1 Boneless Pork Butt Roast
2 cups of Chicken Broth
1 cup White wine
Rosemary
Bay Leaves
Thyme
Oregano
Fennel seeds
Red Pepper Flakes
Peppercinis
Garlic Cloves
Black Pepper
Garlic Salt
Toasted Garlic Cheese Hoagie Rolls
Mustard Greens, Broccoli Raabe or Spinach
Garlic
Salt
Red Pepper Flakes
Provel cheese or Munchie cheese
Roast at 275 degrees to 180 degrees, about 35-40 minutes per pound internally. Chill overnight, slice very thin. Also, chill broth overnight. Skim fat the reheat pork in au jus broth.
Bring salted water to a boil, drop in trimmed and stem split broccoli raab, cook till the thickest stalk is tender then drain. Add olive oil to a skillet, garlic, red pepper flakes, saute, add broccoli raab, cook about 10 minutes then add salt, continue cooking until very tender up to 20 minutes, remove from heat.
Serve on toasted garlic hoagie rolls with broccoli rabe, pepperoncini's, and Provel or munchie cheese, preferably Provel (or pickles, pepperoncini, and slivered red onions if no sauteed veggies are on hand) You can just make cheese garlic bread with butter, a light dusting of garlic salt and Provel cheese.
Garlic
Salt
Red Pepper Flakes
Provel cheese or Munchie cheese
Roast at 275 degrees to 180 degrees, about 35-40 minutes per pound internally. Chill overnight, slice very thin. Also, chill broth overnight. Skim fat the reheat pork in au jus broth.
Bring salted water to a boil, drop in trimmed and stem split broccoli raab, cook till the thickest stalk is tender then drain. Add olive oil to a skillet, garlic, red pepper flakes, saute, add broccoli raab, cook about 10 minutes then add salt, continue cooking until very tender up to 20 minutes, remove from heat.
Serve on toasted garlic hoagie rolls with broccoli rabe, pepperoncini's, and Provel or munchie cheese, preferably Provel (or pickles, pepperoncini, and slivered red onions if no sauteed veggies are on hand) You can just make cheese garlic bread with butter, a light dusting of garlic salt and Provel cheese.
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