Comments on: Italian Roast Pork Sandwich (Best Philly Sandwich)

By: Hazel Alterman

Hazel Alterman — Fri, 17 Feb 2023 05:08:10 +0000

I loved loved loved this video!! Omg watching you blend the spice rub was absolutely super cool!! Makes me want to eat pork… truly. So fun and so clearly delicious. You blow me away!!

By: pasonz

pasonz — Fri, 17 Feb 2023 05:08:10 +0000

Still waiting for ur bread video ;_;

By: Jim Fromearth

Jim Fromearth — Fri, 17 Feb 2023 05:08:10 +0000

Try it with real provolone and it will
knock your socks off!👍🏻

By: Scott collins

Scott collins — Fri, 17 Feb 2023 05:08:10 +0000

Me and my wife did a sandwich tour of the east coast in May (from UK) I really enjoyed the Dinics pork sandwich in Philly, but by far the best sandwiches were the poboys from Domilise's in New Orleans. Couldn't choose a champion between shrimp and beef. (Shrimp dipped in beef gravy sounds so wrong but is so right!!!)

By: Anthony Manduzio

Anthony Manduzio — Fri, 17 Feb 2023 05:08:10 +0000

What y'all know about Willy's hot roast pork on 9th Street Italian market in South Philly

By: the1heart

the1heart — Fri, 17 Feb 2023 05:08:10 +0000

I did everything you suggested for the meat, but I only had a 2.6 lb tenderloin, so I cooked to 150ish and pulled – plenty tender still and cooking over the onions and garlic was great to protect the meat and avoid burning. The onions were also helpful because with a leaner cut of meat, searing it off first was a must and the onions helped deglaze. Turned out great, and I am looking forward to doing this again but with a Boston butt for the whole family on Christmas Eve. (Quick Edit, but as someone in Philly, this recipe hit just right. I got all my other supplies, from the rolls, to the sharp prov to the stock for the aus jus all from Dattilos here in the Northeast, who were super helpful as always even throwing in a few feet of butcher's twine for free when I explained how my tenderloin needed a small truss. The family went bananas for it, so thank you)

By: IE C

IE C — Fri, 17 Feb 2023 05:08:10 +0000

I have made this 3 times, pretty easy to do. I buy my rolls, prefer a seeded semolina. I used sharp provolone
The problem that I had and Aaron has is that we cant slice the pork thin enough

By: Frank Sindone ii

Frank Sindone ii — Fri, 17 Feb 2023 05:08:10 +0000

Pork looks super tough

By: Amber Oberempt

Amber Oberempt — Fri, 17 Feb 2023 05:08:10 +0000

Dude you forgot the longhots

By: Steve Trimborn

Steve Trimborn — Fri, 17 Feb 2023 05:08:10 +0000

Holy FOOK Bro! That looks awesome! I've done this a few times myself, but your video was the best I've found on here. Great work. You gained a subscriber today!!!!