Philadelphia Roast Pork Sandwich

Name: Philadelphia Roast Pork Sandwich
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 pounds boneless pork shoulder (Boston butt); 6 cloves garlic cloves, minced; 2 tbsp fresh rosemary, chopped; 1 tbsp dried oregano; 1 tsp fennel seeds, crushed; 1 tbsp kosher salt; 1 tsp black pepper; 3 tbsp olive oil; 1 cup chicken broth; 1/2 cup white wine; 1 bunch broccoli rabe (rapini), trimmed; 3 cloves garlic cloves, thinly sliced; 1/2 tsp red pepper flakes; to taste salt and black pepper; 4 Italian rolls (preferably seeded); 8 slices sharp provolone cheese, thinly sliced

A Philadelphia specialty featuring tender slow-roasted pork shoulder, sharp provolone cheese, and sautéed broccoli rabe on a crusty Italian roll. While the cheesesteak gets most of the attention, many Philadelphians consider the roast pork sandwich to be the city's true signature sandwich, particularly from iconic spots like John's Roast Pork, DiNic's, and Tony Luke's.

270 minMediumServes 4650 cal/serving

AmericanLunchOvenStandardLow CarbLow-SodiumCorn-Free

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Ingredients

3 pounds boneless pork shoulder (Boston butt)
6 cloves garlic cloves, minced
2 tbsp fresh rosemary, chopped
1 tbsp dried oregano
1 tsp fennel seeds, crushed
1 tbsp kosher salt
1 tsp black pepper
3 tbsp olive oil
1 cup chicken broth
1/2 cup white wine
1 bunch broccoli rabe (rapini), trimmed
3 cloves garlic cloves, thinly sliced
1/2 tsp red pepper flakes
to taste salt and black pepper
4 Italian rolls (preferably seeded)
8 slices sharp provolone cheese, thinly sliced

Instructions

1

Season the pork by mixing together the 6 cloves minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp dried oregano, 1 tsp crushed fennel seeds, 1 tbsp kosher salt, and 1 tsp black pepper. Rub the mixture all over the 3 pounds boneless pork shoulder (Boston butt), along with 2 tablespoons of olive oil. If possible, let it marinate for at least 2 hours or overnight in the refrigerator.
2

Preheat the oven to 325°F (165°C).
3

Heat the remaining 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add the marinated pork and sear on all sides until well browned, about 3-4 minutes per side.
4

Add the 1 cup chicken broth and 1/2 cup white wine to the pot. Cover and transfer to the oven.
5

Roast for 3-4 hours, or until the pork is very tender and can be easily shredded with a fork. The internal temperature should reach 195°F (90°C).
6

Remove the pork from the oven and let it rest for 20 minutes. Then shred the meat with two forks, discarding any large pieces of fat. Toss the shredded pork with some of the cooking liquid to keep it moist.
7

For the broccoli rabe: Bring a large pot of salted water to a boil. Add the 1 bunch trimmed broccoli rabe (rapini) and blanch for 2 minutes. Drain and immediately plunge into ice water to stop the cooking process.
8

In a large skillet, heat the 3 tbsp olive oil over medium heat. Add the 3 cloves thinly sliced garlic cloves and 1/2 tsp red pepper flakes, cooking until fragrant but not browned, about 1 minute.
9

Add the drained broccoli rabe to the skillet and sauté for 3-4 minutes until tender. Season with salt and pepper to taste.
10

Assemble the sandwiches: Preheat the broiler. Slice the 4 Italian rolls (preferably seeded) in half lengthwise, leaving them connected at one side.
11

Place the rolls cut-side up on a baking sheet. Layer the bottom half with 8 slices thinly sliced sharp provolone cheese and place under the broiler just until the cheese begins to melt, about 30 seconds to 1 minute.
12

Top the melted cheese with warm shredded pork, then add the sautéed broccoli rabe. Close the sandwiches and serve immediately.

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Questions

What oven temperature does Philadelphia Roast Pork Sandwich need?

For Philadelphia Roast Pork Sandwich, the oven is set to 325 F (about 165 C) in step 2. The longest stretch at that heat is 4 hours, in step 5. The target internal temperature is 195 F (about 90 C), given in step 5. A probe thermometer removes the guesswork.

How do I know when Philadelphia Roast Pork Sandwich is done?

Go by the cues in the method rather than the clock. Step 8: cook until fragrant but not browned. Step 11: cook until the cheese begins to melt. A reading of 195 F on a thermometer settles it.

Why blanch first in Philadelphia Roast Pork Sandwich?

Step 7 reads: "Add the 1 bunch trimmed broccoli rabe (rapini) and blanch for 2 minutes." The quick boil in step 7 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

What equipment do I need for Philadelphia Roast Pork Sandwich?

Beyond a knife and a board, the method uses a Dutch oven (step 3) and a sheet pan (step 11). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

What can I use instead of white wine in Philadelphia Roast Pork Sandwich?

The entry for Philadelphia Roast Pork Sandwich calls for 1/2 cup white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I make Philadelphia Roast Pork Sandwich less spicy?

Yes. The heat in Philadelphia Roast Pork Sandwich comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes.

Can I start Philadelphia Roast Pork Sandwich the day before?

Yes. Step 1 is a built-in pause of overnight, or about 8 hours: "If possible, let it marinate for at least 2 hours or overnight in the refrigerator." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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