In a joyful walk-through from America’s Test Kitchen, the classic Philadelphia roast pork sandwich gets the star treatment. This guide captures the seasoning-forward roast, the bright bitterness of broccoli rabe, and the melty provolone that make this sandwich irresistible — a compact celebration of cooking, recipes, bon apetit that home cooks can reproduce easily.
Why this roast pork beats a cheesesteak
This roast pork sandwich leans on aggressive seasoning, tender but sliceable pork, and a bitter-green contrast (broccoli rabe) to cut the richness. The result is a layered, juicy sandwich that’s bracing, comforting, and deeply flavorful. As one enthusiastic bite declared, "That is without a doubt one of the best sandwiches I've ever eaten."
Ingredients at a glance
- 4 lb boneless pork butt (shoulder)
- 1 tbsp kosher salt (for rub)
- 2 tsp dried oregano, 2 tsp dried thyme, 2 tsp fresh rosemary
- 2 tsp fennel seeds, 1 tsp red pepper flakes
- 8 garlic cloves, peeled
- 2 cups chicken broth (or pork broth if available)
- 2 tbsp olive oil, 3 garlic cloves (for broccoli rabe)
- Broccoli rabe (trimmed and cut into 1/2" pieces)
- Sharp provolone and sturdy sandwich rolls
Step-by-step: Roast, chill, and slice
- Make the rub: combine kosher salt, oregano, thyme, chopped fresh rosemary, fennel seeds, and red pepper flakes. Whisk together.
- Tie the 4 lb boneless pork butt at 1-inch intervals to keep the roast compact and even while cooking.
- Place the roast in a Dutch oven, rub it all over (season generously), add 8 garlic cloves and 2 cups chicken broth poured around — not over — the roast.
- Roast at 300°F on a lower-middle rack for 2½–3 hours until the internal temperature reaches 190°F. The goal is tender but still sliceable meat (no pulled pork).
- Remove roast from liquid, chill at room temp for ~1 hour or refrigerate at least 1 hour (up to 2 days). Chilling firms the meat for thin slicing and lets the cooking liquid’s fat solidify so it can be skimmed.
Make and use the cooking jus
Strain the cooking liquid, measure about 3 cups, refrigerate to remove the fat cap, then bring it to a boil and reduce slightly. After slicing the cold pork as thinly as possible, warm the slices in the low-heat jus for about 3 minutes before assembling — this keeps every slice tender and juicy.
Cooking the broccoli rabe
Heat 2 tbsp olive oil over medium, brown thinly sliced garlic for 3–5 minutes, then add trimmed broccoli rabe (cut into 1/2" pieces). Season with 2 tsp kosher salt and a pinch of red pepper flakes. Cook about 6 minutes until tender but bright green — this bitter counterpoint is essential.
Assembling the perfect sandwich
- Choose a sturdy roll with a cottony interior that can soak jus without collapsing (example: local Italian bakery rolls).
- Layer sharp provolone on the split roll and place under a 450°F broiler or in a hot oven for ~3 minutes to melt the cheese and warm the bread.
- Build the sandwich over the pot so you can capture jus as you layer sliced pork, then top generously with broccoli rabe.
Serving notes and chef tips
- Use chicken broth if you don’t have homemade pork broth — it still yields a superb jus.
- Chill the roast to make the thinnest slices possible; thin slicing is key to texture and balance.
- Skim the fat from the refrigerated cooking liquid for a cleaner jus that still tastes rich.
- Wrap sandwiches in paper if you want the classic steamy melt between pork and cheese.
This recipe is a joyous example of how precise seasoning, smart technique, and one bright vegetable can transform a sandwich into a showstopper. Try it and enjoy the spirit of cooking, recipes, bon apetit in every bite.
This article was created from the video A Philly Roast Pork Sandwich That'll Make You Forget About Cheesesteaks | America's Test Kitchen with the help of AI.
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