Place a plate over a scale and note the weight of the pork. In a small bowl weigh out 1% salt by weight (ex. 13 g of salt for a 1.3 kg [~3 lb] piece of pork).

Place the pork on a baking sheet and sprinkle the salt over all sides of the pork until coated. Set the baking sheet uncovered into the fridge and let it dry brine overnight.

Preheat the oven to 400° F/205° C.

Add 10 cloves of garlic to a mortar and pestle with a sprinkle of salt and bash into a paste. Add the pepper, oregano, rosemary, and the olive oil and mix together.

Pull the pork out of the fridge and dab any moisture with a paper towel. Rub the herb mixture on the exterior of the pork.

Toss it into the oven and roast until the internal temp hits 145° F/ 63° C.

• Depending on the size of your pork this could take anywhere from around 45 mins to 2 hours.

Remove the pork from the oven and let it rest for 10 minutes.

• Pour any juices from the pan into a container and save them. These can be added to the chicken stock to reheat the pork

Prepare an ice bath. Add the whole pork to a bag and lower it into the water then seal the top. Let it cool for 15 minutes then dry it off and transfer to the fridge until you are ready to make the broccoli rabe and assemble sandwiches.

Chop the broccoli rabe, slice the garlic, and dice the long hots.

Add a generous drizzle of olive oil to a pan over medium heat. Add the garlic and peppers, and bloom for 30-60 seconds.

Add the broccoli rabe with a pinch of salt and sauté until cooked down, about 5-7 minutes. Remove from the pan and set aside.

When ready to make sandwiches, slice the pork with a deli slicer or a sharp knife.

Add the pork juices or chicken stock to a pan and add the slices of pork. Simmer until warmed through.

Serve on the sandwiches with broccoli rabe, sharp provolone, and pickled onions.