Tony Luke’s Italian Roast Pork Sandwich: The Real Deal

The aroma alone transports me back to South Philly. I remember the first time I sank my teeth into an Italian Roast Pork sandwich from Tony Luke’s. The savory, juicy pork, the slightly bitter bite of the broccoli rabe, and the creamy, sharp provolone melding together on a perfectly crusty roll – it was a symphony of flavors and textures that instantly became a core food memory. I knew right then that I had to learn how to recreate that experience at home, and now I’m sharing the secrets with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 3 hours 20 minutes
• Total Time: 3 hours 40 minutes
• Servings: 6-8
• Yield: 6-8 sandwiches
• Dietary Type: Not specified, contains meat and dairy

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

Equipment Needed

• Crock-Pot (slow cooker)
• Large bowl
• Knife
• Cutting board
• Large pot
• Deep frying pan or large skillet

Instructions

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. In a bowl, mix the chopped garlic, chopped rosemary, chopped parsley, salt, and fresh cracked black pepper.
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. This helps the seasoning penetrate and ensures even cooking.
6. Rub 3/4 of the garlic-herb mixture over all exposed surfaces of the pork roast.
7. Roll the roast back up and place back in netting. This helps the roast maintain its shape during cooking.
8. (Or truss with kitchen twine if no netting was provided). Rub the remaining garlic-herb mixture on the outside of the roast.
9. Place the roast in the crock-pot and cook at high for 20 minutes. This initial blast of heat helps to sear the outside of the roast.
10. Turn the crock-pot down to low and cook at least 3 hours longer or until the pork is falling apart. The exact cooking time will depend on your crock-pot and the size of the roast. You’ll know it’s ready when the pork easily shreds with a fork.
11. Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left. Leaving some fat in will add to the flavor and moistness.
12. Return the shredded pork to the juices which have accumulated in the crock-pot. The pork will soak up the flavorful juices.
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 3 quarts 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. Cooking the stems and leaves slightly longer ensures they are tender and not too bitter.
17. Remove broccoli rabe from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid. This starchy liquid will help bind the sauce together.
18. In a deep frying pan (which is cold), begin heating olive oil, red pepper flakes and garlic together over medium heat. Starting in a cold pan allows the garlic to gently infuse the oil.
19. Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned), then add the drained broccoli rabe. Be careful not to burn the garlic.
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. This adds a nice textural contrast.
23. Add provolone cheese to roll before hot meat, then the cheese can melt.
24. After that, top with broccoli rabe generously. Manja!

Expert Tips & Tricks

• Sear the Pork First: For an even deeper flavor, sear the pork shoulder in a hot pan with olive oil before adding it to the crock-pot. This will create a flavorful crust and add richness to the braising liquid.
• Don’t Overcook the Broccoli Rabe: Overcooked broccoli rabe can become mushy and bitter. Cook it just until tender-crisp.
• Adjust the Spice Level: If you prefer a spicier sandwich, add more red pepper flakes to the broccoli rabe.
• Day-Ahead Prep: The pork can be cooked a day ahead and shredded. Store it in the braising liquid in the refrigerator. Reheat before assembling the sandwiches. The broccoli rabe can also be blanched a day ahead.

Serving & Storage Suggestions

Serve the Italian Roast Pork sandwiches immediately while the pork is hot, the cheese is melted, and the broccoli rabe is vibrant. Leftovers can be stored in the refrigerator for up to 3 days. Store the pork, broccoli rabe, and rolls separately to prevent the rolls from getting soggy. Reheat the pork and broccoli rabe separately before assembling the sandwiches. Reheating can be done on the stovetop or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	705.5 kcal	N/A
Calories from Fat	502 g	71 %
Total Fat	55.8 g	85 %
Saturated Fat	19.9 g	99 %
Cholesterol	160.4 mg	53 %
Sodium	1659.9 mg	69 %
Total Carbohydrate	5.1 g	1 %
Dietary Fiber	2.4 g	9 %
Sugars	0.6 g	2 %
Protein	45 g	90 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Provolone: Use spicy provolone for an extra kick.
• Roasted Peppers: Add roasted red peppers to the sandwich for a touch of sweetness.
• Garlic Bread: Use garlic bread instead of plain rolls for an even more flavorful sandwich.
• Different Greens: While broccoli rabe is traditional, you could substitute with spinach or escarole.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork shoulder is ideal due to its fat content and ability to become tender when braised, you could potentially use pork loin, but be sure to monitor it closely and add more liquid to prevent it from drying out.

Q: Can I make this in an Instant Pot instead of a slow cooker?
A: Yes, you can cook the pork in an Instant Pot on high pressure for about 45-60 minutes, followed by a natural pressure release.

Q: How can I reduce the bitterness of the broccoli rabe?
A: Blanching the broccoli rabe in boiling water before sautéing helps to reduce its bitterness. Also, be sure to remove any tough stems.

Q: Can I make this vegetarian?
A: While this is traditionally a pork sandwich, you could adapt it by using roasted mushrooms or grilled eggplant in place of the pork.

Q: What kind of roll is best for this sandwich?
A: A crusty Italian roll is the classic choice. Look for a roll that is sturdy enough to hold the filling without falling apart. A football shaped roll is the traditional choice and will make serving easier.

Final Thoughts

This Italian Roast Pork sandwich is more than just a meal; it’s an experience. The slow-cooked pork, the slightly bitter broccoli rabe, and the sharp provolone combine to create a flavor explosion that will transport you straight to South Philly. Don’t be intimidated by the number of steps; each one is simple and contributes to the overall deliciousness of the sandwich. Give it a try, and let me know what you think! Maybe pair it with a crisp Italian beer for the full effect.