Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone #SundaySupper

Italian Market by The Hungry Goddess

The Italian Market in Philadelphia is one of my Happy Places – pics by me from my visit in October 2014

Home is where the heart is and my food heart is in Delaware where I was born and raised. I am planning to move back there after being away over 20 years this summer to be near friends and family, but also so I can eat my face off. Delaware is just a short 30 minutes south of Philadelphia and is influenced by the dishes and food styles from Philly. YES, we love steak sandwiches, and subs, and soft pretzels, but one of the sandwiches not as well known, but equally delicious, is the Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone. It’s a Philly thing and to me, tastes like home.

Sunday Supper movement is celebrating Dad today (tune in for the Twitter chat tonight at 7pm eastern!) since Father’s Day is next week. Need some Dad inspiration? Take a browse through the amazing recipes below and start planning a special dinner! Big thanks to Sarah from The Chef Next Door for hostessing this delicious Sunday Supper!

Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess

How good is this pork sandwich? When I asked my Dad what he would like me to make this Sunday, his first answer was lobster. I distracted him with the slow roasted pork sandwich and he happily agreed. A sandwich instead of lobster? Yup. It’s that good.

 

Broccoli Rabe on The Hungry Goddess

Broccoli Rabe – not to be confused with Broccolini

This sandwich starts with the slow roasted pork. A boneless picnic or shoulder roast at about 5 pounds works the best, but you can make a bone-in picnic work as well. And then comes the broccoli rabe. Blanched and then lightly sauteed, the mustardy, garlicky, slightly bitter taste of broccoli rabe makes this sandwich. Plus, broccoli rabe is a SUPER FOOD with nutritional benefits that include fighting heart disease, cancer, and detox! You can find out more about broccoli rabe, including trimming and blanching tips here on Andy Boy. Most Italian markets carry broccoli rabe if you cannot find it in your regular grocer. Also, you can check Whole Foods and Fresh Market.

My Dad is a foodie and he and my Mom are the source of my love for food, fresh ingredients, and cooking. The Cooking Channel or Food Network is on every single day at their house and most of our calls involve food discussion in some form. I should also mention that my Dad is a garlic fanatic – he loves it. All of his recipes and most of his favorite dishes include over the top amounts of garlic and the slow roasted pork sandwich is no exception. There are about 15 cloves of garlic in the pork recipe and 4 more for the broccoli rabe. Caring is sharing garlicky kisses!

For you, Dad … your pork sandwich with broccoli rabe and 20 cloves of garlic! 🙂

What are you eating to celebrate Dad?

Philly Slow Roasted Pork Sandwich with Provolone and Broccoli Rabe by The Hungry Goddess

I paired the sandwich with my Mom’s Potato Salad, another Dad (and family!) favorite!

Ingredients for the Pork (serves 4-6):

  • 5 pound pork shoulder roast, boneless
  • 6 tablespoons of minced/pressed garlic (this is about 15 cloves of garlic depending on size)
  • 5 tablespoons of fresh rosemary (not dried)
  • 6 tablespoons of fresh parsley, chopped
  • 2 tablespoons of kosher salt
  • 1 teaspoon of fresh cracked pepper
  • 2 tablespoons of Olive Oil
  • Psssssst you also need sliced Provolone AND hoagie rolls for the sandwich, but just set aside! 🙂

Directions for the Pork:

Preheat oven to 350F degrees. Mix seasonings in a bowl (everything except the pork). Lay pork roast out flat. Put 3/4 of the mix on the pork. Roll the roast and tie it. Put the remaining mixture on the outside. Place roast in pan and add 1 cup of water to the pan. Cover the roast and bake for approximately 2 1/2 to 3 hours. The temperature of the roast should be about 170F+ with a meat thermometer and should be TENDER! Rest for about 15 minutes and then shred into large chunks. Strain some of the juice from the pan to use to pour over the sandwich.

 

CalOrganic Fresh Parsley and Andy Boy Broccoli Rabe on The Hungry Goddess

Directions for the Broccoli Rabe:

  • 1 bunch of Broccoli Rabe – should be about 2 pounds (trim the ends substantially, but leave some stems)
  • 2 tablespoons of Olive Oil
  • 4 large cloves of garlic, sliced thin
  • 1/2 teaspoon of crushed red pepper
  • 1/2 teaspoon each of salt and pepper

Directions for the Broccoli Rabe:

Boil heavily salted water in a large pot – should easily cover your bunch of broccoli rabe. This is for the blanching. Have a bowl of iced water standing by that can accommodate the bunch. When the water in the pot is boiling, put the whole bunch into the boiling water. Push it around a bit and remove it after 2 – 3 minutes. Immediately plunge it into the icy water. Wait a minute or two and then drain well. Rough chop the broccoli rabe.

Heat the oil in a pan and being to saute the garlic and crushed pepper. When the garlic starts to soften, add the broccoli rabe and saute until soft and at the consistency that you like your greens. About 6 – 8 minutes maintains some firmness to the broccoli rabe. I don’t like my greens overcooked or of a slimy consistency.

Philadelphia Style Slow Roasted Pork Sandwich with Provolone and Broccoli Rabe by The Hungry Goddess

Building the Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone:

Turn oven to 400F degrees while the roast is resting. When all of your components are ready, take your hoagie roll, slice it and lay it almost flat on a baking tray. Take 2-4 slices of provolone and place it on the bread so it covers both sides and drapes over a bit. This is totally your choice, we love the provolone. Bake it for about 5 minutes so the cheese is just starting to melt.

Place the pork shreds and chunks on the sandwich on top of the provolone. Add generous amounts of broccoli rabe. Take some hot juice that you strained from the pan (heat it a bit if you need to) and drizzle it over the top.

EAT NOW! Dream of South Philadelphia. Make plans to visit the Italian Market. Start using a South Philly accent. Watch Rocky. Watch Good Fellas. Eat another sandwich. or three. Give Dad a big ole garlicky KISS.

And, of course, join us for the Sunday Supper Twitter Chat at 7pm eastern and browse the Sunday Supper tastemaker recipes below!

Philly Style Slow Roasted Pork Sandwich with Potato Salad by The Hungry Goddess
Appetizers & Snacks:

Beverage:

Breakfast:

Condiments & Sauces:

Desserts:

Main Dishes:

Side Dishes:

Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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About Kimberly Moore - The Hungry Goddess Herself

24 Responses to “Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone #SundaySupper”

Read below or add a comment...

  1. Oh yes! I’ve roasted pork shoulder on the fire. It’s just about the most delicious meat ever. Your Dad sounds like a hoot, 20 cloves of garlic! Well, you know how to make your dad happy! Beautiful post. Great photos.

  2. Jennifer says:

    I’m a garlic fanatic too and this pork sounds awesome! So glad you’re getting to move back to be close to family and friends…there’s nothing like truly going back home!

  3. Holy delicious sandwich! This looks freakin’ good!
    Nicole @ Crazed Mom recently posted..Chocolate Marshmallow Cupcakes #SundaySupperMy Profile

  4. Ismael Brown says:

    My my… That sandwich looks so yummy…
    Ismael Brown recently posted..Hello world!My Profile

  5. What a great recipe. Going on my to make list for sure.

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