Philadelphia-Style Roast Pork Sandwiches are a mouthwatering homage to the iconic sandwiches found in Philly’s best delis. This classic sandwich features tender, slow-roasted pork piled high on a crusty Italian roll and topped with garlicky sautéed broccoli rabe (or spinach) and melted provolone cheese. The combination of savory meat, bitter greens, and gooey cheese creates a flavor explosion that’s both hearty and satisfying. Perfect for lunch or dinner, this recipe captures the essence of Philadelphia’s culinary tradition. For a detailed recipe, check out this Philadelphia-Style Roast Pork Sandwich Recipe .
Origin of Philadelphia-Style Roast Pork Sandwiches:
The roast pork sandwich is a staple of Philadelphia’s food scene, often considered the city’s “other” signature sandwich (after the cheesesteak). Its roots trace back to South Philly’s Italian-American community, where families would slow-roast pork shoulder seasoned with garlic, herbs, and spices. Served with bitter greens like broccoli rabe and a slice of provolone on a crusty roll, this sandwich reflects the simplicity and bold flavors of Italian-American cuisine. Today, it remains a beloved dish enjoyed by locals and visitors alike.
Why It’s Loved:
This sandwich is cherished for its balance of textures and flavors. The juicy, flavorful pork contrasts beautifully with the slightly bitter greens, while the melted provolone adds creaminess and richness. The crusty roll ties everything together, making each bite a delightful experience. Whether you’re craving comfort food or looking to explore authentic Philly eats, this sandwich delivers big on taste and nostalgia
Also Read :https://recipewikki.com/bitter-melon-stir-fry-with-pork/
Philadelphia-Style Roast Pork Sandwiches
4
servings30
minutes1
hour550
kcalIngredients
3–4 lb boneless pork shoulder (or pork butt), trimmed
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp salt
1 tsp black pepper
1 tsp black pepper
Directions
- Prepare the Roast Pork:
Preheat your oven to 325°F (165°C).
In a small bowl, mix olive oil, minced garlic, oregano, rosemary, salt, and pepper to create a rub. Pat the pork shoulder dry with paper towels, then generously coat it with the seasoning mixture.
Place the pork in a roasting pan and add chicken broth to the bottom of the pan. Cover tightly with foil and roast for 3–4 hours, or until the pork is fork-tender. Let it rest for 15 minutes before shredding with two forks. - Sauté the Broccoli Rabe:
Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute.
Add the broccoli rabe, season with salt, pepper, and red pepper flakes (if using), and cook until wilted and tender, about 8–10 minutes. - Assemble the Sandwiches:
Preheat your broiler.
Place shredded pork on the bottom halves of the rolls and top each with a slice of provolone cheese. Broil for 1–2 minutes, or until the cheese melts.
Add a generous portion of sautéed broccoli rabe on top of the cheese. Optionally, drizzle giardiniera over the filling for added zest. Top with the other half of the roll and serve immediately
Notes
- If broccoli rabe is unavailable, substitute with spinach or kale for a milder flavor.
