Step 1

Place a plate over a scale and note the weight of the pork. In a small bowl weigh out 1% salt by weight (ex. 13 g of salt for a 1.3 kg [~3 lb] piece of pork). Place the pork on a baking sheet and sprinkle the salt over all sides of the pork until coated. Set the baking sheet uncovered into the fridge and let dry brine overnight.

Step 2

Preheat the oven to 400 F (205 C).

Step 3

Add 10 cloves of garlic to a mortar and pestle with a sprinkle of salt and bash into a paste. Add the pepper, oregano, rosemary, and the olive oil and mix together.

Step 4

Pull the pork out of the fridge and dab any moisture with a paper towel. Rub the herb mixture on the exterior of the pork.

Step 5

Toss into the oven and roast until the internal temp hits 145 F (63 C).

Step 6

Remove from the oven and let rest for 10 minutes. Pour any juices in the pan into a container and save them

Step 7

Prepare an ice bath. Add the whole pork to a bag and lower it into the water then seal the top. Let cool for 15 minutes then dry it off and transfer to the fridge.

Step 8

When ready to make sandwiches. Slice the pork with a deli slicer or a sharp knife.

Step 9

Add the pork juices or chicken stock to a pan and add the slices of pork. Heat to medium then serve on the sandwiches with broccoli rabe, sharp provolone, and pickled onions

Step 10

Chop the broccoli rabe, slice the garlic, and dice the long hots.

Step 11

Add a big glug of olive oil to a pan over medium heat.

Step 12

Add the garlic and long hots, saute for 30-60 seconds.

Step 13

Add the broccoli rabe along with a pinch of salt and saute until cooked down. about 5-7 minutes.