I don't live in South Philadelphia, but my neighbor did. He tells me this is as close to the 'real deal' as you can get... (actually he says better, because Tony Luke's cooks the broccoli rabe too much)Tony Luke's is a walk-up sandwich joint down at Front and Oregon in South Philadelphia...You don't get more "South Philly" than this! People stand in lines around the corner for this and their Chicken Special, which is the same sandwich, but with an Italian Fried Chicken Cutlet instead of the roast pork. Mangia! Start this in the morning because it has to cook slowly until it falls apart.
- 1 (2 1/2 lb) pork shoulder
- 3 tablespoons garlic (chopped)
- 2 1⁄2 tablespoons fresh rosemary (chopped)
- 3 tablespoons fresh parsley (chopped)
- 1 tablespoon salt
- 1⁄2 teaspoon fresh cracked black pepper
- 1 tablespoon olive oil
- 1 lb broccoli rabe (aka rapini)
- 3 quarts water
- 1⁄4 cup olive oil
- 2 -3 garlic cloves, chopped
- 1⁄4-1⁄2 teaspoon red pepper flakes
- crusty Italian roll (football shaped)
- 1⁄2 lb sliced sharp provolone cheese
- Turn crock pot on high setting.
- If the roast comes in elastic-y netting remove the netting, but keep it intact, you’ll be stuffing it back in later.
- Mix the next 6 ingredients in a bowl.
- Spread the pork roast out on a clean surface.
- If there are any large thick sections of meat, score them with a knife.
- Rub 3/4 of the mixture over all exposed surfaces.
- Roll the roast back up and place back in netting.
- (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
- Place the roast in the crock pot and cook at high for 20 minutes.
- Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
- Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
- Return to juices which have accumulated in the crock pot.
- For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
- Cut the florets off the top and set aside.
- Bring 3qts salted water to a rolling boil.
- Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
- Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
- In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
- Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
- Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
- (This should look a little soupy).
- Assemble: Toast sliced roll if desired.
- Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!
This recipe is excellent. The first time I made it, following the instructions, the rabe came out too soggy. I like it to have some crunch. The 2nd time I made it, I boiled the rabe for 1 minute, then placed it in ice water for 1 minute, then saut?ed for 3 mins with the olive oil, garlic and crushed red pepper. Came out perfect.
Overall this is an amazing recipe that makes a great sandwich. So flavorful.
I cooked the broccoli rabe as suggested in this recipe and it came out soggy. I would suggest blanching it for 2 minutes before saute-ing it. My husband and I could have made a meal with just the broth and italian bread. My whole family loved it.
this is worth a try at least once. because in philly everyone has a diffrent roast pork spot. so it's a matter of preferance.i will make it again but instead of pulling it apart into small pieces i will slice it on a meat slicer. i also added a dash of hot pepper flakes.