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1
Preheat the oven to 300.
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2
In a small bowl, combine the garlic with the rosemary, thyme, oregano, fennel seeds, crushed red pepper and salt; stir in the olive oil.
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3
Rub the mixture all over the pork.
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4
Set the pork in a large, enameled cast-iron casserole and cover with a tight-fitting lid.
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5
Roast in the oven for about 2 1/2 hours, turning once, until an instant-read thermometer inserted in the thickest part of the meat registers 180.
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6
Let cool, then wrap the pork in plastic wrap and refrigerate overnight.
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7
Preheat the oven to 450.
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8
In a large pot, heat the olive oil.
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9
Add the garlic and crushed red pepper and cook over high heat until golden, 1 minute.
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10
Add the spinach in large handfuls and cook, stirring, until wilted, 3 minutes.
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11
Season the spinach with salt and transfer to a colander.
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12
Let cool slightly, then squeeze out the excess water.
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13
Slice the cold pork very thinly, then let come to room temperature.
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14
Arrange the rolls on 2 baking sheets and mound the spinach on the bottom halves; layer the provolone on the top halves.
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15
Bake for about 5 minutes, until the cheese is melted.
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16
Pile the sliced pork on the rolls and top with the pickled peppers.
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17
Close the sandwiches and serve right away.
