PHILADELPHIA STYLE ROAST PORK SANDWICHES
This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly.
Provided by Christine
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 2h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
- Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
- While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
- Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
- Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.
Nutrition Facts : Calories 793.6 calories, Carbohydrate 42.3 g, Cholesterol 147.1 mg, Fat 47.4 g, Fiber 4.9 g, Protein 50.4 g, SaturatedFat 16.5 g, Sodium 2951.6 mg, Sugar 6.4 g
ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES
A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.
Provided by DeSouter
Categories Lunch/Snacks
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees farenheit.
- Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
- Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
- Melt butter over roast while it is still in the roasting pan.
- Remove roast from pan, saving the drippings and juice.
- Add Au Jus mix and water to drippings and cook according to directions on package.
- Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
- Let roast cool for about 10 minutes, then slice thinly.
- Pile pork and cheese on bread while meat is still hot.
- Serve with Au Jus dipping gravy on the side and LOTS o' napkins.
SLOW-COOKER ROAST PORK SANDWICHES
Inspired by Italian roast pork sandwiches we've had in Philadelphia, this weeknight version uses a slow cooker to develop loads of flavor and create meltingly tender meat. The sandwich is then quickly built with provolone, arugula for a peppery bite and Giardiniera for that extra pickle-like punch to cut through the rich roast pork.
Provided by Food Network Kitchen
Categories main-dish
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours.
- Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper.
- Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula.
- Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.
Nutrition Facts : Calories 750, Fat 43 grams, SaturatedFat 13 grams, Cholesterol 134 milligrams, Sodium 1289 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 45 grams, Sugar 4 grams
PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES
Philly is not only famous for cheesesteaks. Another famous favorite is Hot Roast Pork Sandwiches! After searching the web for the recipe and not finding it, I came up with this and the results were fabulous and authentic tasting. This is also delicious served as a main dish instead of for sandwiches...you may want to slice it thicker and add a side dish or two :)
Provided by Karen..
Categories Lunch/Snacks
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
- Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
- Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
- Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
- Each time you add the water, pour some over the roast, so the top does not get too dry.
- Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
- Trim all visible fat from roast and discard.
- Slice roast very thin, in the pan if possible, so you don't lose any juices.
- If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
- Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
- Enjoy!
TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)
Make and share this Tony Luke's Italian Roast Pork Sandwich (The Real Deal) recipe from Food.com.
Provided by CHRISSYG
Categories Lunch/Snacks
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Turn crock pot on high setting.
- If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
- Mix the next 6 ingredients in a bowl.
- Spread the pork roast out on a clean surface.
- If there are any large thick sections of meat, score them with a knife.
- Rub 3/4 of the mixture over all exposed surfaces.
- Roll the roast back up and place back in netting.
- (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
- Place the roast in the crock pot and cook at high for 20 minutes.
- Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
- Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
- Return to juices which have accumulated in the crock pot.
- For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
- Cut the florets off the top and set aside.
- Bring 3qts salted water to a rolling boil.
- Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
- Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
- In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
- Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
- Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
- (This should look a little soupy).
- Assemble: Toast sliced roll if desired.
- Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!
Nutrition Facts : Calories 705.5, Fat 55.8, SaturatedFat 19.9, Cholesterol 160.4, Sodium 1659.9, Carbohydrate 5.1, Fiber 2.4, Sugar 0.6, Protein 45
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