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Nutrition Facts
Serving Size 1 (799g) Recipe makes 6 servings
Calories 705
Calories from Fat 502		(71%)
Amount Per Serving		%DV
	Total Fat 55.8g	85%
	Saturated Fat 19.9g	99%
	Monounsaturated Fat 26.2g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 160mg		53%
Sodium 1654mg		68%
Potassium 811mg		23%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 2.4g	9%
	Sugars 0.6g
Protein 45.0g		90%
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Tony Luke's Italian Roast Pork Sandwich (The Real Deal)

Recipe #109581 | 3½ hours | 25 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: CHRISSYG
Jan 26, 2005

I don't live in South Philadelphia, but my neighbor did. He tells me this is as close to the 'real deal' as you can get... (actually he says better, because Tony Luke's cooks the broccoli rabe too much)Tony Luke's is a walk-up sandwich joint down at Front and Oregon in South Philadelphia...You don't get more "South Philly" than this! People stand in lines around the corner for this and their Chicken Special, which is the same sandwich, but with an Italian Fried Chicken Cutlet instead of the roast pork. Mangia! Start this in the morning because it has to cook slowly until it falls apart.

SERVES 6 -8 (change servings and units)

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 rolls (football shaped)
1/2 lb sliced sharp provolone cheese

Directions

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
Mix the next 6 ingredients in a bowl.
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.
6
Rub 3/4 of the mixture over all exposed surfaces.
7
Roll the roast back up and place back in netting.
8
(Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
9
Place the roast in the crock pot and cook at high for 20 minutes.
10
Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
11
Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
12
Return to juices which have accumulated in the crock pot.
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 3qts 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.
17
Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
18
In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
19
Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
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.
23
Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!