Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / PHILLY (Italian Style) Hot Roast Pork Sandwiches Recipe
    Lost? Site Map

    PHILLY (Italian Style) Hot Roast Pork Sandwiches

    PHILLY (Italian Style) Hot Roast Pork Sandwiches. Photo by Karen=^..^=

    1/1 Photo of PHILLY (Italian Style) Hot Roast Pork Sandwiches

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    5 mins

    1 hr 30 mins

    Karen=^..^='s Note:

    Philly is not only famous for cheesesteaks. Another famous favorite is Hot Roast Pork Sandwiches! After searching the web for the recipe and not finding it, I came up with this and the results were fabulous and authentic tasting. This is also delicious served as a main dish instead of for may want to slice it thicker and add a side dish or two :)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
    3. 3
      Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
    4. 4
      Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
    5. 5
      Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
    6. 6
      Each time you add the water, pour some over the roast, so the top does not get too dry.
    7. 7
      Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
    8. 8
      Trim all visible fat from roast and discard.
    9. 9
      Slice roast very thin, in the pan if possible, so you don't lose any juices.
    10. 10
      If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
    11. 11
      Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
    12. 12

    Ratings & Reviews:

    • on July 07, 2002


      This recipe was awesome! I made it for a dinner party and everyone just raved about it. I only substituted one thing, I used beer instead of water. I will make this again, I'm sure. It really could not have been easier. The meat literaly pulled apart, I didn't even have to cut it into slices. That night, for a really late snack after we got back from our night on the town, we mixed in some BBQ sauce and a little of the juices with the leftovers and had more sandwiches.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2011


      I am from Philly and can absolutely confirm this is the real deal. I combined all spices, plus added some red pepper flake and rubbed it into the meat and let it rest in the fridge for 12 hrs. I also cooked mine in the crock pot on low for 12 hours. I put it in at midnight and had the most delicious meal waiting for me and the family at noon the next day. I poured a small can of au jus into the cooker instead of using water also.Top with sharp provolone, and sauteed broccoli rabe or baby spinich and serve on an italian roll.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2009


      This recipe was excellent. I substituted Chicken Broth for the water. We are located close to Philadelphia and this is just as good as something you'd get in South Philly. Update 2/9/09: Making this right now for a family weekend. Just wanted to make a note to add that I always add some rosemary with the seasonings, which is great. Also, I always make sure to make this is a metal pan because once when making this at my Mom's, we used a 13x9 pyrex dish and it got so hot while the fat was melting off it exploded when we added the room temperature broth to the pan. What a mess! I make this for most parties and always use a whole loin, about 10-12 lbs. NEVER any leftovers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for PHILLY (Italian Style) Hot Roast Pork Sandwiches

    Serving Size: 1 (145 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 322.3
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 4.1 g
    Cholesterol 97.4 mg
    Sodium 224.0 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 1.0 g
    Sugars 0.1 g
    Protein 35.0 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes