A Philadelphia classic, this Philly Style Italian Roast Pork Sandwich is slow cooked for maximum flavor and minimal effort!
Course: Dinner, lunch
Keyword: Roast Pork Sandwich
1 6-7poundbone-in pork shoulder
1medium yellow onionthinly sliced
1head garlicfinely chopped
1⁄2 cup red wine
3tbsp.ground fennel seeds
1 1⁄2 tbsp. dried thyme
3 1⁄2 tsp. crushed red chile flakesplus more
1/2teaspoonfresh ground pepper
3sprigs rosemarystemmed and finely chopped
1/2teaspoonred chile flakes
1⁄4 cup canola oil
1cuprough chopped roasted red peppers
12Italian 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.