Roast Pork Sandwich

The roast pork sandwich is a timeless classic that stands out as a hearty, satisfying meal. Originating from Philadelphia, this sandwich combines tender, juicy pork with sharp provolone cheese and garlicky broccoli rabe, all packed into a crusty sub roll.

It’s a perfect blend of textures and tastes that make every bite memorable. Whether you’re preparing it for a family dinner or a casual get-together, the roast pork sandwich is bound to impress.

What Makes This So Great?

What makes the roast pork sandwich so special is its combination of well-seasoned, slow-cooked pork shoulder, flavorful broccoli rabe, and melted sharp provolone cheese. The different components come together to create a mouthwatering experience that’s both comforting and exciting. The rich pork is perfectly complemented by the bitterness of the broccoli rabe and the sharpness of the cheese, all nestled in a sturdy roll that holds everything together. It’s a sandwich that is not only delicious but also feels like a culinary adventure with each bite.

What Kitchen Items Do You Need To Make This?

To make a roast pork sandwich, you’ll need a few essential kitchen items:

• A spice grinder or mortar and pestle for grinding spices
• A bowl for mixing the spice rub
• A cast iron skillet or heavy-bottomed pan for searing the pork
• A baking sheet for assembling the sandwiches
• A serrated knife for slicing the pork
• A small saucepan for heating the jus
• Measuring spoons and cups for accurate ingredient portions
• Tongs for handling the pork and broccoli rabe
• A wooden spoon for stirring and deglazing the pan
• A broiler for melting the cheese on the rolls

What Ingredients Are Needed For This Recipe?

Here’s a comprehensive list of ingredients you’ll need to make the roast pork sandwich:

For the Pork

• 3 lb boneless pork shoulder
• 1 tbsp fennel seeds
• ½ tbsp black peppercorns
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp crushed red pepper flakes
• 1 tsp fresh thyme
• 1 tbsp brown sugar
• 2 tbsp olive oil, divided
• 1½ tbsp salt
• 1 small white onion, sliced
• 1 small carrot, diced into chunks
• 3 garlic cloves, left whole
• 1 sprig of thyme
• 1 cup chicken broth
• Salt and pepper to taste

For the Broccoli Rabe

• ⅓ cup olive oil
• 6 garlic cloves, minced
• ½ tsp red pepper flakes
• ¼ cup chicken or vegetable broth
• Salt and pepper to taste

For the Sandwiches

• 6 hearty sub rolls, split lengthwise
• 12 slices sharp provolone cheese
• Roasted long hots, sliced pepperoncini, or other pickled pepper for serving (optional)

How To Make It

For the Pork

1. Prepare the Spice Rub: Grind fennel seeds and peppercorns into a coarse powder using a spice grinder or mortar and pestle. Transfer to a bowl and combine with rosemary, crushed red pepper flakes, thyme, brown sugar, and 1 tbsp of olive oil.
2. Season the Pork: Coat the pork with 1 tbsp of olive oil and 1½ tablespoons of salt. Using your hands, evenly coat the pork in the spice mixture. Let it stand for 30 minutes to 1 hour or until it reaches room temperature.
3. Preheat the Oven: Preheat the oven to 300℉.
4. Sear the Pork: Heat a cast iron skillet over medium-high heat until hot. Place the pork in the hot pan and sear until golden brown, about 1-2 minutes per side. Remove from the skillet and set aside.
5. Cook the Aromatics: Add the onion and carrot to the pan (add a little olive oil if the pan is dry). Stir frequently and cook until softened slightly, about 3 minutes. Add garlic and cook for another minute. Add the broth, using a wooden spoon to scrape off the browned bits. Add the thyme sprig and season with salt and pepper.
6. Roast the Pork: Place the pork shoulder in the center of the skillet. Transfer to the preheated oven, uncovered, and cook until the internal temperature reaches 155℉, about 1½ hours. (It will reach 165℉ when resting).
7. Cool and Refrigerate: Remove from the oven and allow the pork to completely cool, about 1 hour. Strain the liquids, discarding the solids, into a resealable container. Once cool, tightly wrap the pork in plastic wrap. Refrigerate both to use the next day. (While not required, refrigerating overnight locks in the juices and makes it easier to thinly slice because it’s cold).

For the Broccoli Rabe

1. Cook the Broccoli Rabe: Heat the olive oil over medium heat. Add the garlic, stirring often, and cook until golden brown, about 5 minutes. Add the broccoli rabe and red pepper flakes. Season with salt and pepper. Cook for 4 minutes, stirring often.
2. Steam the Broccoli Rabe: Add the broth, bring to a boil, and let steam until the stems are tender but still have a little bite, about 2 minutes. Taste and adjust seasoning as needed.

To Assemble

1. Broil the Cheese: Set your oven to broil. On a baking sheet, assemble the inside of the rolls with provolone cheese. Broil until the cheese is melted, about 1-2 minutes.
2. Heat the Jus: Add the reserved jus to a small saucepan and heat over medium. If more liquid is needed, add a little broth, taste, and adjust seasoning.
3. Slice the Pork: Unwrap the pork and use a serrated knife to cut it into thin slices. Take a few slices at a time and dunk into the warmed jus.
4. Assemble the Sandwiches: Place the heated pork into the buns. Add roughly ⅓ cup of broccoli rabe to each bun. Top with the other half of the roll and cut the sandwiches in half. Serve with the remaining jus for dipping. Add pickled peppers if desired.

What Is The History Behind This Recipe?

The roast pork sandwich has deep roots in Philadelphia’s culinary history. It is a beloved staple in the city’s Italian-American community, often found in local delis and sandwich shops. The dish itself is a testament to the rich immigrant culture of the area, where traditional Italian cooking techniques were adapted to available ingredients in the United States.

Philadelphia’s roast pork sandwich is thought to have been inspired by Italian porchetta, a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The adaptation in Philadelphia involved using pork shoulder, a cheaper and more accessible cut, and combining it with ingredients like sharp provolone and broccoli rabe, which added a distinct bitterness that complemented the rich pork.

Over the years, the sandwich has become a symbol of Philadelphia’s diverse food scene, celebrated for its robust taste and satisfying composition. It’s a must-try for anyone visiting the city, offering a unique taste of its culinary heritage.

What Can I Switch Up To Make This Different If I Have Dietary Needs (Vegan/Vegetarian/Gluten-Free)?

The roast pork sandwich can be modified to cater to various dietary needs:

• Vegan/Vegetarian: Substitute the pork with a plant-based meat alternative or roasted portobello mushrooms. Use vegetable broth instead of chicken broth, and ensure the cheese is a vegan alternative. You can also replace the broccoli rabe with other hearty greens like kale or collard greens prepared similarly.
• Gluten-Free: Use gluten-free rolls instead of traditional sub rolls. Ensure all other ingredients, including the broth and any condiments, are gluten-free. Most spices and fresh vegetables are naturally gluten-free, so no modifications are needed there.
• Lower-Carb: For a lower-carb option, you can serve the pork and broccoli rabe over a bed of greens or in a lettuce wrap instead of a roll. This modification reduces the carbohydrate content while maintaining the dish’s essential elements.

These adjustments ensure that everyone can enjoy the deliciousness of a roast pork sandwich, regardless of dietary preferences or restrictions.

FAQ Section

Is roast pork sandwich a Philly thing?

Yes, the roast pork sandwich is a quintessential Philadelphia specialty. It’s a staple in many local delis and sandwich shops and is beloved by locals and visitors alike.

What is the name of a pork sandwich?

The roast pork sandwich is sometimes referred to simply as a “pork sandwich” or “Italian roast pork sandwich,” especially in Philadelphia. It typically features slow-cooked pork, sharp provolone cheese, and broccoli rabe.

What should I put on my pork sandwich?

A traditional roast pork sandwich includes sharp provolone cheese and broccoli rabe. Some variations also include roasted long hots, sliced pepperoncini, or other pickled peppers for added heat and tanginess.

What is the best condiment for a pork sandwich?

The jus from the cooked pork is the best condiment for a roast pork sandwich. It adds moisture and enhances the overall taste. Some people also enjoy adding a bit of mustard or hot sauce for an extra kick.

What kind of cheese is good on pork sandwiches?

Sharp provolone cheese is the classic choice for a roast pork sandwich. Its strong, tangy taste pairs well with the rich pork and bitter broccoli rabe. However, you can also experiment with other cheeses like mozzarella or gouda if you prefer a milder or smokier option.

What is the best bread for pork sandwiches?

Hearty sub rolls are the best bread for a roast pork sandwich. They are sturdy enough to hold the juicy pork and other ingredients without becoming soggy. Crusty Italian rolls or ciabatta can also work well.

How Should I Store This?

Storing leftover roast pork sandwiches is straightforward and allows you to enjoy them later. Here’s how to do it:

Refrigeration

• Separate Components: Store the pork, broccoli rabe, and rolls separately. This prevents the bread from becoming soggy.
• Pork and Jus: Place the sliced pork and jus in an airtight container. Store in the refrigerator for up to 3-4 days.
• Broccoli Rabe: Store the cooked broccoli rabe in a separate airtight container in the refrigerator for up to 3-4 days.

Freezing

• Pork: The pork can be frozen for longer storage. Place the sliced pork in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Store in the freezer for up to 2-3 months.
• Broccoli Rabe: While broccoli rabe can be frozen, it may lose some of its texture. If you choose to freeze it, use a freezer-safe container and store it for up to 2-3 months.

Reheating

• Pork and Jus: Reheat the pork in a skillet with a bit of the jus over medium heat until warmed through. Alternatively, you can reheat it in the microwave.
• Broccoli Rabe: Reheat the broccoli rabe in a skillet over medium heat until warmed through. Add a splash of broth if needed.
• Assembling: Reassemble the sandwiches with reheated pork, broccoli rabe, and provolone cheese. Toast the rolls as needed and enjoy your reheated roast pork sandwich.