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My take on Philly roast pork

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Post Sat Jul 05, 2014 3:08 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7495
Location: Stoughton, WI
The first Philadelphia sandwich non-residents think of is usually the cheesesteak, but because The Interwebs expose all secrets apparently there a roast pork sandwich that the locals appreciate just as much. Last weekend I found a pork loin roast on sale so I grabbed it and decided to put together my version of Philly roast pork (that sounds like an America's Test Kitchen promo).
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I seasoned it all over with Weber Steak and Chop seasoning.
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Any excuse to use the rotisserie, right?
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I used sesame-seeded sub rolls from the local grocery store, home-shredded provolone cheese, and a 50/50 mix of beef and chicken broths to approximate pork broth. The authentic version includes broccoli rabe but I couldn't find any at the store...but that didn't bother me too much. Less veg means more room for meat and cheese. :wink:
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Winner winner sandwich dinner! As you can see I like my dip-style sandwiches on the wet side and this one was really good, with flavors from the seasoning, cheese, and broth. And because of the size of the roast I had enough leftovers for several lunches, and with one I substituted Swiss cheese for a different but equally good taste. Frankly, the next time I grill a Baltimore pit beef I just might serve it French-dip style as well.

Post Tue Jul 08, 2014 9:10 pm
Askanison medium
medium

Posts: 121
Location: Philadelphia
Nice take on it.
i dont have a rotissiere but i may try this any way.
just smoke it for a couple of hours.
maybe in a pan since it doesnt have alot of fat.
hmmm...my mind is thinking away.

on a side note I go to the real deal's place http://tommydinics.com about once a month or so.
i work across the street from them.
best sandwich in America according to that show. :)
here's some video too. http://www.travelchannel.com/video/fina ... inics-pork

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Chargriller Duo w/ SFB
Weber 18.5" Kettle

Post Tue Jul 08, 2014 9:21 pm
scorched_porch User avatar
well done
well done

Posts: 404
Location: Redwood City, California

Wow - that's a gorgeous sandwich. I was thinking porchetta with that roast - but you nailed it, Chicken style! Excellent work.
Argentine Grill
WSM, Pit Barrel Cooker
http://thequinchoproject.wordpress.com/

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Post Tue Jul 08, 2014 10:09 pm
timbarber84 medium-well
medium-well

Posts: 204
Location: flatwoods ky

dang my mouth is watering i would have to roll the sleeves up for that one i think im going to give it a try really nice
TIMS BBQ

Post Wed Jul 09, 2014 3:54 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5864
Location: Central Alberta, Canada
Brad - do you mean that all this time I've been cooking rotisserie pork in this exact same style I've been cooking "Philly roast pork"?
That's just weird. :twisted:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Wed Jul 09, 2014 4:10 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7495
Location: Stoughton, WI
Thanks, everybody! Truth be told I couldn't remember if cheese and jus are part of a proper Philly roast pork sandwich but I felt they fit in just fine! :lol:


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