Print

DiNic’s Style Roast Pork Sandwich Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

DiNic’s Style Roast Pork Sandwich adapted for home kitchen, featuring slow-roasted pork, blistered long hots, garlicky rabe, and melted provolone on crusty rolls for a quintessentially Philly-inspired Italian sandwich.

Ingredients

Scale

Pork Rub

  • 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)

Long Hots

  • 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)

Jus and Finishing Stock

  • 2 lb pork pan juices and stock from roasting
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 cup additional chicken stock (as needed)

Rabe

  • 1 lb broccoli rabe (trimmed)
  • 3 tbsp olive oil
  • 4 garlic cloves (sliced)
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt

<h4 Sandwich Assembly

  • 16 slices sharp provolone
  • 8 South Philly steak rolls

Instructions

  1. Prep the pork and rub: 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.
  2. Prepare the long hots and stock base: Day 2, before roasting, ready the long hots by tossing with oil and a pinch of salt on a sheet pan. Mix onion, garlic, rosemary, wine and stock in a large roasting pan to create the base for the pork jus.
  3. Roast pork and long hots: Heat oven to 450°F. Roast pork and long hots for 30 minutes, or until browned and blistered. Remove long hots and toss with sliced garlic; cool and refrigerate in their oil.
  4. Make the jus: Return the pork pan to the oven, lower to 300°F, add the onion, garlic, rosemary, wine and stock. Roast until the pork reaches about 150°F, approximately 2 1/2 to 3 hours. Rest, covered in the hot stock, until the internal temp rises to about 175°F.
  5. Chill for storage: Refrigerate pork overnight. Strain and chill the jus separately for later reheating and dipping.
  6. Prepare rabe and assemble: Day 3, remove twine and slice the cold pork paper-thin. Steam rabe 3–4 minutes, then sauté garlic and pepper flakes in oil for 1 minute, add rabe and toss with salt for 2 minutes. Warm long hots in a ladle of jus. Reheat pork slices in the jus for 1–2 minutes (do not boil). Layer provolone and long hot on each roll, top with pork, a spoonful of jus, and rabe to finish.

Notes

  • For a tighter roast, tie the pork and refrigerate uncovered to dry the surface for better browning.
  • Long hots are optional depending on heat tolerance; you can substitute sweet peppers if preferred.
  • Provolone should be melted just before assembling to avoid soggy bread.

Keywords: Pork sandwich, Italian beef style, DiNic's, long hots, broccoli rabe, provolone, roast pork

Find it online: https://lucabites.com/dinics-style-roast-pork-sandwich-recipe/