Italian Pork Sandwich

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Billy from Philly’s Italian Pork Sandwich, compliments of The Original Steak & Hoagies


Roast Pork

  • 1 (6 lb) pork shoulder
  • 4 tablespoons minced garlic
  • 3 tablespoons dry rosemary garlic blend
  • 2 tablespoons salt
  • 1 teaspoon fresh cracked black pepper
  • 3 tablespoons olive oil
  • 2 quarts chicken stock



Broccoli Rabe

  • 2 lb broccoli rabe (aka rapini)
  • Salt
  • 3 quarts water
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • ½-1 teaspoon red pepper flakes
  • Pinch of salt while sautéing
  • Accompaniments
  • Hoagie roll
  • Sharp provolone cheese


1) Turn electric roaster to 350 degrees F
2) Add chicken stock to roaster
3) Rub olive oil on roast
4) Rub remaining ingredients on all exposed surfaces of roast
5) Place the roast in the roaster and cook for approximately 3 hours or until pork
begins to fall apart
6) Remove pork roast from roaster and let sit, then pull or slice pork
7) Reserve all juices that have accumulated in the roaster
8) For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom
of the stems
9) Bring salted water to a rolling boil
10) Add broccoli rabe and cook about 2 ½-3 minutes or until tender
11) Remove broccoli rabe from boiling water and drain
12) In a sauté pan, heat olive oil, red pepper flakes and garlic together over
medium heat
13) Once the garlic begins to sauté, add drained broccoli rabe
14) Sauté the broccoli rabe about 3-5 minutes longer
15) Assemble: Add sharp provolone to roll, then pork–followed by broccoli rabe.
Top with additional grated sharp provolone and drizzle with some of the
reserved pork juices.