Roast Pork Sandwich
Recreate the Philly Roast Pork Sandwich right at home! With this sandwich you get satisfying bites of juicy pork, melty provolone, and garlicky broccoli rabe.
Ingredients
- 1 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
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
Recipe Instructions
For the Pork
- Grind fennel seeds and peppercorns into a coarse powder, using a spice grinder or a mortar and pestle. Transfer to a bowl and combine with rosemary, crushed red pepper flakes, thyme, brown sugar, and 1 tbsp of olive oil.
- Coat pork in 1 tbsp of oil and 1½ tablespoons of salt. Next, using your hands, evenly coat the pork in the spice mixture. Let stand for 30 minutes - 1 hour or until it reaches room temperature.
- Preheat oven to 300℉. When ready, heat a cast iron skillet over medium high heat until hot. Place pork into hot pan and sear until golden brown, about 1 - 2 minutes. Flip and repeat until all sides are brown. Remove from the skillet and set aside.
- Add the onion and carrot to the pan (add a little olive oil if dry). Stir frequently and cook until softened slightly, about 3 minutes. Add garlic. Cook 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.
- Add pork shoulder to the center of the skillet. Place in your preheated oven, uncovered. Cook until the internal temp reaches 155℉, about 1½ hours. (It will reach 165℉ when resting).
- Remove from the oven and allow 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. (You don't have to do this a day ahead. But we found wrapping it and refrigerating it overnight locks in the juices and makes it easier to thinly cut, because it's cold).
For the Rabe
- Heat the olive oil over medium heat. Add in garlic, stirring often, and cook until golden brown, about 5 minutes. Add in broccoli rabe and red pepper flakes. Season with salt and pepper. Cook for 4 minutes, stirring often.
- Add in broth, bring to a boil, and let steam until stems are tender but still have a little bite, about 2 minutes. Taste and adjust seasoning.
To Assemble
- Set your oven to broil. On a baking sheet, assemble inside of the rolls with provolone cheese. Broil buns until cheese is melted, about 1 - 2 minutes.
- Add reserved jus to a small sauce pan and heat over medium. Once warm, (If you need more liquid, add a little broth, taste, and adjust seasoning).
- Unwrap the pork, and using a serrated knife, cut into slices as thinly as possible. Take a few at a time and dunk into the warmed jus.
- Place the heated, juicy pork into the buns. Place roughly ⅓ cup of broccoli rabe onto each bun. Place top bun on top and cut sandwiches in half. Use the remaining jus for dunking. Insert pickled peppers if desired.
Nutrition
Calories: 171kcalCarbohydrates: 5gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 1mgSodium: 1895mgPotassium: 64mgFiber: 1gSugar: 2gVitamin A: 82IUVitamin C: 2mgCalcium: 31mgIron: 1mg
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