In less than 5 minutes, you are on your way to an amazing Philadelphia Roast Pork Sandwich. This is the sandwich your life has been missing. Disclaimer: OBVIOUSLY the cooking takes longer and there is other work to assemble the sandwich. So don’t be annoyed that the whole thing isn’t done in 4 minutes.
My favorite aspect of traveling is experiencing regional food specialties. Everyone is familiar with the other sandwich Philly is known for, but I think this one is better. First of all, there is way less health risk with this one. Second, I love being a fan of the lesser popular anything.
From what I know about the Philadelphia Roast Pork Sandwich, it starts with pork that is roasted with garlic and spices. For serving, it is nestled inside a crusty sesame seed loaf with sharp provolone and garlicky broccoli rabe. The roasted red peppers are optional. Don’t do bread? Make it gluten free by serving in a bowl on top of a scoop of brown rice. That’s how I ate it and it was just as delicious (and not as sloppy).
My take on this sandwich uses lean pork loin and broccolini, since broccoli rabe can be hard to find and bitter. My son was a little put off at the thought of broccolini on a sandwich, but one bite in and he was won over. The thing about sandwiches is that men just love them. My absolute FAVORITE episode of Friends was when they were answering questions about each other (boys vs girls).
What’s Joey’s favorite food?
SANDWICHES! (With zero hesitation)
That’s when I first started to realize that was quite standard for all men. My husband is the same and now my boys are too. An overloaded drippy sandwich is their perfect meal.
I don’t use my slow cooker/crockpot very often, but this is one of the best meals I make with it. There is no liquid added. Fight the urge to add any. TRUST me, it is not needed.
I’m a Chicago girl who loves a good Italian Beef and right now I’m feeling super guilty that I’m posting a sandwich from Philadelphia before representing my hometown. I think it really comes down to me supporting the underdog, the lesser known, the dark horse, the longshot, the sleeper… you get the idea.
- 1 4-5lb boneless pork loin
- 1 Tbsp brown sugar
- 1 tsp season salt
- 1 tsp herbes de provence
- 1/2 tsp red pepper flakes
- 1/2 tsp Kosher salt
- 15 grinds of black pepper
- 6 clove of garlic, peeled
- Crusty, sesame topped rolls
- Roasted red pepper slices
- Sliced provolone
- Broccolini (blanch then saute in olive oil. Season with salt, pepper, garlic powder, and a squeeze of lemon)
- Rinse pork loin and dry on paper towels.
- Combine brown sugar, salts, peppers, and herbes de provence. Sprinkle over pork and rub to make it adhere.
- Press garlic cloves into bottom of crockpot so that they break open a little.
- Place pork loin on top, fat side up.
- Cook on low for 8 hours.
- Remove pork loin and scrape off fat. Using tongs or forks, shred into big pieces. Strain liquid from crown pot. Return shredded pork and liquid to crock pot.
- Preheat oven to 400°
- Cut open bread and layer pork, broccolini, provolone, and top with roasted red pepper.
- Bake in oven until cheese is melted.
- Serve with additional cooking liquid for dipping.