Experience the essence of Philadelphia with these mouthwatering sandwiches. Tender and succulent roast pork is layered on a crusty Italian roll, topped with sharp provolone cheese and sautéed spinach. The flavors will transport you to the city of Brotherly Love. Whether you're a local or just a visitor, these sandwiches are a must-try delicacy.
Ingredients
- 4 pounds boneless pork shoulder, trimmed
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 teaspoons fennel seeds
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 cup olive oil
- 4 cups chicken broth
- 4 large Italian rolls
- 8 slices sharp provolone cheese
- 4 cups fresh spinach, sautéed
Directions
- Preheat the oven to 300°F (150°C).
- In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, fennel seeds, salt, pepper, and olive oil to make a paste.
- Rub the paste all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a roasting pan and pour the chicken broth around it.
- Cover the pan with foil and roast in the preheated oven for 3-4 hours, or until the pork is fork-tender and easily pulls apart.
- Remove the pork from the oven and let it rest for 15 minutes.
- While the pork is resting, sauté the fresh spinach in a skillet with a drizzle of olive oil until wilted. Set aside.
- Slice the Italian rolls in half lengthwise, leaving one side attached.
- Place the slices of provolone cheese on one side of the roll. Place the sautéed spinach on the other side.
- Using a fork or tongs, shred the roast pork and divide it evenly among the rolls.
- Close the rolls and wrap them individually in foil.
- Place the wrapped sandwiches in a 350°F (175°C) oven for 10 minutes to warm through and allow the cheese to melt.
- Remove the sandwiches from the oven, unwrap them, and serve hot.
- Enjoy the delicious Philadelphia style roast pork sandwiches!
