Directions

1. Brine the pork: Truss the pork shoulder with butcher's twine every 1 inch. In a large container, combine the Bird Brine, water, Italian seasoning, and bay leaves. Submerge the pork and refrigerate overnight.
2. Prep and smoke: Remove pork from the brine, rinse well, and pat completely dry. Rub with olive oil and season with Italian seasoning, Texas Beef BBQ Rub, granulated garlic, and onion. Smoke at 275°F with oak or mesquite wood for 1 hour.
3. Sauté and slow cook: Add olive oil to the Instant Pot on sauté mode. Sauté onions for 5 minutes until translucent, then add garlic and cook 1 more minute. Add the pork fat-side up, then pour in chicken stock and stir in red pepper flakes, Italian seasoning, black pepper, and bay leaves. Cover and slow cook for 2 hours. Flip the pork and cook for another 2 hours or until internal temp reaches 180°F.
4. Rest and reserve broth: Remove pork from the pot and let it rest at room temperature for 1 hour. Do not discard the cooking liquid. Strain and refrigerate the liquid, then return it to the Instant Pot and set to warm.
5. Make the topping: Heat olive oil in a large pan over medium-high heat. Sauté broccoli rabe and onions for 5 minutes. Add garlic, red pepper flakes, Italian hot peppers, and roasted red pepper. Cook for 2 minutes, then stir in the reserved cooking liquid and simmer for 4–5 minutes until reduced by half.
6. Slice and warm the pork: Remove the trussing from the rested pork and thinly slice. Place slices in the warmed cooking liquid to reheat.
7. Toast the rolls: Preheat oven to 350°F. Toast rolls for 3 minutes until warm and lightly crisped.
8. Build the sandwiches: Fill each roll with sliced pork and top with 2 to 3 tablespoons of the sautéed vegetables. Add 2 to 3 slices of provolone per sandwich. Serve with hot au jus in ramekins for dipping.