Tony Luke's Italian Roast Pork Sandwich (The Real Deal)

Submitted by CHRISSYG

"Start this in the morning because it has to cook slowly until it falls apart."

 

• Ready In: 3hrs 25mins
• Ingredients: 16
• Serves: 6-8

ingredients

• Roast Pork

• 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

• Broccoli Rabe

• 1 lb broccoli rabe (aka rapini)
• salt
• 3 quarts water
• 1⁄4 cup olive oil
• 2 -3 garlic cloves, chopped
• salt
• 1⁄4 - 1⁄2 teaspoon red pepper flakes

• Accompaniments

• crusty Italian roll (football shaped)
• 1⁄2 lb sliced sharp provolone cheese

directions

1. Turn crock pot on high setting.
2. If the roast comes in elastic-y netting remove the netting, but keep it intact, you’ll be stuffing it back in later.
3. Mix the next 6 ingredients in a bowl.
4. Spread the pork roast out on a clean surface.
5. If there are any large thick sections of meat, score them with a knife.
6. Rub 3/4 of the mixture over all exposed surfaces.
7. Roll the roast back up and place back in netting.
8. (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
9. Place the roast in the crock pot and cook at high for 20 minutes.
10. Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
11. Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
12. Return to juices which have accumulated in the crock pot.
13. For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
14. Cut the florets off the top and set aside.
15. Bring 3qts salted water to a rolling boil.
16. 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.
17. Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
18. In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
19. Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
20. Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
21. (This should look a little soupy).
22. Assemble: Toast sliced roll if desired.
23. Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!

Reviews

[wallpapers]

This is anything but a Tony Luke’s roast pork sandwich. Tony’s is a paper thin sliced pork roast, oven roasted for hours, not a pulled pork crock Pot sandwich. This may be a good sandwich but it’s not an Italian Pork Sandwich. Wrong texture. Try again folks.

 

[Jesse H.]

I used to go to Tony Luke's when I had to work in Philly, so I was super happy when I found this recipe. If you follow the directions exactly it will turn out perfectly...SOOO GOOD!! I added more garlic because that's the way I like it, also a little more sea salt on the meat when it's done and on "warm." I've now made this for multiple groups of people and it never fails to impress. Quite a few people have told me it's the best sandwich they have ever had. Thank you @CHRISSYG

 

[David B.]

WOW WE WOW!!!!!!!!!!! We now live in Florida and long for taste of home...My wife cooked this for our dinner last night and, It knocked my sox off! Thank you very much..

 

[RnRManifesto]

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. <br/><br/>Overall this is an amazing recipe that makes a great sandwich. So flavorful.

 

[maureen]

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.