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.
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.
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.
Made this recipe for my Super Bowl Party-Fantastic! Used a good crusty roll, sliced Provolone and some horseradish. Big hit. What I would change the next time I cook this is: 1) Would marinate overnight-needs a little more zing in my opinion. 2) A little less water would make the sauce more flavorful. You will enjoy this sandwich!
This is great. It is my understanding that an authentic South Philly pork sandwich is served with aged provalone and sauted brocolli rabe. You can also use boston butt if you cook it slow 300 for 4 hours
What a wonderful Pork Roast this turned out to be! Never would have thought about Itlians Spices could be so great on Pork. I anointed the roast with olive oil, so all those great herbs and spices would stick. Cooked it as indicated, and a ssomeone suggested used beer insted of water. "DELICIOUS"!! Thanks for a great recipe. Koechin
to reiterate what a previous reviewer stated; if using Pyrex DO NOT add cold liquid to a hot Pyrex dish! You only have to do it once, BOOM, and you'll never do it again! I'm making this again for my brother in-law visiting us in the Philly burbs. Saves us a trip to Tony Luke's or John's.
Turned out well. Easy enough.
I've made this three times and everyone loves it! Today I used beer instead of water and finally had enough pan drippings to make some gravy. I buy a whole tenderloin (about 9 pounds) from the local warehouse club. it's only about $20 and you've got a great crowd pleaser. Thanks for sharing!
This was SOOO good. Ate sandwiches from it all week and it was still delicious. So moist, the best pork roast I have ever eaten!