READY IN 2¼ hrs

Philadelphia Style Roast Pork Sandwiches

Read Reviews (2)

"This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly." — Christine

Directions

Preheat oven to 325 degrees F (165 degrees C).
Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 30 mins
READY IN 2 hrs 15 mins

Footnotes

Cook's Note:
This recipe makes enough to fill 4 to 6 sandwiches. The traditional roast pork sandwich is made with provolone cheese; Manchego has slightly stronger flavor, which is a great complement to the pork and greens. If you can't find Manchego, use provolone.

Reviews More Reviews

Aug 20, 2012

I really liked these. I cooked the pork in a pressure cooker for 50 minutes instead of using the oven. I also didn't have any chicken broth for the spinach, so I used a splash of white wine instead. Oh, and I just sliced the cheese instead of grating it. Really nice flavors.

—Doughgirl8

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Aug 12, 2012

I like this sandwich with the pork, spinach and the manchego cheese is so different and a nice change of pace. I did reduce the rosemary to just 1 tbsp - I think 3 tbsps is quite a lot - rosemary is very strong. I think if I made this again I would replace the rosemary with thyme. I did not care for the red pepper flakes in the spinach. Next time I would cook the spinach in the olive oil with the garlic. I would leave out the red pepper and the chicken broth. Thanks for a great new sandwich idea.

—mmyers168

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2 Ratings

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Nutrition

Calories
794 kcal
40%

Carbohydrates
42.3 g
14%

Cholesterol
147 mg
49%

Fat
47.4 g
73%

Fiber
4.9 g
20%

Protein
50.4 g
101%

Sodium
2952 mg
118%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Philadelphia Style Roast Pork Sandwiches

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 794
Calories from Fat: 426

% Daily Value *
Total Fat 47.4g 73 %
Saturated Fat 16.5g 82 %
Cholesterol 147mg 49 %
Sodium 2952mg 118 %
** Potassium 1064mg 30 %
Total Carbohydrates 42.3g 14 %
Dietary Fiber 4.9g 20 %
Protein 50.4g 101 %
** Sugars 6.4g
** Vitamin A 168 %
** Vitamin C 85 %
** Calcium 49 %
** Iron 72 %
** Thiamin 103 %
** Niacin 131 %
** Vitamin B6 37 %
** Magnesium 37 %
** Folate 150 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.