There are definitely some things I miss about living in Philadelphia – Not many, but this sandwich is definitely one of them!! We have a VERY close place here in Pittsburgh to get a good old Philly Cheese Steak down in the southside, but there is NO WHERE, ANYWHERE to get one of these , or the chicken cutlet variety … both with the delicious broccoli rabe and the sharp provolone cheese melted over it… heaven.
My friend Stacy called me on her way home from work ( she lives in the burbs of Philly ) and told me she was getting a hot roast pork sandwich for dinner ( we usually talk everyday and know what each other are eating for dinner …. I am serious ! HA! ) . I was dying. I wanted one. I wanted her to fedex one to me 🙂 Then , instead of making the 4.5 hour drive to Philadelphia , I decided to get back to my senses and check recipes on Pinterest! LOL! I found one from Tony Lukes, one of the great Hot Roast Pork places in Philly. This did NOT disappoint! It was sooo good – the pork was soooo tender – and the cheese… oooo the cheese. Is there anything not to love when a recipe includes Sharp Provolone? Love!
1 (5 lb) pork shoulder
6 tablespoons garlic (chopped)
5 tablespoons fresh rosemary (chopped)
6 tablespoons fresh parsley (chopped)
2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoon olive oil
1 lb brocolli rabe
1/4 cup olive oil
2-3 garlic cloves, chopped
1/4-1/2 teaspoon red pepper flakes
football or kaiser rolls
1 lb extra sharp provolone
*** Can substitute sauteed spinach for broccoli rabe if you can’t find it ,or don’t like it!
Combine all 6 ingredients in the food processor and make a paste. If there are any thick sections of meat, score them with a sharp knife. Rub 3/4 of the mixture on all exposed areas of meat, including the areas that have been scored and internal surfaces that are exposed. Return roast to netting. Rub the remaining mixture over the outside of the roast. Place the roast in the crock pot and cook on high for 20 minutes.
Turn down to low and cook for at least 4-5 hours. The longer it cooks, the better. The meat should be falling apart. Remove the roast from the netting by cutting it off. Please be careful not to burn yourself on the interior of the crock pot. With a large fork and knife, shred the meat into chunks befitting a sandwich. Mix the meat around in the sumptuous juices which have accumulated in the pot. Keep pot on a warm setting.
For the broccoli rabe:
Wash and cut about 1/2 inch off of the bottom stems. Cut the florets off of the top and set aside. Bring 3 quarts of salted water to a boil. Add the broccoli rabe leaves and stems and cook about 1 minute and a half. Then add the florets and cook until tender, about 6 or 7 minutes. Remove the broccoli rabe from the water, after reserving 1/2 cup of the cooking liquid.
In a deep frying pan begin to heat olive oil, red pepper flakes and garlic over med-high heat. Once the garlic turns slightly brown, add the broccoli rabe. Saute 4-5 minutes and then add the cooking liquid. Season to taste with salt. This will look soupy, but it is done. Serve on the side of with the pork for guests to assemble on their own.
Add the extra sharp provolone to the roll first. This way it will melt when topped with hot meat. Top the pork with broccoli rabe.