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Philly roast pork sandwich with sharp provolone, broccoli rabe and long hots

DiNic's Style Roast Pork Sandwich

Copycat Philly roast pork with sharp provolone, broccoli rabe and long hots on crispy steak rolls.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 2 days
Servings: 8 sandwiches
Course: Main Course, Sandwiches
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

Day 1: Pork
  • 5 lb boneless pork shoulder tied
  • 5 tsp kosher salt Diamond Crystal
  • 1 1/2 tbsp black pepper
  • 8 garlic cloves minced
  • 3 tbsp fresh rosemary chopped
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp fennel seed crushed, optional
Day 2: Stock and Long Hots
Day 3: Rabe and Sandwiches

Equipment

  • Roasting pan
  • Meat thermometer
  • Large skillet

Method
 

Day 1: Pork
  1. Mix salt, pepper, garlic, rosemary, oregano and fennel.
  2. Rub all over the tied pork, pushing some into the ends.
  3. Set on a rack, uncovered, in the fridge overnight.
Day 2: Stock and Long Hots
  1. Take pork out 1 hour early. Heat oven to 450°F.
  2. Long hots: toss with oil and salt on a sheet pan.
  3. Roast pork and long hots 30 minutes, until browned and blistered.
  4. Long hots: toss with sliced garlic, cool and refrigerate in their oil.
  5. Stock: add onion, garlic, rosemary, wine and stock to the pork pan.
  6. Lower oven to 300°F. Cover tightly with foil.
  7. Roast until pork hits about 150°F, 2 1/2 to 3 hours.
  8. Rest covered in the hot stock until it rises to about 175°F.
  9. Refrigerate pork overnight. Strain and chill the jus separately.
Day 3: Rabe and Sandwiches
  1. Remove twine. Slice the cold pork paper thin.
  2. Lift the fat off the jus. Bring to a gentle simmer.
  3. Rabe: steam 3 to 4 minutes.
  4. Rabe: cook garlic and pepper flakes in oil 1 minute. Add rabe and salt, toss 2 minutes.
  5. Long hots: warm in a ladle of jus.
  6. Warm pork slices in the jus 1 to 2 minutes. Don't boil.
  7. Layer provolone and a long hot on each roll. Top with pork, a spoonful of jus and rabe.

Notes

  • Using Morton kosher salt? Use 3 3/4 tsp for the pork.
  • Slicing the pork cold is the key to thin, deli style slices.
  • The roast pork keeps 4 days in the fridge. Freeze the sliced pork in its jus for up to 3 months.

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