Dessert

DiNic’s Style Roast Pork Sandwich Recipe

Byluca Carter November 13, 2026November 13, 2026

Introduction

This DiNic’s Style Roast Pork Sandwich captures the savory balance of herbaceous pork, blistered long hots, and melted provolone hugged by a crusty roll. It’s a crowd-pleasing build that rewards planning with deep, layered flavors and juicy slices.

A long baguette is split open to hold a multi-layered filling: a pale yellow cheese layer sits directly inside the bread, topped by tender slices of pork with light pink edges, followed by a generous bed of dark green wilted greens mixed with chunky translucent onions and small pale vegetables, all arranged in a stacked, messy pile that fills most of the bread length. The sandwich rests on a white plate with a faint marbled texture, and a few greens and onion bits spill over the crust’s edge, giving it a fresh, hearty look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 lb boneless pork shoulder (tied)
5 tsp kosher salt (Diamond Crystal)

1 1/2 tbsp black pepper
8 garlic cloves (minced)

3 tbsp fresh rosemary (chopped)
1 1/2 tsp dried oregano

1 1/2 tsp fennel seed (crushed, optional)
1 yellow onion (sliced)
4 garlic cloves (smashed)

2 fresh rosemary sprigs
1 cup dry white wine
5 cups chicken stock

12 long hot peppers
3 tbsp olive oil
1/2 tsp kosher salt

3 garlic cloves (sliced)
2 lb broccoli rabe (trimmed)
3 tbsp olive oil

4 garlic cloves (sliced)
1/2 tsp red pepper flakes
1 tsp kosher salt

16 slices sharp provolone
8 South Philly steak rolls

Instructions

Step 1: Day 1 — Pork: Mix salt, pepper, garlic, rosemary, oregano and fennel. Rub all over the tied pork, pushing some into the ends. Set on a rack, uncovered, in the fridge overnight.

Step 2: Day 2 — Stock and Long Hots: Take pork out 1 hour early. Heat oven to 450°F. Toss long hots with oil and salt on a sheet pan. Roast pork and long hots 30 minutes, until browned and blistered. Toss long hots with sliced garlic, cool and refrigerate in their oil. Remove the pork pan and reserve the pan juices.
Step 3: Stock: To the pork pan, add onion, garlic, rosemary, wine and stock. Lower oven to 300°F and cover tightly with foil. Roast until the pork hits about 150°F, 2 1/2 to 3 hours. Rest covered in the hot stock until it rises to about 175°F. Refrigerate pork overnight. Strain and chill the jus separately.
Step 4: Day 3 — Rabe and sandwiches: Remove twine. Slice the cold pork paper-thin. Lift the fat off the jus and bring to a gentle simmer. Steam the broccoli rabe 3 to 4 minutes. In olive oil, sauté garlic and red pepper flakes 1 minute, add rabe and salt, and toss 2 minutes. Warm the long hots in a ladle of jus.

Step 5: Finish the pork: Warm pork slices in the jus for 1 to 2 minutes, being careful not to boil. Layer provolone and a long hot on each roll. Top with pork, a spoonful of jus and rabe.

Tips & Variations

Slice the pork very thinly for tender, sandwich-ready pieces.
Keep the jus at a gentle simmer and avoid boiling to preserve the pork’s texture.

For a milder heat, reduce or omit the red pepper flakes in the rabe.

Storage

Store any leftover pork, jus, and assembled components in airtight containers in the refrigerator. Reheat gently in a skillet with a splash of jus or stock to keep the slices moist. The sandwich components are best enjoyed fresh, but leftovers can be reheated within 2–3 days.

How to Serve

A long white crusty baguette is cut open lengthwise and sits on a white marbled texture plate, filled with a single clear, pale cheese slice along the bottom, then stacked with thin slices of roasted meat, a hearty bed of dark green leafy greens on top, and a scattering of translucent chopped onions and light brown shreds for texture. The greens rise in a loose, leafy mound that covers most of the sandwich, with some darker stems peeking through, while the meat rests in irregular slices underneath the greens, showing pinkish-tinged edges where it’s cooked. The overall look is a layered assembly of bread, cheese, meat, greens, and onions, all arranged to spill slightly over the baguette sides. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead of time?

Yes. The pork and jus can be prepared on separate days and refrigerated. Slice the pork thinly, warm in the jus, and assemble the sandwiches when ready to serve.

What can I substitute for long hots?

You can use bell peppers or mild peppers, but the long hots are traditional for heat and flavor; if using peppers with more heat, adjust the red pepper flakes accordingly.