Philly Roast Pork Sandwich Recipe

Ask any Philadelphian the place their favourite cheesesteak spot is they usually’re positive to have a solution on the prepared. However most Philadelphians, together with me, will likely be fast to comply with up with, “However that’s not the very best Philly sandwich—if you would like the very best, get a roast pork.” It’s simple to see why it’s an area favourite: An ideal roast pork sandwich is bursting on the seams with skinny slices of succulent pork shoulder, melt-in your mouth garlicky broccoli rabe, and sharp provolone cheese, all completed with a ladle of savory jus that drips into the pillowy-yet-crusty bread (ideally a Sarcone’s roll, however I’ll get into that later). And don’t overlook the elective condiments like lengthy scorching peppers or roasted crimson peppers you possibly can throw on prime. In my humble South Philly opinion, this juicy, flavorful mess of a sandwich is healthier than a cheesesteak. 

The roast pork sandwich has roots within the delicacies of the Abruzzo area of Italy, whose folks immigrated en masse to Philadelphia again within the early twentieth century, settling primarily in South Philly. Domenico Bucci arrange the primary roast pork store in Philly again in 1930. The store is now known as John’s Roast Pork, and it’s nonetheless probably the most standard sandwich outlets within the space. There are lots of different nice variations served in Philly. You’ll be able to’t go incorrect with those served up at Campo’s,, or Tony Luke’s, however my hands-down favourite is Tommy DiNic’s roast pork sandwich. I’ve been having fun with roast pork sandwiches at their counter on the Studying Terminal Market since I used to be a child. Everytime I am going again residence to go to household in Philly, I make some extent of braving the market’s bustling crowds and stopping at DiNic’s to savor one. Heck, a DiNic’s roast pork was how my now husband and I selected to have fun our engagement. After proposing to one another in entrance of the Logan Circle fountain, we walked down the Parkway and break up a DiNic’s roast pork. You’ll be able to preserve your “marry me hen,”—Philly roast pork sandwich is my love language.

Not surprisingly, it takes a while and care to make a sandwich that’s worthy of main life milestones. The pork must be tender however agency sufficient to remain intact when thinly sliced, the jus wealthy and nicely seasoned, the broccoli rabe silky with a daring garlicky kick, and the bread delicate however sturdy sufficient to assist the jus and the fillings. My tackle Philly’s iconic sandwich checks all these containers, however I’ll be upfront that there aren’t any actual shortcuts to reaching this. A pair days of prep are wanted, but it surely’s nicely value it. Right here’s make an amazing residence model of my favourite Philly sandwich.

The way to Get the Pork and the Jus Simply Proper

The pork and the accompanying jus are the primary occasion. Right here’s get each excellent for this sandwich.

Begin with Pork Butt

Pork shoulder is the primal lower of selection in any respect legit Philly outlets that serve roast pork sandwiches. Loin is simply too lean and chewy, whereas pork stomach too fatty and delicate (to not point out costly). Pork shoulder is the proper center floor and has all of the attributes you want for an amazing sandwich filling: It’s wealthy, flavorful, and tender, excellent for piling excessive on a sandwich. At DiNic’s and different outlets which might be cranking out roast pork sandwiches at excessive quantity, big pork shoulders upwards of 15 kilos every are seasoned and braised till simply tender however nonetheless sliceable. 

A giant primal shoulder lower is smart in a restaurant the place a whole lot of consumers are fed a day. However for a house model of this sandwich, I like to recommend selecting a pork butt, which is available in smaller sizes that make it extra sensible for feeding a smaller variety of folks. You’ll be able to learn intimately in regards to the variations between the pork shoulder’s two important primal cuts, pork butt and picnic shoulder, however right here I’ll rapidly level out that pork butt (aka Boston butt) is a extra nicely marbled fatty lower of meat than picnic shoulder. The relative tenderness is because of the place the lower is situated on the pig: The pork butt is the higher portion of the shoulder, the place the muscle is much less closely used so the meat is extra tender, whereas the decrease portion of the shoulder (the picnic shoulder) is a bit more durable in texture as a result of it’s a extra energetic muscle. 

It wouldn’t matter when you used the extra sinewy and more durable picnic shoulder roast if the pork for these sandwiches was cooked till it was pull-apart tender after which shredded. However right here the pork is cooked till simply tender but nonetheless agency and sliceable. There’s nowhere for this texture distinction to cover with this sandwich preparation. That’s why I make some extent to make use of pork butt.

Begin with a boneless roast so there’s no have to debone or butterfly the pork—as soon as cooked, it could merely be cooled and sliced. Additionally attempt to discover or ask your butcher for a roast with an excellent cylindrical or rectangular form. This can guarantee extra even cooking from finish to finish, and the slices will likely be extra uniform in measurement.

Season It Properly

A trademark of a roast pork sandwich is the the signature herb and garlic seasoning mix that’s rubbed on the pork earlier than roasting. This mix contains contemporary rosemary, thyme, loads of black pepper, garlic, and a contact of crimson pepper flakes. Iterations might need completely different ratios of the herbs and garlic used, however the heavy hitters stay the identical. Right here I stick to the traditional mixture, which I rub everywhere in the roast with salt.

Like every giant lower of meat, generously salting the roast and letting the salt penetrate the meat is essential to constructing nice taste. Not solely does this system, which is named dry-brining, construct extra taste by salting the meat all through, however over time salt dissolves proteins, which permits the meat to retain extra of its moisture throughout cooking. The tip outcome? A juicier roast. (Whereas the herbs are added similtaneously salt, they don’t penetrate the meat a lot throughout the dry-brining time—it’s merely extra handy so as to add them on the identical time so that you don’t should rubdown the uncooked meat twice.)

I’ve seen a video of DiNic’s owner, Tommy Nicolosi butterflying giant pork shoulder primals to correctly season and taste earlier than rolling them again up and tying. With roasts as giant as what he is utilizing, he is aware of that seasoning simply the outside isn’t going to be sufficient—too many slices lower from that after cooked will style of little however pork. However, with the smaller three-pound roast on this recipe, I discovered it pointless to butterfly the roast to season it. Rubbing simply the outside of the pork generously with the salt and herb combination correctly seasons the meat.With a smaller three pound roast, there may be mainly a little bit of “floor” in each slice, so the flavour will carry by way of the meat without having to butterfly it. However don’t skip trussing the roast—ying it up at one-inch increments helps the roast retain an excellent form for extra even cooking.

Hit the Doneness Candy Spot

As talked about earlier, the best pork for these sandwiches ought to be tender and juicy however nonetheless agency sufficient to slice and retain a little bit of texture. On the identical time, we have to prepare dinner the pork sufficient to rework its pure collagen into meltingly tender gelatin whereas additionally rendering sufficient of its fats for correct juiciness, which suggests a better inside temperature than, say, a wonderfully “medium” roast pork loin. To attain that ultimate texture, the is larger than what may be known as “nicely executed” however decrease than what’s required for one thing like barbecue—proper round 180℉ (80℃) is perfect.

Don’t fret in regards to the pork drying out at this temperature; in a lower just like the pork shoulder, the fats and collagen can greater than deal with this larger warmth with out being harmed. At this temperature, the pork’s fats is melting, however nonetheless sliceable when cooled correctly.

Braise, Don’t Roast

Sure, that is known as a roast pork sandwich, so the truth that the pork is braised would possibly trigger pause, however most sandwich outlets in Philly truly braise their pork shoulders in deep lodge pans stuffed a 3rd of the best way up with a braising liquid—so we aren’t straying too removed from the unique cooking technique. With roasting you run the chance of the pork drying out and also you additionally lose the chance to construct a flavorful jus within the roasting pan whereas the pork roasts. That’s why braising the meat till it’s simply tender is one of the simplest ways to prepare dinner pork that is still moist whereas constructing a flavorful jus on the identical time.

At residence, one of the simplest ways at residence to braise the pork is in a Dutch oven. Preserving the lid on whereas braising traps the steam and creates an intensely humid cooking surroundings, which helps preserve the meat moist. Cooking the pork in a modest quantity of inventory provides the robust pork butt’s connective tissue the prospect to interrupt down into gelatin, a protein that can seep into and thicken the braising liquid to offer it a wealthy mouth-coating texture—ultimate for pouring over the sandwiches.

Use Good Inventory to Construct the Jus

The braising liquid not solely cooks the pork, but it surely turns into the flavorful jus for the sandwich. The juices from the pork mingle with the braising liquid throughout cooking to create an extremely savory jus. 

Crucial method to construct taste into the jus is to begin with a very good high quality inventory. Pork inventory is the best choice. You can also make your personal pork bone inventory, however this takes hours and provides a whole lot of work to an already labor-intensive recipe. I like to recommend checking at your native butcher to see in the event that they carry pork inventory. Many upscale food markets additionally supply ready pork inventory or a concentrated pork base. If unavailable, do-it-yourself hen inventory or store-bought low sodium hen broth work nicely on this recipe. (If utilizing store-bought broth, I all the time advocate low-sodium. You’ll be able to all the time add salt to style, however you possibly can’t take it away.) Together with nice inventory, this jus will get depth of taste from onions, that are briefly sautéed earlier than the roast is added to the pot.

Relaxation the Pork Earlier than Slicing It Skinny

At DiNic’s, the pork is thinly sliced into melt-in-your-mouth piles on a deli slicer. At residence, with out a deli slicer, it’s more difficult to get the pork paper skinny, however this shouldn’t deter you. You’ll be able to nonetheless get uniformly skinny slices of pork at residence with just some suggestions. 

The primary is cooking the pork excellent. As talked about above, cooking the pork to 180℉ produces the juiciest pork potential whereas holding it agency sufficient to slice cleanly. For those who overcook the pork, it’ll begin to shred, which makes it very difficult to slice. 

One other factor that helps is slicing the pork whereas it’s very chilly. The colder it’s, the firmer it is going to be, which makes slicing simpler. I initially tried to briefly freeze the roast to get it agency, however this brought about the outside to be rather more strong than the inside, and the distinction in textures made it arduous to use even stress to the knife and get uniform slices. 

When you’ve got the forethought and the time, the very best plan of action is to prepare dinner the pork a day forward and refrigerate it a full day earlier than slicing it in order that it is going to be as agency as potential earlier than you try and carve off skinny slices (word that in case you are roasting the pork forward of time, you’ll additionally have to refrigerate the jus individually as nicely).

My final tip for getting the thinnest pork slices potential at house is to make use of a really sharp slicing or carving knife with a protracted skinny blade. (Don’t be tempted to attempt to slice the pork with a mandoline: Meat requires the slicing movement of a pointy blade and it’ll not slice correctly when pushed in opposition to a mandoline’s blade the best way crisp greens do, and albeit is harmful to even strive.) Make certain to use even stress and use lengthy strokes. Don’t slice down; as an alternative slice backwards and forwards and the uniform slices will fall off the blade one proper after the opposite. And naturally, take your time, having fun with the rhythm of every slice. 

To get paper-thin slices at residence you’ll want to fulfill all of the above necessities and have sturdy knife abilities. However even when your slices don’t match these coming off a deli slicer at a sandwich store, they are going to nonetheless be impressively skinny and tender sufficient to simply chew by way of.

The Broccoli Rabe

Broccoli rabe is the unsung hero of an amazing Philly roast pork sandwich. Positive the pork and its accompanying savory jus would possibly hog the limelight, however the bitter greens are what provides this sandwich its character. The tamed brassica bitterness cuts by way of the fats and richness and, frankly, places a wanted vegetable in your mouth. It’s silky and melts away with each chunk whereas giving an earthy bitter taste to counter the wealthy pork. 

In culinary faculty and at each restaurant I’ve ever labored in, I used to be taught to all the time serve inexperienced greens tender/crisp and to deal with them so that they’d retain their vibrant inexperienced coloration. I’d blanch and shock leafy inexperienced greens so that they’d have a little bit of snap and stay vibrant. That is the precise reverse of how broccoli rabe ought to be in a roast pork sandwich. Right here, it’s okay if the rabe is a bit of drab—even a bit of mushy (NB: Daniel agrees, as you may see in his sautéed broccoli rabe recipe). Somewhat military inexperienced by no means harm anybody and the flavour and texture achieved will repay in dividends within the ultimate sandwich. So go forward and prepare dinner the broccoli rabe with garlic and crimson pepper flakes till tender and evenly browned, then preserve cooking it even additional till indisputably overcooked; including jus from the pork to the rabe whereas it is cooking helps with this, evenly braising the greens because the jus reduces for max tenderness. 

Lengthy hots—lengthy, reasonably spicy pickled Italian peppers—are historically an elective topping for a roast pork sandwich, however I’ve chosen to cut them and incorporate them totally into the rabe. This provides the sandwich a extra cohesive taste with a little bit of pepper in every chunk.

On prime of that, reducing each the peppers and the rabe into bite-size items makes consuming the assembled sandwich simpler. For those who can’t discover lengthy hots, which are sometimes labeled as such on the jar, any spicy pickled pepper will work fantastic right here. (After all, when you’re not into pickled peppers, be at liberty to go away them out.) The ultimate combination ought to be delicate, a bit of saucy, intensely garlicky, barely sharp, and a bit spicy.

Good Bread Makes the Sandwich

A Sarcone’s sesame seeded lengthy roll is the bread of selection at DiNic’s and plenty of Philly-based sandwich outlets that make roast pork sandwiches. It is the proper vessel for the drippy pork and broccoli rabe filling—the inside crumb is delicate and tender so you possibly can simply chunk by way of it, whereas the outside crust is agency and durable sufficient to carry a considerable amount of moist fillings with out falling aside. For those who stay outdoors of Philadelphia like I do, a Sarcone’s seeded lengthy roll isn’t an choice, however when you’ve got an Italian bakery shut by, try their choice and search for eight-inch rolls that match this standards. A hoagie or sub roll are an OK substitute, however attempt to keep away from squishy grocery store variations. You want a roll that can preserve its construction slightly than turning to mush as soon as stuffed and doused in jus.

The Cheese

Sharp provolone cheese is the one cheese allowed for a roast pork sandwich. I’m normally all for substitutions and a “go together with what you want greatest” angle with sandwich recipes, however not right here. Skinny slices of excellent sharp provolone, typically labeled as “provolone picante” at Italian markets, are greatest. The cheese is blanketed over the lower aspect of the rolls and briefly melted into the bread. The melted cheese will function an extra barrier for the filling to forestall the bread from instantly turning drenched from juicy pork, saucy rabe, and added jus.

Bringing It All Collectively: Assembling the Sandwiches

Whereas it takes days to organize all the sandwich’s elements, it takes just some minutes to assemble the sandwich itself. The hot button is to have your entire elements on the prepared. The roast pork, the jus, and even the rabe could be made forward and refrigerated and gently rewarmed on the stovetop. The sliced pork is held heat within the jus whereas the rabe combination is cooked. As soon as the rabe is cooked, it’ll keep heat off warmth when you soften the cheese on the rolls. After the cheese is melted on the rolls, you’ll pile them with pork, then rabe, then a ladle of jus.

As soon as the sandwich is assembled and the jus is ladled on, there’s no time to waste earlier than biting into it. Savor its drippy porky and, when you did not understand it already, get acquainted with the firsthand information that that is Philly’s best sandwich.