Philadelphia Style Roast Pork Sandwiches Recipe

Boneless pork shoulder: A cut of pork that becomes tender and flavorful when slow-roasted.

Garlic: Adds a rich, aromatic flavor to the pork and broccoli rabe.

Salt: Enhances the natural flavors of the ingredients.

Freshly ground black pepper: Adds a touch of heat and depth to the seasoning.

Chicken broth: Keeps the pork moist and adds extra flavor during roasting.

Broccoli rabe: A leafy green vegetable with a slightly bitter taste, often used in Italian cuisine.

Olive oil: Used for sautéing the broccoli rabe, adding a rich, fruity flavor.

Italian rolls: The base of the sandwich, providing a sturdy and flavorful vessel for the ingredients.

Sharp provolone cheese: Adds a tangy, sharp flavor that complements the pork and broccoli rabe.

When roasting the pork shoulder, make sure to cover the pan tightly with foil to trap the steam. This helps to keep the meat moist and ensures it becomes tender enough to shred easily. Additionally, when blanching the broccoli rabe, be sure to transfer it immediately to an ice bath to halt the cooking process and preserve its vibrant green color.

• boneless pork shoulder - Substitute with boneless pork loin: Pork loin is leaner and cooks faster, making it a good alternative for a quicker meal.

• sliced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile and is more convenient to use.

• salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor along with the saltiness.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a lighter, vegetarian-friendly option.

• broccoli rabe - Substitute with spinach: Spinach is milder and more widely available, making it a convenient substitute.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and is a good alternative for cooking.

• split italian rolls - Substitute with hoagie rolls: Hoagie rolls are similar in texture and size, making them a suitable replacement.

• sharp provolone cheese - Substitute with mozzarella cheese: Mozzarella is milder and melts well, providing a similar texture.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to soggy sandwiches.
• Shred the pork and store it separately from the rolls and broccoli rabe. This keeps each component fresh and prevents the bread from becoming soggy.
• Place the shredded pork in an airtight container. Pour a little of the chicken broth over the meat to keep it moist.
• Store the broccoli rabe in a separate airtight container. Make sure it is completely dry before storing to maintain its texture.
• Wrap the Italian rolls in aluminum foil or place them in a resealable plastic bag to keep them from drying out.
• For longer storage, freeze the shredded pork in a freezer-safe container or heavy-duty freezer bag. Label with the date to keep track of freshness.
• Freeze the broccoli rabe in a separate freezer-safe container or bag. Blanching before freezing helps preserve its color and texture.
• When ready to enjoy, thaw the pork and broccoli rabe in the refrigerator overnight. Reheat the pork in a skillet with a bit of chicken broth to keep it moist.
• Reheat the broccoli rabe in a skillet with a little olive oil until warmed through.
• Toast the Italian rolls in the oven or on a skillet for a few minutes to refresh their texture.
• Assemble the sandwiches as per the original recipe instructions, adding the shredded pork, sautéed broccoli rabe, and slices of sharp provolone cheese.

• Preheat your oven to 350°F (175°C). Wrap each sandwich in aluminum foil to keep the bread from drying out. Place the wrapped sandwiches on a baking sheet and heat for about 15-20 minutes, or until the pork is warmed through and the cheese is melted.

• For a quicker method, use a microwave. Place the sandwich on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Be cautious, as the bread can become soggy.

• If you prefer a crispy roll, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the sandwich directly on the rack or on a baking sheet. Heat for about 10-15 minutes, or until the pork is hot and the cheese is melted.

• For stovetop reheating, use a skillet. Preheat the skillet over medium heat. Place the sandwich in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the pork is warmed and the cheese is melted.

• If you have an air fryer, preheat it to 350°F (175°C). Place the sandwich in the air fryer basket and heat for 5-7 minutes, or until the pork is hot and the cheese is melted. This method will also give the bread a nice, crispy texture.

• Oven: Used to roast the pork shoulder at a consistent temperature of 300°F (150°C).

• Roasting pan: Holds the pork shoulder, garlic, and chicken broth while roasting in the oven.

• Aluminum foil: Covers the roasting pan to keep the moisture in and help the pork become tender.

• Large pot: Used to blanch the broccoli rabe in boiling water.

• Ice bath: A bowl filled with ice water to stop the cooking process of the broccoli rabe after blanching.

• Skillet: Used to sauté the blanched broccoli rabe with garlic and olive oil.

• Tongs: Helps to handle the broccoli rabe when transferring it from the boiling water to the ice bath.

• Cutting board: Provides a surface to slice the garlic and trim the broccoli rabe.

• Chef's knife: Used to slice the garlic and trim the broccoli rabe.

• Measuring spoons: Ensures accurate measurement of salt, pepper, and olive oil.

• Measuring cup: Used to measure the chicken broth.

• Forks: Used to shred the cooked pork shoulder.

• Serving platter: Holds the shredded pork before assembling the sandwiches.

• Bread knife: Used to split the Italian rolls.

• Spatula: Helps to assemble the sandwiches by placing the shredded pork, sautéed broccoli rabe, and provolone cheese on the rolls.

Pre-cook the pork: Cook the pork shoulder a day ahead and store it in the fridge. This way, you only need to reheat and shred it when ready to assemble the sandwiches.

Use pre-washed broccoli rabe: Buy pre-washed and trimmed broccoli rabe to save time on prep work.

Shred with a mixer: Use a stand mixer with a paddle attachment to quickly shred the pork instead of using forks.

Assemble in advance: Prepare the sandwiches ahead of time and wrap them in foil. Simply heat them in the oven before serving.