1. For Pork

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

For the broccoli rabe:

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

Long Hot Peppers

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

To assemble the sandwiches

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