Savory Philadelphia Roast Pork Sandwich: A Step-by-Step Guide
Philadelphia is famous for its cheesesteaks, but the roast pork sandwich deserves just as much love. This iconic sandwich, overflowing with tender, savory pork, sharp provolone cheese, and bitter broccoli rabe (or spinach), is a true taste of Philly. Forget the messy tourist traps; with this guide, you can recreate an authentic Philadelphia roast pork sandwich in your own kitchen. Let’s get started!
What Makes a Philadelphia Roast Pork Sandwich Special?
Before diving into the recipe, let’s break down the key elements that define this sandwich:
* **The Pork:** The heart of the sandwich. It should be incredibly tender, juicy, and infused with garlic, herbs, and spices. Slow-roasting or braising are the secrets to achieving this melt-in-your-mouth texture.
* **The Greens:** Traditionally, broccoli rabe (also known as rapini) is used. Its slightly bitter flavor provides a perfect counterpoint to the richness of the pork. However, if broccoli rabe isn’t available or you prefer a milder taste, spinach is a great substitute.
* **The Cheese:** Sharp provolone is the classic choice. Its tangy flavor complements the pork and greens beautifully. Mild provolone can be used, but the sharp version provides a more authentic experience.
* **The Roll:** A sturdy Italian roll is essential. It needs to be strong enough to hold all the ingredients without falling apart, yet soft enough to bite through easily. A seeded roll adds extra flavor and texture.
* **The Au Jus:** Technically, not always included *inside* the sandwich, but very, very crucial. The pork roast’s cooking liquid, reduced and strained, creates a flavorful au jus that is used for dipping the sandwiches, adding even more moist, savory goodness.
## The Ultimate Philadelphia Roast Pork Sandwich Recipe
This recipe is divided into three parts: preparing the pork, cooking the greens, and assembling the sandwich. Don’t be intimidated by the number of steps; each one is relatively simple, and the result is well worth the effort.
**Yields:** 6-8 sandwiches
**Prep time:** 30 minutes
**Cook time:** 3-4 hours
### Ingredients:
**For the Roast Pork:**
* 4-5 pound pork shoulder (Boston butt), bone-in or boneless
* 6-8 cloves garlic, minced
* 2 tablespoons dried oregano
* 2 tablespoons dried rosemary
* 1 tablespoon dried thyme
* 1 tablespoon fennel seeds, crushed
* 2 teaspoons red pepper flakes (optional, for heat)
* Salt and freshly ground black pepper to taste
* 2 tablespoons olive oil
* 1 cup dry white wine
* 4 cups chicken broth
**For the Broccoli Rabe (or Spinach):**
* 2 pounds broccoli rabe (or spinach), washed and trimmed
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 1/2 teaspoon red pepper flakes (optional)
* Salt and freshly ground black pepper to taste
**For the Sandwich Assembly:**
* 6-8 Italian rolls
* 1-1.5 pounds sharp provolone cheese, thinly sliced
### Equipment:
* Large roasting pan or Dutch oven
* Large skillet or pot
* Cutting board
* Chef’s knife
* Meat thermometer
### Instructions:
**Part 1: Preparing the Roast Pork**
1. **Prepare the Pork:** Pat the pork shoulder dry with paper towels. This will help it brown better. In a small bowl, combine the minced garlic, oregano, rosemary, thyme, fennel seeds, red pepper flakes (if using), salt, and pepper. Mix well.
2. **Season the Pork:** Rub the spice mixture all over the pork shoulder, making sure to coat it evenly. Use your fingers to press the spices into the meat. If you have time, wrap the pork in plastic wrap and refrigerate it for at least 2 hours, or preferably overnight. This will allow the flavors to penetrate the meat more deeply. (If you don’t have time for this, don’t worry, the pork will still be delicious!).
3. **Sear the Pork:** Heat the olive oil in a large roasting pan or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until it is nicely browned, about 5-7 minutes per side. Searing the pork adds flavor and helps to create a rich, flavorful crust.
4. **Deglaze the Pan:** Remove the pork from the pan and set it aside. Pour the white wine into the pan and scrape up any browned bits from the bottom. This is called deglazing, and it adds a lot of flavor to the sauce.
5. **Add Broth and Braise:** Return the pork to the pan. Pour the chicken broth over the pork, ensuring that it comes about halfway up the sides of the roast. Bring the liquid to a simmer, then cover the pan tightly with a lid or aluminum foil.
6. **Roast/Braise the Pork:**
* **Oven Method:** Preheat your oven to 325°F (160°C). Place the covered roasting pan in the oven and roast for 3-4 hours, or until the pork is fork-tender. The internal temperature of the pork should reach 195-205°F (90-96°C). This ensures the collagen breaks down, resulting in supremely tender meat.
* **Stovetop Method (Dutch Oven):** If using a Dutch oven on the stovetop, maintain a very low simmer for 3-4 hours, or until the pork is fork-tender. Check the liquid level occasionally and add more broth if necessary to prevent the pork from drying out.
7. **Rest and Shred:** Once the pork is cooked, remove it from the pan and let it rest for at least 20-30 minutes before shredding. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product. While the pork is resting, strain the cooking liquid through a fine-mesh sieve to remove any solids. This strained liquid will be your *au jus* for dipping the sandwiches. Skim off as much fat as possible from the au jus – a fat separator works great for this, or you can carefully use a spoon to remove the fat after it cools slightly. After resting, shred the pork with two forks. Discard any large pieces of fat or gristle.
**Part 2: Cooking the Broccoli Rabe (or Spinach)**
1. **Prepare the Greens:** If using broccoli rabe, trim the tough ends of the stems. If using spinach, make sure it is thoroughly washed to remove any grit. Roughly chop the broccoli rabe or spinach into smaller pieces.
2. **Sauté the Garlic:** Heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. **Cook the Greens:** Add the broccoli rabe (or spinach) to the skillet or pot. If using broccoli rabe, you may need to add it in batches, as it can be quite bulky. Cook, stirring frequently, until the greens are wilted and tender, about 5-7 minutes for spinach and 8-10 minutes for broccoli rabe. Season with salt and pepper to taste.
**Part 3: Assembling the Sandwich**
1. **Warm the Au Jus:** Gently reheat the strained au jus on the stovetop or in the microwave. Keep it warm for dipping.
2. **Prepare the Rolls:** Slice the Italian rolls in half horizontally, being careful not to cut all the way through. You want to create a hinge so that the filling stays inside.
3. **Assemble the Sandwiches:** Layer the bottom half of each roll with sliced sharp provolone cheese. Top with a generous amount of shredded roast pork, followed by the cooked broccoli rabe (or spinach). Place the top half of the roll over the filling.
4. **Serve Immediately:** Serve the sandwiches immediately while they are still warm and the cheese is melted. Provide a small bowl of warm au jus for each person to dip their sandwich into.
5. **Enjoy!** Relish the delicious combination of savory pork, sharp cheese, and bitter greens in this iconic Philadelphia sandwich.
## Variations and Tips for the Perfect Roast Pork Sandwich
* **Spice it Up:** Increase the amount of red pepper flakes in the pork rub or broccoli rabe for a spicier sandwich. You can also add a few dashes of hot sauce to the au jus.
* **Add Peppers:** Roasted bell peppers, either sweet or hot, make a great addition to the sandwich. Add them along with the greens.
* **Use Different Cheese:** While sharp provolone is the classic choice, other cheeses like fontina, mozzarella, or even a creamy garlic herb cheese can also be used.
* **Make it a Wrap:** For a lighter option, use a whole wheat wrap instead of an Italian roll.
* **Make it Ahead:** The roast pork can be made a day or two in advance and stored in the refrigerator. Reheat it before assembling the sandwiches. The broccoli rabe (or spinach) can also be cooked ahead of time.
* **Ensure Pork Tenderness:** The key to a great roast pork sandwich is tender pork. Don’t rush the cooking process. Slow-roasting or braising at a low temperature is essential. Use a meat thermometer to ensure the pork reaches the correct internal temperature.
* **Quality Ingredients:** Using high-quality ingredients will make a noticeable difference in the flavor of the sandwich. Choose a good quality pork shoulder, fresh broccoli rabe (or spinach), and sharp provolone cheese.
* **Adjust to Your Preferences:** Feel free to adjust the ingredients and seasonings to your liking. If you prefer a milder flavor, use less garlic or red pepper flakes. If you like a more intense flavor, add more herbs and spices.
* **Don’t Overfill:** While it’s tempting to load up the sandwich with a lot of filling, resist the urge to overfill it. An overfilled sandwich will be messy and difficult to eat.
## Serving Suggestions
The Philadelphia roast pork sandwich is a complete meal on its own, but it can also be served with a variety of side dishes. Here are a few suggestions:
* **French Fries:** A classic pairing. Crispy, salty fries are the perfect complement to the savory sandwich.
* **Onion Rings:** Another great option for a satisfying side.
* **Coleslaw:** A refreshing coleslaw can provide a nice contrast to the richness of the sandwich.
* **Pickles:** Pickles offer a tangy and crunchy counterpoint to the savory flavors.
* **Pasta Salad:** A simple pasta salad is a light and refreshing side dish.
* **Side Salad:** A green salad with a vinaigrette dressing is a healthy and refreshing option.
* **Soup:** A bowl of tomato soup or Italian wedding soup is a comforting and satisfying accompaniment.
## The History of the Philadelphia Roast Pork Sandwich
The Philadelphia roast pork sandwich has a rich history that is intertwined with the city’s Italian-American heritage. It is believed to have originated in the early 20th century, when Italian immigrants began opening roast pork shops in Philadelphia. These shops served slow-roasted pork sandwiches with various toppings, including broccoli rabe, provolone cheese, and long hot peppers.
The sandwich quickly gained popularity among the city’s working class, who appreciated its hearty and affordable nature. Over time, the roast pork sandwich became a staple of Philadelphia cuisine, and it is now considered one of the city’s iconic foods.
While there are many variations of the roast pork sandwich, the classic version typically includes slow-roasted pork, sharp provolone cheese, and broccoli rabe on an Italian roll. The au jus, derived from the pork drippings, is a crucial element that elevates the sandwich to another level of deliciousness.
Today, the Philadelphia roast pork sandwich can be found at numerous restaurants and food trucks throughout the city. It is a must-try for anyone visiting Philadelphia and a beloved comfort food for locals.
## Conclusion
The Philadelphia roast pork sandwich is more than just a sandwich; it’s a culinary experience. The combination of tender, flavorful pork, sharp provolone cheese, and bitter broccoli rabe (or spinach) creates a symphony of flavors that is both satisfying and memorable. With this detailed recipe and guide, you can now recreate this iconic sandwich in your own kitchen and enjoy a taste of Philadelphia whenever you want. So gather your ingredients, put on some good music, and get ready to embark on a culinary adventure that will transport you straight to the heart of Philly! Don’t forget the au jus – it’s the secret ingredient that makes this sandwich truly special. Bon appétit!