As someone who lives in the Philly area, I can confirm these sandwiches are amazing. PSA- they use sharp provolone, which makes a big difference in my opinion.
@@nicholasg8297 yeah it gives it some extra depth for sure. I also love sharp provolone on a hot italian sub (or hoagie in the Philly area, but I grew up in north jersey lol). It's basically just an Italian with spicy capicola instead of mild, but it just adds a bit more to the sandwich.
I've only visited Philly a couple times and got to have one of these - seemed like a leaner meat that was used, like a pork loin or something - and it was thin sliced, rather than pulled. What's the norm?
Had the roast pork/brocolli rabe sandwich at DiNic’s in Reading Market a few years ago🤤 I love Philly’s but I think I like the Roast pork better, and after watching this vid I think I could tackle this at home. The culo is the best part of the Italian 🥖😉😊
So, I have made this Roasted Pork many times and I have to say that this is the best I've ever had. I put this on as a special at my restaurant and we SELL OUT! Very good. Thank you.
Absolutely correct. I have lived in and a round Philadelphia my whole life. Hot roast pork with a little of the gravy, sharp provolone and then your choice of long hots, roasted red peppers or broccoli rabe. Better than a cheesesteak any day of the week. I’ve never seen it pulled and shredded but I understand that is easier for the home cook rather than slicing.
100% true. The cheesesteak gets the press, and is always a great option , but the hot roast pork is king. John’s Roast Pork being the Cadillac of sandwiches.
Every time I see this sandwich on tv it makes my mouth water. It’s like the Chicago beef but pork. I live in Chicago and if I’m eating the sandwich at home I add broccolini.
Everyone in Philly have a favorite place to get cheese steaks and roast pork sandwiches. My first choice is George 's on 9th St. And if he's closed we go to John's on Oregon. Both have good roast pork. Your roast pork sandwich looks delicious 😋
I was thrilled when I saw this. Being from Philly, when someone looking for a good cheese steak place asks me where I go, I always say, if you want a real Philly sandwich get a hot roast pork with Broccoli rabe and sharp provolone. I take them to John's Roast pork in South Philly or DiNics at the Reading terminal. I started making this myself recently and then this popped up. I am looking forward to trying this recipe. I do have to say, though, that the tomato paste was a new thing for me to see in this.
I know as a #NewYorker that U R familiar with a #PuertoRican 🇵🇷 Perñil which has been a holiday dish in most #Boricua homes for DECADES. I believe the method/technique may be over 75 years old. Anyway, I grew up in the #Bronx #NYC & my Father used to eat the SAME PREPARED FOODS as some of our neighbors.. esp. those from #Sicily #Italy from which many of them would tease each other b/c the dish names were very different, BUT the dishes were almost identical. BTW, we also make a sandwich from our Perñil.. but as you prpbably know the #Cubans in Florida have a more famous sandwich than we do.. they call it.. a #Cuban Sandwich. Delicious! Your Boneless Pork Butt/Shoulder looks equally delicious. #ThankYou for the recipe & how to make the sandwich. I now know how to make a Boneless Pork Butt/Shoulder 3 beautiful ways : #PuertoRican 🇵🇷 Perñil, #Cuban styled & #Italian styled.. my guests will always love it whichever way I decide to make it as I can definitely cook it more often. A great holiday weekend meal. Now, let's not get into any *side* dishes which make it harder to leave the dining table.. gracefully. (wink) Great dish & sandwich.✌🏾😍
As an adopted Philadelphia jawn, I gotta say it's the sandwich capital of the world. Cheesesteaks, roast pork sandwiches, hoagies. For a roast pork sandwich you go to John's Roast Pork (they serve it with spinach) or DiNic's (they serve it with broccoli rabe). For a cheesesteak go to Angelo's Pizzeria (also have one of the best pizzas in North America) or once again go to John's Roast Pork (believe me they sell a great cheesesteak too).
Until a couple years ago I had only heard of the Philly cheeesesteak, but then a place opened up in my neighborhood that had this pork sandwich. I was blown away by it! I figured it was maybe an addition to the menu for folks who might not like beef. But then I learned it was also a legit sandwich from Philly. And yeah I think I like this better too. But the cheesesteak is pretty amazing too.
In Ca we have pork shoulder and pork butt like that all the time, but usually on soft tacos. It’s Mexican style, called carnitas. The seasoning is different, but it’s shredded , or “forked” and mixed with the juices. The seasoning is a dry rub of ancho chili powder, Chipotle, brown sugar, garlic, a few others, you roast to get a crust, then you braise it in orange juice or apple cider. On tacos, you add salsa, toppings like onion, cilantro, jalapeños. When I get a pork butt, I’m probably gonna want to make carnitas with it! So good! But I’ll have my cheesesteaks another day, always with a good flavorful provolone. But Stephens’s recipe is a good one!
I love the title for many reasons. The cheesesteak, everyone knows. You present the roast pork as the best. I'm not sure if you're from Philadelphia, but the Italian hoagie is the true religion in Philadelphia. I was born in Philadelphia. The hoagie, a Frank's Wissahickon Cherry soda, and a real Tastykake (they used to be made exclusively in Philadelphia until they were bought by a conglomerate) was a complete meal
Hoagies all day! But this sandwich is the best in Philly hands down. Actually it's one of the best (if the THE best) in the country. History wise you can't ignore the Hoagie or Cheeseteak.. But idk, Philly Roast Pork sandwiches just take the cake. Philly basically does all sandwiches well haha.
It's 521am, and I'm about to take my wife to work in an hour..and I can't wait...because I'm going straight to the grocery store and making this tonight!!
Interesting, the way Broccoli Rabe is cooked is almost identical to Gai Lan. Maybe using this technique to make a Vietnamese sandwich with Gai Lan would work too
I'm making this. Reminds me of a place in Boston North End that has a great sausage/rabe sandwich. I miss that sandwich so I'm making yours. Actually yours looks better.
That's a beautiful thing! I make a lot of pork shoulder because it's cheap and very versatile. But I've never seasoned it this way. I'll give this a try. I cook it in the crockpot just because it's easy to throw it in there in the morning before work. I also love the flash method for the broccoli rabe. Can't wait to try that too!
when you pull instead of slicing tender beef, although marginal because it is pretty tender already, you are not unlocking the pleasurable mouth feel of ultra tender beef because when you pull you preserve muscle fibers while when you slice you cut the muscle fibers making them shorter and thus more tender for us
You're totally right. Pork sandwiches are a big deal in Philly. Remember going to Reading Terminal Market and eating something very similar at Dinic's. I'm going to try your recipe. You did an awesome job with breaking down the explanation of the recipe and steps. Sandwich looks amazing.
Looks great! Seeing more and more chefs using Graza, love my sizzle and drizzle. When i had my pork sandwich in Philly they used sharp provolone, was awesome.
See, you actually should have some kind of hall of fame of sandwiches, as you said in the end. I think I'd be curious about the ranks. Congratulations for your hard work! Cheers from Brazil.
Very legit. Try it with spinach as an alternative to the rabe too. But real Philadelphians know the Schmitter in Chestnut Hill is the best sandwich in the City.
There is a town in Ontario, Canada called Sudbury that's been doing porchetta sandwiches for nearly 100 years. They have festivals around it and even porchetta bingo nights at a bar. It's one of those, who'd a thought, things. Anyway, it's big there. #TheMoreYouKnow
Nice Still not sure if he using pork butt or the dreaded picnic cut. I prefer getting the roast chilled tenslicing it on a meat slicer the following day,
this looks like a tasty sandwich, but there are no places in Philly that braise and shred the pork - its always slow roasted and then sliced thin and heated up in its juices. Also tomato is not involved
As someone who lives in the Philly area, I can confirm these sandwiches are amazing. PSA- they use sharp provolone, which makes a big difference in my opinion.
I like to put cherry peppers on my for an extra zing
Makes sense, I can see where sharp provolone would cut through the other flavors without being overwhelming.
@@nicholasg8297 yeah it gives it some extra depth for sure. I also love sharp provolone on a hot italian sub (or hoagie in the Philly area, but I grew up in north jersey lol). It's basically just an Italian with spicy capicola instead of mild, but it just adds a bit more to the sandwich.
I've only visited Philly a couple times and got to have one of these - seemed like a leaner meat that was used, like a pork loin or something - and it was thin sliced, rather than pulled. What's the norm?
Sliced. Some people will substitute sautéed spinach if the broccoli rabe is to bitter for them.
Had the roast pork/brocolli rabe sandwich at DiNic’s in Reading Market a few years ago🤤 I love Philly’s but I think I like the Roast pork better, and after watching this vid I think I could tackle this at home. The culo is the best part of the Italian 🥖😉😊
Dinic’s is a popular joint. But my faves used to be on the Italian market.
This is one of those IYKYK in Philly
So, I have made this Roasted Pork many times and I have to say that this is the best I've ever had. I put this on as a special at my restaurant and we SELL OUT! Very good. Thank you.
SHARP Provolone! Makes all the difference in the world.
Absolutely correct. I have lived in and a round Philadelphia my whole life. Hot roast pork with a little of the gravy, sharp provolone and then your choice of long hots, roasted red peppers or broccoli rabe. Better than a cheesesteak any day of the week. I’ve never seen it pulled and shredded but I understand that is easier for the home cook rather than slicing.
Been making this for years. To me, much better than a cheesesteak. Made correctly it’s amazing.
100% true. The cheesesteak gets the press, and is always a great option , but the hot roast pork is king. John’s Roast Pork being the Cadillac of sandwiches.
Agree wholeheartedly, Michael. And if people still want to have a cheese steak John's Roast Pork actually makes an exceptional cheese steak too.
I’ve been to Johns. It wasn’t that good. The best sandwich in Philly is a good version of a hoagie actually
THIS IS TOP SHELF ! Thank you !
Bro! Why do you not have a show on the food network? You describe and execute recipes that people can recreate! High regard for you!
That’s simple! He’s too good for the Food Network. YT is where it’s at!
Quality recipe with an absolutely quality soundtrack. I'm so happy you used that song.
Heck yeah! Where I live, boneless pork shoulder is ONE THIRD the price of something like beef chuck. This spice blend looks epic!
Same. Thats why these sandwiches came to be in 1930s, it was the depression, people were poor but Philly still needed tasty to go with affordability
Every time I see this sandwich on tv it makes my mouth water. It’s like the Chicago beef but pork. I live in Chicago and if I’m eating the sandwich at home I add broccolini.
Love the classic “enormous first bite of a sandwich” thumbnail on this video.
Everyone in Philly have a favorite place to get cheese steaks and roast pork sandwiches. My first choice is George 's on 9th St. And if he's closed we go to John's on Oregon. Both have good roast pork. Your roast pork sandwich looks delicious 😋
I was thrilled when I saw this. Being from Philly, when someone looking for a good cheese steak place asks me where I go, I always say, if you want a real Philly sandwich get a hot roast pork with Broccoli rabe and sharp provolone. I take them to John's Roast pork in South Philly or DiNics at the Reading terminal. I started making this myself recently and then this popped up. I am looking forward to trying this recipe. I do have to say, though, that the tomato paste was a new thing for me to see in this.
I know as a #NewYorker that U R familiar with a #PuertoRican 🇵🇷 Perñil which has been a holiday dish in most #Boricua homes for DECADES. I believe the method/technique may be over 75 years old. Anyway, I grew up in the #Bronx #NYC & my Father used to eat the SAME PREPARED FOODS as some of our neighbors.. esp. those from #Sicily #Italy from which many of them would tease each other b/c the dish names were very different, BUT the dishes were almost identical. BTW, we also make a sandwich from our Perñil.. but as you prpbably know the #Cubans in Florida have a more famous sandwich than we do.. they call it.. a #Cuban Sandwich. Delicious! Your Boneless Pork Butt/Shoulder looks equally delicious. #ThankYou for the recipe & how to make the sandwich. I now know how to make a Boneless Pork Butt/Shoulder 3 beautiful ways : #PuertoRican 🇵🇷 Perñil, #Cuban styled & #Italian styled.. my guests will always love it whichever way I decide to make it as I can definitely cook it more often. A great holiday weekend meal. Now, let's not get into any *side* dishes which make it harder to leave the dining table.. gracefully. (wink) Great dish & sandwich.✌🏾😍
As an adopted Philadelphia jawn, I gotta say it's the sandwich capital of the world. Cheesesteaks, roast pork sandwiches, hoagies.
For a roast pork sandwich you go to John's Roast Pork (they serve it with spinach) or DiNic's (they serve it with broccoli rabe).
For a cheesesteak go to Angelo's Pizzeria (also have one of the best pizzas in North America) or once again go to John's Roast Pork (believe me they sell a great cheesesteak too).
transplants say jawn.
That's New York to be honest.
This is the comment I was looking for... Where to get one!
But ... Is it better with the rabe or the spinach?!? 👀
@@ihateregistrationbul Nah, Eagles fans gave me the title so deal with it. Go Birds.
I'm originally from South Philly, I used to eat these all the time! I haven't had broccoli Raabe in a while 😋👅😋😋😋😋
Man, I cannot wait to try this at home. I just picked up a pork butt. Perfect idea for this looks delicious.
Use sharp provolone
Good video. Born and raised in NE Philly in the 60’s. Grew up on hoagies, soft pretzels, scrapple and pepper-pot soup.
Until a couple years ago I had only heard of the Philly cheeesesteak, but then a place opened up in my neighborhood that had this pork sandwich. I was blown away by it! I figured it was maybe an addition to the menu for folks who might not like beef. But then I learned it was also a legit sandwich from Philly. And yeah I think I like this better too. But the cheesesteak is pretty amazing too.
a roast beef is also amazing and most places also have that. ask for roasted long hots.
brilliant reasoning for the provolone placement
Just a heads up; sharp provolone is best and you can swap out the broccoli rab for spinach
this is awesome! keep 'em coming brother!
Just made this. Its now a part of my life!......wow!
Roast Pork with broccoli rabe is amazing!
This channel deserves way more likes!!! Come on guys!!
You & Frank Prisinzano have changed my life in the kitchen.
In Ca we have pork shoulder and pork butt like that all the time, but usually on soft tacos. It’s Mexican style, called carnitas. The seasoning is different, but it’s shredded , or “forked” and mixed with the juices. The seasoning is a dry rub of ancho chili powder, Chipotle, brown sugar, garlic, a few others, you roast to get a crust, then you braise it in orange juice or apple cider. On tacos, you add salsa, toppings like onion, cilantro, jalapeños. When I get a pork butt, I’m probably gonna want to make carnitas with it! So good! But I’ll have my cheesesteaks another day, always with a good flavorful provolone.
But Stephens’s recipe is a good one!
Steve- you have taken your game to an elite level!! WOW!
You forgot to put pickled cherry peppers on it
I love the title for many reasons. The cheesesteak, everyone knows. You present the roast pork as the best. I'm not sure if you're from Philadelphia, but the Italian hoagie is the true religion in Philadelphia. I was born in Philadelphia. The hoagie, a Frank's Wissahickon Cherry soda, and a real Tastykake (they used to be made exclusively in Philadelphia until they were bought by a conglomerate) was a complete meal
Hey, points for spelling, Wissahickon (Crick), the soda is Frank’s Black Cherry Wishniak! Look it up interesting history.
Hoagies all day! But this sandwich is the best in Philly hands down. Actually it's one of the best (if the THE best) in the country. History wise you can't ignore the Hoagie or Cheeseteak.. But idk, Philly Roast Pork sandwiches just take the cake. Philly basically does all sandwiches well haha.
Nothing but thank and appreciate ya
Can't wait to make this
It's 521am, and I'm about to take my wife to work in an hour..and I can't wait...because I'm going straight to the grocery store and making this tonight!!
Interesting, the way Broccoli Rabe is cooked is almost identical to Gai Lan. Maybe using this technique to make a Vietnamese sandwich with Gai Lan would work too
I'm making this. Reminds me of a place in Boston North End that has a great sausage/rabe sandwich. I miss that sandwich so I'm making yours. Actually yours looks better.
That's a beautiful thing! I make a lot of pork shoulder because it's cheap and very versatile. But I've never seasoned it this way. I'll give this a try. I cook it in the crockpot just because it's easy to throw it in there in the morning before work. I also love the flash method for the broccoli rabe. Can't wait to try that too!
As a philly native who's eating his fair share of roast pork I can confirm and this looks really damn good
when you pull instead of slicing tender beef, although marginal because it is pretty tender already, you are not unlocking the pleasurable mouth feel of ultra tender beef because when you pull you preserve muscle fibers while when you slice you cut the muscle fibers making them shorter and thus more tender for us
This guy is great!
John's Roast Pork is the one to judge all others by.
Bro, you his is how I like to eat, I love what you’re showing us!
I lived in Philly for 15 years and YOU AIN'T LYIN!'
I noticed you called it beef during the sandwich presentation. Not that it matters because it still looks mouth watering amazing!
This is intended. It’s an attempt to up his engagement. Say something wrong to get people to comment. Like I just did. See? 😂
Yep, local favorite. Pro tip is to add long hots
That looks amazing 😊
I peel my garlic by rubbing/rolling between my hands.
2 cloves works best but it can be done with one... Most of the time
I'm from Philly, this is true, but it has to be extra sharp provolone and long hots are a must
Extra sharp provolone is a must!
I am a Illadelphia Jawn and I am a fan of Tony Luke's RPS in So. Philly. Although a cheesesteak comes 1st for me.
You're totally right. Pork sandwiches are a big deal in Philly. Remember going to Reading Terminal Market and eating something very similar at Dinic's. I'm going to try your recipe. You did an awesome job with breaking down the explanation of the recipe and steps. Sandwich looks amazing.
Bro your awesome keep up the great work. I always look for new recipes from you. Also put fam and friends on to you. Thx for making it simple and fun.
7:52. “The beef (?) is juicy.” 😂😮
that looks so good!
Looks great! Seeing more and more chefs using Graza, love my sizzle and drizzle. When i had my pork sandwich in Philly they used sharp provolone, was awesome.
See, you actually should have some kind of hall of fame of sandwiches, as you said in the end. I think I'd be curious about the ranks.
Congratulations for your hard work! Cheers from Brazil.
@_NotAnotherCookingShow. Oh my god, HYPED!
Thanks .. I’m on it!!
So it’s like Porketta from the Iron Range in Minnesota. That sounds amazing. If you’ve never tried Iron Range Porketta you gotta give it a go.
Friendly note - @7:52 - beef? Awesome sammie bro, and thanks for all you do here, truly inspirational.
johns roast pork is the place to go, but a cheesesteak is superior
That looks so good. I am so going to make this thanks.
Need that Italian long hot on there brother! We use rosemary and oregano here in Philly and no tomato paste but it looks amazing. You kicked it up!!
I want the Jus for dipping.
Gotta try this
Looks amazing
Very legit. Try it with spinach as an alternative to the rabe too.
But real Philadelphians know the Schmitter in Chestnut Hill is the best sandwich in the City.
I believe "pork butt" is actually pork shoulder. The pork butt consists of parts of the neck, shoulder blade, and upper arm of the pig
Been looking for a recipe for Italian beef style sandwich but using pork. This may be the one
Roast pork sammies are always sliced. Dinics is the goat
i would like a short regarding the story about the bread, thanks in advance steven
There is a town in Ontario, Canada called Sudbury that's been doing porchetta sandwiches for nearly 100 years. They have festivals around it and even porchetta bingo nights at a bar. It's one of those, who'd a thought, things. Anyway, it's big there. #TheMoreYouKnow
7:52 'The beef is juicy', I thought it was a roast pork sandwich? LOL
Love to see the goat Frank getting a shout out
Wow, that looks amazing!
looks great! gonna see if i can try this out this weekend! 🙂
YESSSSS!!! 😋🌟💕 Thank u so much!
Love it.. Never seen it before..
You're awesome, man. Great video as usual.
If you're in LA go to Corinta's in Orange. It's called the Rocky Balboa. It's the best!!!
Good name.
i need to try this!😋
I'll be in Philly in June and I am biased, super into the cheesesteak but I will give this a try and I hope I don't have to come after you! 😂
I live in South Philly and the Roast Pork is a better hoagie, though I prefer the chicken cutlet hoagies.
Shout out to Johns Roast Pork for best Pork AND cheesesteak in Philly!
This is different than Chlebowskis but both look amazing
love!
OMG this looks DELICIOUS
I bet this is off the charts….
Facts
Nice Still not sure if he using pork butt or the dreaded picnic cut. I prefer getting the roast chilled tenslicing it on a meat slicer the following day,
My mind blew up. The end. 🎉
Yummy
Beautiful
this looks like a tasty sandwich, but there are no places in Philly that braise and shred the pork - its always slow roasted and then sliced thin and heated up in its juices. Also tomato is not involved
It sure is!
Im dying to eat something like this!
Damn, that looks great. It’s because of you that I know how to make Philly cheesesteak so I’m definitely giving this one a go!
The pork in this sandwich is thinly sliced not shredded
Def gonna try this. Reminds me of Dinics 👏🏼
Bro. This makes me so hungry!
~8:23 you called it beef. 😂 but yea as a Philly native this is 👨🍳 😘