The original roast pork sandwich recipe from Shank’s & Evelyn’s in Philadelphia has been beloved since 1962, so it’s no surprise that the version current Shank’s Original Pier 40 owner Ed Brennan gave to the South Philly Review in 2016 was vague with the specifics. That said, this “recipe” gives a good overview of the shop’s basic technique.
For more of the history of the Philadelphia roast pork sandwich and Shank’s & Evelyn’s luncheonette, check out my book A History of Philadelphia Sandwiches.
Ingredients
- Pork shoulder
- garlic
- garlic powder
- Italian seasonings
- bay leaves
- carrots
- celery
- onions
Directions
Preheat oven to 300 degrees.
Place the pork in a large roaster pan, and add the other ingredients as seasonings. Cook for five to six hours, occasionally basting the pork with juice from the bottom of the pan.
Remove from the oven, and take the pork out of the pan, letting it rest in a second holder. Cool, and refrigerate while preparing the juice. Remove the carrots and the onions from the pan, and strain the juice, discarding the excess bay leaves and seasonings.
Place the pork drippings in a separate saucepan, and add pork bones and skins, the carrots, celery, onions, fresh chopped garlic, salt, pepper, and cold water. Cook on low heat to boil, and then simmer.
Cook the juice approximately four hours on low heat, which will result in a 50-percent reduction. Once the time has elapsed, strain the juice. Trim the fat from the pork, add the juice, and heat to an internal temperature of 145 degrees.
Serve on fresh Italian bread with the toppings of your choice. Shankâs Pier 40 recommends, among others, sharp provolone, spinach, broccoli rabe, and long hots.