Spiced Pork Panini Slider with Provolone and Broccoli Rabe
[Serves 4: Makes 12 sliders]
Ingredients:
For the rub:
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dry mustard
2 tsp. dried oregano
2 tsp. red pepper flakes pepper
2 tsp. salt
2 tsp. ground pepper
2 tsp. paprika
3 tbs. brown sugar
Mix well and store in an airtight container
For the pork:
1-2 lb. bone in pork butt
3 tbs. salt
3 tbs. brown sugar
2 qts. cold water
1 bay leaf
t tbs. dry rub mix
For the pesto:
1 small bunch broccoli rabe [cleaned and trimmed]
2 cloves garlic [minced]
½ cup extra-virgin olive oil
2 tbs. Parmigiano-Reggiano cheese [grated]
2 tbs. Pine nuts
Salt/pepper, to taste
For the sliders:
12 mini hamburger or brioche buns
12 slices sharp provolone cheese
Olive oil as needed
Method:
• Add salt to cold water and stir very well until all the salt is completely dissolved
• Add the brown sugar, dry rub, and bay leaf
• Stir to combine
• Reserve
• Rinse the pork shoulder and place in a large container or zip lock bag
• Pour in the brine solution until the pork is completely covered
• Place in the refrigerator overnight or at least 8 hours
• Remove pork from brine, pat dry with paper towels and place fat side up in a baking pan bigger than the shoulder by at least a inch in length/width and 3 inches deep
• Coat the entire piece of meat judiciously with the rub
• Place uncovered baking pan in a 225-degree oven on the middle rack and insert a thermometer into the thickest part of the shoulder, not touching the bone
• Meanwhile, steam broccoli rabe and drain in a colander
• Place into an ice bath to stop the cooking process
• Squeeze out the excess water, roughly chop and place the broccoli rabe, garlic, 1 tbsp. of Parmigianino, oil, and pine nuts in a food processor
• Blend until smooth but fairly thick viscosity
• Check the thermometer on the pork shoulder
• When the center of the shoulder reaches 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven.
• Remove from oven at170 degrees
• Let meat cool and pull/shred with a large fork
• Reserve pulled pork
• Slice the buns in half if needed
• Brush both inside halves with olive oil
• Spread pesto on both sides and mound of pork atop the pesto followed by the provolone
• Place on a Panini press
• Cook until golden brown and serve
