Saturday, August 24, 2013

Slow Cooker Roast Pork Sandwiches with Broccoli Rabe

Last weekend I saw at least three different shows on Food Network talking about a roast pork sandwich that is famous in Philadelphia. It looked so good! Slow roasted pork with Italian herbs drenched in gravy on a cheesy roll topped with spicy roasted broccoli rabe. I had to make it at home. I decided to use the slow cooker and the grill. I don't use the oven in the heat of summer if I can help it. It turned out so so good! Dear sister approved. She made the face. You know the one, as if to say my mouth would fall open in awe if my mouth wasn't full. The rub is delicious. I loved the rosemary and garlic together. Between the rub and using the grill, the pork had a nice crust which is hard to do in a slow cooker. The gravy is so savory. Who knew such a little bit of wine would add so much flavor. The onions, garlic and beef base didn't hurt either. The flour helped to thicken it just enough. It was so good, I used the leftover gravy on grits later in the week. All the components were great on their own. This could easily be a plated meal instead of a sandwich. But you have to make the sandwich. Everything together with the melting cheese is magical. I think I will make this again for the first football game we watch with the family. 

I almost forgot! The leftovers re-heat well. Sister actually tried it the next day. I put some pork, gravy and broccoli rabe in the microwave for 1-1/2 minutes while I made the grill bread and melted the cheese. Just as good as right out of the slow cooker.

Slow Cooker Roast Pork Sandwiches with Broccoli Rabe
Serves 4 to 6


1-1/2 lb pork loin roast
Italian Herb Rub (recipe below)
1 med. Onion, sliced
1 garlic clove, sliced
3/4 cup water
1 tsp beef base or bouillon
1/8 cup vermouth or dry white wine
2 Tbsp all-purpose flour
2 bunches broccoli rabe
Olive oil
Garlic salt, to taste
Red pepper flakes, to taste
1 loaf of soft French bread
Provolone cheese, 8 to 12 slices      


Drizzle roast with olive oil and rub with Italian Herb Rub. Place in the refrigerator to marinate for 30 minutes.

Pre-heat grill to high heat for 10 minutes. Place roast on the grill, grill 6 minutes a side. Remove and set aside. Place onion and garlic in a 4 quart slow cooker. Place roast on top of onions and garlic. Combine water, beef base and vermouth; whisk into flour. Pour liquid into the bottom of slow cooker. Cook on low 3-1/2 hours (time may vary depending on your slow cooker). Remove roast from slow cooker cover with aluminum foil and let rest for 30 minutes. Leave slow cooker on low to keep gravy warm.

In the mean time, pre-heat grill to medium high heat for 10 minutes. Drizzle broccoli rabe with olive oil and season with garlic salt and red pepper. Place broccoli rabe on the grill, grill 4 minutes a side. Remove and place in a microwave safe dish covered with plastic wrap, microwave 2 minutes or until stems are tender. When cool enough to handle chop into bite size pieces.

To prepare the bread for sandwiches, cut off the end of the loaf. Make the next slice 3/4” thick but do not cut all the way through the loaf, the bottom should remain attached. Make another slice 3/4” thick, this time cut through the loaf. You have made a 1-1/2” slice of bread with a pocket in the middle. Repeat until you have enough bread sliced for 4 to 6 sandwiches.

To make a sandwich, slice the pork into thin slices. Place two slices of cheese into the pocket you made in the bread (fold the cheese in half if necessary). Butter the outside of each side of the bread place in a medium hot skillet. Brown each side of the bread, melting the cheese inside. Remove from skillet and open the bread. Place sliced pork in the gravy coating each slice with gravy place on top of cheese. Top with broccoli rabe and drizzle with additional gravy if desired. Serve hot.

Italian Herb Rub
Makes approx. 4 Tbsp


1 Tbsp dried rosemary
1-1/2 tsp dried oregano
3/4 tsp ground sage
1-1/2 tsp dried minced garlic
1 Tbsp kosher salt
1-1/2 tsp black pepper
1/4 tsp red pepper flakes


Combine all ingredients in a mortar and pestle. Crush with pestle until rosemary is broken into small pieces. If you do not have a mortar and pestle, break rosemary up by hand. Use to season beef, pork, chicken or fish. Store in airtight container until ready to use.

Linking to:
Six Sister's Stuff: Strut Your Stuff Saturday Link Party
Life on Lakeshore Drive: Bouquet of Talent Link Party
Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Love Bakes Good Cakes: All My Bloggy Friends
Tumbleweed Contessa: What'd you do this weekend?
Anyonita Nibbles: #GetHimFed
Tumbleweed Contessa: 2014 Super Bowl and Chili Party
Carole's Chatter: Food on Fridays - Slow Food

1 comment:

  1. Your enthusiasm for this dish really shows through! That is an awesome crust for a crockpot recipe.

    You made me laugh--I have a no oven rule during the summer too. (I do break it now and then on rainy days.)

    Thanks for linking!


Related Posts Plugin for WordPress, Blogger...