Philly Style Pork Roast Sandwich (Smoker and Instant Pot Slow Cook Ver – Revolution Barbecue

Name: Philly Style Pork Roast Sandwich (Smoker and Instant Pot Slow Cook Ver – Revolution Barbecue
Ingredients: 1 7-pound boneless pork shoulder (weight after bone removal); 1 bottle Revolution Barbecue Bird Brine; 1 gallon water; 2 tablespoons Italian Seasoning; 3 bay leaves; 1 tablespoon olive oil; 2 tablespoons Italian Seasoning blend; 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub; 1 tablespoon granulated garlic; 1 tablespoon granulated onion; 2 tablespoons olive oil; 1 large white onion, julienned; 4 cloves garlic, minced; 4 cups low sodium chicken stock; 1/2 teaspoon red pepper flakes; 1 teaspoon ground black pepper; 2 bay leaves; 3 tablespoons extra-virgin olive oil; 1 pound broccoli rabe, trimmed and cut into 1-inch pieces; 1/4 white onion, julienned; 2 medium cloves garlic, minced; 3 Italian hot peppers, diced; 1 roasted red pepper from a jar, diced (or 1/3 cup diced jarred roasted red pepper); 1/2 cup reserved cooking liquid; 6 seeded Italian long rolls (7–8 inches), split but hinged; 12 to 18 thin slices provolone cheese

revolutionbbq.com

There’s something magical about the combination of smoke, slow cooking, and a crusty Italian roll that transports you straight to South Philly. This sandwich brings together a few of my favorite...

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Cooking tools:

Smoker
Pressure cooker
Airtight container
Mixing bowl
Cutting board
Chef's knife
Skillet
Tongs
Measuring spoon
Measuring cup
Oven
Baking sheet
Fork
Saucepan
Spatula

Ingredients

1 7-pound boneless pork shoulder (weight after bone removal)
1 bottle Revolution Barbecue Bird Brine
1 gallon water
2 tablespoons Italian Seasoning
3 bay leaves
1 tablespoon olive oil
2 tablespoons Italian Seasoning blend
1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons olive oil
1 large white onion, julienned
4 cloves garlic, minced
4 cups low sodium chicken stock
1/2 teaspoon red pepper flakes
1 teaspoon ground black pepper
2 bay leaves
3 tablespoons extra-virgin olive oil
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
1/4 white onion, julienned
2 medium cloves garlic, minced
3 Italian hot peppers, diced
1 roasted red pepper from a jar, diced (or 1/3 cup diced jarred roasted red pepper)
1/2 cup reserved cooking liquid
6 seeded Italian long rolls (7–8 inches), split but hinged
12 to 18 thin slices provolone cheese