Sandwiches Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Roast Pork Italian Sandwich
Philadelphia's beloved roll piled with garlicky slow-roasted pork, sharp provolone, and garlicky sauteed broccoli rabe.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving435
Calories
48 g
Protein
5 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The roast pork Italian sandwich is a Philadelphia classic, often called the city's true signature sandwich, layering slow-roasted garlicky pork with sharp provolone and sauteed broccoli rabe on a crusty roll. The bitter greens against the rich pork are what give it its distinctive savory-bitter balance.
Listahan note
This version returns the thin-sliced pork to its own pan juices before building, so the meat stays moist, then lays the provolone over the hot pork to melt it right in the sandwich rather than separately.
Technique cues
- Roasting the pork shoulder to 190F internal breaks down its connective tissue so it slices and shreds tender rather than staying tough.
- Returning the sliced pork to the pan juices is the moisture insurance: lean slices off a long roast dry out fast without that bath.
- Blanching the broccoli rabe 2 minutes before sauteing tames its bitterness and sets its green color, so the saute finishes tender without going olive-drab.
Kitchen flow
- Parallel prep
- Blanch and saute the broccoli rabe during the pork's 20-minute rest so both are hot at build time.
- Make-ahead
- Roast the pork a day ahead, slice it cold for cleaner slices, and rewarm it in its juices before building.
- Leftover move
- Pile leftover pork and rabe over rice or into a grain bowl, or simmer the pork into a quick ragu.
- Cleanup rhythm
- Strain and save the pan juices while the pork rests, then deglaze and wash the roasting pan.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
boneless pork shoulder
Main protein
Purpose: The fatty, collagen-rich shoulder turns meltingly tender over a long roast and is the heart of the sandwich.
Handling: Rub, rest at room temperature, then roast low and slow to 190F so it slices tender and juicy.
Adaptation: Pork loin is leaner and slices neater but dries out faster, so keep it well bathed in juices.
broccoli rabe
Bitter green counterpoint
Purpose: Its pleasant bitterness is the signature contrast that cuts the rich pork and provolone.
Handling: Blanch 2 minutes, then saute in olive oil with red pepper flakes to mellow and season it.
Adaptation: Broccolini or sauteed spinach is milder if the bitterness of rabe is too strong.
sharp provolone cheese
Melting layer
Purpose: The sharp aged provolone adds a pungent, tangy richness that stands up to the garlicky pork.
Handling: Lay it over the hot pork right in the roll so it melts from the meat's heat.
Adaptation: Mild provolone or fontina melts gentler if the sharp version is too pungent.
garlic and Italian herb blend
Aromatic backbone
Purpose: The garlic-and-herb rub permeates the pork during the long roast, defining its savory character.
Handling: Rub it all over and let the pork sit 30 minutes so the seasoning starts to penetrate before roasting.
Adaptation: Fresh rosemary and oregano with the garlic give a brighter, fresher herb note than a dried blend.
crusty Italian rolls
Structure
Purpose: A long sturdy roll holds the juicy pork, greens, and melted cheese without falling apart.
Handling: Split lengthwise and keep firm so they absorb the jus without collapsing.
Adaptation: A baguette section works; soft sub rolls go to mush under the juicy filling.
Technique notes
- Slice the pork against the grain and as thin as it will go so the sandwich is tender, not chewy.
- Build on the hot pork so the provolone melts in place; pre-melting the cheese separately loses the integration.
- Spoon a little extra jus over the closed sandwich so the crusty roll softens just enough to bite cleanly.
Ingredient swaps
- Dairy-free direction
- Skip the provolone and lean on extra jus and the garlicky greens; you lose the tangy melt but keep the savory-bitter balance.
- Gluten-free direction
- Serve the pork, rabe, and provolone on a gluten-free roll or as a bowl; the roast and saute are already gluten-free.
- Weeknight shortcut
- Use a slow cooker for the pork shoulder on low for 8 hours, then chill and slice; you trade the roasted crust for hands-off ease.
Serve alongside
- Extra sauteed broccoli rabe
- Roasted potato wedges
- Marinated olive plate
- Simple tomato salad
- Light red wine
- Italian soda
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate sliced pork in its juices up to 4 days, with the sauteed rabe stored separately.
- Reheat the pork gently in its juices on the stovetop until hot, then build fresh with melted provolone.
- Freeze the pork and juices up to 3 months and thaw overnight in the fridge before reheating.
Equipment
- Roasting pan with lid
- Sharp slicing knife
- Skillet for the rabe
- Tongs
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