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Nutrition Facts
Serving Size 1 (145g) Recipe makes 12 servings
Calories 322
Calories from Fat 108		(33%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 97mg		32%
Sodium 256mg		10%
Potassium 491mg		14%
Total Carbohydrate 15.9g		5%
	Dietary Fiber 1.0g	4%
	Sugars 0.1g
Protein 35.0g		70%
detailed view... how is this calculated?

PHILLY (Italian Style) Hot Roast Pork Sandwiches

Recipe #31478 | 1¾ hours | 5 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
Jun 17, 2002

Philly is not only famous for cheesesteaks. Another famous favorite is Hot Roast Pork Sandwiches! After searching the web for the recipe and not finding it, I came up with this and the results were fabulous and authentic tasting. This is also delicious served as a main dish instead of for sandwiches...you may want to slice it thicker and add a side dish or two

SERVES 12 (change servings and units)

Ingredients

3-3 1/2 lbs boneless pork roast
salt
fresh coarse ground black pepper
garlic powder
basil
italian seasoning or pizza seasoning
dehydrated dried garlic
water
10-12 Italian rolls (or you can use French bread if Italian rolls are not available in your area, you want a crusty roll,)

Directions

1
Preheat oven to 350 degrees.
2
Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
3
Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
4
Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
5
Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
6
Each time you add the water, pour some over the roast, so the top does not get too dry.
7
Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
8
Trim all visible fat from roast and discard.
9
Slice roast very thin, in the pan if possible, so you don't lose any juices.
10
If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
11
Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
12
Enjoy!

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Featured Reviews for This Recipe

From: CookingLaura

On Feb 22, 2009

This was SOOO good. Ate sandwiches from it all week and it was still delicious. So moist, the best pork roast I have ever eaten!

0 people found this review helpful

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From: eileen0862

On Feb 9, 2009

This recipe was excellent. I substituted Chicken Broth for the water. We are located close to Philadelphia and this is just as good as something you'd get in South Philly. Update 2/9/09: Making this right now for a family weekend. Just wanted to make a note to add that I always add some rosemary with the seasonings, which is great. Also, I always make sure to make this is a metal pan because once when making this at my Mom's, we used a 13x9 pyrex dish and it got so hot while the fat was melting off it exploded when we added the room temperature broth to the pan. What a mess! I make this for most parties and always use a whole loin, about 10-12 lbs. NEVER any leftovers.

1 person found this review helpful

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From: Miss Erin

On Jul 7, 2002

This recipe was awesome! I made it for a dinner party and everyone just raved about it. I only substituted one thing, I used beer instead of water. I will make this again, I'm sure. It really could not have been easier. The meat literaly pulled apart, I didn't even have to cut it into slices. That night, for a really late snack after we got back from our night on the town, we mixed in some BBQ sauce and a little of the juices with the leftovers and had more sandwiches.

7 people found this review helpful

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From: Daphney

On Feb 12, 2007

Excellent dish. The entire family loved it. I cooked it in the crock pot on high for five hours and then it pulled apart to make great pulled pork sandwiches. I added beer to the recipe so it would have some good juices to cook in. The flavor was awesome and we have plenty left over for sandwiches.

3 people found this review helpful

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Read all 12 reviews