Entree: United States – Pennsylvania (Mid-Atlantic United States) – Roast Pork Sandwich

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 hrs 30 min

Additional 20 min

Total 5 hrs 20 min

Ingredients

- 3.5–4 lb (1.6–1.8 kg) boneless pork shoulder (Boston butt), trimmed
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) kosher salt
- 2 tsp (4 g) freshly ground black pepper
- 1 tbsp (6 g) fennel seeds, crushed
- 2 tsp (4 g) dried oregano
- 4 cloves garlic, minced (approx. 12 g)
- 1 large yellow onion, sliced (about 8 oz / 225 g)
- 1 cup (240 ml) low-sodium chicken stock
- 1/2 cup (120 ml) dry white wine (optional)
- 2 bunches broccoli rabe, trimmed (about 1 lb / 450 g) — OR substitute 10 oz (280 g) baby spinach if broccoli rabe is unavailable
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 4 cloves garlic, thinly sliced (approx. 12 g)
- 1/4 tsp (1 g) crushed red pepper flakes
- 1 tbsp (15 ml) lemon juice (optional, for broccoli rabe)
- Salt and freshly ground black pepper, to taste
- 6 hoagie rolls, 6–8 in (each about 4–5 oz / 115–140 g)
- 6 slices sharp provolone (about 1 oz / 28 g per slice)
- 1/2 cup (120 ml) reserved pan jus or additional warm stock
- 2 tbsp (30 g) unsalted butter, softened (optional, for toasting rolls)

Instructions

Short Description:
Slow-roasted, well-seasoned pork piled on a toasted hoagie roll with sharp provolone and sautéed broccoli rabe, finished with pan jus for a classic Pennsylvania roast pork sandwich.

Regional Notes:
This is the Philadelphia/Pennsylvania-style roast pork sandwich: slow-roasted pork shoulder, bright bitter greens (broccoli rabe preferred) and sharp provolone on an Italian hoagie roll. It differs from more generic pork sandwiches by the use of broccoli rabe and melted provolone and by serving with a pan jus from the roast.

1. Preheat oven to 300°F (150°C). Pat the pork shoulder dry. Rub the pork with 2 tbsp (30 ml) olive oil, then rub on kosher salt, black pepper, crushed fennel seeds, dried oregano, and 4 cloves minced garlic so it is evenly coated.
2. In a large Dutch oven or heavy ovenproof pot over medium-high heat, brown the pork on all sides, 3–4 minutes per side, until a deep crust forms. Remove the pork briefly and add the sliced onion to the pot; cook until softened, 4–5 minutes.
3. Return the pork to the pot on top of the onions. Add 1 cup (240 ml) chicken stock and 1/2 cup (120 ml) dry white wine (if using) to the pot. Bring to a simmer, cover, and transfer to the preheated oven.
4. Roast until the pork is fork-tender and easily breaks apart, about 3 to 4 hours (internal temperature will reach ~195°F / 90°C for very tender, shreddable meat). Check after 3 hours and baste with pan juices if desired.
5. Remove the pork to a cutting board and tent with foil; let rest 15–20 minutes. Meanwhile, strain the pan juices into a fat separator or skim fat from the surface and reserve at least 1/2 cup (120 ml) for serving; reduce the remaining juices on the stovetop over medium heat 5–8 minutes to concentrate, then adjust seasoning with salt and pepper.
6. Shred or thinly slice the pork, discarding large pieces of excess fat. Keep the meat warm, stirring in a couple of spoonfuls of the reduced pan jus to moisten as needed.
7. While the pork rests, prepare the broccoli rabe: bring a large pot of salted water to a boil. If using broccoli rabe, blanch the trimmed stalks and leaves 1–2 minutes until bright green and slightly tender, then drain and shock in ice water; squeeze out excess water and roughly chop. If using spinach, skip blanching and use fresh leaves.
8. In a large skillet over medium heat, warm 2 tbsp (30 ml) extra-virgin olive oil. Add 4 sliced garlic cloves and 1/4 tsp (1 g) crushed red pepper flakes; cook 30–60 seconds until fragrant. Add the blanched broccoli rabe (or spinach), toss, and sauté 2–3 minutes until tender. Finish with 1 tbsp (15 ml) lemon juice (optional), salt, and pepper to taste. Keep warm.
9. Split the hoagie rolls and lightly butter the cut faces with softened butter if using. Toast under a broiler or in a hot skillet until golden, about 1–2 minutes under broiler (watch closely).
10. To assemble, pile a generous portion of shredded pork on the bottom half of each roll. Top the pork with a heaping spoonful of sautéed broccoli rabe, then place one slice of sharp provolone over the top. Spoon 1–2 tbsp (15–30 ml) hot pan jus over the filling to add moisture.
11. Place assembled open sandwiches briefly under the broiler (1–2 minutes) or in a hot oven just until the provolone melts and is slightly bubbly. Close the roll and press gently.
12. Serve each sandwich hot with extra reserved jus on the side for dipping. Enjoy.