If you ask any local from Philadelphia about their go-to cheesesteak joint, they’ll likely have a favorite in mind. However, many Philadelphians—including myself—will quickly assert that the true star of the sandwich scene is the roast pork sandwich. This beloved dish is a culinary masterpiece, overflowing with tender slices of juicy pork shoulder, garlicky broccoli rabe that melts in your mouth, and sharp provolone cheese. To top it off, a generous drizzle of savory jus seeps into the soft yet crusty bread (ideally a Sarcone’s roll). And let’s not forget optional toppings like long hot peppers or roasted red peppers to elevate your experience. In my opinion as a South Philly native, this deliciously messy creation outshines any cheesesteak.
The origins of the roast pork sandwich trace back to Italy’s Abruzzo region, where many immigrants settled in Philadelphia during the early 20th century. The first shop dedicated to this delightful sandwich was opened by Domenico Bucci in 1930 and is now known as John’s Roast Pork—still one of Philly’s most cherished eateries. While there are numerous fantastic options around town like Campo’s and Tony Luke’s, my personal favorite remains Tommy DiNic’s roast pork sandwich at Reading Terminal Market. I’ve been indulging in these sandwiches since childhood; every visit home includes navigating through bustling crowds just for a taste at DiNic’s. In fact, we celebrated our engagement with one after proposing near Logan Circle fountain—a true testament to how much I adore this iconic dish.
Creating an exceptional roast pork sandwich requires time and attention to detail. The key elements include perfectly cooked pork that retains its structure when sliced thinly; rich and flavorful jus; silky broccoli rabe infused with garlic; and bread that’s both soft enough for comfort yet sturdy enough to hold all those delicious fillings without falling apart. My version captures all these essential qualities but does require some preparation time—trust me; it’s worth every minute!
Perfecting Your Pork and Jus
To craft an outstanding roast pork sandwich at home, focus on getting both the meat and jus just right.
Choose Quality Pork Butt
For authentic flavor reminiscent of Philly’s best shops, opt for pork shoulder—the ideal cut for making succulent sandwiches due to its rich flavor profile and tenderness when cooked properly. While larger establishments may use hefty cuts weighing over 15 pounds for efficiency reasons, you can achieve similar results using smaller-sized boneless pork butt (also known as Boston butt) which offers excellent marbling without being overly fatty or tough.
Understanding why certain cuts work better than others is crucial: while picnic shoulder can be sinewy due to more active muscle usage on pigs’ lower shoulders leading it towards toughness when sliced thinly post-cooking—the upper portion found in butt roasts yields tender slices perfect for sandwiches.
Season Generously
A standout feature of any great roast pork sandwich lies within its seasoning blend—a mix typically comprising fresh rosemary, thyme alongside ample black peppercorns plus garlic with hints of red pepper flakes adding depth! For maximum flavor infusion into your meat before roasting begins: generously salt your chosen cut allowing dry-brining techniques so moisture retention occurs during cooking resulting ultimately yielding juicier outcomes!
While larger roasts might necessitate butterflying prior seasoning application (as seen at DiNic’s), smaller three-pound versions allow sufficient surface area coverage ensuring flavors permeate throughout each slice without needing additional steps beyond trussing up tightly before cooking commences!
Achieve Ideal Doneness
The goal here? A balance between tenderness while maintaining structural integrity! Aim for an internal temperature around 180°F (80°C)—this ensures collagen transforms into melt-in-your-mouth gelatin while rendering fats adequately providing moisture throughout each bite!
Don’t fret about dryness occurring within these parameters either—as long as proper cooling methods follow post-cooking processes remain intact ensuring optimal texture achieved upon slicing later down line!
Braise Instead Of Roast
Although labeled “roast” traditionally speaking—it may surprise some readers learning braising techniques dominate most popular establishments across Philadelphia today! By utilizing deep hotel pans filled partially with braising liquid instead roasting directly risks drying out meats whilst simultaneously missing opportunities building flavorful jus necessary enhancing overall experience enjoyed once served up hot onto plates ready devoured eagerly by patrons alike!The Ultimate Guide to Cooking Moist Pork with Flavorful Jus
When it comes to preparing pork that stays juicy while creating a rich, flavorful jus, braising in a Dutch oven is the way to go. This method traps steam under the lid, resulting in a humid cooking environment that keeps the meat tender and moist. By using a small amount of stock during the braising process, you allow the connective tissues in tougher cuts like pork butt to break down into gelatin. This not only enhances moisture but also thickens the braising liquid into a luscious sauce perfect for drizzling over sandwiches.
Choosing Quality Stock for Your Jus
The key to an exceptional jus lies in starting with high-quality stock. Pork stock is ideal; however, if making your own from bones seems daunting due to time constraints, consider sourcing it from your local butcher or upscale grocery store. Many places offer ready-made pork stock or concentrated bases that can save you time without sacrificing flavor. If these options are unavailable, low-sodium chicken broth can serve as an effective substitute—just remember that it’s easier to add salt than it is to remove it later.
To enhance your jus further, sauté onions before adding them along with the roast; this step adds depth and complexity.
Letting Your Pork Rest Before Slicing
For perfectly thin slices of pork reminiscent of those found at delis like DiNic’s, resting your meat after cooking is crucial. Aim for an internal temperature of 180°F for optimal juiciness while ensuring it’s firm enough for clean slicing. Overcooking will lead to shredding rather than neat slices.
Chilling your cooked pork overnight in the refrigerator makes slicing much easier since cold meat holds its shape better. Avoid freezing as this can create uneven textures that complicate slicing.
When you’re ready to slice, use a sharp carving knife with a long blade and apply even pressure while moving back and forth rather than pressing straight down—this technique yields uniform slices effortlessly.
The Essential Broccoli Rabe
No Philly roast pork sandwich would be complete without broccoli rabe—the unsung hero of this dish! Its slight bitterness balances out the richness of the pork beautifully while adding necessary greens into your meal. Unlike other vegetables where bright colors are preferred, broccoli rabe benefits from being cooked until tender (even slightly overcooked) so its flavors meld seamlessly into each bite.
Sauté garlic and red pepper flakes alongside chopped broccoli rabe until soft; incorporating some reserved jus during cooking will help achieve maximum tenderness and flavor infusion throughout.
If you enjoy some heat on your sandwich but can’t find long hots (pickled Italian peppers), any spicy pickled pepper will do just fine!
Selecting The Right Bread
A great sandwich starts with quality bread—look no further than Sarcone’s sesame-seeded rolls commonly used at DiNic’s! These rolls have just enough structure to hold up against juicy fillings without falling apart easily—a must-have feature when dealing with saucy ingredients like our roast pork and broccoli rabe mixture.
If Sarcone’s isn’t available near you (as it often isn’t outside Philadelphia), seek out Italian bakeries offering sturdy eight-inch rolls or hoagie/sub varieties—but steer clear of overly soft supermarket options!
The Perfect Cheese Addition
Sharp provolone cheese is non-negotiable when crafting an authentic roast pork sandwich experience! Look specifically for “provolone picante” at Italian markets—it melts beautifully over warm bread providing both flavor enhancement and moisture barrier against sogginess from all those delicious fillings below!
Assembling Your Sandwiches
After investing time preparing each component—from roasting succulent pieces of seasoned meat down through creating savory jus—you’ll find assembly takes mere minutes! Ensure everything is prepped ahead: keep sliced warm meats nestled within their juices while reheating sautéed greens on low heat until they’re piping hot again before melting cheese onto toasted rolls briefly before layering generously piled portions atop one another followed by ladles full oozing goodness drizzled across top surfaces!
Once assembled don’t delay indulging yourself; savor every mouthwatering bite filled with dripping flavorsome goodness right away!### Discover the Ultimate Philly Roast Pork Sandwich Recipe
If you haven’t experienced it yet, prepare to indulge in one of Philadelphia’s most iconic sandwiches: the Roast Pork Sandwich. This recipe will guide you through creating this mouthwatering delight at home.
Ingredients for the Pork:
- 3 pounds (1.4 kg) skinless, boneless pork butt (shoulder), ideally with a fat cap
- 3 medium cloves garlic, minced
- 2 tablespoons Diamond Crystal kosher salt (use half if using table salt)
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 medium yellow onion (8 ounces; 225 g), halved and thinly sliced
- 2 cups (473 ml) pork stock or low-sodium chicken broth
Ingredients for the Sandwiches:
- 3 tablespoons extra virgin olive oil
- 1 ¼ pounds broccoli rabe
- Salt and freshly ground black pepper to taste
- 2 cloves garlic, minced
- A pinch of red pepper flakes
- 1 cup long hot peppers, sliced
- 6 rolls or hoagie buns
- 18 slices provolone cheese
Instructions
Preparing the Pork:
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In a mixing bowl, combine minced garlic, kosher salt, rosemary, thyme, black pepper, and red pepper flakes.
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If necessary, trim the fat cap on your pork shoulder to about ¼ inch thick and create a crosshatch pattern on top.
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Place the pork on a double layer of plastic wrap and generously rub it with your spice mixture. Tie it up with kitchen twine at one-inch intervals before wrapping tightly in plastic wrap. Refrigerate for at least 12 hours or up to 24 hours.
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Preheat your oven to 325°F (160°C) and adjust the rack to the middle position.
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In a large Dutch oven over medium-high heat, warm olive oil until shimmering then add sliced onions; cook until they are soft and translucent—about 5–7 minutes—then remove from heat.
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Unwrap your marinated pork and place it fat side up in the Dutch oven with onions added back in along with stock. Cover it tightly before transferring it into your preheated oven for approximately 2–2½ hours or until internal temperature reaches about 180°F (80°C).
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Once cooked through let rest on a carving board until cooled down—around an hour is ideal—or refrigerate whole if time allows.
Assembling Your Sandwiches:
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Preheat your oven again but this time set it to 400°F (200°C). Remove twine from roast then slice against grain as thinly as possible; set aside.
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Reheat reserved jus over medium-high heat just until simmering; season accordingly before adding sliced pork along with any juices that have accumulated during resting time—gently simmer for about one minute just enough to warm through while keeping everything moist.
10.In a large skillet over medium heat add more olive oil followed by broccoli rabe seasoned lightly with salt & pepper cooking occasionally till tender & slightly browned which should take around six-nine minutes total.
11.Add minced garlic & red pepper flakes stirring till fragrant then toss in long hot peppers alongside one cup of reserved jus bringing everything together into simmering harmony reducing liquid further while ensuring rabe becomes very tender within five minutes’ time frame.
12.On an ungreased baking sheet arrange split rolls facing upwards distributing provolone evenly across them before placing them into heated oven allowing cheese melt while edges begin crisping—a quick three-minute bake should suffice!
13.Finally using tongs divide warmed-up succulent pork along with sautéed broccoli rabe among each roll drizzling remaining jus atop every sandwich generously! Serve immediately!
Enjoy crafting this delicious Philly classic right from your kitchen!