By CHRISSYG on January 26, 2005
Photo by KatB927
Photo by KatB927
"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."
Serving Size: 1 (599 g)
Servings Per Recipe: 6
"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."
"This recipe is a keeper. The more garlic, the better. Great dish to serve on a fall day during football games."
"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!!!"
"was there any need to add liquid to the crockpot?"
"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."
"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!!)"
"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."
"I'd give this one 10 stars if I could! THE BEST EVER!!!!!!"
"This recipe is a keeper for life. I add a little white wine and chicken stock when braising the pork. Super delicious!"
"I have had Tony Luke's Pork Sandwich and it is the best - thanks for the recipe"
"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."
"we made this for an Eagle's tailgate - truly as good as the original!!!"
"Really yummy, the whole family enjoyed this!!! I will definately make this again, thanks!"
"My family and I eat at Tony Luke's and this is as close as you get. Thanks!!!"