Kickoff Kitchen: 64 Game-Day Recipes Inspired by Every Pro Football Team
Tim Lopez
PREP TIME: 20 minutes, plus 2 hours chilling
COOK TIME: 4 hours 15 minutes
YIELD: 12 sandwiches (24 halves)
ROAST PORK
8 cloves garlic, minced
1½ tablespoons dried thyme
2 tablespoons dried oregano
1 tablespoon minced fresh rosemary
3 tablespoons minced fresh flat-leaf parsley
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon red pepper flakes
4 pounds (1.8 kg) boneless pork shoulder
1 tablespoon olive oil
1 cup (240 ml) chicken broth
BROCCOLI RABE
3 tablespoons olive oil
6 cloves garlic, minced
2 heads broccoli rabe, trimmed and chopped
Salt and black pepper
SANDWICHES
12 Italian or hoagie rolls
12 thin deli slices sharp provolone cheese
12 long hot peppers, roasted or sautéed and thinly sliced, plus more for serving (optional)
Roast pork sandwich can be traced back to the Italian American communities in South Philadelphia, where Italian immigrants sought to recreate the flavors of their homeland. The sandwich evolved from the Italian porchetta, a dish of seasoned, roasted whole pig, and was popularized in local delis and sandwich shops. The roast pork sandwich typically features slow-roasted seasoned pork sliced thin and served on a fresh Italian roll, often topped with sautéed broccoli rabe, sharp provolone cheese, and sliced long hot peppers for an extra kick. Two iconic establishments that serve this regional favorite are Tommy DiNic’s in the Reading Terminal Market, known for its award-winning version, and John’s Roast Pork in South Philadelphia, which has been serving up its famous sandwiches since 1930.
1 To make the roast pork: In a small bowl, mix the 8 cloves minced garlic, thyme, oregano, rosemary, parsley, kosher salt, 1 tablespoon black pepper, garlic powder, onion powder, and red pepper flakes until well combined. Rub the seasoning mixture all over the pork shoulder. Place it in a large resealable plastic bag or wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
2 Preheat the oven to 300°F (150°C). In a large Dutch oven, heat the 1 tablespoon olive oil over medium-high heat. Sear the pork on all sides until browned, 3 to 4 minutes per side. Add the chicken broth to the pan, cover it with a lid or aluminum foil, and transfer it to the oven. Roast for up to 4 hours, or until the pork is fork-tender and has an internal temperature between 180 and 185°F (82 to 85°C).
3 While the pork is roasting, make the broccoli rabe: Heat the 3 tablespoons olive oil in a large skillet over medium heat. Add the 6 cloves minced garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the broccoli rabe, season with salt and black pepper to taste, and cook, stirring often, for 5 to 7 minutes, until the broccoli rabe is tender. Set aside and keep warm.
