Philly Roast Pork Italian Sub
Philadelphia sandwich tradition reading slow-roasted garlic and rosemary pork shoulder sliced thin and piled into a long Italian roll with sharp provolone melted over and garlicky broccoli rabe, plated with marinated Italian long peppers for the South Philly weekend lunch counter.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 325F (160C). Pat both pork shoulders dry. Mince 8 garlic cloves, thinly slice the remaining 4. Trim woody ends from broccoli rabe. Slice long peppers into 1cm rings. Pick rosemary leaves.
Build 1
Whisk 2 tbsp olive oil, minced garlic, rosemary, fennel seeds, oregano, 1 tsp sea salt, and black pepper. Rub firmly into every surface of both pork shoulders.
Roast
Set both porks on a rack over a roasting pan, pour chicken stock into the pan base. Roast 65 minutes at 325F until internal thermometer reads 195F and surfaces turn deep amber.
Rest
Lift porks to a board and tent loosely with foil. Rest 12 minutes. While porks rest, strain pan juices into a saucepan for jus. Whisk red wine vinegar, sliced peppers, and 2 tbsp olive oil; rest 5 minutes.
Saute
Heat remaining 2 tbsp olive oil in a large skillet over medium 1 minute. Add sliced garlic and red pepper flakes 60 seconds, then broccoli rabe with 0.5 tsp sea salt. Cook 5-6 minutes until wilted and tender.
Toast
Split both sub rolls lengthways and toast cut-side down in a dry skillet over medium 90 seconds until golden.
Slice and plate
Slice porks thinly against the grain. Lay provolone on bottom roll halves to melt, pile pork over cheese, top with broccoli rabe, close subs. Serve with pickled peppers alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.