Philadelphia Style Roast Pork Sandwiches Recipe

Pork shoulder: A cut of meat that becomes tender and flavorful when roasted.

Garlic: Adds a rich, aromatic flavor to the pork.

Salt: Enhances the overall taste of the dish.

Freshly ground black pepper: Adds a bit of heat and depth to the seasoning.

Chicken broth: Keeps the pork moist and adds flavor during roasting.

Italian rolls: The bread base for the sandwich, providing a sturdy yet soft texture.

Sharp provolone cheese: A tangy cheese that complements the savory pork.

Broccoli rabe: A leafy green with a slightly bitter taste, adding a unique flavor to the sandwich.

Olive oil: Used for sautéing the broccoli rabe, adding a rich, smooth flavor.

To enhance the flavor of the pork shoulder, consider marinating it overnight with the salt, pepper, and garlic. This allows the seasonings to penetrate deeper into the meat, resulting in a more flavorful and tender roast. Additionally, when blanching the broccoli rabe, immediately transfer it to an ice bath to stop the cooking process and preserve its vibrant green color.

• pork shoulder - Substitute with pork loin: Pork loin is leaner and cooks faster, making it a good alternative for a quicker meal.

• pork shoulder - Substitute with chicken thighs: Chicken thighs provide a similar texture and richness, making them a suitable substitute for pork shoulder.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile when fresh garlic is not available.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a milder heat and can be used if you prefer a less pungent flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for those looking for a vegetarian option.

• split italian rolls - Substitute with hoagie rolls: Hoagie rolls have a similar texture and can hold the fillings well.

• sharp provolone cheese - Substitute with mozzarella cheese: Mozzarella provides a milder flavor and melts well, making it a good substitute.

• sharp provolone cheese - Substitute with cheddar cheese: Cheddar offers a sharp flavor that can complement the other ingredients.

• broccoli rabe - Substitute with spinach: Spinach is milder and more widely available, making it a convenient substitute.

• broccoli rabe - Substitute with kale: Kale has a similar texture and slightly bitter taste, making it a good alternative.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and can be used for cooking without altering the taste of the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable substitute for olive oil.

• Allow the pork shoulder to cool completely before storing. This helps to prevent condensation, which can make the meat soggy.
• Shred the roasted pork and mix it with the pan juices. This will keep the meat moist and flavorful during storage.
• Store the shredded pork in an airtight container. Make sure to include some of the pan juices to keep the meat from drying out.
• For the broccoli rabe, allow it to cool completely after sautéing. Store it in a separate airtight container to maintain its texture.
• If you plan to store the Italian rolls, wrap them tightly in aluminum foil or place them in a resealable plastic bag to keep them fresh.
• To freeze, place the shredded pork in a freezer-safe container or heavy-duty freezer bag. Label with the date and contents.
• The broccoli rabe can also be frozen. Spread it out on a baking sheet to freeze individually before transferring to a freezer bag. This prevents clumping.
• When ready to use, thaw the pork and broccoli rabe in the refrigerator overnight. Reheat the pork in a skillet over medium heat, adding a bit of chicken broth if needed to keep it moist.
• Reheat the broccoli rabe in a skillet with a little olive oil until warmed through.
• Assemble the sandwiches with the reheated ingredients and provolone cheese. Toast the Italian rolls if desired for added crunch.

• Preheat your oven to 350°F (175°C). Wrap the sandwiches in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 15-20 minutes until the pork is warmed through and the provolone cheese is melted.

• If you're in a hurry, use the microwave. Wrap the sandwich in a damp paper towel to maintain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• For a crispy roll, separate the pork and broccoli rabe from the Italian rolls. Heat the pork and broccoli rabe in the microwave or on the stovetop. Toast the rolls in a toaster oven or under the broiler for a few minutes until they are crispy. Reassemble the sandwich and enjoy.

• Use a skillet for a stovetop method. Heat a non-stick skillet over medium heat. Place the sandwich in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the pork is warmed and the cheese is melted.

• For a more gourmet touch, use a panini press. Preheat the press and place the sandwich inside. Press down and heat for 3-5 minutes until the cheese is melted and the roll is crispy.

• Oven: Used to roast the pork shoulder at a consistent temperature of 300°F (150°C).

• Roasting pan: Holds the pork shoulder, garlic, and chicken broth while roasting in the oven.

• Knife: Essential for slicing garlic and trimming broccoli rabe.

• Cutting board: Provides a safe surface for slicing garlic and trimming broccoli rabe.

• Measuring spoons: Used to measure out the salt and freshly ground black pepper.

• Measuring cup: Used to measure the chicken broth.

• Pot: Used to blanch the broccoli rabe in boiling water.

• Colander: Drains the blanched broccoli rabe.

• Skillet: Used to sauté the broccoli rabe with olive oil.

• Tongs: Handy for handling the broccoli rabe while blanching and sautéing.

• Forks: Used to shred the roasted pork.

• Mixing bowl: Holds the shredded pork and pan juices for mixing.

• Spatula: Helps to mix the shredded pork with the pan juices.

• Bread knife: Used to split the Italian rolls.

• Serving platter: Holds the assembled sandwiches before serving.

Pre-season the pork: Season the pork shoulder the night before and refrigerate. This allows the flavors to penetrate deeply and saves time on the day of cooking.

Use a slow cooker: Instead of roasting, use a slow cooker to cook the pork shoulder. Set it in the morning and let it cook while you go about your day.

Pre-blanch the broccoli rabe: Blanch the broccoli rabe ahead of time and store it in the fridge. This reduces prep time when you’re ready to sauté.

Shred in advance: Shred the roasted pork as soon as it’s done and store it in the fridge. Reheat with pan juices when assembling sandwiches.