Italian · Lunch
Italian Roast Pork Sandwich (High-Protein)
An Italian roast pork sandwich built on shredded pork shoulder simmered in garlic and herb broth, layered onto a crusty roll with provolone, broccoli rabe, and pan drippings, then boosted with white beans stirred through the pork for extra protein and fibre.
$5
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
702Calories
58.6gProtein
30.8gFat
45.3gCarbs
3.1gSugar
6.8gFiber
1690mgSodium
146mgChol
10.9gSat Fat
980mgPotassium
420mgCalcium
5.4mgIron
1.9mcgVitamin B12
22mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Trim the pork shoulder and cut into 2-inch chunks. Smash the garlic cloves and roughly chop the broccoli rabe.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the pork chunks on all sides for 6 minutes until deeply browned, then set aside.
3
Braise
Add the chicken stock, garlic, oregano, salt, and pepper to the pot. Return pork, cover, and simmer on low for 2 hours until very tender and shredding easily.
4
Finish
Shred the pork with two forks, stir in the beans and broccoli rabe, and warm through for 2 minutes until coated and bright green.
5
Plate
Split the ciabatta roll and layer provolone on the bottom. Pile on the pork mixture, top with broccoli rabe, spoon braising liquid over, close, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 1 1/2 cup360ml chicken stock
- 8 cloves8 cloves garlic
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp red pepper flakes
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4.2 oz120g cannellini beans, cooked
- 2 cup60g broccoli rabe
- 2 oz56g provolone
- 22 ciabatta roll (2.5 oz / 70g)
