-
1
Turn crock pot on high setting.
-
2
If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
-
3
Mix the next 6 ingredients in a bowl.
-
4
Spread the pork roast out on a clean surface.
-
5
If there are any large thick sections of meat, score them with a knife.
-
6
Rub 3/4 of the mixture over all exposed surfaces.
-
7
Roll the roast back up and place back in netting.
-
8
(Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
-
9
Place the roast in the crock pot and cook at high for 20 minutes.
-
10
Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
-
11
Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
-
12
Return to juices which have accumulated in the crock pot.
-
13
For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
-
14
Cut the florets off the top and set aside.
-
15
Bring 3qts salted water to a rolling boil.
-
16
Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
-
17
Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
-
18
In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
-
19
Once the garlic begins to saute, begin to time about two minutes (till very lightly browned) add drained broccoli.
-
20
Saute the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
-
21
(This should look a little soupy).
-
22
Assemble: Toast sliced roll if desired.
-
23
Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!
