Philadephia Roast Pork Sandwich Food

PHILADEPHIA ROAST PORK SANDWICH

Steps:

• Remove raw meat from wrapping and lay flat on a clean dry surface.
• Sprinkle each side with the seasoning ingredients: salt, black pepper, herbs, garlic, and olive oil (see herb note). I always use salt first so it really can sink into the meat.
• After seasoning, fold roast in half (if using deboned roast; otherwise no fold or roll necessary) and secure with butcher or kitchen twice and wrap tightly with plastic wrap and place in refrigerator to rest.
• Allow meat to absorb flavorings for a minimum of 6 hours or up to overnight.
• Before cooking, unwrap roast and allow the roast to come to room temperature for about 45 minutes.
• In the meantime, preheat the oven to 350 degrees.
• While the oven is preheating, begin browning the meat on the stove top. Coat the bottom of a large pan with olive oil and brown the roast on all sides on the stove top. Time to browning will vary depending on power of burner. You'll just need a little color on the roast.
• Prepare to oven roast the meat. Add carrots, celery, onion and wine to a roasting pan, and immediately transfer the roast on top of vegetables.
• Roasting time will vary according to weight of your roast (guideline is 20 min per pound uncovered; I covered mine so the juices accumulated and didn't burn off and mine was finished in about 15 minutes per pound, which totaled 1 hour for a 4 pound roast). Finished temperature should read 145 degrees F.
• Alternatively, the meat can be cooked in the slow cooker (suggested slow cooker time is 2 to 4 hours on low; check meat early for finished cooked temperature of 145 degrees F.)
• After the meat is cooked, allow it to cool for 10 minutes and then slice very thinly.
• While the meat is cooking, prepare the broccoli rabe.
• Rinse the broccoli rabe thoroughly and break or cut about 1/2 inch from the ends, which can be very tough.
• Fill a large pot (big enough to cover broccoli rabe with water), add water and salt (1 teaspoon per quart of water), and bring to a boil.
• When the water is boiling, submerge the broccoli rabe and cook for about 1.5 to 2 minutes, until just tender.
• In a medium-sized frying pan, saute red pepper flakes and 1 clove of minced garlic in olive oil until fragrant.
• Add the cooked broccoli rabe, toss only until flavored, and set aside until you are ready to assemble the sandwiches.
• After the pork has been removed from the pan and add chicken broth to the drippings.
• Strain the au jus, place in a medium sized saute pan, and heat until warmed.
• Taste and adjust salt and pepper, to taste
• Add the sliced pork to the warmed au jus (ensure the au jus is not too hot or your meat will continue to cook). Slice rolls or baguette
• To make sandwiches, layer bread with provolone cheese (on bottom), followed by a pile of hot sliced or shredded pork in the au jus, and top with the broccoli rabe and peppers.

PHILADELPHIA STYLE ROAST PORK SANDWICHES

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.

PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES

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!