Philly’s Famous Roast Pork Sandwich

270 mins
Serves 1
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Directions

  1. 1Combine ingredients for pork marinade and rub mixture into the meat. Cover and marinade pork for at least 2 hours up to 24 hours.
  2. 2Combine ingredients for pork marinade and rub mixture into the meat. Cover and marinade pork for at least 2 hours up to 24 hours.
  3. 3Combine ingredients for pork marinade and rub mixture into the meat. Cover and marinade pork for at least 2 hours up to 24 hours.
  4. 4In an oven safe pot, heat up 2 tbsp of neutral oil and sear your pork on each side for 90 sec.
  5. 5In an oven safe pot, heat up 2 tbsp of neutral oil and sear your pork on each side for 90 sec.
  6. 6In an oven safe pot, heat up 2 tbsp of neutral oil and sear your pork on each side for 90 sec.
  7. 7Remove pork and add a knob of butter with your shallots. Cook shallots for 3-4 min on medium.
  8. 8Remove pork and add a knob of butter with your shallots. Cook shallots for 3-4 min on medium.
  9. 9Remove pork and add a knob of butter with your shallots. Cook shallots for 3-4 min on medium.
  10. 10Add carrots and stir for additional 3-4 min. Add garlic and stir for 60 sec.
  11. 11Add carrots and stir for additional 3-4 min. Add garlic and stir for 60 sec.
  12. 12Add carrots and stir for additional 3-4 min. Add garlic and stir for 60 sec.
  13. 13Add salt with fresh sage and thyme. Deglaze pan with 1 cup of white wine and scrap the bottom of your pan as you're deglazing.
  14. 14Add salt with fresh sage and thyme. Deglaze pan with 1 cup of white wine and scrap the bottom of your pan as you're deglazing.
  15. 15Add salt with fresh sage and thyme. Deglaze pan with 1 cup of white wine and scrap the bottom of your pan as you're deglazing.
  16. 16Add chicken stock and water, bring back up to a light boil and place your pork back inside. Make sure your pork is 70% submerged in liquid. Cover and place into a 325F oven for 3 hours.
  17. 17Add chicken stock and water, bring back up to a light boil and place your pork back inside. Make sure your pork is 70% submerged in liquid. Cover and place into a 325F oven for 3 hours.
  18. 18Add chicken stock and water, bring back up to a light boil and place your pork back inside. Make sure your pork is 70% submerged in liquid. Cover and place into a 325F oven for 3 hours.
  19. 19After three hours, remove the pork, cover it in plastic wrap and let it cool in the fridge overnight.
  20. 20After three hours, remove the pork, cover it in plastic wrap and let it cool in the fridge overnight.
  21. 21After three hours, remove the pork, cover it in plastic wrap and let it cool in the fridge overnight.
  22. 22Next day, take it out of the fridge and cut into thin slices.
  23. 23Next day, take it out of the fridge and cut into thin slices.
  24. 24Next day, take it out of the fridge and cut into thin slices.
  25. 25To make your mayo, add 1 cup of cold avocado oil, 1 tsp of dijon, squeeze of lemon, pinch of salt/pepper and 1 large egg into a tall glass. Use an immersion blender for 60 sec.
  26. 26To make your mayo, add 1 cup of cold avocado oil, 1 tsp of dijon, squeeze of lemon, pinch of salt/pepper and 1 large egg into a tall glass. Use an immersion blender for 60 sec.
  27. 27To make your mayo, add 1 cup of cold avocado oil, 1 tsp of dijon, squeeze of lemon, pinch of salt/pepper and 1 large egg into a tall glass. Use an immersion blender for 60 sec.
  28. 28Blanch broccoli rabe in hot water for 60 sec.
  29. 29Blanch broccoli rabe in hot water for 60 sec.
  30. 30Blanch broccoli rabe in hot water for 60 sec.
  31. 31Add 2 tbsp of butter to a separate pot and melt. Add garlic and pepper flakes, saute for 60 sec.
  32. 32Add 2 tbsp of butter to a separate pot and melt. Add garlic and pepper flakes, saute for 60 sec.
  33. 33Add 2 tbsp of butter to a separate pot and melt. Add garlic and pepper flakes, saute for 60 sec.
  34. 34Add the broccoli rabe and stock, cover and cook for 15 min. Season with salt, pepper, and Parmesan cheese.
  35. 35Add the broccoli rabe and stock, cover and cook for 15 min. Season with salt, pepper, and Parmesan cheese.
  36. 36Add the broccoli rabe and stock, cover and cook for 15 min. Season with salt, pepper, and Parmesan cheese.
  37. 37Assemble the sandwich: Spread basil mayo on the bread, add cheese, broccoli rabe, and roast pork.
  38. 38Assemble the sandwich: Spread basil mayo on the bread, add cheese, broccoli rabe, and roast pork.
  39. 39Assemble the sandwich: Spread basil mayo on the bread, add cheese, broccoli rabe, and roast pork.

Ingredients

  • 4 lb pork shoulder
  • 4 lb pork shoulder
  • 4 lb pork shoulder
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 4 tbsp fresh or dried rosemary
  • 4 tbsp fresh or dried rosemary
  • 4 tbsp fresh or dried rosemary
  • 3 tbsp fresh or dried thyme
  • 3 tbsp fresh or dried thyme
  • 3 tbsp fresh or dried thyme
  • 3 tbsp salt
  • 3 tbsp salt
  • 3 tbsp salt
  • 2 tbsp ground black pepper
  • 2 tbsp ground black pepper
  • 2 tbsp ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 3 cups chicken stock
  • 3 cups chicken stock
  • 3 cups chicken stock
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 1 large carrot
  • 1 large carrot
  • 1 large carrot
  • 1 shallots
  • 1 shallots
  • 1 shallots
  • 1 celery
  • 1 celery
  • 1 celery
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 fresh sage
  • 1 fresh sage
  • 1 fresh sage
  • 4 cups broccoli rabe
  • 4 cups broccoli rabe
  • 4 cups broccoli rabe
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 1 tbsp red pepper flakes
  • 1 tbsp red pepper flakes
  • 1 tbsp red pepper flakes
  • 0.75 cup chicken stock
  • 0.75 cup chicken stock
  • 0.75 cup chicken stock
  • 1 cup avocado oil
  • 1 cup avocado oil
  • 1 cup avocado oil
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 tsp dijon mustard
  • 1 tsp dijon mustard
  • 1 tsp dijon mustard
  • 1 roasted garlic
  • 1 roasted garlic
  • 1 roasted garlic
  • 1 basil leaves
  • 1 basil leaves
  • 1 basil leaves
  • 1 knob butter
  • 1 knob butter
  • 1 knob butter
  • 1 Parmesan cheese
  • 1 Parmesan cheese
  • 1 Parmesan cheese

Equipment

ovenoven safe potknifecutting boardimmersion blendermeat slicer