1. Get a pork shoulder, somewhere between 3-5 pounds and trim that puppy up.
2. Mix kosher salt, black pepper, rosemary, oregano, basil, thyme, garlic salt, and onion powder.
3. Slap that spice mix all over the pork shoulder. Don't be shy with it.
4. Let it sit for a few hours or so.
5. Rough chop some onions, carrot, celery, maybe a bell pepper or two.
6. Put the veggies and pork in a dutch oven, cover about halfway up the pork with chicken stock.
7. In the oven, covered, at 350. We want the pork to be between 180-195.
8. Rest the pork for an hour. DO NOT TOUCH IT.
9. Put the cooked pork in the fridge. DO NOT DISCARD THE DUTCH OVEN CONTENTS.
10. Let the pork solid up a bit so it's easy to slice it thin. Throw the sliced pork back into the juices and veggies.
11. Rough chop some broccolini and long hots. Slice garlic.
12. Throw some olive oil in a pan, and throw the broccolini, long hots, and garlic into the pan. Saute and then squeeze a lemon over it.
13. Get a hoagie role, throw some provolone on the bottom, and some of the veggie mix, top with the pork and spoon some of the au jus from the Dutch oven onto the sandwich.