Philadephia Roast Pork Sandwich

Prep Time 1 day
Cook Time 2 hours
Total Time 1 day 2 hours
Servings 8
Author Marie@FeelingFoodish


For the meat (see HERBS note)

  • Boneless pork shoulder , 4 pounds
  • Salt , 4 tablespoons or 2 tablespoons (see note) (1 tablespoon or 1.5 teaspoons per pound depending on what kind of salt you use)
  • Black pepper , 1 tablespoon
  • Bay leaf , 4 to 5 large leaves
  • Fresh parsley , chopped, about 1/2 cup
  • Garlic , 8 to 10 cloves
  • Olive oil , 1/4 cup
  • Carrots , onions, and celery, chopped, about 2 cups in all

For the greens:

  • Broccoli rabe , 1 bunch
  • Crushed red pepper flakes , about 1/4 teaspoon or to taste
  • Shallot , 2 small minced
  • Garlic , 1 clove minced
  • Olive oil , 1 to 2 tablespoons

For the au jus:

  • Pan drippings , strained
  • Pork trimmings
  • Chicken stock , 1 cup

To assemble the sandwiches:

  • Sharp provolone , 2 slices per sandwich
  • Loose rolls or baguette portions , 1 per person


For the meat:

  • Remove meat from wrapping, lay flat on a clean dry surface, cover with plastic wrap, and pound to 1-inch thickness
  • Combine salt, black pepper, bay leaf, parsley, garlic, and olive oil in food processor and mix until blended (other herbs too if you'd like, see HERB note)
  • Spread oil mixture evenly on top of pork, and then roll up, jelly-roll style and secure with butcher or kitchen twice, place in a baking dish, and cover with aluminum foil.
  • You may let the roast sit in the refrigerator overnight if you choose to, but omit the salt from the mixture above and then rub it all over the outside of the roast just before cooking so the roast.
  • Before cooking, allow the roast to come to room temperature for about 45 minutes if you refrigerated it.
  • Preheat the oven to 275 degrees.
  • In the meantime, add about 1 to 2 tablespoons of olive oil to a large pan and brown the roast on all sides on the stove top
  • Immediately transfer the roast to a roasting pan, fat side up, set atop roasting grate and add carrots, celery, and onions to the pan.
  • Roast uncovered for about 2 to 3 hours, until an internal thermometer reads 145 degrees.
  • Alternatively, the meat can be cooked in the slow cooker until it reaches the shredding point, which will vary my model. Warning; do not overcook the pork! It is the most common problem when cooking pork.
  • After the meat is cooked, allow it to cool and then slice very thinly.
  • While the meat is cooking, prepare the broccoli rabe.

For the broccoli rabe:

  • Rinse the broccoli rabe thoroughly and break or cut about 1/2 inch from the ends, which can be very tough.
  • Add 4 quarts of water and 1 cup of salt to a large stock pot and bring to a boil (see BROCCOLI RABE note)
  • In the meantime, prepare an ice bath in a large bowl with water and plenty of ice, and have a large slotted spoon available.
  • When the water is boiling, submerge the broccoli rabe and cook for about 1.5 to 2 minutes, until just tender.
  • Immediately transfer the greens to the ice bath to stop the cooking process.
  • In a medium-sized frying pan, saute red pepper flakes, minced shallot, and 1 clove of minced garlic until fragrant.
  • Add the cooked broccoli rabe, toss only until flavored, and set aside until you are ready to assemble the sandwiches.

For the au jus:

  • After the pork has been cooked and sliced, strain the pan drippings and set the drippings aside.
  • In a medium sized saute pan, heat the chicken broth and add any pork trimmings
  • Heat gently for 15 to 20 minutes.
  • Add the strained pan drippings.
  • Season with salt and pepper, to taste

To assemble the sandwiches

  • Add the sliced pork to the warmed au jus (ensure the au jus is not too hot or your meat will continue to cook).Slice rolls or baguette
  • Layer with provolone cheese (on bottom), followed by a pile of hot sliced or shredded pork in the au jus, and top with the broccoli rabe.


HERBS: Other herbs that are traditionally used include any mixture of parsley, rosemary, sage, and thyme. Adjust seasonings to your own tastes. BROCCOLI RABE: I like to blanch and shock the rabe to reduce the bitter flavor a little, if you like a more pronounced bitter flavor, you can skip this step and saute in a pan until tender with oil, garlic and red pepper. You may also cover the saute pan and cook rabe until dark green and fall-apart tender SALT: 1 teaspoon fine sea or table salt = roughly 1 1/4 teaspoons Morton’s kosher salt = roughly 1 3/4 teaspoons Diamond Crystal kosher salt