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?
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.
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.
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 🥖😉😊
The cheesesteak has the national publicity, but if you want a true signature sandwich associated with a city like the Italian Beef sandwich in Chicago or Chopped Beef sandwich in New York City, a good roast pork sandwich is it.
The roast pork sandwich is actually rare in Philly and many locals actually have never tried it. It’s basically a novelty item. The best sandwich in Philly in my opinion is a well made hoagie
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.
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.
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'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.
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.✌🏾😍
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 😋
Yes there was a place in Conshohocken called Mastrocola’s they had a Roast Pork sandwich that was out of this world!! The cheese was so sharp it made your mouth bleed. Then one day out of the blue they closed. It was our loss I wish they were still there. Go Birds!!!
Making this tomorrow. Just got done prepping the pork. Gonna roast/smoke it for a couple hours and then finish in the oven. Everything else ---- doing exactly the same, though I might have to settle with a basic supermarket Italian loaf.
Just finished trying your pork roast and is it exceptional!! Has the best flavor and I have a feeling tomorrow will be even better, if it last that long!!! We didn’t eat it in the sandwich form yet but we will definitely try it that way!!
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.
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!
you gave me a great ideal if in pinch for time get some good Italian sausage to do same steps. it probably wouldn't taste as good as what you made but would work when press for time.
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.
Broccoli Rabe, or bitter broccoli as some here in Philly would call it is great with a lot of things. The key is making sure to cook it enough. I think there is a tendency to undercook it when using fast cook Spinach like techniques. It can be tough and overly bitter. I won’t get into the debate over Cheese Steaks versus a Pork Sandwich, but it’s nice to have the option and to change it up. As others have mentioned the Hoagies are great too. If you feel you need even more change you can also seek out one of the great Vietnamese Pork Belly Banh Mi Sandwiches here in Philly. Never boring.
We do have the best roast pork, cheese steak & roast beef. All in South Philly JON'S has the pork sammy, limited days/hrs. DeNics is runner up. Nicks roast beef, unbelievable 😋 Cheesesteak, depends on your preference of meat/bread styling... finely chopped or not, crusty or softer roll, but the best steaks aren't at the tourist traps on 9th st
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.
I went to philly recently (great food, but don’t recommended in the slightest) and every single local I spoke with said the philly cheese steak is where it's at! I think it's primarily since getting a high quality cheesesteak is super easy. Just go to any bodega and you'll have a damn good cheesesteak, but for roast pork it's harder.
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.
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).
Philly approved! I work the door at a Philly live music venue, and get asked for food recs all the time. I'm only recommending the roast pork if I like you. Everyone else can go choke down a cheesesteak.
Spinach. In most roast pork shops in Philly, you get 2 choices of greens, Rabe or spinach - both are legit, but Rabe is more traditional. Cook it with garlic with some red pepper flakes and if you can find “sharp” provolone cheese, I would give that a go especially with the spinach. The idea is to balance the sweetness of the pork with the bitterness of the greens and the sharpness of the cheese. Since spinach is less bitter than Rabe, the sharp cheese gives a little more contrast. But honestly, you cant go wrong.
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.
Right on, it’s a fantastic sandwich. If you’re visiting Philly DiNics in center city or John’s Roast Pork (who also make some of the best cheesesteaks too) in south Philly are two top spots. I like to get mine deluxe at DiNics with rabe and peppers, plus a bit of horseradish in there too. It’s a wallop of pungent savory goodness and it will cure whatever ails you. Garlicky broccoli rabe, sharp provolone, and meat are a generally solid combo. There’s a place called Vincenzos in south Philly that does it with meatballs or chicken cutlets and they’re both great. Angelo’s does a meatball sandwich that way too.
@@erkindanger yup that’s the place, they do a traditional sliced roast pork and an Italian pulled pork which this videos recipe is more similar to. Both good choices, and they’ve got other things like meatballs and roast beef. Definitely worth a try if you’re at RTM.
Not gonna lie, last time in Philly we went out of our way to check out John’s roast pork. We wished we had a cheesesteak. I think its one of those things you had to grow up eating to love…
from philly and love these damn sandwiches so much but never thought to make it like carnitas (even though now I realize I have been served it like this multiple times before). now it's in the dutch oven as we speak! long hots are king in this imo and I think I might try tossing some eggplant in there too
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.
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
It's nice to see them already mentioned in the comments, but It can't be said enough, DiNic's at Reading terminal market is legit phenomenal. I actually prefer the Italian pulled pork and brisket of beef over the roast variants, but all of them are great. Little insider tip, you can ask for a 50/50 split of two types. The provolone and sweet peppers are a must. Not a huge fan of the broccoli rabe, but that's personal preference. In my opinion, the hot peppers are not worth it as they usually have hot peppers that you can add on top sitting on the table. The combination of sweet and hot is better imo.
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.
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
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.
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
Been making this for years. To me, much better than a cheesesteak. Made correctly it’s amazing.
THIS IS TOP SHELF ! Thank you !
100% the superior Philly sandwich.
Source - am a Philadelphian
Specifically, if in the area, make your way to John's Roast Pork.
The cheesesteak has the national publicity, but if you want a true signature sandwich associated with a city like the Italian Beef sandwich in Chicago or Chopped Beef sandwich in New York City, a good roast pork sandwich is it.
The roast pork sandwich is actually rare in Philly and many locals actually have never tried it. It’s basically a novelty item. The best sandwich in Philly in my opinion is a well made hoagie
Good video. Born and raised in NE Philly in the 60’s. Grew up on hoagies, soft pretzels, scrapple and pepper-pot soup.
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.
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.
Quality recipe with an absolutely quality soundtrack. I'm so happy you used that song.
Just made this. Its now a part of my life!......wow!
SHARP Provolone! Makes all the difference in the world.
Thank you for showing me how to make perfect Philly cheeseteaks
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!
Thanks .. I’m on it!!
Just a heads up; sharp provolone is best and you can swap out the broccoli rab for spinach
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.
Dude this sandwich at reading Market is a mind melting experience. Beyond mind melting. First thing I grab in Philly
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.✌🏾😍
this is awesome! keep 'em coming brother!
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 😋
Love this sandwich, even making it for a few years, garden fresh rhab is amazing
Bro, you his is how I like to eat, I love what you’re showing us!
Another masterpiece. As usual, failure to disappoint in any way whatsoever.
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
Yes there was a place in Conshohocken called Mastrocola’s they had a Roast Pork sandwich that was out of this world!! The cheese was so sharp it made your mouth bleed. Then one day out of the blue they closed. It was our loss I wish they were still there. Go Birds!!!
Used to work on the same street back in the early 90’s. Great. I don’t remember them serving it with greens on top but it was still delicious.
@@timx9661 I thought they did, but you might be right it’s been so long since then. Remember Tillie’s Bar?
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
Making this tomorrow. Just got done prepping the pork. Gonna roast/smoke it for a couple hours and then finish in the oven. Everything else ---- doing exactly the same, though I might have to settle with a basic supermarket Italian loaf.
Steve- you have taken your game to an elite level!! WOW!
That looks so good. I am so going to make this thanks.
Just finished trying your pork roast and is it exceptional!! Has the best flavor and I have a feeling tomorrow will be even better, if it last that long!!!
We didn’t eat it in the sandwich form yet but we will definitely try it that way!!
brilliant reasoning for the provolone placement
I'm gonna have to try this but probably do it on the smoker for the first half.
I'm originally from South Philly, I used to eat these all the time! I haven't had broccoli Raabe in a while 😋👅😋😋😋😋
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.
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!
Gotta try this
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.
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!!
That looks amazing 😊
This channel deserves way more likes!!! Come on guys!!
looks great! gonna see if i can try this out this weekend! 🙂
Love it that you mentioned Frank for his method, lightning kale is legit
Roast Pork with broccoli rabe is amazing!
5+ hours of cooktime/prep - "Easier to make than a cheesesteak"
Looks amazing, despite my sentiment.
I couldn't understand that either. Way more prep and cooking involved in this sandwich.
Also, this is a rare sandwich in Philly. Most Philly people have never tried it.
I did not know this sandwich existed, and now I gotta have one!
This guy is great!
Wow, that looks amazing!
you gave me a great ideal if in pinch for time get some good Italian sausage to do same steps. it probably wouldn't taste as good as what you made but would work when press for time.
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.
Broccoli Rabe, or bitter broccoli as some here in Philly would call it is great with a lot of things. The key is making sure to cook it enough. I think there is a tendency to undercook it when using fast cook Spinach like techniques. It can be tough and overly bitter. I won’t get into the debate over Cheese Steaks versus a Pork Sandwich, but it’s nice to have the option and to change it up. As others have mentioned the Hoagies are great too. If you feel you need even more change you can also seek out one of the great Vietnamese Pork Belly Banh Mi Sandwiches here in Philly. Never boring.
Yes. And we have banging Pueblo Mexican.
I like some greenery in my sandwiches so I think I will love this. I also like the cheese stopping the bread from getting soggy.
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? 😂
Love it.. Never seen it before..
Amazing, as always!
You & Frank Prisinzano have changed my life in the kitchen.
We do have the best roast pork, cheese steak & roast beef. All in South Philly
JON'S has the pork sammy, limited days/hrs. DeNics is runner up.
Nicks roast beef, unbelievable 😋
Cheesesteak, depends on your preference of meat/bread styling... finely chopped or not, crusty or softer roll, but the best steaks aren't at the tourist traps on 9th st
Outstanding show, thanks
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.
that looks so good!
i need to try this!😋
I went to philly recently (great food, but don’t recommended in the slightest) and every single local I spoke with said the philly cheese steak is where it's at! I think it's primarily since getting a high quality cheesesteak is super easy. Just go to any bodega and you'll have a damn good cheesesteak, but for roast pork it's harder.
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.
Nothing but thank and appreciate ya
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!
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.
Love the classic “enormous first bite of a sandwich” thumbnail on this video.
Extra sharp provolone is a must!
Now I know what im making this weekend!
Can't wait to make this
Friendly note - @7:52 - beef? Awesome sammie bro, and thanks for all you do here, truly inspirational.
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’ve been waiting YEARS for this video!!!!
i would like a short regarding the story about the bread, thanks in advance steven
You're awesome, man. Great video as usual.
First got exposed to this sandwich at Dinac's in Reading Terminal Market. 100% my go-to whenever I'm in Philly.
Philly guy, can confirm. Always gotta get friends from out of town a roast pork
Philly approved! I work the door at a Philly live music venue, and get asked for food recs all the time. I'm only recommending the roast pork if I like you. Everyone else can go choke down a cheesesteak.
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.
Hey mate,
Broccoli rabe is a bit hard to come by in Western Australia. What could I use as a substitute?
Spinach. In most roast pork shops in Philly, you get 2 choices of greens, Rabe or spinach - both are legit, but Rabe is more traditional.
Cook it with garlic with some red pepper flakes and if you can find “sharp” provolone cheese, I would give that a go especially with the spinach. The idea is to balance the sweetness of the pork with the bitterness of the greens and the sharpness of the cheese. Since spinach is less bitter than Rabe, the sharp cheese gives a little more contrast. But honestly, you cant go wrong.
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!
Right on, it’s a fantastic sandwich. If you’re visiting Philly DiNics in center city or John’s Roast Pork (who also make some of the best cheesesteaks too) in south Philly are two top spots. I like to get mine deluxe at DiNics with rabe and peppers, plus a bit of horseradish in there too. It’s a wallop of pungent savory goodness and it will cure whatever ails you.
Garlicky broccoli rabe, sharp provolone, and meat are a generally solid combo. There’s a place called Vincenzos in south Philly that does it with meatballs or chicken cutlets and they’re both great. Angelo’s does a meatball sandwich that way too.
Is that Tommy DiNic's in Reading Terminal Market? I've seen it but never bought anything, I'll have to try it!
@@erkindanger yup that’s the place, they do a traditional sliced roast pork and an Italian pulled pork which this videos recipe is more similar to. Both good choices, and they’ve got other things like meatballs and roast beef. Definitely worth a try if you’re at RTM.
John's is great. Best roast pork sandwich in my book. Guess I gotta swing by DiNics now ! Once I hit John's way back in the day, I never looked back.
@@beachhunting69 if you’re in center city it’s definitely worth checking out, reading terminal can get pretty wild around lunch time though.
My favorite. Great job like always bro.
YESSSSS!!! 😋🌟💕 Thank u so much!
Not gonna lie, last time in Philly we went out of our way to check out John’s roast pork. We wished we had a cheesesteak. I think its one of those things you had to grow up eating to love…
Good job
Making this today. Going to change the water in the oven with whisky and apple juice, because why not?
Been looking for a recipe for Italian beef style sandwich but using pork. This may be the one
from philly and love these damn sandwiches so much but never thought to make it like carnitas (even though now I realize I have been served it like this multiple times before). now it's in the dutch oven as we speak! long hots are king in this imo and I think I might try tossing some eggplant in there too
I'm from Philly, this is true, but it has to be extra sharp provolone and long hots are a must
Just made this...only change is we had fried longhots instead...mmm
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.
Another Masterpiece!
OMG this looks DELICIOUS
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
You forgot to put pickled cherry peppers on it
Broccoli rabe is totally underutilized. It’s so good.
It's nice to see them already mentioned in the comments, but It can't be said enough, DiNic's at Reading terminal market is legit phenomenal. I actually prefer the Italian pulled pork and brisket of beef over the roast variants, but all of them are great.
Little insider tip, you can ask for a 50/50 split of two types. The provolone and sweet peppers are a must. Not a huge fan of the broccoli rabe, but that's personal preference. In my opinion, the hot peppers are not worth it as they usually have hot peppers that you can add on top sitting on the table. The combination of sweet and hot is better imo.
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.