Philly-Style Roast Pork Sandwich

DSC_0604

When I say Philadelphia food what do you think? Cheesesteak probably, right? True, Philly is known for the cheesesteak and for a good reason (Pat’s is the original and the best, don’t try the others). But what you may not know about Philadelphia cuisine is the Roast Pork Sandwich. The Roast Pork Sandwich is the definition of perfectly balanced flavors — juicy slow-cooked pork, sharp (and I mean sharp) provolone, bitter broccoli rabe and spicy long hot peppers — perfect. There are two places in Philadelphia you must try this sandwich: Dinic’s in Reading Terminal and Paesano’s in the Italian Market. My sandwich is a mix of the two. I love the way Dinic’s cooks their broccoli rabe (baked at a high temp) but I love the addition of the long hot peppers at Paesano’s. You must give this sandwich a try and please do not let the broccoli rabe scare you, you will love it.

DSC_0553

A Must: Great ingredients. Go to the best butcher around and get a nicely marbled pork shoulder (order more than you think you’ll need because it will shrink down). Bring the meat to room temperature (that will take 30 minutes at least) and generously salt and pepper it.

DSC_0554

Heat a dutch oven over medium-high heat with a drizzle of olive oil. Brown the meat on each side (and I mean all sides). Once the meat is browned, remove it from the pan and set aside to cool down slightly (about 5 minutes). When cool, rub the meat all over with the herb mixture (rosemary, red pepper flakes, thyme, oregano and olive oil).

DSC_0556

Add large pieces of onion to the bottom of the pan, top with the seasoned pork and add enough beef stock to fill half way up the meat (about 1 quart). Throw in a couple bay leaves, cover and put into a preheated 375 degrees F oven for 1 hour. At the one hour mark, turn the meat and cook again for 3o minutes. After 30 minutes, reduce the heat to 275 degrees F and continue to cook for 2.5-3 hours.

DSC_0589

Remove the pork from the pan and allow to rest for at least 45 minutes to come to room temperature. While the meat rests, adjust the oven temperature back up to 375 degrees F. Wrap the broccoli rabe, sliced long hot and a couple broken cloves of garlic tightly in a piece of aluminum foil. Bake for 10-15 minutes until the vegetables are soft.

When the pork is ready slice it as thin as you can (if it starts to fall apart on it’s own – that’s ok too). Remove the onions and bay leaves from the reduced stock in the pan and discard. Bring the reduced stock to a simmer over low heat. Add the sliced meat back into the pot and continue to simmer for 10-15 minutes.

DSC_0590_4

Now it’s time to build the sandwich: first layer on the cheese; next add on the broccoli rabe; third goes the pork and finally (and most importantly) the au jus. Be very heavy-handed with the jus because it makes the sandwich. The bottom of your sandwich should be soaked.

DSC_0605_2DSC_0602

Philly-Style Roast Pork Sandwich
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 (2.5-3lb) pork shoulder roast
  • 2 tablespoons olive oil
  • 1 teaspoon fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon dried red pepper flakes
  • ½ teaspoon dried oregano
  • 2 cloves garlic, minced plus 2 cloves garlic, smashed
  • 1 large onion, cut into large chunks
  • 2 dried bay leaves
  • 1 quart beef stock
  • 1 bunch (about 10 stalks) broccoli rabe
  • 1 fresh long hot pepper, quartered lengthwise
  • ½ lb sharp provolone cheese
  • 4 long sandwich rolls

Instructions
  1. Preheat oven to 375 degrees F.
  2. Bring the meat to room temperature (that will take 30 minutes at least) and generously season it with salt and black pepper.
  3. Heat a dutch oven over medium-high heat with one tablespoon olive oil. Brown the meat on each side. Once the meat is browned, remove it from the pan and set aside to cool down slightly (about 5 minutes).
  4. When cool, rub the pork with the herb mixture (rosemary, red pepper flakes, thyme, oregano, 2 cloves garlic and olive oil).
  5. Add large pieces of onion to the bottom of the pan, top with the seasoned pork and add enough beef stock to fill half way up the meat (about 1 quart). Add two dried bay leaves.
  6. Cover and put in the oven for 1 hour. At the one hour mark, turn the meat and cook again for 30 minutes. After 30 minutes, reduce the heat to 275 degrees F and continue to cook for 2.5-3 hours.
  7. Remove the pork from the pan and allow to rest for at least 45 minutes to come to room temperature.
  8. While the meat rests, adjust the oven temperature back up to 375 degrees F. Wrap the broccoli rabe, long hot peppers and a couple broken cloves of garlic tightly in a piece of aluminum foil. Bake for 10-15 minutes until the vegetables are soft.
  9. Slice the pork as thin as you can (it may start to fall apart on it’s own). Remove the onions and bay leaves from the reduced stock in the pan and discard. Bring the reduced stock to a simmer over low heat. Add the sliced meat back into the pot and continue to simmer for 10-15 minutes.
  10. To build the sandwich: first layer on the cheese; next add on the broccoli rabe; third goes the pork and finally a generous spoonful of the reduced juices.

 

2 Responses to Philly-Style Roast Pork Sandwich

  1. Lauren says:

    WOW, you are so talented!!! I seriously need to make this. You should have your own magazine! So talented ladies!! xo

Leave a Reply

Follow

Get every new post delivered to your Inbox

Join other followers