Preheat your grill to 450 degrees F and set a rack over a sheet tray.

Toast fennel seeds until fragrant, then crush in a mortar and pestle.

Combine fennel, rosemary, thyme, brown sugar, chili flakes, and a generous bit of salt.

Coat the pork in olive oil and the spice rub.

Insert a meater probe and let the pork stand at room temp for 1 hour.

Place on the grill and roast for 20 minutes.

Decrease the temp to 300 degrees F and cook until the pork reads an internal temp of 165 degrees F, about 2 hours.

Wrap in foil and let rest for 20 minutes before carving into thin strips.

Hit with a sprinkle of salt.

In a bowl combine all the mayo ingredients, season with salt to taste, and mix well.

Heat a skillet over medium heat, add olive oil, chili flakes and garlic, and cook for 1 minute.

Add broccoli rabe and a pinch of salt, and cook until softened, about 4 minutes, then squeeze over lemon.

Split the rolls, drizzle with olive oil, add cheese, then broil to melt.

Top each roll with a slather of mayo, a generous portion of pork, and the broccoli rabe, then serve.