Today’s 5 star restaurant secret recipe comes from DiNic’s in Philadelphia, PA. Crowds pack this fourth generation sandwich shop to enjoy one of their classic Italian sandwiches. Their signature sandwich is the pulled pork Italiano which is loaded with Provolone and roasted long hot peppers on top top of luscious wine-and-herb-braised pulled pork. A Philly favorite and voted best sandwich in America by the Travel Channel.
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New 5 Star Secret Recipe
DiNic’s Pulled Pork Italiano
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3 tbsp. ground fennel seeds
3 tbsp. dried parsley
1 1⁄2 tbsp. dried thyme
3 1⁄2 tsp. crushed red chile flakes, plus more
1 (6-7-lb.) pork shoulder, butterflied
3 sprigs rosemary, stemmed and finely chopped
1 head garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
4 cups beef stock
1⁄2 cup red wine
1 medium yellow onion, thinly sliced
1 bay leaf
1⁄2 cup canned crushed tomatoes
2 lb. broccoli rabe
1⁄4 cup canola oil
32 slices sharp provolone
8 (12″) crusty Italian rolls, split
24 roasted long hot peppers
Heat oven to 450°. Combine fennel, parsley, thyme, and 3 tsp. chile flakes in a small bowl; set aside. Open pork shoulder on a work surface, and spread with half of herb mixture, rosemary, 1⁄4 of the chopped garlic, salt, and pepper. Roll up shoulder, tie with kitchen twine at 1″ intervals to secure, and season out-side with remaining herb mixture, salt, and pepper. Transfer to a roasting pan and roast until browned, about 40 minutes. Remove pan from oven, and heat broiler. Add remaining garlic to pan, along with stock, wine, onion, and bay leaf; pour tomatoes over top and sides of pork shoulder. Broil until tomatoes are caramelized, about 20 minutes. Reduce oven temperature to 325°, cover pork with parchment paper, and cover roasting pan with aluminum foil. Cook until internal temperature of pork reaches 165°, about 2 hours. Set aside to cool.
Transfer pork to cutting board, and remove bay leaf from pan. Transfer juices to a blender and purée; transfer to a 4-qt. saucepan and keep warm. Pull pork apart into large pieces and add to pan juices.
Meanwhile, bring a large pot of salted water to a boil, and add broccoli rabe. Cook, stirring, until just tender, 2–3 minutes. Drain and transfer to a bowl of ice water to cool. Drain, and dry thoroughly with paper towels. Heat oil in a 12″ skillet. Working in batches if necessary, add remaining chile flakes and broccoli rabe and cook, stirring, until crisp and warmed through, about 4 minutes. Set aside.
Place 4 slices provolone on bottom half of each roll, and top with pork. Add broccoli rabe and peppers.
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