Philadelphia Roast Pork Sandwich Bites with Broccoli Rabe and Sharp Provolone

The Philadelphia roast pork sandwich — tender, thinly sliced roasted pork shoulder, garlicky broccoli rabe, and melted sharp provolone on a crusty Italian roll — is, in the opinion of many Philadelphians, superior to the city's famous cheesesteak. The sandwich was popularized by John's Roast Pork, a South Philadelphia institution founded in 1930 that originally roasted pork for Sunday dinners and began putting it on sandwiches for workers at the nearby Philadelphia Navy Yard. The sandwich's reputation has only grown; in 2012, John's Roast Pork won a James Beard America's Classics Award, cementing its status as a national treasure.

The genius of the sandwich is the interplay of textures and bitter-savory balance: the pork is rich and juicy, the broccoli rabe is bitter and garlicky, and the sharp provolone is tangy and melted. A ladle of savory jus ties everything together and soaks into the roll. For a party, we translate this into slider-sized bites using small Italian rolls, each holding a pile of pork, a tangle of broccoli rabe, and a slice of melted provolone, with a spoonful of jus to bring it all together.

Ingredients (makes 24 bites, serves 8–12): - 4 pounds boneless pork shoulder (butt), trimmed and tied - 1 head garlic (cut in half horizontally), plus 4 cloves minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon fennel seed, crushed - 2 tablespoons kosher salt - 1 tablespoon black pepper - ¼ cup olive oil - 1 cup dry white wine - 2 cups chicken stock - 24 small Italian slider rolls - 1 pound sharp provolone cheese (provolone picante), thinly sliced - 1½ pounds broccoli rabe (rapini), trimmed and cut into 1-inch pieces - 4 cloves garlic, sliced - ¼ teaspoon red pepper flakes - 2 tablespoons olive oil - ¼ cup jarred long hot peppers or spicy pickled peppers, chopped (optional)

Roasting the Pork: Preheat oven to 325°F. Rub pork shoulder with olive oil, then with salt, pepper, fennel seed, rosemary, thyme, and the cut garlic head (press the halves against the meat to release the cloves). Place in a Dutch oven or roasting pan fat side up. Roast uncovered 1 hour, until a golden crust forms. Add white wine and chicken stock to the pan. Cover and reduce heat to 300°F. Continue roasting 3–4 hours, basting every hour, until the pork is fork-tender and reaches 195–205°F internal. Remove pork to a cutting board and rest 30 minutes. Strain and degrease the pan juices — this is your jus. Slice the pork as thinly as possible against the grain.

Preparing the Broccoli Rabe: Bring a large pot of salted water to a boil. Blanch broccoli rabe 2 minutes, then drain and shock in ice water. Drain well and squeeze out excess moisture. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add sliced garlic and red pepper flakes, cook 1 minute until fragrant. Add broccoli rabe and cook 5–7 minutes, stirring, until tender and lightly browned. Add ½ cup of pork jus and simmer until the liquid is absorbed and the rabe is very tender. Stir in chopped long hot peppers if using. Season to taste. The rabe should be soft, garlicky, and slightly spicy — this is not a crisp-tender vegetable; it should melt.

Assembly: Split slider rolls and arrange cut-side up on a baking sheet. Place a slice of provolone on each roll bottom. Bake at 400°F for 2–3 minutes until cheese melts and rolls toast lightly. Pile a generous portion of sliced pork on each roll, top with broccoli rabe, and spoon a tablespoon of hot jus over each. Top with the roll lid. Serve immediately with small cups of jus alongside for dipping.

Service: Wrap each slider in parchment and tie with twine for an authentic deli presentation, or arrange on a platter with a bowl of jus for drizzling. Provide extra napkins — these are gloriously messy.

The Mimosa Pairing Logic: The bitter-savory-garlicky character of the roast pork and broccoli rabe calls for a mimosa with bright citrus and enough acidity to cut through the rich pork and melted provolone. A classic orange mimosa is the most natural pairing — the orange's acid balances the pork's richness while the champagne cuts the cheese's fat. A grapefruit rosemary mimosa is exceptional — the grapefruit's bitterness echoes the broccoli rabe's bitter notes, creating a harmonious bridge, while the rosemary mirrors the herbs in the pork rub. For a more aromatic pairing, a cardamom orange blossom mimosa resonates beautifully with the fennel seed in the roast. Avoid overly sweet mimosas — they clash with the bitter greens.

Reference Links: - Philly roast pork sandwich recipe: Serious Eats - John's Roast Pork and the sandwich's history: Sandwich Tribunal - Philly Italian pork sandwich (DiNic's copycat): The Woks of Life - Broccoli rabe preparation: Serious Eats

Make-Ahead: Pork can be roasted up to 2 days ahead, refrigerated, and sliced cold (it is easier to slice thin when cold). Jus can be made ahead and reheated. Broccoli rabe can be prepared 1 day ahead and reheated gently with a splash of jus. Assemble and melt just before service — the rolls soften quickly under the jus.

Pro Tips: Pork shoulder must be roasted low and slow — 300°F for 3–4 hours — to break down the connective tissue and become sliceable-tender. Do not use loin or tenderloin; they will dry out. Slicing the pork cold (straight from the refrigerator) produces thinner, more even slices, and the slices hold their shape better when reheated in hot jus. The broccoli rabe should be deliberately overcooked by normal vegetable standards — soft, silky, and thoroughly permeated with garlic and pork jus. Sharp provolone (provolone picante) is the only correct cheese — mild provolone lacks the tang to stand up to the garlic and bitter greens. And do not skip the jus — a dry roast pork sandwich is a sad thing; the jus is what unites the flavors and soaks into the roll.