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Challenge: Slow Cooker to the Rescue

Philly Style Roast Pork Sandwich

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Inspired by Dinic’s Roast Pork Sandwich at Reading Terminal Market in Philadelphia, this Philly Style Roast Pork Sandwich is simply amazing. Loaded with tender pulled pork that’s been slow roasted for hours then topped with cheese, broccoli rabe and roasted peppers….a true Philly favorite that everyone will love.

Philly Style Roast Pork Sandwich

  • Yield: 12 servings
  • Prep Time: 20 hr
  • Cooking Time: 4 hr

Ingredients

  • 1 tablespoon olive oil
  • 1 6-7 pound bone-in pork shoulder
  • 1 medium yellow onion, thinly sliced
  • 1 head garlic, finely chopped
  • 4 tablespoons tomato paste
  • 1⁄2 cup red wine
  • 3 tbsp. ground fennel seeds
  • 3 tbsp. dried parsley
  • 1 1⁄2 tbsp. dried thyme
  • 3 1⁄2 tsp. crushed red chile flakes, plus more
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 3 sprigs rosemary, stemmed and finely chopped
  • 1 bay leaf
  • 4 cups beef stock
  • 1 lb broccoli rabe
  • 2 garlic cloves, minced
  • ½ teaspoon red chile flakes
  • 1⁄4 cup canola oil
  • 1 lb sharp provolone, shredded
  • 1 cup rough chopped roasted red peppers
  • 12 Italian style hoagie rolls

Preparation

  1. In a large dutch oven, heat olive oil over med-high heat and add the pork. Cook the pork until a crust has formed and then turn over. Cook the pork on each side until golden brown on all sides and then transfer to the slow cooker.
  2. Add the onion to the dutch oven and cook until translucent. Stir in the garlic and cook for one minute. Add the tomato paste and cook until a deep burgundy color. Add the wine and cook for 2-3 minutes. Add the fennel seeds, parsley, thyme, chile flakes, rosemary and bay leaf. Turn off the heat and pour the mixture into the slow cooker with the pork. Stir in the beef broth and cover. Cook the pork for 4 hours on high or 7-8 hours on low. When the pork is done, transfer to a platter and shred with two forks. Return the shredded pork to the slow cooker.
  3. Bring two quarts of salted water to a boil in a large stock pot. Add the broccoli rabe and cook for 1-2 minutes until bright green in color. Transfer to a bowl of ice water using a slotted spoon and then drain thoroughly. Place the broccoli rabe on a cutting board and cut into bite sized pieces.
  4. Heat 1 tablespoon of olive oil in a sauté pan over med-high heat. Add the broccoli rabe, garlic and chile flakes to the pan and sauté for 4-6 minutes. Remove from the heat and set aside.
  5. To serve, pile pork on a roll, top with cheese, broccoli rabe and peppers. Serve immediately.
  6. Pork can be made up to 24 hours in advance and stored in the refrigerator in an airtight container. Pork can also be made and frozen in an airtight container for up to 2 months.

Recipe Tags

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