Philadelphia-Style Roast Pork Sandwiches

Name: Philadelphia-Style Roast Pork Sandwiches
Prep time: 35 min
Cook time: 100 min
Total time: 135 min
Yield: ['4', '4 large sandwiches']
Cuisine: american
Ingredients: 1 (3 pound) pork shoulder roast; 3 tablespoons chopped fresh rosemary; 3 tablespoons chopped fresh parsley; 3 cloves garlic, chopped; 4 teaspoons olive oil, divided; 1 tablespoon kosher salt, plus more to taste; 1 tablespoon freshly ground pepper, plus more to taste; 1 cup water, or more as needed; 1 tablespoon olive oil; 2 cloves garlic, chopped; 0.5 teaspoon red pepper flakes; 0.5 cup chicken stock; 12 ounces fresh spinach; 1 medium lemon, juiced; 1 teaspoon salt; 0.5 teaspoon freshly ground black pepper; 1 cup shredded Manchego cheese; 4 crusty rolls

4.70 (14)

⏱ 135 mins 🍽 ['4', '4 large sandwiches'] 🌶 american 🏷 Main course

These substantial sandwiches are a classic from South Philadelphia. A pork shoulder roast is seasoned with fresh rosemary, parsley and garlic, then roasted until tender. It is served on crusty rolls with a topping of wilted spinach flavoured with garlic, lemon and red pepper flakes, all finished with a generous sprinkle of melted Manchego cheese. Perfect for a satisfying lunch or casual dinner.

Ingredients

1 (3 pound) pork shoulder roast
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh parsley
3 cloves garlic, chopped
4 teaspoons olive oil, divided
1 tablespoon kosher salt, plus more to taste
1 tablespoon freshly ground pepper, plus more to taste
1 cup water, or more as needed
1 tablespoon olive oil
2 cloves garlic, chopped
0.5 teaspoon red pepper flakes
0.5 cup chicken stock
12 ounces fresh spinach
1 medium lemon, juiced
1 teaspoon salt
0.5 teaspoon freshly ground black pepper
1 cup shredded Manchego cheese
4 crusty rolls

Method

Preheat your oven to 325 degrees F (165 degrees C).
Prepare the pork by taking off any netting or string, but keep it to use later. Mix the rosemary, parsley, garlic, 3 teaspoons of oil, 1 tablespoon of kosher salt, and 1 tablespoon of pepper in a bowl. Open up the pork roast and spread the herb mix inside. Roll the pork back up and secure it with the saved netting or string. Rub the outside with the remaining 1 teaspoon of oil and season with extra salt and pepper.
Put the pork in a roasting pan with the fat side facing up. Pour 1 cup of water into the pan.
Bake the pork in the oven. Baste it now and then, adding more water if the pan gets dry. Cook until a thermometer inserted into the meat reads at least 145 degrees F (63 degrees C), which will take 1 1/2 to 2 hours. Take it out and let it rest for 10 to 15 minutes. Keep the juices in the roasting pan.
While the pork rests, make the spinach. Heat 1 tablespoon of olive oil in a frying pan. Add 2 cloves of chopped garlic and 0.5 teaspoon of red pepper flakes, cooking for about 3 minutes until fragrant. Pour in 0.5 cup of chicken stock and bring it to a boil. Add 12 ounces of fresh spinach, the juice of 1 lemon, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Lower the heat and cook, stirring occasionally, for 2 to 3 minutes until the spinach wilts.
Take the string off the rested pork roast. Slice the meat thinly. Place the sliced pork back into the reserved juices in the roasting pan.
Cut the 4 crusty rolls open. Sprinkle 1 cup of shredded Manchego cheese onto the rolls. Add slices of the pork and top with the prepared spinach.

Nutrition (per serving)

Calories794 kcal

Fat47 g

Sugars6 g

Protein50 g

Sodium2952 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorChristine