American · Lunch
Philly roast pork sandwich
Boneless pork shoulder, braised until tender and sliced thin, piled onto a crusty Italian roll with sharp provolone, garlicky broccoli rabe sautéed with red pepper flakes, and pan jus. A South Philadelphia sandwich rooted in Italian-American kitchens, served hot and pressed until the roll softens with drippings.
$5
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
712Calories
47.8gProtein
38.6gFat
42.1gCarbs
3.1gSugar
4.3gFiber
1380mgSodium
142mgChol
14.2gSat Fat
870mgPotassium
410mgCalcium
4.1mgIron
1.9mcgVitamin B12
18mgVitamin C
protein-rich
herb-salt
all-time-classics
main-event
Instructions
1
Prep
Pat the pork shoulder dry, rub with salt, pepper, and oregano, then let sit at room temperature 10 minutes while oven heats to 325°F.
2
Sear
Heat olive oil in an oven-safe pot over medium-high heat and sear the pork on all sides for 6 minutes until deeply browned.
3
Braise
Add half the garlic and chicken stock to the pot, cover, and braise in the oven at 325°F for 2 hours until pork shreds easily.
4
Rest
Transfer the pork to a plate, tent loosely with foil, and rest for 10 minutes to redistribute juices before slicing thin against the grain.
5
Saute
Heat the remaining garlic and red pepper flakes in a skillet over medium heat for 30 seconds until fragrant, then add broccoli rabe and sauté 4 minutes.
6
Reduce
Pour the reserved braising liquid into the skillet with broccoli rabe and simmer over medium-low heat for 2 minutes until slightly thickened.
7
Build
Split the Italian roll, layer the sliced pork inside, top with sautéed broccoli rabe and provolone, then press closed.
8
Crisp
Return the sandwich to a hot skillet over medium heat for 2 minutes per side, pressing gently, until the provolone melts and roll crisps.
9
Plate
Cut the sandwich in half diagonally and serve immediately with extra pan jus on the side for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork shoulder, boneless
- 22 Italian roll (about 3.5 oz/100g)
- 2 oz56g provolone cheese
- 5 oz140g broccoli rabe
- 4 cloves4 cloves garlic
- 1/2 cup120ml chicken stock
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp red pepper flakes
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
