Homemade Pork Sandwich

Pork Sandwich Roast

Juicy Homemade Roast Pork Sandwich

Herb-roasted pork sliced thin, warmed in au jus, piled on a seeded Italian roll with provolone and sautéed greens.

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This Roast Pork Sandwich is the kind of thing that stops people mid-bite. Herb-roasted pork loin slow-cooked in a rich stock with sweet onions, sliced paper thin, then warmed back in the au jus until it's dripping with flavor. Piled onto a seeded Italian sub roll with provolone and sautéed spinach and broccoli rabe — this sandwich is an absolute showstopper.

🥩 The Roast

• 3.5 lb pork roast
• 2 tbsp fresh rosemary
• 2 tbsp fresh thyme
• 2 tbsp all-purpose rub
• 2 tbsp Italian seasoning
• 4 cloves garlic
• 2 tbsp olive oil
• 2 sweet onions, sliced thin
• 2 cups vegetable stock
• 2 cups chicken stock

🥬 The Greens

• ½ bag fresh spinach
• ½ bunch broccoli rabe
• 1 cup stock from the roast
• AP rub to taste
• 1 tsp crushed red pepper

🥖 To Build

• Seeded Italian sub rolls
• Provolone cheese

The Roast

1. Preheat your oven to 375°F.
2. Prep the roast — rub all over with olive oil, garlic, rosemary, thyme, AP rub, and Italian seasoning. Get it into every crevice.
3. Add the sliced onions and both stocks to the bottom of your roasting pan. Place the roast on top, uncovered.
4. Roast uncovered until internal temp reaches 190–195°F. At this temp the collagen has fully broken down and the pork will be incredibly tender and sliceable.
5. Remove the roast and let it cool. Reserve all of the stock — this is your au jus and it's liquid gold.
6. Once cooled, slice the pork as thin as possible. A meat slicer is ideal here — the thinner the better.
7. Warm the au jus in a pan and add the sliced pork back in to warm through and soak up all that flavor.

The Greens

1. In a skillet over medium heat, add a splash of the roast stock.
2. Add the spinach and broccoli rabe. Season with AP rub and crushed red pepper.
3. Sauté until wilted and tender, about 3–4 minutes. Set aside.

Build the Sandwich

1. Split and toast a seeded Italian sub roll.
2. Layer provolone cheese on the bottom half.
3. Pile on the au jus-soaked pork — be generous.
4. Top with the sautéed spinach and broccoli rabe.
5. Close it up and serve immediately. Have extra au jus on the side for dipping.

🔥 Big Daddy's Tips:

• Don't pull the roast at 160°F — you want 190–195°F. At that temp the connective tissue breaks down and the pork slices clean and stays juicy.
• A meat slicer makes a huge difference here — paper-thin slices soak up the au jus better and stack beautifully on the roll. If you don't have one, use your sharpest knife and slice as thin as you can.
• Don't skip warming the pork in the au jus — this step takes it from good to incredible.
• Broccoli rabe has a slight bitterness that cuts through the richness of the pork perfectly. Don't substitute plain spinach only if you can avoid it.
• The seeded Italian roll is key — it has enough structure to hold up to the juicy pork without falling apart.
• Make extra au jus and serve it on the side for dipping — you'll want it.

GET YOU SOME! 🔥

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