DeNic’s: Famous Roast Pork and Greens Hero: A seriously good copy!
If you’re in Philly or near Philly, let’s say like California. I recommend with all my heart that you get to The Reading Terminal Market in Philly as soon as humanly possible and try a DeNic’s famous pork and greens hero. Life-changing experience!
Roast Pork and Greens Hero
2- boneless pork butts, approx. 5 lbs each
1 – tray of prepared broccoli rabe
1/2 pound of imported Auricchio provolone
Italian bread
2 quarts of beef stock
4 cloves of garlic
1 onion quartered
4 bay leaves
1 cup of red wine
2 cups of water
Dry rub recipe: Mix all below spice together.
1 tablespoon of garlic powder
4 tablespoons of salt
1 tablespoon of ground fennel seeds
1 teaspoon of red pepper flakes, oregano, paprika, black pepper, thyme, and rosemary
1. Season the inside of the pork roasts with 50% of the rub. Tie each pork roast with twine every 2 inches. Rub the remaining spice rub on the roasts, cover and let sit in fridge for 24 hours.
2. Pre-heat oven to 400 degrees. Place roasts in pan with 2 cups of water, 1 cup of wine, garlic, bay leaves and onion. Roast for 1 hour.
3. Lower oven to 275 degrees and add 2 quarts of beef stock. Remove from oven when the pork reaches 175 degrees.
4. Remove roasts from cooking liquid. Strain liquid and discard onions, garlic, and bay leaves. Refrigerate the roasts and liquid separately overnight. The next day skim off the layer of fat off broth mixture. It’s now a fat-free meal! ha!
5. Slice pork thin and warm in broth (keep it at a simmer, not boiling). Place on bread, top with broccoli rabe and a few thin slices of provolone. Wrap in foil for 3-4 mintes.
6. Stuff ya’ face!
Ciao Bella!
P.S- Larry’s Tips: Use ziploc bags to make individual portions, store in fridge or freezer. A little pork, a little rabe, and a little broth will make you a lot happy when you eat these leftovers. Assuming you have leftovers!