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By CHRISSYG
Added January 26, 2005 | Recipe #109581
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By blis51
on February 23, 2012
OMG!!! This is the absolute BEST!!! So tasty and satisfying...I use the small tenderloins and just add all the herbs and spices to it in the crock pot and mush and stir often. The added liquid is definitely necessary to the rabe. I followed the recipe to a T otherwise. Using the small tenderloins cuts way down on prep time and it tastes amazing just the same. There's a deli near me that allows me to order rolls from South Philly...good rolls are a must due to the juiciness of the sandwich! A 5 Star sandwich for sure!!!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy blowfly
on July 20, 2011
was there any need to add liquid to the crockpot?
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Joaniej
on January 01, 2011
Really good sandwich,I followed the recipe to a T. The broccoli rabe sauted up very nicely and was not too saucy, I let it cook down some. The pork in the crock pot slow cooked perfectly and pulled apart easily and was very flavorful and tender. Not too strong of a garlic flavor, just enough. a good roll is important, I toasted mine very lightly. A for this great Philadelphia classic served at the ball park in addition to Tony Lukes.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy bb028
on February 06, 2010
This is a wonderful way to use leftover smoked pork butt. i just shredded the pork and added onion and the rest of the ingredients> My family is spoiled and they loved this (they did not even know it was leftovers!!)
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Loved, loved, loved it. Made it for my holiday party (11 pounds of pork!) and everyone just raved about it. Making it again today for Eagles party. I used 1/2 pork shoulder and 1/2 pork tenderloin for a less fatty version.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I'd give this one 10 stars if I could! THE BEST EVER!!!!!!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
This recipe is a keeper for life. I add a little white wine and chicken stock when braising the pork. Super delicious!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I have had Tony Luke's Pork Sandwich and it is the best - thanks for the recipe
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Amos 313
on January 09, 2009
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.
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By Chef #519512
on January 01, 2008
My girlfriend made this for me on New Years Eve. It has become my new favorite way to eat pork sandwiches. Next time I am in Philly, I will definately ckeck out the original. Thanks for the recipe.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy mingo1968
on December 18, 2007
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.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Carusoem
on November 02, 2007
we made this for an Eagle's tailgate - truly as good as the original!!!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #276542
on October 24, 2006
Really yummy, the whole family enjoyed this!!! I will definately make this again, thanks!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #319119
on May 19, 2006
great sandwich
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Katie Ann
on March 06, 2006
My family and I eat at Tony Luke's and this is as close as you get. Thanks!!!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy MINERAL28
on February 22, 2005
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Serving Size: 1 (599 g)
Servings Per Recipe: 6
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