American · Dinner
Philly Roast Pork Italian Sub
Philadelphia sandwich tradition reading slow-roasted garlic and rosemary pork shoulder sliced thin and piled into a long Italian roll with sharp provolone melted over and garlicky broccoli rabe, plated with marinated Italian long peppers for the South Philly weekend lunch counter.
$$
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
840Calories
52gProtein
38gFat
68gCarbs
3gSugar
6gFiber
1240mgSodium
120mgChol
Goes well with
Chianti ClassicoChianti Classico — A medium-bodied red w...
local
Yards Philadelphia Pale AleYards Philadelphia Pale Ale — A crisp, r...
international
Instructions
1
Prep
Heat oven to 325F (160C). Pat both pork shoulders dry. Mince 8 garlic cloves, thinly slice the remaining 4. Trim woody ends from broccoli rabe. Slice long peppers into 1cm rings. Pick rosemary leaves.
2
Build 1
Whisk 2 tbsp olive oil, minced garlic, rosemary, fennel seeds, oregano, 1 tsp sea salt, and black pepper. Rub firmly into every surface of both pork shoulders.
3
Roast
Set pork on a rack over a roasting pan, pour chicken stock into the pan base. Roast 65 minutes at 325F until internal thermometer reads 195F and surfaces turn deep amber.
4
Rest
Lift pork to a board and tent loosely with foil. Rest 12 minutes. While pork rests, strain pan juices into a saucepan for jus. Whisk red wine vinegar, sliced peppers, and 2 tbsp olive oil; rest 5 minutes.
5
Saute
Heat remaining 2 tbsp olive oil in a large skillet over medium 1 minute. Add sliced garlic and red pepper flakes 60 seconds, then broccoli rabe with 0.5 tsp sea salt. Cook 5–6 minutes until wilted and tender.
6
Toast
Split both sub rolls lengthways and toast cut-side down in a dry skillet over medium 90 seconds until golden.
7
Slice and plate
Slice pork thinly against the grain. Lay provolone on bottom half of each roll to melt, pile pork over cheese, top with broccoli rabe, close subs. Serve with pickled peppers alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) boneless pork shoulder
- 2 long Italian sub rolls
- 60g (2.1 oz) sharp provolone
- 360g (12.7 oz) broccoli rabe
- 12 garlic cloves
- 120g (4.2 oz) Italian long peppers
- 90ml (6 tbsp) extra-virgin olive oil
- 2 tsp fresh rosemary leaves
- 2 tsp fennel seeds
- 2 tsp dried oregano
- 1 tsp red pepper flakes
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 240ml (1 cup) chicken stock
- 2 tbsp red wine vinegar