Philadelphia-Style Roast Pork Sandwiches

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:

1. Preheat the oven to 325°F (165°C).
2. Remove the netting or strings from the pork roast, keeping them intact for reuse.
3. In a small bowl, combine rosemary, parsley, garlic, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon black pepper.
4. Slice open the pork roast and spread the herb mixture inside. Roll up the pork and secure it with the netting or string.
5. Rub the remaining 1 teaspoon olive oil all over the pork, then season with additional salt and pepper.
6. Place the pork, fat-side up, in a roasting pan and pour in the water.
7. 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).
8. Remove the pork from the oven and let it rest for 10 to 15 minutes. Reserve the pan juices.

Prepare the Sandwich Fixings:

1. Heat 1 tablespoon olive oil in a frying pan over medium heat.
2. Add garlic and red pepper flakes, cooking until fragrant but not browned (about 3 minutes).
3. Pour in chicken stock and bring to a boil.
4. 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:

1. Remove the string from the pork roast and slice the pork thinly. Return sliced pork to the pan juices.
2. Slice sandwich rolls open and sprinkle Manchego or provolone cheese on each roll.
3. Add pork slices and top with the sautéed spinach mixture.
4. 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)

Enjoy this delicious Philly classic!