PHILLY (Italian Style) Hot Roast Pork Sandwiches

"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 sandwiches...you may want to slice it thicker and add a side dish or two :)"
 
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photo by Karen=^..^= photo by Karen=^..^=
photo by Karen=^..^=
Ready In:
1hr 35mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
  • Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
  • 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.
  • 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.
  • Each time you add the water, pour some over the roast, so the top does not get too dry.
  • Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
  • Trim all visible fat from roast and discard.
  • Slice roast very thin, in the pan if possible, so you don't lose any juices.
  • 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.
  • 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).
  • Enjoy!

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Reviews

  1. 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.
     
  2. 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. 5/11/16 update: Making this again for a party. Used a big box of beef stock instead of chicken broth and it's wonderful. excellent with broccoli rabe on top!
     
  3. 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.
     
  4. 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!
     
  5. 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
     
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Tweaks

  1. 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. 5/11/16 update: Making this again for a party. Used a big box of beef stock instead of chicken broth and it's wonderful. excellent with broccoli rabe on top!
     
  2. 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.
     
  3. 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!
     
  4. Needed a main dish that's easy on the wallet and feeds a large group. I made a 2# roast and used chicken stock in place of water. I was worried flavor would suffer because no amounts were specified (and because in general I dislike pork roasts), but it was PERFECTLY DELICIOUS! As I type I am making it again, this time in the crock pot! Thank you.
     
  5. 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.
     

RECIPE SUBMITTED BY

<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
 
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