Philadelphia Roast Pork Sandwiches

Ingredients

• 1 tablespoon fennel seeds
• 1 tablespoon light brown sugar
• 1 tablespoon finely chopped fresh rosemary
• 1 ½ teaspoons finely chopped fresh thyme
• ⅓ cup, plus 2 tablespoons extra-virgin olive oil, divided
• 1 ½ tablespoons, plus 1 teaspoon kosher salt, divided
• 1 teaspoon crushed red pepper, divided
• 1 (3-pound) boneless pork shoulder (Boston butt), fat cap trimmed to 1/4 inch
• ¾ cup mayonnaise
• 3 tablespoons finely chopped pickled pepperoncini plus 1 1/2 tablespoons pickle brine (from 1 [12-ounce] jar)
• ½ teaspoon grated garlic (from 2 medium garlic cloves)
• 6 large garlic cloves, thinly sliced (3 tablespoons)
• 1 pound fresh broccoli rabe, leaves and tender stems chopped (woody ends discarded) (about 8 cups)
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 6 hearty seeded round sandwich rolls, split
• 12 (3/4-ounce) sharp provolone cheese slices

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