Roast Pork Sandwiches in Philadelphia: A Guide to Philly's Other Signature Sando

For over 80 years, the motto at George’s Sandwich Shop has been “once you try them, you’ll always buy them.” It’s that confidence that has kept folks coming back for addictive sandwiches like their meatball parmesan, hot roast beef, tripe and cheesesteak along with a fantastic roast pork.

The Italian Market staple’s roast pork hot sandwich is served on a Sarcone’s roll with choice of American, mild provolone, sharp provolone or wiz. Note that the shop is a simple walk-up order window with no on-site seating (though there are a few sidewalk tables next door at Lorenzo’s Pizza).

Leave it to James Beard Award-winner for Outstanding Restaurateur Ellen Yin to breathe new life into a classic. Center City’s elegant High Street Philadelphia — co-created by Yin, Roberto Sella and Chef Eli Kulp — offers a leveled-up take for their inventive roast pork sandwich.

The restaurant’s novel interpretation features creamy provolone melded into slow-cooked roast pork topped with tart broccoli rabe kimchi — fermented and spiked with garlic and chili. Then the whole creation is placed on a seeded semolina roll baked on site.

The bona fides are right in the name: John’s Roast Pork. The diminutive stand with its four-table outdoor seating area has been an oasis at a triangular South Philadelphia intersection since 1930, easily identifiable amid a sea of big box stores by the smiling cartoon pig on the marquee.

The shop’s eponymous signature item offers a sesame seed-crusted Italian hoagie roll wrapped around juicy thin-sliced roast pork (watch the cook ladle the juices over the meat) with sharp or mild provolone. There’s no broccoli rabe at John’s; the staple veggie here is sautéed spinach.

Local-centric Liberty Kitchen deli and cafe offers popular hoagies, salads, hot dogs and some of the city’s best tomato pies. Along with the impressive food selection, the BYOB market also hosts a weekly pop-up bar and an underground commissary with chef-taught workshops and classes.

A highlight among the over-a-dozen sandwich options is the traditional roast pork, made from braised pork shoulder with a specialty provolone chianti spread, long hot relish and broccoli rabe on a seeded roll. Stop by the original Fishtown shop or locations in Chestnut Hill and University City inside Two Locals Brewing.

Flanking the entrance of West Passyunk’s Old Original Nick’s Roast Beef are red and green neon signs glowing with two inviting words: ROAST on the left and BEEF on the right. While beef is king at Nick’s, they excel at the classic roast pork, too.

The divey old-school spot offers a slow-roasted, thin-sliced roast pork sandwich with homemade gravy and sharp provolone on a fresh-baked Kaiser roll — paired perfectly with their gravy fries. The South Philly location has been operating since 1938, with newer spots in Springfield and West Chester.

For a gourmet version of your favorite roast pork, head to Paesano’s Philly Style from chef Peter McAndrews, former proprietor of now-shuttered shops Modo Mio, Monsù and Popolino. Paesano’s store near South 9th and Carpenter streets has showcased standout Italian-inspired sandwiches since 2022.

McAndrew’s version, known as the Arista sandwich, comes with shredded whole suckling pig roasted until juicy and tender with broccoli rabe, long hots and sharp provolone inside a Liscio’s Italian hoagie roll.

Formerly a popular takeout shop in Fishtown, Poe’s Sandwich Joint reopened inside imaginative Kensington brewery Human Robot in 2019. The former Best of Philly winner offers favorites like a meatball parm with mozzarella made in-house, seven different chicken cutlets, the veggie “Commish” with mozzarella and basil pesto and one of the city’s most underrated cheesesteaks.

But a standout on the menu is their Skinny Joey roast pork sandwich, featuring Italian style pulled pork, broccoli rabe, roasted long hots, extra sharp provolone, horseradish mayo and red pepper flakes on a crusty hoagie roll.

Serving elevated fast-casual food in a fun atmosphere with a focus on the environment, Porco’s Porchetteria — co-located with the scrumptious Small Oven Pastry Shop and soft serve ice creamery — is offering a roast pork sandwich like none other.

Porco’s version, known as The O.G., is filled with six ounces of locally conscious porchetta made from Berkshire and Duroc breeds raised in a minimal stress-animal welfare environment on family farms in Lancaster. That savory pork is then topped with crispy crackling skin and bathed in au jus, then placed on housemade ciabatta.

The legacy of Shank’s & Evelyn’s, a beloved Italian Market luncheonette operating from 1962 until 2009, lives on at Shank’s Original, a small stand overlooking the Delaware River at Pier 40 now run by Ed Brennan (formerly of Tony Luke’s).

The current Shank’s — also known for its award-winning chicken cutlet — is a walk-up window next to thatched-wire patio tables perfect for dining riverside on a Roast Pork Italiano topped with broccoli rabe or spinach and sharp provolone on an Italian hoagie roll. It also makes for a convenient stop while strolling or biking the Delaware River Trail.

One of Philly’s most essential sandwiches is also one of the most iconic items at Reading Terminal Market, served up by fourth-generation shop Tommy DiNic’s. The stall’s classic roast pork was even once named best sandwich in America by Travel Channel host Adam Richman.

Dinic’s traditional roast pork features a pile of thinly-sliced boneless pork shoulder, sharp provolone and bright green chopped broccoli rabe lining a Sarcone’s Italian roll. For added spice, opt for grilled long hots — long green chili peppers — as well. Despite often lengthy lines, it’s well worth the wait.