In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the pancetta and cook until crisp, about 2 minutes. Add the pork and cook, stirring to break up the meat, until lightly browned, about 8 minutes. Stir in the rosemary, garlic, salt and lots of pepper, then stir in the chicken broth and vinegar. Lower the heat and simmer for 2 minutes more.
Pile the meat onto the rolls and serve with the toppings.