Philly Roast Pork Sandwich

seriouseats.com

subheading: For the Pork:

One 3-pound ( 1.4 kg) skinless, boneless pork butt (pork shoulder), preferably with fat cap (see notes)

3 medium cloves garlic, minced

2 tablespoons ( 18 g) Diamond Crystal kosher salt; for table salt use half as much by volume

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh thyme

1 teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

2 tablespoons ( 30 ml) extra-virgin olive oil

1 medium yellow onion (8 ounces; 225 g), halved and thinly sliced

2 cups (473ml) pork stock, homemade chicken stock, or store bought low-sodium chicken broth (see notes)

subheading: For the Sandwiches:

3 tablespoons extra virgin olive oil

1 ¼ pounds broccoli rabe

¼ tsp salt and freshly ground black pepper

2 clove cloves garlic

1 pinch red pepper flakes

1 cup long hot peppers

1 roll (1 oz) rolls

18 slices provolone cheese

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer