Philly Italian Style Hot Roast Pork Sandwiches
Experience the ultimate taste of Philadelphia with these Philly Italian Style Hot Roast Pork Sandwiches, a deliciously savory twist on a classic comfort food. This hearty recipe features melt-in-your-mouth shredded pork shoulder, slow-braised with aromatic garlic, fresh rosemary, thyme, and a splash of dry white wine for bold Italian-inspired flavors. Layered on crusty Italian rolls, the succulent pork is paired with garlicky sautéed broccoli rabe and sharp provolone cheese for a perfect balance of richness and bitterness. The dish is finished with the option of dipping the sandwich in the flavorful cooking juices for an extra burst of flavor. This recipe is perfect for any occasion, offering an authentic and satisfying taste of Philly in every bite. Perfect for game days, gatherings, or a cozy night in, these sandwiches are sure to impress.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (bone-in or boneless)
- 2 tablespoons Olive oil
- 6 cloves Garlic cloves
- 1 tablespoon Fresh rosemary (chopped)
- 1 teaspoon Fresh thyme
- 1 teaspoon Dry oregano
- 4 cups Chicken stock
- 1 cup Dry white wine
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 bunch Broccoli rabe (rapini)
- 0.5 teaspoon Crushed red pepper flakes
- 8 ounces Sharp provolone cheese (sliced or shredded)
- 6 rolls Crusty Italian rolls
- 2 tablespoons Butter
Instructions
Preheat the oven to 300°F (150°C).
Season the pork shoulder generously with salt, black pepper, rosemary, thyme, and oregano on all sides.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 4 minutes per side. Remove the pork and set aside.
Lower the heat and add 4 minced garlic cloves to the Dutch oven. Sauté until fragrant, about 1 minute.
Deglaze the Dutch oven by pouring in the white wine, scraping up any browned bits from the bottom of the pan.
Return the pork to the Dutch oven, add chicken stock, and bring to a simmer. Cover and transfer to the oven. Braise for 3-4 hours, or until the pork is fork-tender and shreds easily.
While the pork is cooking, prepare the broccoli rabe. Trim the tough ends from the broccoli rabe and blanch in boiling salted water for 1-2 minutes, then transfer to an ice bath to stop the cooking process.
In a large skillet, melt butter over medium heat. Add 2 minced garlic cloves and crushed red pepper flakes, cooking until fragrant. Add the broccoli rabe and sauté for 3-4 minutes. Season with a pinch of salt and set aside.
Once the pork finishes cooking, remove it from the Dutch oven and shred it using two forks. Skim any excess fat from the cooking liquid and return the shredded pork to the pot, tossing it in the juices.
Slice the Italian rolls and toast lightly if desired. Layer a generous amount of shredded pork onto each roll, followed by sautéed broccoli rabe and sharp provolone cheese.
Serve the sandwiches warm, optionally with a side of the cooking juices for dipping.
Nutrition Facts
Calories |
6250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.0 g | 532% | |
| Saturated Fat | 155.9 g | 780% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 9029 mg | 393% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 14.0 g | ||
| Protein | 390.8 g | 782% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2201 mg | 169% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 5018 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
