Philly Style Pork Roast Sandwich (Smoker and Instant Pot Slow Cook Version)
There’s something magical about the combination of smoke, slow cooking, and a crusty Italian roll that transports you straight to South Philly. This sandwich brings together a few of my favorite things—oak-smoked pork shoulder, bold Italian seasoning, and that perfect au jus for dipping. We used our Bird Brine for a solid overnight soak, then hit it with Texas Beef BBQ Rub and garlic before giving it a quick smoke. From there, it slow-cooked in stock and spices, soaking up flavor by the minute. Topped with sautéed broccoli rabe and peppers, melted provolone, and a warm, crusty hoagie roll—this is how you bring East Coast soul into your BBQ pit.
Philly-Style Pork Roast Sandwiches: Smoked, Slow-Cooked, and Ready to Dip
Glenn Connaughton
6
30 minutes
5 hours
470
American
Main Dish
Inspired by the legendary roast pork sandwiches of Philadelphia, this version starts with an 8-pound pork shoulder brined overnight in Revolution Barbecue Bird Brine and seasoned with Texas Beef BBQ Rub. After a quick smoke, it slow-cooks in stock and aromatics before being thinly sliced and stacked onto warm hoagie rolls with provolone cheese and garlicky broccoli rabe. The finishing touch? A dunk in the rich, porky au jus. It’s the kind of sandwich you’ll be thinking about long after the last bite.
Ingredients
For brining the pork
- 1 7-pound boneless pork shoulder (weight after bone removal)
- 1 bottle Revolution Barbecue Bird Brine
- 1 gallon water
- 2 tablespoons Italian Seasoning
- 3 bay leaves
For smoking the pork
- 1 tablespoon olive oil
- 2 tablespoons Italian Seasoning blend
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
For slow cooking (Instant Pot or Crockpot)
- 2 tablespoons olive oil
- 1 large white onion, julienned
- 4 cloves garlic, minced
- 4 cups low sodium chicken stock
- 1/2 teaspoon red pepper flakes
- 2 tablespoons Italian Seasoning
- 1 teaspoon ground black pepper
- 2 bay leaves
For the sandwich topping
- 3 tablespoons extra-virgin olive oil
- 1 pound broccoli rabe, trimmed and cut into 1-inch pieces
- 1/4 white onion, julienned
- 2 medium cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 3 Italian hot peppers, diced
- 1 roasted red pepper from a jar, diced (or 1/3 cup diced jarred roasted red pepper)
- 1/2 cup reserved cooking liquid
To assemble
- 6 seeded Italian long rolls (7–8 inches), split but hinged
- 12 to 18 thin slices provolone cheese
Directions
- Brine the pork: Truss the pork shoulder with butcher's twine every 1 inch. In a large container, combine the Bird Brine, water, Italian seasoning, and bay leaves. Submerge the pork and refrigerate overnight.
- Prep and smoke: Remove pork from the brine, rinse well, and pat completely dry. Rub with olive oil and season with Italian seasoning, Texas Beef BBQ Rub, granulated garlic, and onion. Smoke at 275°F with oak or mesquite wood for 1 hour.
- Sauté and slow cook: Add olive oil to the Instant Pot on sauté mode. Sauté onions for 5 minutes until translucent, then add garlic and cook 1 more minute. Add the pork fat-side up, then pour in chicken stock and stir in red pepper flakes, Italian seasoning, black pepper, and bay leaves. Cover and slow cook for 2 hours. Flip the pork and cook for another 2 hours or until internal temp reaches 180°F.
- Rest and reserve broth: Remove pork from the pot and let it rest at room temperature for 1 hour. Do not discard the cooking liquid. Strain and refrigerate the liquid, then return it to the Instant Pot and set to warm.
- Make the topping: Heat olive oil in a large pan over medium-high heat. Sauté broccoli rabe and onions for 5 minutes. Add garlic, red pepper flakes, Italian hot peppers, and roasted red pepper. Cook for 2 minutes, then stir in the reserved cooking liquid and simmer for 4–5 minutes until reduced by half.
- Slice and warm the pork: Remove the trussing from the rested pork and thinly slice. Place slices in the warmed cooking liquid to reheat.
- Toast the rolls: Preheat oven to 350°F. Toast rolls for 3 minutes until warm and lightly crisped.
- Build the sandwiches: Fill each roll with sliced pork and top with 2 to 3 tablespoons of the sautéed vegetables. Add 2 to 3 slices of provolone per sandwich. Serve with hot au jus in ramekins for dipping.
