Forget cheesesteaks—this delicious roast pork sandwich is just like the kind you’ll find in South Philly. Tender, herb-seasoned pork, melted cheese, and garlicky greens make for an unforgettable sandwich experience.
Ingredients
For the Pork:
- 1 (3-pound) pork shoulder roast
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh parsley
- 3 cloves garlic, chopped
- 4 teaspoons olive oil, divided
- 1 tablespoon kosher salt, plus more to taste
- 1 tablespoon freshly ground black pepper, plus more to taste
- 1 cup water, or more as needed
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For the Sandwich Fixings:
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken stock
- 12 ounces fresh spinach
- 1 medium lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded Manchego cheese (or sharp provolone)
- 4 crusty rolls
Directions
Prepare the Pork:
- Preheat the oven to 325°F (165°C).
- Remove the netting or strings from the pork roast, keeping them intact for reuse.
- In a small bowl, combine rosemary, parsley, garlic, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon black pepper.
- Slice open the pork roast and spread the herb mixture inside. Roll up the pork and secure it with the netting or string.
- Rub the remaining 1 teaspoon olive oil all over the pork, then season with additional salt and pepper.
- Place the pork, fat-side up, in a roasting pan and pour in the water.
- Bake for 1.5 to 2 hours, basting occasionally and adding more water if needed, until an instant-read thermometer inserted into the meat reads at least 145°F (63°C).
- Remove the pork from the oven and let it rest for 10 to 15 minutes. Reserve the pan juices.
Prepare the Sandwich Fixings:
- Heat 1 tablespoon olive oil in a frying pan over medium heat.
- Add garlic and red pepper flakes, cooking until fragrant but not browned (about 3 minutes).
- Pour in chicken stock and bring to a boil.
- Add spinach, lemon juice, salt, and black pepper. Reduce heat to medium-low and cook, stirring occasionally, until spinach is wilted (2 to 3 minutes).
Assemble the Sandwiches:
- Remove the string from the pork roast and slice the pork thinly. Return sliced pork to the pan juices.
- Slice sandwich rolls open and sprinkle Manchego or provolone cheese on each roll.
- Add pork slices and top with the sautéed spinach mixture.
- Serve warm and enjoy!
Tips
- This recipe makes enough pork to fill 4 to 6 sandwiches.
- Traditional Philadelphia roast pork sandwiches use sharp provolone cheese.
- If you prefer, you can substitute broccoli rabe for spinach for a more authentic South Philly flavor.
- Adding hot peppers can give the sandwich a delicious spicy kick.
Frequently Asked Questions (FAQ)
Can I make this in a slow cooker?
A: Yes! Cook the seasoned pork on low for 6-8 hours or high for 4-5 hours. Shred or slice the meat and return it to the juices before assembling the sandwiches.
What bread works best for this sandwich?
A: A crusty Italian roll, such as Amoroso, works best to hold the juicy pork and greens without becoming soggy.
Can I use a different type of cheese?
A: Yes! While sharp provolone is traditional, Manchego adds a unique twist. You can also try mild provolone or mozzarella for a less intense flavor.
What can I serve with these sandwiches?
A: They pair well with fries, potato chips, or a simple side salad. A cold beer or a crisp Italian soda makes a great drink pairing.
Enjoy this delicious Philly classic!