Pressure-cooker roast pork sandwich with broccoli rabe

Bash fennel seeds in a mortar, then mix in thyme, rosemary, garlic powder, kosher salt and pepper.

Remove the net from a boneless pork shoulder of about three and a half pounds and cut into three pieces; coat with olive oil and season all over.

Sear the pieces in the pressure cooker on all sides until browned; remove.

Add onion, then carrots, chopped celery and roughly chopped little peppers, and stir.

Add about a cup of chicken broth to lift the fond; return the pork, lock the lid.

Pressure cook 75 minutes (about 25 minutes a pound) after it comes to pressure, about 12 minutes, then let the pressure release naturally.

Cut the woody ends off the broccoli rabe and cut into couple-inch pieces.

Boil in a big pot of salted water two to two and a half minutes until the thick stalks are tender; drain on paper towels and squeeze out the water.

Heat a decent amount of olive oil, cook garlic with red pepper flake until just turning golden, add the broccoli rabe and saute seven to eight minutes over lower heat until tender.

Remove the pork to rest; strain the liquid back into the pressure cooker on warm; rough chop some of the softened vegetables.

Build the sandwich: chopped vegetables on the bottom, pulled pieces of pork dipped in the juice, then the broccoli rabe; finish with a torch.