Absolutely Addictive Roast Pork Sandwiches

READY IN: 2hrs 5mins
Recipe by DeSouter

A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.

Top Review by Lucky Clover

Wow! We ate these on homemade Italian sandwich rolls, which I buttered, sprinkled with garlic salt, layered with Italian cheese, and toasted. The au jus was amazing. The combination of bread, pork, and dipping sauce was perfect! I'll definitely be making these again!

Ingredients Nutrition

  • 3 lbs pork roast
  • sea salt
  • freshly cracked pepper, to taste
  • 3 tablespoons butter
  • 1 (1 ounce) packagemccormack au jus mix
  • 3 12 cups water
  • 1 lb monterey jack pepper cheese, sliced thin
  • French bread (or any type of rolls with a crust that is not super crusty) or Italian bread (or any type of rolls with a crust that is not super crusty)


  1. Preheat oven to 375 degrees farenheit.
  2. Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
  3. Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
  4. Melt butter over roast while it is still in the roasting pan.
  5. Remove roast from pan, saving the drippings and juice.
  6. Add Au Jus mix and water to drippings and cook according to directions on package.
  7. Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
  8. Let roast cool for about 10 minutes, then slice thinly.
  9. Pile pork and cheese on bread while meat is still hot.
  10. Serve with Au Jus dipping gravy on the side and LOTS o' napkins.

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