The Perfect Philly-Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone

Few sandwiches can claim the iconic status of the Philly-style slow-roasted pork sandwich. Juicy, tender pork, earthy sautéed broccoli rabe, and sharp provolone cheese come together in a crusty roll for a flavor-packed, satisfying meal. It's a culinary masterpiece that’s hearty enough for dinner yet casual enough for game day. The best part? You can recreate this classic right at home!

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Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Sandwich

Cuisine American, Italian

Servings 6

Equipment

• Dutch oven or roasting pan with lid
• Large skillet
• Tongs
• Cutting board and knife

Ingredients

  

For the Pork

• 3 lbs pork shoulder boneless, skinless
• 1 tbsp olive oil
• 6 cloves garlic minced
• 1 tbsp fresh rosemary chopped
• 1 tbsp fresh thyme chopped
• 1 cup chicken stock
• 1 cup dry white wine
• 2 tbsp red wine vinegar
• 1 tsp fennel seeds
• 1 tsp salt
• ½ tsp black pepper

For the Broccoli Rabe

• 1 bunch broccoli rabe trimmed
• 2 tbsp olive oil
• 3 cloves garlic sliced
• ½ tsp red pepper flakes
• Salt to taste

For the Sandwich

• 6 crusty Italian sandwich rolls or hoagie rolls
• 6 slices sharp provolone cheese
• Juices from the pork for dipping optional

Instructions

 

Prepare the Pork

1. Preheat your oven to 300°F.
2. Pat the pork shoulder dry and season generously with salt, pepper, and fennel seeds.
3. Heat olive oil in a Dutch oven over medium-high heat and sear the pork on all sides until browned, about 3-4 minutes per side.

Roast the Pork

1. Remove the pork and set it aside. Add garlic, rosemary, and thyme to the pot, stirring for 1 minute until fragrant.
2. Deglaze the pot with white wine, scraping up browned bits, then add chicken stock and red wine vinegar. Return the pork to the pot, cover, and place in the oven. Roast the pork for 4 hours, basting with the pan juices occasionally.
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Sauté the Broccoli Rabe

1. While the pork is roasting, bring a large pot of salted water to a boil. Blanch the broccoli rabe for 1-2 minutes, then drain and rinse with cold water to stop cooking.
2. Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant. Toss in the broccoli rabe, cooking until tender, and season with salt to taste.
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Assemble the Sandwiches

1. Remove the pork from the pot and shred it with two forks. Strain the juices from the Dutch oven, reserving them for dipping or drizzling.
2. Toast the rolls lightly and layer them with shredded pork, sautéed broccoli rabe, and a slice of provolone cheese.

Serve and Enjoy

1. For an authentic Philly experience, serve with a side of the pork juices for dipping. The sharp provolone melts slightly from the heat of the pork, complementing the savory and bitter flavors perfectly.

Pairings

• Sides: Crispy roasted potatoes, kettle chips, or a light Caesar salad.
• Drinks: A chilled lager or dry white wine like Sauvignon Blanc.
• Dessert: Cannoli or a slice of Italian lemon cake.

FAQs

1. Can I use a different cut of pork?

Pork shoulder is ideal for its fat content and tenderness, but pork butt is a great alternative.

2. How can I make it spicier?

Add more red pepper flakes to the broccoli rabe or include a spicy giardiniera as a topping.

3. What if I don’t like broccoli rabe?

Spinach or sautéed kale can be used as a milder substitute while still providing a tender, leafy component.