow cooker, add wine, chopped onion and broccoli rabe. Place the pork on the bed of vegetables, cover and cook on high for 4 hours. Remove the pork from the slow cooker, and shred the meat. Remove the broccoli rabe and set aside. Strain the remaining liquid.
In a small sauce pan, heat the cooking liquid on high until reduced by half.
Prepare the sub rolls with slices of provolone and toast to melt. Add broccoli rabe, pork and a sprinkle of crushed red chili flakes to taste. Serve with jus for dipping.