• For Pork
• Heat slow cooker on high setting.
• Trim tenderloins and season with salt and pepper, to taste
• In a saute pan add about 2 T of olive oil and heat over med-high heat until hot.
• Add tenderloins to olive oil and quickly sear, browning for about 3-4 minutes per side.
• Remove from pan and place in the bottom of the slow cooker with any accumulated pan juices.
• Mix garlic, red wine vinegar, dried rosemary, dried parsley, and olive oil in a bowl.
• Add mixture to the pork in the slow cooker
• Cook on high for 3 hours
• Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
• Shred pork in the slow cooker with pan juices

For the broccoli rabe:

• Wash thoroughly
• Cut the florets off the top
• Bring 3 qt salted water to a rolling boil.
• Add broccoli rabe florets and cook until tender, about 5-7 minutes.
• Remove broccoli from boiling water and drain, but reserve about 1/4 cup of the cooking liquid.
• In a deep frying pan heat olive oil, red pepper flakes, and garlic together over medium heat.
• Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
• Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot if needed.

Long Hot Peppers

• You may want to wear rubber gloves when working with peppers.
• Preheat oven to 450 degrees F
• Cut the stem off the peppers
• Slice peppers in half lengthwise
• Remove seeds
• Place on a parchment paper lined baking sheet and spray or drizzle with olive oil
• Sprinkle with fresh ground sea salt
• Roast for approximately 10 minutes until skins are beginning to get dark spots

To assemble the sandwiches

• Heat rolls
• Slice rolls but do not cut through them, you want them to be hinged
• Add a slice or 2 of provolone to the roll before adding the meat.
• Serve broccoli rabe and long hots on the side and let everyone add them as desired.