Authentic Philadelphia Roast Pork Sandwich Recipe

Ingredients

• 1 (3 pound) pork shoulder roast
• 3 tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh parsley
• 3 cloves garlic, chopped
• 4 teaspoons olive oil, divided
• 1 tablespoon kosher salt, plus more to taste
• 1 tablespoon freshly ground pepper, plus more to taste
• 1 cup water, or more as needed
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 0.5 teaspoon red pepper flakes
• 0.5 cup chicken stock
• 12 ounces fresh spinach
• 1 medium lemon, juiced
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 1 cup shredded Manchego cheese
• 4 crusty rolls

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C) for roasting the pork.
2. Prepare the pork: Remove any netting or strings from the pork roast, being careful to save them for later use. In a bowl, mix together rosemary, parsley, garlic, 3 teaspoons of oil, 1 tablespoon of kosher salt, and 1 tablespoon of pepper. Slice the pork roast open and generously spread the herb mixture inside. Roll the pork back up and secure it tightly with the saved netting or string. Rub the remaining 1 teaspoon of oil all over the outside of the pork and season with additional salt and pepper.
3. Place the pork, fat-side up, in a roasting pan and pour the water in around it.
4. Bake in the preheated oven, basting the pork occasionally with pan juices and adding more water to the pan as needed, until a meat thermometer inserted into the thickest part of the roast registers at least 145 degrees F (63 degrees C), about 1 1/2 to 2 hours. Take the pork out of the oven and let it rest for 10 to 15 minutes. Save the pan juices; leave them in the roasting pan.
5. While the pork rests, get the toppings ready: Heat the oil in a frying pan over medium heat. Add the garlic and red pepper flakes; cook, stirring constantly, until the garlic becomes fragrant (be careful not to brown it), about 3 minutes. Pour in the chicken stock and bring it to a boil. Mix in the spinach, lemon juice, salt, and pepper. Lower the heat to medium-low and cook, stirring now and then, until the spinach has wilted completely, around 2 to 3 minutes.
6. Remove the string from the roast and cut the pork into thin slices. Put the sliced pork back into the roasting pan with the juices.
7. Slice the sandwich rolls. Sprinkle Manchego cheese generously over the cut sides of the rolls, add the sliced pork, and finish with a generous helping of the garlicky spinach mixture.

Nutrition

• Calories: 794 kcal
• Fat Content: 47 g
• Fiber Content: 5 g
• Sugar Content: 6 g
• Sodium Content: 2952 mg
• Protein Content: 50 g
• Cholesterol Content: 147 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g