Absolutely Addictive Roast Pork Sandwiches Recipes

PHILADELPHIA STYLE ROAST PORK SANDWICHES

Philadelphia Style Roast Pork Sandwiches image

This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly.

Provided by Christine

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 2h15m

Yield 4

Number Of Ingredients 18

Ingredients

1 (3 pound) pork shoulder roast
3 tablespoons chopped fresh rosemary
3 cloves garlic, chopped
3 tablespoons chopped fresh parsley
4 teaspoons olive oil, divided
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 cup water
1 tablespoon olive oil
2 cloves garlic, chopped
½ teaspoon red pepper flakes
½ cup chicken stock
12 ounces fresh spinach
1 teaspoon salt
½ teaspoon freshly ground black pepper
lemon, juiced
1 cup shredded Manchego cheese
4 crusty rolls

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.

Nutrition Facts : Calories 793.6 calories, Carbohydrate 42.3 g, Cholesterol 147.1 mg, Fat 47.4 g, Fiber 4.9 g, Protein 50.4 g, SaturatedFat 16.5 g, Sodium 2951.6 mg, Sugar 6.4 g

ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES

Absolutely Addictive Roast Pork Sandwiches image

A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.

Provided by DeSouter

Categories Lunch/Snacks

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs pork roast
sea salt
freshly cracked pepper, to taste
3 tablespoons butter
1 (1 ounce) package mccormack au jus mix
3 1/2 cups water
1 lb monterey jack pepper cheese, sliced thin
French bread (or any type of rolls with a crust that is not super crusty) or Italian bread (or any type of rolls with a crust that is not super crusty)

Steps:

Preheat oven to 375 degrees farenheit.
Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
Melt butter over roast while it is still in the roasting pan.
Remove roast from pan, saving the drippings and juice.
Add Au Jus mix and water to drippings and cook according to directions on package.
Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
Let roast cool for about 10 minutes, then slice thinly.
Pile pork and cheese on bread while meat is still hot.
Serve with Au Jus dipping gravy on the side and LOTS o' napkins.

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