Philadelphia Roast Pork Sandwiches by @dennistheprescott

3h35
Hard

6 servings

🌿

9 g

Fennel Seeds

🌱

4 g

Rosemary Leaves

🌿

4 g

Thyme Leaves

🌶️

2 g

Chili Flakes

🟤

19 g

Dark Brown Sugar

🫒

74 ml

Olive Oil

🥩

1.6 kg

Boneless Pork Shoulder

🧂

12 g

Sea Salt

🥚

0.75 cup

Mayo

🧄

21 g

Garlic Cloves

🌶️

3 tbsp

Pepperoncini

🫙

22 ml

Pepperoncini Brine

🧂

Sea Salt

🫒

2 tbsp

Olive Oil

🧄

5

Garlic Cloves

🌶️

0.5 tsp

Chili Flakes

🥬

450 g

Broccoli Rabe

🍋

15 ml

Lemon Juice

🧂

Sea Salt

🥖

6

Sub-style Rolls

🧀

240 g

Provolone Cheese

Preparation Steps

  1. Step 1/19

    Preheat the Traeger grill to 450°F (232°C). Set a wire rack over a sheet tray.

    🧊wire rack
    🍪sheet tray

  2. Step 2/19

    Toast the fennel seeds until fragrant, about 1 to 2 minutes.

    fennel seeds
    🍪sheet tray

  3. Step 3/19

    Crush the toasted fennel seeds with the mortar and pestle.

    fennel seeds
    ⚱️mortar and pestle

  4. Step 4/19

    Combine the crushed fennel, rosemary, thyme, dark brown sugar, 1/2 teaspoon chili flakes, and 1 teaspoon sea salt in a mixing bowl.

    fennel seeds
    fresh rosemary leaves
    fresh thyme leaves
    dark brown sugar
    chili flakes
    sea salt
    🥣mixing bowl
    🥄measuring spoons
    🥄spoon

  5. Step 5/19

    Rub the pork shoulder with 2 tablespoons olive oil. Coat it evenly with the prepared spice rub.

    boneless pork shoulder
    olive oil
    🍪sheet tray

  6. Step 6/19

    Insert the meat thermometer probe into the center of the pork. Let the pork stand at room temperature for 60 minutes.

    boneless pork shoulder
    🍪sheet tray

  7. Step 7/19

    Place the pork on the rack in the grill. Roast at 450°F (232°C) for 20 minutes.

    boneless pork shoulder
    🧊wire rack
    🍪sheet tray

  8. Step 8/19

    Reduce the grill temperature to 300°F (149°C). Roast the pork until it reaches 165°F (74°C) internally, about 120 minutes.

    boneless pork shoulder
    🧊wire rack
    🍪sheet tray

  9. Step 9/19

    Wrap the cooked pork in aluminum foil. Rest it for 20 minutes.

    boneless pork shoulder
    📄aluminum foil
    🗜️tongs

  10. Step 10/19

    Slice the rested pork into thin strips. Sprinkle the sliced pork with sea salt.

    boneless pork shoulder
    sea salt
    🔪chef's knife
    🪵cutting board

  11. Step 11/19

    Combine mayonnaise, minced 2 garlic cloves, pepperoncini peppers, pepperoncini brine, and sea salt in a bowl.

    mayonnaise
    garlic cloves
    pepperoncini peppers
    pepperoncini brine
    sea salt
    🥣mixing bowl
    🥄spoon
    🥄measuring spoons

  12. Step 12/19

    Mix the pepperoncini mayonnaise until smooth. Set it aside for sandwich assembly.

    mayonnaise
    pepperoncini peppers
    pepperoncini brine
    🥣mixing bowl
    🥄spoon

  13. Step 13/19

    Heat a skillet over medium heat. Add 2 tablespoons olive oil, the remaining 1/2 teaspoon chili flakes, and sliced 5 garlic cloves.

    olive oil
    chili flakes
    garlic cloves
    🍳skillet
    🥄measuring spoons
    🥄spoon

  14. Step 14/19

    Cook the garlic and chili flakes for 1 minute. Add the broccoli rabe and a pinch of sea salt.

    garlic cloves
    chili flakes
    broccoli rabe
    sea salt
    🍳skillet
    🗜️tongs

  15. Step 15/19

    Sauté the broccoli rabe until softened, about 4 minutes. Stir in the fresh lemon juice.

    broccoli rabe
    fresh lemon juice
    🍳skillet
    🗜️tongs

  16. Step 16/19

    Split the sub-style rolls and drizzle their cut sides with the remaining 1 tablespoon olive oil.

    sub-style rolls
    olive oil
    🔪chef's knife
    🪵cutting board
    🥄spoon

  17. Step 17/19

    Place 2 provolone cheese slices in each roll. Broil until the cheese is melted, about 2 to 3 minutes.

    sub-style rolls
    provolone cheese slices
    🍪sheet tray
    🗜️tongs

  18. Step 18/19

    Spread about 2 tablespoons pepperoncini mayonnaise inside each toasted roll. Add an equal portion of sliced pork.

    sub-style rolls
    mayonnaise
    boneless pork shoulder
    🥄spoon
    🗜️tongs

  19. Step 19/19

    Top each sandwich with an equal portion of broccoli rabe. Serve immediately while the cheese is melted.

    broccoli rabe
    sub-style rolls
    provolone cheese slices
    🗜️tongs

Composition

Ingredients

Types

Herbs and Spices, Sweeteners, Oils and Fats, Meat, Seasonings, Vegetables, Condiments, Bakery

Ingredients

Fennel seeds, Rosemary leaves, Thyme leaves, Chili flakes, Dark brown sugar, Olive oil, Boneless pork shoulder, Sea salt, Mayo, Garlic cloves, Pepperoncini, Pepperoncini brine, Broccoli rabe, Lemon juice, Sub-style rolls, Provolone cheese

Allergens

Gluten, Wheat

Dietetics

Dietary regimen

High Protein

Calories

850 kcal

Macro nutrients

Protein: 48g, Carbohydrates: 47g, Fat: 49g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 1500mg, Calcium: 330mg, Iron: 4mg, Potassium: 720mg

Vitamins

Vitamin C: 48mg, Vitamin A: 220mcg RAE, Vitamin K: 180mcg, Vitamin B12: 1.2mcg

Preparation

Time Information

Preparation

1 hour 15 minutes

Cooking

2 hours 20 minutes

Overall

3 hours 35 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

sheet tray, wire rack, mortar and pestle, mixing bowl, measuring spoons, chef's knife, cutting board, aluminum foil, skillet, tongs, spoon

Appliances

Traeger grill, meat thermometer probe, broiler

Type

Type

Type Of Dish

Main Course, Sandwich

Occasions

Lunch, Dinner, Game Day, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American, Italian American, Philadelphia

Geographic

United States, Philadelphia

Various

Aspect

Texture

Tender, Juicy, Crusty, Creamy, Melty, Crisp

Flavors

Smoky, Savory, Garlicky, Herbaceous, Spicy, Tangy, Bitter, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave assembled sandwiches or cooked pork out longer than 2 hours.,Keep away from direct heat.), fridge : 3 days (Store pork, broccoli rabe, and pepperoncini mayonnaise separately in airtight containers.,Reheat pork to 165°F (74°C) before serving.,Assemble sandwiches just before eating for the best texture.), freezer : 90 days (Freeze sliced pork in an airtight freezer-safe container.,Do not freeze assembled sandwiches, mayonnaise, or cooked broccoli rabe for best quality.,Thaw pork overnight in the refrigerator.)