Roast Pork Sandwich

© @meanwhileinphilly

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Quick Bite

The Philly roast pork sandwich is slow-roasted pork piled onto a long roll with sharp provolone and garlicky broccoli rabe or spinach. It is juicy, bitter, salty, and serious enough to challenge the cheesesteak for sandwich supremacy.

History

Philadelphia may be famous for cheesesteaks, but many locals will tell you the roast pork sandwich is the city’s best sandwich. Its roots are in Italian-American cooking: seasoned roast pork, pan juices, greens, sharp cheese, and good bread.

The classic version uses thin-sliced or chopped roast pork, often cooked with garlic, herbs, and jus. Sharp provolone adds salt and funk, while broccoli rabe brings bitterness and garlic. Some places use spinach instead of broccoli rabe, and both versions have loyal defenders.

John’s Roast Pork traces its roast pork sandwich recipe back to 1930 and still calls roast pork its specialty on the current menu. DiNic’s at Reading Terminal Market is another major name, famous for roast pork with sharp provolone and greens. John’s menu also lists sharp provolone and spinach as add-ons, which shows how central those elements are to the Philly version.

A great roast pork sandwich should be juicy enough to soak the roll without destroying it. The greens should bite back, the cheese should be sharp, and the pork should taste like it spent time with garlic and patience.

Fun Facts

• Many Philadelphians argue roast pork is the city’s best sandwich.
• Sharp provolone and broccoli rabe are the classic power move.
• Spinach is a common alternative to broccoli rabe, especially at John’s Roast Pork.

Where to Try

John’s Roast Pork Philadelphia, Pennsylvania
A South Philadelphia institution whose current menu lists hot roast pork as “Our Specialty” and traces the recipe to 1930.

Tommy DiNic’s Philadelphia, Pennsylvania
A Reading Terminal Market landmark famous for roast pork sandwiches with sharp provolone and greens.

High Street Philadelphia Philadelphia, Pennsylvania
A modern Philadelphia bakery and restaurant where great bread and sandwich craft make roast pork feel right at home.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Philly Roast Pork Sandwich Serves: 6–8 Prep: 25 minutes Cook: 2 ¾–3 ¼ hours Difficulty: Medium Style: Pennsylvania / Philadelphia Italian-American Sandwich

Ingredients

For the pork

• 3 pounds boneless pork shoulder or pork loin
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped parsley
• 1 teaspoon dried oregano
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 cup chicken broth

For the sandwiches

• 6 to 8 long Italian rolls
• 1 bunch broccoli rabe, trimmed
• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• Pinch of red pepper flakes
• Sharp provolone slices
• Pork jus from the pan

Instructions

1. Heat the oven: Heat the oven to 325°F.
2. Season the pork: Rub the pork with garlic, olive oil, rosemary, parsley, oregano, salt, and black pepper.
3. Set up the roast: Place in a roasting pan with chicken broth.
4. Roast: Cover and roast for 2 ½ to 3 hours, until tender.
5. Rest and slice: Rest the pork, then slice or chop it.
6. Save the jus: Save the pan juices for dipping and moistening.
7. Blanch the greens: Blanch the broccoli rabe in boiling salted water for 2 minutes, then drain.
8. Cook garlic: Cook garlic and red pepper flakes in olive oil.
9. Sauté greens: Add broccoli rabe and sauté until tender.
10. Build sandwiches: Pile pork onto rolls, spoon on a little jus, add sharp provolone, and top with broccoli rabe.

Traditional note: To make it more traditional, use sharp provolone, garlicky broccoli rabe or spinach, and a sturdy Italian roll. Keep the pork juicy and use the pan juices generously.

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