3 tbsp. ground fennel seeds
3 tbsp. dried parsley
1½ tbsp. dried thyme
3½ tsp. crushed red chile flakes, plus more
1 6-7-1b. pork shoulder, butterflied
3 sprigs rosemary, stemmed and finely chopped
1 head garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
4 cups beef stock
½ cup red wine
1 medium yellow onion, thinly sliced
1 bay leaf
½ cup canned crushed tomatoes
2 lb. broccoli rabe
¼cup canola oil
32 slices sharp provolone
8 12″ crusty Italian rolls, split
24 roasted long hot peppers