Italian Roasted Pork Sandwich with Broccoli
The Italian roast pork sandwich is a Philadelphia institution — slow-roasted pork sliced thin, piled on a roll, and topped with sharp, bitter greens. This is that sandwich, built at home with Italiano Pronto doing the seasoning for both the roast and the broccoli rabe. It's a two-part cook that rewards patience: a low oven turns a tough cut into something you can slice paper-thin, and a quick sear gives the greens a garlicky, lemony bite.
Use a pork loin for a leaner, faster roast or a shoulder for richer, more forgiving meat — both work with the same seasoning. The bird's-eye view is simple: rub the pork, roast it low, rest it, sear the greens while it rests, then slice and stack. It makes four to six sandwiches, so it's a solid choice for feeding a crowd or setting up lunch for the week.
Ingredients
- 2-3 Tbsp Italiano Pronto
- ½ tsp crushed red pepper
- 1 pork loin or shoulder (2.5-3 lbs)
- ¾ lb broccoli rabe (broccolini)
- 4-6 fresh rolls
- Olive oil
- ½ lemon, juiced
Ingredient notes & swaps
- **Italiano Pronto:** Used twice — a heavy rub on the pork and a teaspoon on the greens — so the sandwich tastes like one dish, not two. It's all-natural and gluten-free (choose a GF roll to keep the whole sandwich gluten-free). Rub a jar of Italiano Pronto generously into the meat; a roast can take a lot.
- **Pork loin vs. shoulder:** Loin is leaner and cooks faster but can dry out, so watch the temp closely. Shoulder has more fat and collagen, stays juicier, and is more forgiving of a long roast.
- **Broccoli rabe (rapini):** Pleasantly bitter and traditional here. The recipe notes broccolini as a stand-in — it's milder and sweeter, a good choice if rabe's bitterness isn't your thing.
- **Crushed red pepper:** Half a teaspoon for a low background heat. Add more if you like the greens with a real kick.
- **The rolls:** Sturdy, fresh rolls hold up to the juicy pork without collapsing. Warm or lightly toast them so they don't go soggy under the meat.
- **Lemon:** A fresh squeeze over the seared greens brightens the whole sandwich and balances the fatty pork — don't skip it.
Directions
- Let pork sit at room temperature 30-60 minutes. Preheat oven to 375 degrees.
- Rub Italiano Pronto all over the meat, massaging it in.
- Place in a roasting pan, cover with foil, and cook 30 minutes. Reduce to 275 degrees and cook 1 hour more.
- Check internal temp reaches 145-150 degrees. Remove and rest 15 minutes before slicing.
- While pork rests, sear broccoli rabe in hot olive oil. Add 1 tsp Italiano Pronto, crushed red pepper, and lemon juice.
- Slice pork thin, pile onto rolls with broccoli rabe, and serve.
Why this works
Two temperatures do the heavy lifting. The pork starts at 375°F covered in foil to build color and lock in moisture, then drops to 275°F for the long, gentle finish that breaks down connective tissue so the meat slices clean and thin instead of shredding apart. Pulling it at 145-150°F and resting a full 15 minutes lets the juices redistribute — slice too soon and they run onto the cutting board instead of staying in the meat. The broccoli rabe goes the opposite direction: a hard, fast sear in hot oil tames its bitterness and keeps it bright, with lemon and crushed red pepper to cut the richness of the pork.
What to serve it with
Slice the pork as thin as you can, pile it high on warm rolls, and top with the seared broccoli rabe. Spoon a little of the resting juices over the meat before you close the sandwich. Serve with an Italian-style potato salad or extra greens on the side, and provolone melted over the pork if you want to go full cheesesteak-shop. These are messy in the best way — have napkins ready.
Tips
- Rest the pork a full 15 minutes before slicing so the juices settle back into the meat instead of running out.
- Slice against the grain and as thin as possible — thin slices are what make this sandwich, not thick slabs.
- Sear the broccoli rabe hot and fast; a crowded, cool pan steams it and leaves it limp and extra bitter.
- Warm or toast the rolls so they can stand up to the juicy meat without turning to mush.
FAQ
Should I use pork loin or pork shoulder for this sandwich?
Both work. Pork loin is leaner and roasts faster, so it's the choice for a quicker, lighter sandwich — just don't overcook it. Pork shoulder has more fat and collagen, staying juicier and more forgiving over a long roast, which many people prefer for pulled or thin-sliced pork sandwiches.
What can I use instead of broccoli rabe?
Broccolini is the easiest swap and is milder and sweeter than rabe. Regular broccoli florets, sautéed spinach, or even seared kale all work if you want the greens without the signature bitterness. Season whichever you choose with the same Italiano Pronto, red pepper, and lemon.
Can I make the pork ahead of time?
Yes — this is great make-ahead. Roast and cool the pork, then refrigerate it whole and slice cold for cleaner, thinner slices. Rewarm the slices gently in a little of the pan juices or broth so they don't dry out, then build the sandwiches fresh.
How do I know when the pork is done?
Go by an internal thermometer, not time. Pull it at 145-150°F in the thickest part and let it rest 15 minutes — carryover heat brings it up while the juices settle. Roasting times vary with the cut and your oven, so the thermometer is what keeps it juicy.
Nutrition
Estimated per serving · values are approximate.