Roast Pork Sandwich Recipe

Season pork

Pat the pork shoulder dry. Rub with olive oil, then evenly coat with kosher salt, black pepper, minced garlic, and chopped rosemary. Let sit at room temperature for 30 minutes or refrigerate covered for up to 12 hours for deeper flavor (bring to room temp before roasting).

Sear

Preheat oven to 160°C (325°F). Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil if pan is dry. Sear the pork on all sides until well browned, about 3–4 minutes per side.

Roast

Add the white wine to deglaze the pan, scraping up browned bits, then add the chicken stock. Bring to a simmer. Cover with a tight-fitting lid or foil and transfer to the oven. Roast until the pork is fork-tender and registers 92–95°C (198–203°F) in the thickest part, about 2 to 2.5 hours depending on size.

Rest & Shred

Remove pork from oven and let rest, covered, for 20 minutes. Reserve roasting liquid. Shred the pork using two forks or slice thinly against the grain. If you prefer pulled texture, toss shredded pork with some reserved warm roasting liquid to keep moist.

While the pork cooks or in the last 30 minutes, combine chopped pepperoncini, chopped hot cherry peppers (or jalapeños), finely diced red onion, chopped capers, and chopped parsley in a bowl. Whisk together red wine vinegar, olive oil, sugar, and a pinch of salt until emulsified; toss with the pepper mixture. Taste and adjust heat or acidity. Let sit at room temperature for at least 15 minutes to develop flavor.

Toss baby greens with extra-virgin olive oil, lemon juice, salt, and pepper just before assembly so they remain crisp.

When pork is shredded and warm, place provolone slices on top of the meat in the pan or on a sheet pan and put briefly under a broiler or in a hot oven (200°C / 400°F) for 1–2 minutes just until the cheese begins to melt. This step is optional if you prefer unmelted cheese.

Slice the rolls horizontally without cutting through (or fully halved if preferred). Spread softened butter on the cut sides. Toast the rolls in a skillet or under the broiler until golden and crisp, about 1–2 minutes per side.

To assemble: open a toasted roll, layer a generous portion (about 200–250 g) of shredded roast pork on the bottom half, spoon some of the reserved roasted pan juices or jus over the pork to moisten (about 1–2 tbs), top with one or two slices of sharp provolone (or melted provolone from earlier), spoon a tablespoon or two of spicy relish over the cheese, and finish with a handful (about 1 cup) of dressed greens. Close sandwich and press lightly. Repeat for remaining sandwiches.

Serve immediately with fries on the side.

If using fresh potatoes: rinse cut fries thoroughly under cold water until water runs clear to remove starch. Pat dry thoroughly with a clean towel.

Heat vegetable oil in a heavy pot or deep fryer to 160°C (320°F). Fry potatoes in batches for 3–4 minutes until pale and soft but not browned. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and return fries to the oil in batches, frying until golden and crisp, about 2–3 minutes. Drain, sprinkle with salt, and serve alongside sandwiches.