Roast Pork Sandwich (Print version)
A hearty Philly-style Roast Pork Sandwich with juicy sliced pork, sharp provolone, broccoli rabe, and a spoonful of warm pan jus.
# Ingredients:
For the roast pork
01 -
3 lb (1.4 kg) boneless pork shoulder
02 -
2 tablespoons olive oil
03 -
2 tablespoons red wine vinegar
04 -
6 cloves garlic, smashed
05 -
2 teaspoons kosher salt
06 -
1 teaspoon black pepper
07 -
1 teaspoon fennel seeds, lightly crushed
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon crushed red pepper flakes
10 -
3 sprigs fresh rosemary
11 -
1 cup (240 ml) low-sodium chicken broth
For the broccoli rabe
12 -
1 large bunch broccoli rabe, tough stems trimmed
13 -
1 tablespoon olive oil
14 -
3 cloves garlic, thinly sliced
15 -
1/4 teaspoon crushed red pepper flakes
16 -
1 tablespoon lemon juice
17 -
Salt, to taste
For assembly
18 -
6 crusty hoagie rolls, split
19 -
8 oz (225 g) sharp provolone, thinly sliced
20 -
Sliced roasted long hot peppers or pickled peppers, optional
# Instructions:
01 -
Heat the oven to 325 F. Place pork shoulder in a roasting pan or Dutch oven. Rub with olive oil, vinegar, garlic, salt, pepper, fennel, oregano, red pepper flakes, and rosemary. Pour broth around the pork.
02 -
Cover tightly and roast for about 3 hours, turning once halfway through, until the pork is fork-tender. Uncover and roast 20-30 minutes longer to brown the edges.
03 -
Transfer the pork to a board and rest for 15 minutes. Strain the pan juices into a saucepan. Skim off excess fat, then simmer the juices for 8-10 minutes until slightly reduced.
04 -
Boil the broccoli rabe in salted water for 2 minutes, then drain well. Heat olive oil in a skillet, add garlic and red pepper flakes, and cook for 30 seconds. Add broccoli rabe and saute for 4-5 minutes. Finish with lemon juice and salt.
05 -
Place split rolls on a baking sheet and warm in the oven for 3-5 minutes. Add provolone to the rolls during the last minute so it softens.
06 -
Slice or pull the pork into tender pieces. Pile pork onto the rolls, spoon a little warm jus over the meat, then top with broccoli rabe and optional peppers. Serve with extra jus for dipping.
# Good to know:
01 -
The pork can be roasted up to 3 days ahead and reheated in its jus.
02 -
Serve sandwiches right after assembly so the rolls stay sturdy.