My take on the famous Philly roast pork sandwich with a few twists to make it easier to create in a home kitchen. It's slightly different but lacks no flavor!
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Keyword Peppers, Pork, Sandwich
Prep Time 8hours
Cook Time 4hours
3lbboneless pork shoulder roast/pork butt roast
1tbspfresh rosemarychopped fine
1tbspfresh thymechopped fine
1 tbspfresh oreganochopped fine
½tbspblack pepperfreshly ground, if possible
Roasted Green Peppers
3largegreen bell peppers
Bread & Garnish
3tbspstone ground mustard
6slicessharp provolone cheeseabout 6 ounces
6sub rollsa soft, sesame roll is my favorite
In a small bowl, mix together the rosemary, thyme, oregano, garlic, lemon zest, salt, pepper, and olive oil. Stir until mixed well. Then rub the pork roast evenly with the mixture. Use it all!Place the pork in a sealed container or zip top bag for at least 4 hours; over night is best. Before roasting, take the pork roast out of the refrigerator for about an hour to warm it to room temperature. This will help start the cooking process quicker once it does hit the oven.
Before the pork goes into the oven, roast your peppers. Place the green peppers on a sheet pan with a lip. Drizzle with olive oil. Place in the top rack of a broiler set to high. Let the peppers cook under the broiler for several minutes on each side. Turn the peppers with tongs as they char to ensure all sides are roasted. This should take about 10-15 minutes.Once the peppers are charred on all sides, remove from the broiler. Place the peppers into a glass bowl and cover the bowl with a plate or plastic wrap. Let cool.
Once the peppers are roasted, turn your oven down to 275F degrees. Put the pork roast in a roasting pan or Dutch oven. Place in the oven, uncovered. Roast until the temperature reads 200F degrees with an instant read thermometer. This will take several hours.
Once the peppers are cooled, remove peel the skin off of them. This should peel easily. Also remove the stem and seeds. Cut into large slices.
In a small bowl, mix together the stone ground mustard and the mayonnaise.
When the pork reaches 200F degrees, remove from the oven. Let it rest for 20 minutes. Then using two large forks, pull the pork into bite sized pieces.
Cut rolls in half. Spread dressing on each side of bread. On the bottom half of the roll, place about half of a sliced roasted bell pepper. Spread a hearty helping of pulled pork on top of the roasted pepper. I personally like adding a few of the fattier pieces to my sandwich because those bits add a ton of great flavor. Add sliced provolone to the top of the pork. If you want your cheese melted, pop the sandwich (without the top half of the bread) under the broiler for about a minute.
It's really important to cook the pork until 200F degrees so that it is tender and pulls easily. Use an instant read thermometer to check the temperature every half hour or so once the roast has been cooking for 3 hours.