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.
If you haven’t ever been to Reading Terminal Market and you happen to venture to America’s birthplace (Philly…I’m talking about Philadelphia) this is definitely something that should be on your must-see list. It’s one of my favorite places to visit when I hike my butt into the city and the food there is intoxicating. Reading Terminal Market is one of the oldest farmer’s markets in the country….the oldest…maybe, my history is a little fuzzy so feel free to educate me if you know the history of the market. But the most important thing about this place is the food and the variety…and the people. They have everything from local produce to ridiculously insane baked goods to fresh oysters on the half shell to Dinic’s crazy amazing sandwiches. It’s definitely a culinary experience that every food lover and people that need food to live should see.
Parking is a pain in the behind….really….sometimes it’s so busy that you’re lucky to find a $20 parking spot at the top of a parking garage. So, when a craving strikes for a Dinic’s Roast Pork Sandwich…it’s not always convenient to hop in the car and drive there for lunch. I had to come up with a plan….a recipe of sorts that was just like my favorite sandwich. It took a few tries but I finally got it right…and guess what? I made this baby in the slow cooker. 🙂 Yep, it’s so easy I don’t think I’ll ever have to drive into the city again. Well, that’s a little drastic but….I will never have to go just for this sandwich. I can now whip it up in my kitchen.
This Philly Style Roast Pork Sandwich is super easy to make, a little hands on time in the beginning browning the pork is really the only work you need to put in. The rest of the time your slow cooker will take care of things. When your pork is ready, you can whip up the broccoli rabe fairly easily…not a fan of broccoli rabe? Sauteed spinach will do the trick and without the bitterness of broccoli rabe. I also top my sandwich with a pile of sharp provolone and some roasted red peppers. The flavor will seriously knock your socks off. And guess what else? This makes and excellent tailgating meal….it’s hearty and filling and if you’re team is losing, you’ll be so preoccupied with your Philly Style Roast Pork Sandwich you won’t even know! Not a pork fan, you can try these insanely delicious hot dogs topped Philly style or go a little mexican with my loaded tater tots.
- 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
- 1/2 teaspoon kosher salt
- 1/2 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
- 1/2 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
- 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.
- 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.
- 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.
- 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.
- To serve, pile pork on a roll, top with cheese, broccoli rabe and peppers. Serve immediately.
- 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.