The Weezie

This roast pork sandwich is dedicated to our Nani Louise aka Weezie, and pays tribute to her South Philadelphia roots. It is our spin on a street classic you could find in most sandwich shops surrounding the block Weezie lived on her entire 88 years. Louise Rita Albanese was truly “Unforgettable” and that just so happens to be one of her favorite songs by Nat King Cole. The Wizard of Oz was surely one of Nani’s favorite movies, and with that came her love for “Somewhere Over the Rainbow”. In classic Beets style we had to put our twist on it and go with the Israel “IZ” Kamakawiwo’ole version. Happy beet, satisfied soul.

Ingredients

3.5 lb bone in pork shoulder

1 bunch of fresh Parsley

1 package of fresh Rosemary

6 cloves of garlic - peeled and diced

Olive oil

For the Broccoli Rabe

1 lb broccoli rabe ( also called rapini)

¼ cup olive oil

3 diced garlic cloves

Crushed red pepper to taste

1 lemon wedge

Toppings/Bread

½ lb sharp provolone cheese sliced thick

Fresh baked Italian rolls from your local deli

Cherry pepper relish

1 jar whole hot cherry peppers

2 tbs honey

Take your pork shoulder out of the fridge and let it sit for 30 minutes. Rinse all fresh herbs and pat dry. Remove Rosemary from the stems and dice the leaves. Use one full package of Rosemary from the grocery store or around 3 Tbs. Dice 7 full stems of fresh parsley (full stems and leaves included).

Pour olive oil into large mixing bowl and add fresh herbs and diced garlic. Add in 1 Tbs of salt and 1 Tbs of black pepper. Stir the mixture and add in the pork shoulder. Using your hands massage the oil mixture over the meat and leave it in the bowl.

Set your oven to 300 degrees. Using a Dutch oven or cast-iron, heat the pan to medium high heat. Place the pork shoulder in the pan and allow it to sear for a few minutes each side.

Once all sides of the pork shoulder are browned, turn off stove. Add an inch of water to the pan and place lid on tight.

Place in the oven to bake for 2.5 hrs.

I like to make this the day before eating so that it can sit in the fridge overnight and it becomes very easy to slice thin the next day.

You can also eat the same day, but I would recommend allowing it to cool prior to cutting. If you prefer you can also let the meat cook another 30 minutes and shred it.

Either way make sure to save the pork juice to lay your meat back in once you have cut your meat.

While your meat is cooking prepare your cherry pepper relish. Remove seeds and stem from each pepper and dice. Place in a bowl and add honey and a sprinkle of salt.

For the broccoli rabe, bring a large pot of water and salt to boil. Cut off around an inch of the bottom of the Broccoli rabe stems or more if they look rough or hard. Add to the pot and allow to boil until tender around 7 minutes.

Save ¼ cup of the Broccoli rabe water, drain the rest and set aside. Bring a sauté pan to low heat and add oil and garlic. Give it 5 minutes to open up the garlic and infuse the olive oil. Add back the Broccoli rabe with the saved water from the pot. Allow to cook down 3-5 minutes. Salt and pepper to taste. Add crushed red pepper and a squirt of fresh lemon.

Turn off the heat on the broccoli rabe and get ready to prepare your sandwich.

I like to leave the meat on top of the stove, sitting in the pork juice, on simmer. Toast your buns in the oven for a few minutes for a crusty outside and warm inside. Cut open the rolls and layer pork, broccoli rabe and provolone cheese. If you want it extra melty, broil the sandwich on high for a few minutes open face so the cheese can melt.

Top with cherry pepper relish and as Nani Weezie

would, enjoy!!