Joshs Roast Pork Sandwich Food

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ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES



Absolutely Addictive Roast Pork Sandwiches image

A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.

Provided by DeSouter

Categories     Lunch/Snacks

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs pork roast
sea salt
freshly cracked pepper, to taste
3 tablespoons butter
1 (1 ounce) package mccormack au jus mix
3 1/2 cups water
1 lb monterey jack pepper cheese, sliced thin
French bread (or any type of rolls with a crust that is not super crusty) or Italian bread (or any type of rolls with a crust that is not super crusty)

Steps:

  • Preheat oven to 375 degrees farenheit.
  • Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
  • Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
  • Melt butter over roast while it is still in the roasting pan.
  • Remove roast from pan, saving the drippings and juice.
  • Add Au Jus mix and water to drippings and cook according to directions on package.
  • Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
  • Let roast cool for about 10 minutes, then slice thinly.
  • Pile pork and cheese on bread while meat is still hot.
  • Serve with Au Jus dipping gravy on the side and LOTS o' napkins.

SECOND TIME AROUND -- HOT PORK SANDWICH WITH GRAVY



Second Time Around -- Hot Pork Sandwich With Gravy image

I took out some leftovers from the freezer. The leftovers were from a crock-pot recipe I made a little over a week ago. I froze the remaining roast in the stock it created. This is a comfort food recipe to the max. Serve with mashed potatoes or french fries for the full effect! Enjoy! Note: This could also be done with beef or chicken.

Provided by VickyJ

Categories     Lunch/Snacks

Time 20m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

1/2-1 cup pork gravy (I made this from leftover broth, but you can use store-bought gravy)
2 slices bread (any variety you like, I used basic wheat)
6 ounces cooked pork roast (leftover and sliced)
1/2 cup mashed potatoes

Steps:

  • Reheat leftover pork in microwave, stove-top or oven.
  • Heat gravy slowly in small saucepan over low/med heat or in microwave at 50% power 3-4 minutes.
  • Reheat leftover pork in microwave for 30 sec on high (micro. ovens vary).
  • Place one slice of bread on dinner plate, then sliced pork.
  • Ladle a little gravy over pork, then top with second slice of bread.
  • Spoon mashed potatoes on the side.
  • Ladle rest of gravy over both, or just on top of the sandwich.
  • Enjoy!
  • Note: I used the leftover pork roast stock, milk, flour, butter, salt and pepper to make the gravy. There is no recipe for the gravy.

Nutrition Facts : Calories 436.2, Fat 8.6, SaturatedFat 2.5, Cholesterol 119.5, Sodium 671.3, Carbohydrate 43.8, Fiber 2.8, Sugar 3.7, Protein 43.2

PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES



PHILLY (Italian Style) Hot Roast Pork Sandwiches image

Philly is not only famous for cheesesteaks. Another famous favorite is Hot Roast Pork Sandwiches! After searching the web for the recipe and not finding it, I came up with this and the results were fabulous and authentic tasting. This is also delicious served as a main dish instead of for sandwiches...you may want to slice it thicker and add a side dish or two :)

Provided by Karen..

Categories     Lunch/Snacks

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 9

3 -3 1/2 lbs boneless pork roast
salt
fresh coarse ground black pepper
garlic powder
basil
italian seasoning or pizza seasoning
dehydrated dried garlic
water
10 -12 Italian rolls (or you can use French bread if Italian rolls are not available in your area, you want a crusty roll,)

Steps:

  • Preheat oven to 350 degrees.
  • Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
  • Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
  • Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
  • Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
  • Each time you add the water, pour some over the roast, so the top does not get too dry.
  • Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
  • Trim all visible fat from roast and discard.
  • Slice roast very thin, in the pan if possible, so you don't lose any juices.
  • If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
  • Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
  • Enjoy!

PHILADELPHIA STYLE ROAST PORK SANDWICHES



Philadelphia Style Roast Pork Sandwiches image

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

Provided by Christine

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h15m

Yield 4

Number Of Ingredients 18

1 (3 pound) pork shoulder roast
3 tablespoons chopped fresh rosemary
3 cloves garlic, chopped
3 tablespoons chopped fresh parsley
4 teaspoons olive oil, divided
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 cup water
1 tablespoon olive oil
2 cloves garlic, chopped
½ teaspoon red pepper flakes
½ cup chicken stock
12 ounces fresh spinach
1 teaspoon salt
½ teaspoon freshly ground black pepper
lemon, juiced
1 cup shredded Manchego cheese
4 crusty rolls

Steps:

  • 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.

Nutrition Facts : Calories 793.6 calories, Carbohydrate 42.3 g, Cholesterol 147.1 mg, Fat 47.4 g, Fiber 4.9 g, Protein 50.4 g, SaturatedFat 16.5 g, Sodium 2951.6 mg, Sugar 6.4 g

OVEN-ROASTED PULLED PORK SANDWICHES



Oven-Roasted Pulled Pork Sandwiches image

Tyler Florence brings barbecue flavor indoors with a flavorful dry rub for his Oven-Roasted Pulled Pork Sandwiches recipe from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time P1DT6h15m

Yield 12 servings

Number Of Ingredients 30

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
12 hamburger buns
1 recipe Spicy Slaw, recipe follows
Pickle spears
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
  • Preheat the oven to 300 degrees F.
  • Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
  • To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
  • Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
  • To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
  • Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)



Tony Luke's Italian Roast Pork Sandwich (The Real Deal) image

Make and share this Tony Luke's Italian Roast Pork Sandwich (The Real Deal) recipe from Food.com.

Provided by CHRISSYG

Categories     Lunch/Snacks

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (2 1/2 lb) pork shoulder
3 tablespoons garlic (chopped)
2 1/2 tablespoons fresh rosemary (chopped)
3 tablespoons fresh parsley (chopped)
1 tablespoon salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon olive oil
1 lb broccoli rabe (aka rapini)
salt
3 quarts water
1/4 cup olive oil
2 -3 garlic cloves, chopped
salt
1/4-1/2 teaspoon red pepper flakes
crusty Italian roll (football shaped)
1/2 lb sliced sharp provolone cheese

Steps:

  • Turn crock pot on high setting.
  • If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
  • Mix the next 6 ingredients in a bowl.
  • Spread the pork roast out on a clean surface.
  • If there are any large thick sections of meat, score them with a knife.
  • Rub 3/4 of the mixture over all exposed surfaces.
  • Roll the roast back up and place back in netting.
  • (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
  • Place the roast in the crock pot and cook at high for 20 minutes.
  • Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
  • Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
  • Return to juices which have accumulated in the crock pot.
  • For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
  • Cut the florets off the top and set aside.
  • Bring 3qts salted water to a rolling boil.
  • Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
  • Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
  • In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
  • Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
  • Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
  • (This should look a little soupy).
  • Assemble: Toast sliced roll if desired.
  • Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!

Nutrition Facts : Calories 705.5, Fat 55.8, SaturatedFat 19.9, Cholesterol 160.4, Sodium 1659.9, Carbohydrate 5.1, Fiber 2.4, Sugar 0.6, Protein 45

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