Roast Pork Italian Sandwich
Philadelphia's beloved roll piled with garlicky slow-roasted pork, sharp provolone, and garlicky sauteed broccoli rabe.
Contains common allergens
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Instructions
- 1
Rub the pork shoulder all over with the minced garlic, Italian herb blend, 1 tablespoon salt, and 1 teaspoon pepper, then let it sit at room temperature for 30 minutes.
- 2
Roast the pork in a covered pan at 325°F for 2 1/2 hours, adding 1 cup of water to the pan, until the meat is fork-tender and reaches at least 190°F internally.
- 3
Rest the pork for 20 minutes, then slice it thinly against the grain and return the slices to the flavorful pan juices to keep them moist.
- 4
Meanwhile, blanch the broccoli rabe in boiling salted water for 2 minutes, drain, then saute in olive oil with a pinch of red pepper flakes for 4 minutes until tender and garlicky.
- 5
Pile the juicy pork into each roll, lay provolone over the hot meat so it melts, top with the sauteed broccoli rabe, and spoon a little extra jus over before closing.
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