Any "rules" for roast pork?
Roast pork with provolone and rabe.
This is one serious good sandwich. The pork was fall apart tender with lots of garlic. Life is good.
It looks like the bread is untoasted and the cheese is still fairly firm. Are these requirements for a traditional roast pork sandwich? Or is it OK to toast the bread and/or melt the cheese a little? Can I put ketchup on it?