Tailgate Recipe: Chef Jimmy Bradley's Roast Pork Sandwich


2 lbs. pork collar
3 cloves garlic, chopped
2½Tbsp. fresh rosemary, picked and chopped
3 Tbsp. Parsley, chopped
1 Tbsp. salt
½ Tbsp. black pepper
1 Tbsp. olive oil
Butcher’s twine

Broccoli Rabe
1 lbs. broccoli rabe, bottom trimmed and large leaves remove
¼ cup olive oil
3 cloves garlic sliced paper-thin
Chili flakes

6 Amoroso's rolls
½ lb. sliced sharp provolone cheese


  1. Butterfly pork collar, but keep it in one piece so it can be easily rolled.
  2. Mix garlic with parsley, rosemary, olive oil, salt and black pepper.
  3. Spread garlic mixture on the inside section of the cut pork.
  4. Roll the pork and tie it with butcher’s twine every inch so it holds tight while cooking.
  5. Season outside of pork with salt and black pepper.
  6. In a large Dutch oven, heat some olive oil on medium-high heat. Add pork and sear on all sides.
  7. When the pork has developed a nice crust add 2 cups of chicken stock.
  8. Cover the pot and put in an oven that is preheated to 325° F.
  9. Turn the pork every hour basting it with the pan juices.
  10. The pork should be tender in about 3 to 3 ½ hours.
  11. Keep warm in the liquid while you get the rest of the sandwich ready.

Broccoli Rabe

  1. Bring a large pot of salted water to a boil.
  2. Blanch the broccoli rabe for 3 to 5 minutes and then cool it in an ice bath.
  3. Cut the broccoli rabe into bite size pieces.
  4. In a large sauté pan, heat the olive oil slowly with the slices of garlic. When the garlic is light brown, add the broccoli rabe.
  5. Season with salt and chili flakes to taste.
  6. Add ½ cup of the braising liquid from the pork, cook on low for 3-5 more minute


  1. Toast roll, if desired.
  2. Add sliced provolone in the bottom of the roll.
  3. Remove pork from braising liquid, cut and discard butcher’s twine.
  4. Then slice the pork thin and add it to the sandwich.
  5. Top with sautéed broccoli rabe and some of the pork braising liquid.
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