Braised Pork Italian Hoagie

This braised pork Italian hoagie is a quick and easy recipe with leftover braised pork. This makes the meatiest, juiciest, two-hands-required, pork hoagie ever. Trust me. Get a bib.

I promise that I won’t just loaf through the whole summer without making an effort… Yes, I know that Monday I showcased those Mango Colada Popsicles – total prep time :05 minutes.  So I completely understand if you think I’m just calling it in with a “sandwich”  But this is no ordinary sammie.  It’s an Braised Pork Italian Hoagie and despite the fact that it’s another :05 minute “recipe”, I just wanted to make sure you knew how versatile that Pork Ragoût is. Grab your favorite hoagie bread and let’s get started.

While the ragoût is ridiculously easy to make — it does require a few hours of oven braising — so you see — I made some effort.  A little.  

You remember the ragoût, right?  I made one a few months ago and we mounded it on egg noodles and stuffed it into tacos.  Well, I fixed it again and this time the leftovers became the savory filling for lunch in the form of a decadent Italian hoagie.

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Hoagie Bread – Get The Best You Can

In my view, when you’re working with something as simple as this, you have to use really good ingredients, starting with the bread.  There is no hard and fast rule for hoagie bread, however, I would advise against most commercially available ones. Try to get Rolls from the bakery  – soft and absorbent on the inside with a sturdy crust to corral the meaty filling. They could be Kaiser rolls, or sub rolls — with or without seeds. Hefty enough to handle your fillings, with a crust that’s not too tough — you want to be able to get your teeth through it.

Fillings For Braised Pork Italian Hoagie:

 I like Boar’s Head sliced provolone from the deli and the heaviest, ripest tomatoes I can find.  Fresh garden basil ties it all together.  This can tend to get messy.  Embrace the slop.  Hunch over your plate, cradling the sammie in both hands and savor every bite.  Don’t worry that the drippings will cover your elbows — it’s part of the experience.  

More awesome sandwich recipes:

• The Reuben
• Instant Pot Pulled Pork Tenderloin
• Spicy Tuna Salad Sandwich
• Muffuletta Sandwich
• Egg Cheese and Avocado Sandwich
• Carolina Pulled Pork
• Don’t Cry For Me Argentina Roast Beef Sandwich
• Sriracha Lobster Rolls
• Knife and Fork Grilled Cheese
• Slow Cooker Jerk Pork
• Pancetta Guava Grilled Cheese
• Grilled Chicken Hoagies
• French Dip Au Jus
• Braised Pork Italian Hoagie
• Cuban Sandwich

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5 from 1 vote

Italian Braised Pork Hoagie

Leftovers have never tasted so good!

Author: Lisa Lotts

Course Main Course

Cuisine American

Keyword pork, sandwich

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

INGREDIENTS:

• ½ recipe Italian Braised Pork leftovers
• 4 6-inch hoagie rolls or sandwich buns
• 1 large beefsteak tomato sliced
• 8 basil leaves fresh
• 6 ounces baby arugula
• 8 slices provolone cheese

DIRECTIONS:

• Heat the leftover braised pork in a saucepan or microwave oven. Slice the rolls in half and build the sandwich by dividing the pork, provolone, tomato basil and arugula between the rolls (make sure the hot pork is in direct contact with the cheese to get that melty, gooey fusion).
• Serve with plenty of napkins!

NUTRITION:

Calories: 430kcal | Carbohydrates: 6g | Protein: 43g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 131mg | Sodium: 616mg | Potassium: 907mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2250IU | Vitamin C: 19.1mg | Calcium: 519mg | Iron: 2.8mg

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