How To Make Italian Roast Pork Sandwich

This South Philly-style Italian roast pork sandwich is made with slow-roasted pork shoulder seasoned with garlic and fennel, piled onto an Italian roll with sharp provolone and roasted peppers or broccoli rabe. The pork cooks low and slow in white wine and broth until it’s tender enough to shred and soak up all those juices.

Ever wondered what makes John’s Roast Pork Sandwiches so darn delicious? It’s all about the PORK!

Over the weekend I decided to slow roast a boneless pork shoulder Italian style, like John’s Roast Pork or Tony Lukes Roast Pork Sandwich, or Di’nics Roast Pork & Beef. The secret is plenty of garlic 🧄 and fennel seed.

If you are from Philly, you know that Italian Roast Pork Sandwiches are pretty much up there with the Philly Cheesesteak – Or Chickie & Petes Crab Fries.

For my Roast Pork sandwiches , I decided to go with fire roasted red peppers, sharp provolone and mozzarella cheese. So darn good the longer the pork sits in that delicious broth that it cooked in.

How to Make an Italian Roast Pork Sandwich Like John’s Roast Pork or Tony Luke’s

For the Pork:

3-4 lb boneless pork shoulder
4 large cloves of garlic chopped
1 tablespoon fennel seed (toasted)
1 cup of dry white wine
Fresh ground pepper (a few grinds )
1 tablespoon kosher salt
2 cups water or chicken broth

How to Slow Roast Italian Pork Shoulder

Preheat Your Oven to 325°F
Heat a pot big enough for the pork shoulder to medium high and sear all sides of the pork until golden brown. (I used my Dutch Oven)
While searing add the pepper and salt
Remove the Pork to a plate so we can build more flavors in the pot.
Add garlic and fennel seed to the pot you just used to sear pork and cook 1-2 minutes until fragrant
Add white wine to deglaze the pot of all that yummy bits and bobs, pour over the pork
Add water to the pot enough to almost cover the pork
Cover the Dutch oven and roast at 325°F for 6–8 hours, until the pork is fork-tender and easily shreds.

You know when the pork is done when you can use a fork and it begins to shred.

How to Build a South Philly Roast Pork Sandwich

Using a nice hearty roll, like Liscio’s or Amoroso’s, layer some sharp provolone down, then layer in the shredded italian pork, then top with fire roasted peppers or broccoli rabe or both!

Serve with broccoli or broccoli rabe on a roll or even mix in some pasta 🍝 it’s so darn good.

Best South Philly Style Italian Roast Pork Sandwich Recipe Below:

Italian Roast Pork Sandwich Recipe | South Philly Style

Prep Time: 15 minutes

Cook Time: 8 hours

Additional Time: 10 minutes

Total Time: 8 hours 25 minutes

Tender Italian roast pork slow-roasted with garlic, fennel, white wine and broth, then piled onto an Italian roll with sharp provolone and roasted peppers or broccoli rabe.

4.8 Stars (12 Reviews)

Ingredients

3-4 Lb boneless pork shoulder
4 Cloves Fresh Garlic , chopped
1 tablespoon fennel seed , toasted
1 cup of dry white wine
1 tsp Fresh Black Pepper , a few grinds
1 tbsp Kosher Salt
2 cups Water , or chicken stock
Italian Rolls , for serving
1 Sharp Provolone , for serving
Roasted Red Peppers in a jar (optional)

Instructions

Preheat the oven to 325°F.
Heat a Dutch oven large enough to hold the pork over medium-high heat. Sear the pork shoulder on all sides until golden brown, then transfer it to a plate.
Season the pork with kosher salt and freshly ground black pepper.
Add the garlic and toasted fennel seed to the Dutch oven and cook for 1–2 minutes, until fragrant.
Add the white wine and scrape up the browned bits from the bottom of the pot.
Return the pork to the Dutch oven and add enough water or chicken broth to almost cover the pork.
Cover and roast at 325°F for 6–8 hours, until the pork is fork-tender and easily shreds.
Shred the pork and let it soak in some of the cooking juices.
To assemble, layer sharp provolone on an Italian roll, add the shredded roast pork, and top with fire-roasted red peppers, broccoli rabe, or both.

Recommended Products

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