Italian Pork Sandwiches (DiNic's Copycat Philly Pork Sandwich)
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5
78 reviews
Excellent
Italian Pork Sandwiches (DiNic's Copycat Philly Pork Sandwich)
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Italian Pork Sandwiches featuring a butterflied pork shoulder marinated with herbs, garlic, and spices then slow-roasted with onions and stock, served on crusty Italian rolls with provolone cheese and optional roasted peppers and broccoli rabe. The pork is seasoned with fennel, thyme, oregano, rosemary, and parsley, lending a rich, aromatic flavor.
Description
The Italian Pork Sandwich recipe calls for a pork shoulder that is butterflied and marinated overnight with a blend of ground fennel seeds, dried thyme, dried oregano, fresh rosemary, parsley, and garlic. The seasoned pork is rolled tightly and roasted surrounded by sliced onions with added stock, crushed tomatoes, and wine, which create a flavorful braising liquid. Optional roasted peppers and sautéed broccoli rabe can be prepared to add a tangy and slightly bitter contrast to the rich pork. Provolone cheese slices enhance the sandwich with a mild sharpness, all layered within crusty Italian rolls. Pepperoncini peppers add a tangy, mildly spicy bite.
The slow roasting and marinating develop tender, well-seasoned meat perfect for hearty sandwiches. These sandwiches pair well with the savory and slightly spicy vegetable accompaniments, offering balanced textures and robust flavors.
Note that the pork requires an overnight marination for best flavor infusion. This recipe produces several sandwiches depending on the size of rolls used, making it suited for gatherings or satisfying family meals.
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Ingredients
For the pork:
- 4-5 pounds pork shoulder butterflied, skinless
- salt
- 1½ tablespoons fennel seeds ground
- 1½ tablespoons thyme dried
- 2 tablespoons oregano dried
- 1 tablespoon rosemary minced, fresh
- 3 tablespoons parsley minced, fresh
- 16 cloves garlic (minced)
- 2 onion thinly sliced, yellow
- olive oil
- 4 cups pork stock or chicken or beef stock
- ½ cup red wine
- 15 oz. crushed tomatoes 425 g, canned
- 2 bay leaf
For the roasted peppers (optional):
- 2 green bell pepper
- 7 hot green pepper long
- 2 tablespoons olive oil
- 1 teaspoon salt
For the broccoli rabe:
- ¼ cup olive oil
- 7 cloves garlic (chopped)
- ¼ teaspoon red pepper flakes crushed
- 2 pounds broccoli rabe (washed thoroughly and chopped into ½ inch pieces)
To assemble the sandwiches:
- 12 Italian bread roll crusty
- 3-4 lices provolone cheese sharp, for sandwich
- Pepperoncini jarred
Instructions
- Marinate the meat the night before. If needed, trim the skin off of the pork shoulder while you’re butterflying it, but don’t trim away the fat cap on top. We used a 4-pound piece off of a larger cut, so we also had a small bone to butterfly around.
- Sprinkle evenly all over with salt (to avoid oversalting, sprinkle it from a height above the meat so it spreads evenly without needing to use a ton). Combine 1½ tablespoons ground fennel seeds, 1½ tablespoons dried thyme, 2 tablespoons dried oregano, and 1 tablespoon fresh minced rosemary leaves. Generously rub the meat all over with this seasoning. Next, stir together the 3 tablespoons of minced parsley and the minced garlic. Spread the majority on the inner parts of the butterflied pork shoulder, and distribute the rest on the top.
- Rebundle the pork shoulder so it is in a relatively tight roll. Place in a roasting pan, and surround with the thinly sliced onion. Drizzle a little olive oil over the onions. Refrigerate overnight.
- The next day, take your pork out of the refrigerator early (about 2 hours before you’re ready to roast) to come up to room temperature. Preheat the oven to 450 degrees F, and position a rack in the lower third of the oven, and one in the upper third.
- You’re going to roast the pork and the peppers simultaneously, so wash the peppers, pat them dry, and cut them all lengthwise and deseed them (If you like your long hots really hot, skip that step!) Toss in olive oil, and sprinkle with salt. Lay out evenly on a baking sheet.
- Place the roast in the lower third of the oven, and the peppers on the rack in the upper third. Roast at 450 degrees F for 35 minutes. (Depending on how hot your oven runs, you may want to check them at the 20-25 minute mark.) Remove the peppers from the oven and set them aside. Later, you can reheat the peppers by stirring them into the hot pulled pork to rewarm them, or by putting them back in the oven in the final stretch of cooking.
- Also take the pork out of the oven at this step, and add the stock, wine, tomatoes, and bay leaves. Stir to combine. Cover the pan tightly with aluminum foil. Cook for another 15 minutes at 450 degrees F, and then reduce the oven temperature to 325 degrees F. Continue roasting the pork for 2 hours.
- Carefully remove the foil (you'll be putting it back on). Using a sharp carving knife, cut the roast into large chunks, laying them flat in the braising liquid. Re-cover with foil and cook for another 2 to 2 ½ hours, until the pork is fork tender.
- A little while before you take your pork out of the oven, it’s time to prepare your broccoli rabe. In a skillet over medium-high heat, add ¼ cup of olive oil and 7 cloves chopped garlic. Let the garlic brown lightly, and add the crushed red pepper flakes, followed by the chopped broccoli rabe. Cook until wilted, and then lower the heat if needed to cook until tender––you don’t want the stems to be crunchy!
- Remove the pork from the oven. Discard the bay leaves. Pull the pork in the pan with two forks, mixing everything in the juices.
- Stir in your reserved roasted peppers to rewarm them. Alternatively, you could reheat them in the oven in the last 10-15 minutes of roasting.
- To build each sandwich, grab your Italian bread/rolls, and slice them lengthwise. Lay down a healthy bed of sharp provolone slices (we went with sharp provolone from the deli counter, but if you really want to be authentic to the OG sandwich, get a wedge of super sharp provolone and cut it into rough, thick shavings), and toast to melt the cheese. Top with a generous, drippy helping of pulled pork. Spoon over the broccoli rabe, and nestle a few pieces of long green hot pepper and bell pepper inside. Top off with pepperoncini slices if desired, and eat immediately!
Notes
- Marinate the pork overnight for deeper flavor penetration.
- Butterflying the pork shoulder properly helps it cook evenly while retaining juiciness.
- Use crusty Italian rolls for the best sandwich texture and to hold the juicy filling.
- Optional roasted peppers and broccoli rabe add contrast in flavor and texture to the rich pork.
Nutrition Information
Show Details
Calories
714kcal
(36%)
Carbohydrates
37g
(12%)
Protein
49g
(98%)
Fat
41g
(63%)
Saturated Fat
19g
(95%)
Cholesterol
120mg
(40%)
Sodium
1364mg
(57%)
Potassium
929mg
(20%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
3011IU
(60%)
Vitamin C
43mg
(48%)
Calcium
834mg
(83%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Calories | 714kcal | 36% |
| Carbohydrates | 37g | 12% |
| Protein | 49g | 98% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 120mg | 40% |
| Sodium | 1364mg | 57% |
| Potassium | 929mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 3011IU | 60% |
| Vitamin C | 43mg | 48% |
| Calcium | 834mg | 83% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
78 reviews
Excellent
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