Roasted Pork Hoagie Recipe

Preheat and prep

Preheat oven to 325°F (160°C). Pat the pork shoulder dry with paper towels. Trim any excessive fat if desired, leaving some to keep meat moist.

Season

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and dried oregano. Rub olive oil all over the pork, then evenly coat the pork with the spice mixture, pressing so it adheres.

Sear (optional but recommended)

Heat a large ovenproof skillet or Dutch oven over medium-high heat. When hot, add a little oil and sear the pork on all sides until browned, about 3 minutes per side. This step builds flavor but you can skip it if short on time.

Roast

Slice the yellow onion into thick rounds and place in the bottom of the roasting pan or Dutch oven. Place the seared pork on top of the onions and pour 1 cup of broth around (not over) the pork. Cover tightly with lid or foil and roast in the preheated oven until the pork reaches an internal temperature of 195–200°F (90–93°C) and pulls apart easily, about 2.5–3 hours for a 2 lb piece. Check after 2 hours and add a little extra broth if the pan is dry.

Rest and shred

Remove pork from oven and transfer to a cutting board. Let rest covered loosely with foil for 15 minutes. Use two forks to shred the pork, discarding excess fat and any tough bits. Reserve 1/2 cup of the pan juices; mix into the shredded pork to keep it moist and flavorful. Taste and adjust seasoning with salt and pepper as needed.

Prepare rolls

Split hoagie rolls lengthwise leaving a hinge if desired. Butter the cut sides lightly. Toast the rolls in a 375°F (190°C) oven on a sheet pan for 4–6 minutes or until lightly golden, or toast cut-side down in a skillet until golden and crisp.

Warm pork

If the shredded pork has cooled, warm it gently in a skillet over medium-low heat with a splash of reserved pan juices or broth until heated through (2–3 minutes). Stir in chopped parsley and red pepper flakes if using.

Assemble hoagies

Spread mayonnaise on the bottom halves of the toasted rolls and mustard on the top halves (or mix mayo and mustard together if preferred). Divide the shredded pork evenly among the 4 rolls. Top each portion with a slice of provolone cheese. If you like the cheese melted, place assembled open-faced under the broiler for 1–2 minutes until cheese is bubbly and edges just begin to brown—watch carefully.

Finish

Top the cheesy pork with pickles and a small spoonful of sweet hot pepper relish if using. Add a handful of arugula or shredded lettuce on top for freshness. Close the hoagies and press gently. Serve immediately with extra pan juices on the side for dipping, if desired.

Sprinkle extra chopped parsley and a pinch of red pepper flakes over the assembled hoagies for color and heat. Serve with pickles and your choice of sides.