Name: Slow-Cooker Roast Pork Sandwiches
Yield: Makes 4
Ingredients: 3 pounds boneless, skinless pork shoulder (Boston butt); ¼ cup extra-virgin olive oil; ¼ cup red wine vinegar; 1 head of garlic, halved lengthwise through root end; 3 sprigs rosemary; 2 tablespoons honey; 2 teaspoons fennel seeds; 1 teaspoon crushed red pepper flakes; 1 tablespoon kosher salt, plus more; Kosher salt; 2 bunches broccoli rabe, woody ends trimmed; ¼ cup extra-virgin olive oil; 6 garlic cloves, thinly sliced; ½ teaspoon crushed red pepper flakes; 4 seeded semolina or hoagie rolls; 4 ounces sharp provolone, thinly sliced; 1 lemon, cut into wedges; A 6-quart slow cooker

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Photo by Chelsie Craig, Styling by Claire Saffitz

This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.

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