ROAST PORK:

1 pork shoulder (Boston Butt)
sea salt
fresh ground black pepper
red pepper flakes
2 cloves garlic, sliced thin
fresh parsley
fresh rosemary

Slice pork in half the long way. "Generously" sprinkle on spices to both halves. Slice thin slivers of garlic on. Sprinkle on with parsley and rosemary.

Fold the two halves together and tie tightly with butchers twine. Place in roasting pan with 2 cups of water at bottom.

Roast in 325°F oven (uncovered) until it reaches 150°F on a meat thermometer. Put the oven on broil and roast until 155°F internal temperature to brown top.

Let cool to room temperature or refrigerate.

ROAST PORK SANDWICH:

roasted pork shoulder with juices
Italian bread
steamed broccoli rabe (Rapini)
sharp Provolone cheese, sliced

Thinly slice pork (a meat slicer is the best).

Two slices Italian bread. Dip the pork slices in the broth saved from the pan (if need be boil it down a little if there is too much moister or add water if not).

Add broccoli rabe and Provolone cheese. Wrap in foil and place in a toaster oven to melt the cheese.

Enjoy!

Submitted by: Mike Piersimoni