When I learned I had used the incorrect ingredients while making ginger snaps according to my mother’s recipe, I decided to make my own version instead of throwing it out and beginning over, and they turned out even better. I simply had to share my “mistake” with you all due to how excellent these are. They came out incredibly moist, flavorful, and chewy. Hope you like them.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 large sandwiches |
Ingredients
- 1 (3 pound) pork shoulder roast
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh parsley
- 3 cloves garlic, chopped
- 4 teaspoons olive oil, divided
- 1 tablespoon kosher salt, plus more to taste
- 1 tablespoon freshly ground pepper, plus more to taste
- 1 cup water, or more as needed
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- ½ teaspoon red pepper flakes
- ½ cup chicken stock
- 12 ounces fresh spinach
- 1 medium lemon, juiced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded Manchego cheese
- 4 crusty rolls
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Make the pork: Remove the netting or strings from pork roast, keeping them intact to use again. Combine rosemary, parsley, garlic, 3 teaspoons oil, 1 tablespoon kosher salt, and 1 tablespoon pepper in a bowl. Slice open pork roast and spread it with herb mixture. Roll up pork and secure it with the netting or string. Rub remaining 1 teaspoon oil all over pork; season with more salt and pepper.
- Place pork, fat-side up, in a roasting pan; pour in water.
- Bake in the preheated oven, basting occasionally and adding more water if necessary, until an instant-read thermometer inserted into the meat reads at least 145 degrees F (63 degrees C), 1 1/2 to 2 hours. Remove from the oven and let rest for 10 to 15 minutes. Reserve pan juices in the roasting pan.
- While the pork is resting, prepare fixings: Heat oil in a frying pan over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring to a boil. Add spinach, lemon juice, salt, and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until spinach is wilted, 2 to 3 minutes.
- Cut and remove the string from the roast. Cut pork into thin slices. Return sliced pork to the juices in the roasting pan.
- Slice sandwich rolls. Sprinkle Manchego cheese over split rolls, add pork slices, and top with spinach.
- This recipe makes enough pork to fill 4 to 6 sandwiches. The traditional roast pork sandwich is made with provolone cheese. Manchego has a slightly stronger flavor, which is a great complement to pork and greens. If you can’t find Manchego, use provolone.
Nutrition Facts
| Calories | 794 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 147 mg |
| Dietary Fiber | 5 g |
| Protein | 50 g |
| Saturated Fat | 17 g |
| Sodium | 2952 mg |
| Sugars | 6 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! Philly girl here, we always use spinach instead of broccoli raab, can be a bit tough! Sharp provolone melted and of course log hots!!!
I am from the Philly area and make this frequently. For our church bingo, I made huge amounts because the ladies would come with containers and buy pints of it to take home. It got so bad, sometimes there was little left for my sandwiches! The only change I made was to strain the rosemary leaves out, used the sharp provolone and did not provide greens. No one in the area ate greens with this. Crusty Amorosa rolls (local) were used.
The first time I made this I followed the recipe exactly except I used provolone cheese (I couldn’t find the cheese in the recipe). We loved it. I’ve made it many times since them and have varied the recipe. Sometimes I add sautéed onions and or mushrooms too. Always great! Most of the time now I use a pre-seasoned pork loin just because it’s lazy. It’s equally good. But five stars for the recipe as is. Thanks for sharing.
Oh wow. These were so much better than I thought they would be. I didn’t change a thing, and I wouldn’t. This was amazing.
Followed the recipe to the T and it wasn’t near as good as I was expecting!
Delicious! The pork roast was cooked to perfection and the seasonings were spot on. Loved the spinach! I used sharp provolone b/c I couldn’t find Manchego. I will be making this again and again~YUM! Thanks for sharing. 🙂
I really liked these. I cooked the pork in a pressure cooker for 50 minutes instead of using the oven. I also didn’t have any chicken broth for the spinach, so I used a splash of white wine instead. Oh, and I just sliced the cheese instead of grating it. Really nice flavors.
I like this sandwich with the pork, spinach and the manchego cheese is so different and a nice change of pace. I did reduce the rosemary to just 1 tbsp – I think 3 tbsps is quite a lot – rosemary is very strong. I think if I made this again I would replace the rosemary with thyme. I did not care for the red pepper flakes in the spinach. Next time I would cook the spinach in the olive oil with the garlic. I would leave out the red pepper and the chicken broth. Thanks for a great new sandwich idea.