Italian Roast Pork and Greens Sandwich

Preheat oven to 350 degrees F.

Combine garlic, rosemary, parsley, and salt and pepper. Spread pork on a clean work surface and season generously with herb garlic mixture. Roll and tie pork roast and place in roasting pan. Season outside of pork with more salt and pepper.

Cover with foil and roast pork for 2 to 2 1/2 hours, until internal temperature reaches 165 degrees F. Alternatively, cook pork in slow cooker on low heat for 4-6 hours.

Let pork rest for at least 15 minutes, remove ties, and slice as thinly as possible with sharp knife or deli slicer. Return to pan juices.

Bring a pot of water to a boil over high heat. Trim ends off of broccoli rabe and discard. Roughly chop flowered ends into large pieces. Blanch broccoli rabe in boiling water for 3-4 minutes, until just tender then drain and transfer to a bowl of ice water to stop cooking. Remove from ice water, and drain off extra water.

In a skillet over medium heat, combine olive oil, garlic, and red pepper. Saute for one minute, or until garlic begins to turn golden. Add broccoli rabe and saute until all liquid evaporates, about five minutes.

Place 4 slices provolone on bottom half of each roll, and top with sliced pork. Add hot broccoli rabe. Serve with hot pepper, if desired.