Philly-Style Roast Pork Sandwich
4 Hr, 20 Min
6 Martin’s Hoagie Rolls
3 Pound Pork Shoulder, bone-in
1 Medium Yellow Onion, thinly sliced
5 Teaspoons Minced Garlic
2 Tablespoons Tomato Paste
¾ Cup Cranberry Juice
1 ½ Tablespoons Fennel Seeds
1 ½ Tablespoons Parsley, dried
¾ Tablespoon Thyme, dried
1 ½ Teaspoons Crushed Red Pepper Flakes, plus ½ tsp more
1 Teaspoon Kosher Salt, plus more
¼ Teaspoon Black Pepper, ground
2 Sprigs Fresh Rosemary, stemmed and finely chopped
1 Bay Leaf
2 Cups Beef Stock
1 Pound Broccoli Rabe
1 Clove Garlic, minced
2 Tablespoons Canola Oil
½ Pound Sharp Provolone, Shredded
½ Cup Roasted Red Peppers, roughly chopped
In a large Dutch oven, heat 1 tablespoon oil over med-high heat and add pork. Cook pork until golden brown on all sides and transfer to slow cooker.
Add onion to the Dutch oven and cook until translucent. Stir in garlic and cook for one minute. Add tomato paste and cook until a deep burgundy color. Add cranberry juice and cook for 2-3 minutes. Add fennel seeds, parsley, thyme, 1 ½ teaspoons red pepper flakes, rosemary, salt, pepper, and bay leaf. Turn off the heat and pour mixture into the slow cooker with pork. Stir in beef broth and cover. Cook pork for 4 hours on high. When the pork is done, transfer to a platter and shred with two forks. Return the shredded pork to the slow cooker.
Bring two quarts of salted water to a boil in a large stock pot. Add the broccoli rabe and cook for 1-2 minutes until bright green in color. Transfer to a bowl of ice water using a slotted spoon and drain thoroughly. Place broccoli rabe on a cutting board and cut into bite sized pieces.
Heat 1 tablespoon oil in a sauté pan over med-high heat. Add broccoli rabe, garlic and ½ teaspoon red pepper flakes to the pan and sauté for 4-6 minutes. Remove from heat and set aside.
To serve, layer pork on Martin’s Hoagie Rolls, topped with cheese, broccoli rabe, and peppers. Serve immediately and enjoy!
Recipe adapted from: https://thesuburbansoapbox.com.