Roast Pork Sandwich
Roast pork sandwiches are a staple of numerous sandwich shops throughout Philadelphia. The bread roll is typically topped with sesame seeds and loaded with a generous spoonful of pork juices. It is then stuffed with either sliced pork roast, roast pork chunks, or pulled pork, along with broccoli rabe (or spinach), and melted cheese such as provolone.
The condiments are optional and every customer can choose some of them according to personal preferences.
RECIPE INGREDIENTS
3 lb boneless pork shoulder roast/pork butt roast
1 tbsp fresh rosemary chopped fine
1 tbsp fresh thyme chopped fine
1 tbsp fresh oregano chopped fine
2 tbsp garlic minced
1 lemon zested
1/2 tbsp kosher salt
1/2 tbsp black pepper freshly ground, if possible
1 tbsp olive oil
Roasted Green Peppers
3 large green bell peppers
1/2 tbsp olive oil
3 tbsp stone ground mustard
3 tbsp mayonnaise
6 slices sharp provolone cheese about 6 ounces
6 sub rolls a soft, sesame roll is my favorite
DIRECTIONS ON ROAST PORK SANDWICH
Mix rosemary, thyme, oregano, garlic, lemon zest, salt, pepper, and olive oil. Stir until mixed well in a bowl Then rub the pork roast evenly with the mixture.
Place the pork in a sealed container for at least 4 hours or over night in a refrigerator. Take the pork roast out of the refrigerator for about an hour to warm it to room temperature.
Roasting your peppers:
Place the green peppers on a sheet pan with a lip. Drizzle with olive oil. Place in the top rack of a broiler set to high.
Let the peppers cook under the broiler for several minutes on each side. Turn the peppers with tongs as they char to ensure all sides are roasted. This should take about 10-15 minutes.
Once the peppers are charred on all sides, remove from the broiler. Place the peppers into a glass bowl and cover the bowl with a plate or plastic wrap. Let cool.
Turn your oven down to 275F degrees. Put the pork roast in a roasting pan or Dutch oven. Place in the oven, uncovered. Roast until the temperature reads 200F degrees with an instant read thermometer.
Once the peppers are cooled, remove peel the skin off of them. This should peel easily. Also remove the stem and seeds. Cut into large slices.
In a small bowl, mix together the stone ground mustard and the mayonnaise.
When the pork reaches 200F degrees, remove from the oven. Let it rest for 20 minutes. Then using two large forks, pull the pork into bite sized pieces.
Cut rolls in half. Spread dressing on each side of bread. On the bottom half of the roll, place about half of a sliced roasted bell pepper. Spread a hearty helping of pulled pork on top of the roasted pepper. I personally like adding a few of the fattier pieces to my sandwich because those bits add a ton of great flavor. Add sliced provolone to the top of the pork.
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Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
3 lb boneless pork shoulder roast/pork butt roast
1 tbsp fresh rosemary chopped fine
1 tbsp fresh thyme chopped fine
1 tbsp fresh oregano chopped fine
2 tbsp garlic minced
1 lemon zested
1/2 tbsp kosher salt
1/2 tbsp black pepper freshly ground, if possible
1 tbsp olive oil
Roasted Green Peppers
3 large green bell peppers
1/2 tbsp olive oil
3 tbsp stone ground mustard
3 tbsp mayonnaise
6 slices sharp provolone cheese about 6 ounces
6 sub rolls a soft, sesame roll is my favorite
Instructions
- Mix rosemary, thyme, oregano, garlic, lemon zest, salt, pepper, and olive oil. Stir until mixed well in a bowl Then rub the pork roast evenly with the mixture.
- Place the pork in a sealed container for at least 4 hours or over night in a refrigerator. Take the pork roast out of the refrigerator for about an hour to warm it to room temperature.
- Roasting your peppers:
- Place the green peppers on a sheet pan with a lip. Drizzle with olive oil. Place in the top rack of a broiler set to high.
- Let the peppers cook under the broiler for several minutes on each side. Turn the peppers with tongs as they char to ensure all sides are roasted. This should take about 10-15 minutes.
- Once the peppers are charred on all sides, remove from the broiler. Place the peppers into a glass bowl and cover the bowl with a plate or plastic wrap. Let cool.
- Turn your oven down to 275F degrees. Put the pork roast in a roasting pan or Dutch oven. Place in the oven, uncovered. Roast until the temperature reads 200F degrees with an instant read thermometer.
- Once the peppers are cooled, remove peel the skin off of them. This should peel easily. Also remove the stem and seeds. Cut into large slices.
- In a small bowl, mix together the stone ground mustard and the mayonnaise.
- When the pork reaches 200F degrees, remove from the oven. Let it rest for 20 minutes. Then using two large forks, pull the pork into bite sized pieces.
- Cut rolls in half. Spread dressing on each side of bread. On the bottom half of the roll, place about half of a sliced roasted bell pepper. Spread a hearty helping of pulled pork on top of the roasted pepper. I personally like adding a few of the fattier pieces to my sandwich because those bits add a ton of great flavor. Add sliced provolone to the top of the pork.
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Ingredients
3 lb boneless pork shoulder roast/pork butt roast
1 tbsp fresh rosemary chopped fine
1 tbsp fresh thyme chopped fine
1 tbsp fresh oregano chopped fine
2 tbsp garlic minced
1 lemon zested
1/2 tbsp kosher salt
1/2 tbsp black pepper freshly ground, if possible
1 tbsp olive oil
Roasted Green Peppers
3 large green bell peppers
1/2 tbsp olive oil
3 tbsp stone ground mustard
3 tbsp mayonnaise
6 slices sharp provolone cheese about 6 ounces
6 sub rolls a soft, sesame roll is my favorite
Instructions
- Mix rosemary, thyme, oregano, garlic, lemon zest, salt, pepper, and olive oil. Stir until mixed well in a bowl Then rub the pork roast evenly with the mixture.
- Place the pork in a sealed container for at least 4 hours or over night in a refrigerator. Take the pork roast out of the refrigerator for about an hour to warm it to room temperature.
- Roasting your peppers:
- Place the green peppers on a sheet pan with a lip. Drizzle with olive oil. Place in the top rack of a broiler set to high.
- Let the peppers cook under the broiler for several minutes on each side. Turn the peppers with tongs as they char to ensure all sides are roasted. This should take about 10-15 minutes.
- Once the peppers are charred on all sides, remove from the broiler. Place the peppers into a glass bowl and cover the bowl with a plate or plastic wrap. Let cool.
- Turn your oven down to 275F degrees. Put the pork roast in a roasting pan or Dutch oven. Place in the oven, uncovered. Roast until the temperature reads 200F degrees with an instant read thermometer.
- Once the peppers are cooled, remove peel the skin off of them. This should peel easily. Also remove the stem and seeds. Cut into large slices.
- In a small bowl, mix together the stone ground mustard and the mayonnaise.
- When the pork reaches 200F degrees, remove from the oven. Let it rest for 20 minutes. Then using two large forks, pull the pork into bite sized pieces.
- Cut rolls in half. Spread dressing on each side of bread. On the bottom half of the roll, place about half of a sliced roasted bell pepper. Spread a hearty helping of pulled pork on top of the roasted pepper. I personally like adding a few of the fattier pieces to my sandwich because those bits add a ton of great flavor. Add sliced provolone to the top of the pork.