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Italian Braised Pork Hoagie

Italian Braised Pork Hoagie | Garlic + Zest
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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 Italian Braised Pork 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.

 


Italian Braised Pork Hoagie | Garlic + Zest

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.  

Italian Braised Pork Hoagie | Garlic + Zest
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 sub sandwich.

 

Italian Braised Pork Hoagie | Garlic + Zest

In my view, when you’re working with something as simple as this, you have to use really good ingredients.  Rolls from the bakery  – soft and absorbent on the inside with a sturdy crust to corral the meaty filling.  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.  

 

Italian Braised Pork Hoagie | Garlic + Zest

Incidentally, I look at virtually every meat-centric meal as an opportunity for sandwiches made from the leftovers.  Leftover roast beef? Don’t Cry For Me Argentina — Roast Beef Sandwiches… Leftover corned beef? Make The Reuben. Obviously, chicken, turkey and ham are no-brainers for creating sandwich nirvana.   What’s your favorite?

 

Italian Braised Pork Hoagie | Garlic + Zest

5 from 1 vote
Italian Braised Pork Hoagie | Garlic + Zest
Print
Italian Braised Pork Hoagie
Prep Time
5 mins
Total Time
5 mins
 

Leftovers have never tasted so good!

Course: Main Course
Cuisine: American
Servings: 4
Calories: 430 kcal
Ingredients
  • 1/2 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
Instructions
  1. 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).
  2. Serve with plenty of napkins!
Nutrition Facts
Italian Braised Pork Hoagie
Amount Per Serving
Calories 430 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 13g 65%
Cholesterol 131mg 44%
Sodium 616mg 26%
Potassium 907mg 26%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 43g 86%
Vitamin A 45%
Vitamin C 23.2%
Calcium 51.9%
Iron 15.7%
* Percent Daily Values are based on a 2000 calorie diet.

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If you've got leftover pork shoulder, this Italian Braised Pork Hoagie is a great way to use them up. A tender, juicy, braised pork sandwich with fresh tomatoes and arugula, melty provolone on a soft sub roll. It's the ultimate braised pork sandwich. #pork #porkshoulder #porksandwich #porksub #porkhoagie #braisedpork #submarinesandwich #subsandwich #hoagie #sandwichrecipe #porksandwichrecipe

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Entrees// Meat// Pork// Sandwiches, Tacos & Pizzas15 Comments

« Mango Colada Popsicles
Black n’ Bluesy Popcorn »

Comments

  1. Jolina - The Unlikely Baker says

    June 1, 2016 at 10:29 AM

    Hey. What’s wrong with 0.05 minute recipes? I love 0.05 minutes recipes! 🙂 This sandwich is massive. And messy. Which is awesome. I judge sandwiches by its level of messiness – the messier the better! 🙂

    Reply
    • Lisa says

      June 1, 2016 at 11:36 AM

      Thanks for backing me up on this Jolina! I agree, the messier the better!

      Reply
  2. Brandon @ Kitchen Konfidence says

    June 1, 2016 at 10:59 AM

    I’d love to wrap several of these up and take them to the beach this weekend!

    Reply
    • Lisa says

      June 1, 2016 at 11:37 AM

      I usually can’t wait that long!

      Reply
  3. sue | theviewfromgreatisland says

    June 1, 2016 at 11:21 AM

    This sandwich takes leftovers to a whole new level, wowza!!

    Reply
    • Lisa says

      June 1, 2016 at 11:37 AM

      And who doesn’t like a good sandwich, right Sue?

      Reply
  4. Mary says

    June 1, 2016 at 11:36 AM

    I love minimal effort, big payoff recipes like this. Let time do most of the work for you, and then feast!

    Reply
    • Lisa says

      June 1, 2016 at 12:54 PM

      I completely concur, Mary! Definitely beats slaving for 2-3 hours!

      Reply
  5. josiedoubts says

    June 1, 2016 at 8:00 PM

    This sandwich looks amazing. Perfect for summer!

    Reply
  6. Everyday Sarah Jane says

    June 1, 2016 at 8:17 PM

    Yes. Everything about this, YES! This has some of my most favorite ingredients {leftovers are my favorite}, looks simple enough to make and well, it sounds absolutely amazing! Can’t wait to make this bundle of perfection!

    Reply
  7. Peter Block says

    June 1, 2016 at 9:10 PM

    Lisa, I am a total sandwich guy. This has everything. The bread is perfect. You used the perfect cheese. Your meat looks spiced and flavored perfectly. This is a man’s meal!

    Reply
  8. champagne-tastes says

    June 1, 2016 at 10:06 PM

    That is one hunka’ sandwich! And yum- it looks amazing. Messy sandwiches are the best!

    Reply
  9. Bintu | Recipes from a Pantry says

    June 1, 2016 at 11:06 PM

    I love low effort, high return recipes and this one fits the bill! Adding this to my summer must make list!

    Reply
  10. chewtown says

    June 1, 2016 at 11:06 PM

    Now that looks like a sandwich I can get behind! I’m a love of provolone, it is hands down my favourite cheese and so this is definitely a winner with the gorgeous pork ragu.

    Reply
    • Lisa says

      June 2, 2016 at 9:22 AM

      Thanks, Amanda! It’s a winner!

      Reply

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Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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