When it comes to iconic sandwiches, Philadelphia is synonymous with two heavyweights: the cheesesteak and John’s Roast Pork Sandwich. While the cheesesteak often steals the spotlight, insiders know that John’s Roast Pork Sandwich is the city’s best-kept secret—a masterpiece of flavor, tradition, and culinary craftsmanship. Awarded the James Beard Foundation’s “America’s Classic” title in 2006 and rooted in a 90-year legacy, this sandwich isn’t just food—it’s a celebration of heritage. Let’s dive into the story, recipe, and magic behind this legendary creation.
The History Behind John’s Roast Pork Sandwich
John’s Roast Pork traces its roots back to 1930, when John Bucci Sr. opened a humble deli in South Philadelphia. Originally serving Italian-American laborers, the shop quickly became a neighborhood staple. But it wasn’t always smooth sailing. John’s son, John Bucci Jr., famously hated making cheesesteaks—so much so that his early attempts were dubbed “the worst in the city.”
Everything changed in the 1990s when third-generation owner John Bucci III revamped the menu. He shifted focus to the roast pork sandwich, a dish deeply tied to Italian-American traditions. “Roast pork was the meal for baptisms, holidays, and family gatherings,” Bucci explains. “It’s what brought people together.” By honoring his grandfather’s recipe and refining the process, John’s Roast Pork Sandwich became a national sensation.
Why John’s Roast Pork Stands Out
While many Philly spots vie for sandwich supremacy, John’s roast pork dominates for three reasons:
- The Pork: A deboned pork shoulder seasoned with garlic, salt, pepper, and “a few secret spices.”
- The Bread: A custom Italian roll with a crackling crust and airy interior.
- The Details: Slow-roasted meat, homemade gravy, and a refusal to compromise on quality.
Let’s break down each component.
The Pork: Slow-Roasted Perfection
Key Ingredient: Pork Shoulder (Boston Butt)
John’s recipe starts with a 6–8 lb pork shoulder, deboned and trimmed. Unlike dry, overcooked roasts, this cut stays juicy thanks to its marbling.
Seasoning:
- 2 tbsp coarse sea salt
- 1 tbsp black pepper
- 6 garlic cloves, minced
- 1 tsp fennel seeds (optional, for a porchetta-inspired twist)
The meat is rubbed generously, rolled, and tied with butcher’s twine. It’s roasted at 275°F for 5–6 hours until fork-tender. “Low and slow is the only way,” says Bucci. “You want the fat to render and the flavors to melt into every bite.”
After roasting, the pork cools, is thinly sliced, and bathed in a rich pork gravy (made from pan drippings, broth, and a touch of red wine).
The Bread: Philly’s Best-Kept Secret
A great sandwich needs great bread, and John’s uses a custom Italian roll from Carangi Bakery, a 100-year-old Philly institution. The roll is:
- Crunchy exterior: Holds up against juicy fillings.
- Soft interior: Absorbs gravy without becoming soggy.
- Size: 8–10 inches long, sturdy enough for hefty portions.
“The bread is a 12 out of 10,” raves one fan. “It’s the backbone of the sandwich.”
The Assembly: Layers of Flavor
John’s roast pork sandwich isn’t just thrown together—it’s built. Here’s the step-by-step process:
- Slather the roll with tangy deli mustard.
- Layer 3–4 slices of American cheese (Bucci insists on Kraft or Land O’Lakes).
- Pile on 8 oz of roasted pork, dripping with gravy.
- Top with raw onions and hot peppers for crunch and heat.
No broccoli rabe here! While many Philly roast pork sandwiches use this bitter green, John’s sticks to sautéed spinach (a nod to Bucci’s grandfather’s recipe). “Why mask the pork’s flavor?” he argues.
The Cheesesteak That Started It All
Before the roast pork took center stage, John’s won “Best Cheesesteak” in 2002. Their twist?
- Loin cut steak (instead of ribeye) for a beefier flavor.
- 6 slices of American cheese melted into the meat.
- Onions cooked under the steak, infusing every bite.
Though Bucci admits, “The roast pork is our crown jewel,” the cheesesteak remains a fan favorite.
Why This Sandwich Became a James Beard Winner
In 2006, John’s Roast Pork earned the James Beard Foundation’s “America’s Classics” award, cementing its status as a culinary landmark. Judges praised:
- Authenticity: No shortcuts, no fusion gimmicks.
- Texture: Tender pork, crispy bread, and creamy cheese.
- Balance: Richness cut by mustard and peppers.
“It’s like Italy’s porchetta, but with Philly soul,” said one reviewer.
How to Recreate John’s Roast Pork Sandwich at Home
Want to taste Philly’s finest without booking a flight? Here’s a simplified version:
Ingredients (Serves 6–8):
- 6–8 lb pork shoulder, deboned
- 2 tbsp salt
- 1 tbsp pepper
- 6 garlic cloves
- 8 cups pork or chicken broth
- 1 cup red wine (optional)
- 6–8 Italian rolls
- American cheese slices
- Hot peppers, raw onions, spinach
Steps:
- Season pork and roast at 275°F for 5–6 hours.
- Shred meat, mix with gravy (simmer pan drippings with broth and wine).
- Sauté spinach in olive oil until wilted.
- Assemble sandwiches with mustard, cheese, pork, onions, and peppers.
The Legacy Lives On
John Bucci III often credits his parents for the shop’s success. “They worked 18-hour days,” he recalls. “This sandwich is their legacy.” Today, lines stretch around the block, with locals and tourists alike craving a taste of history.
So, is John’s Roast Pork Sandwich worth the hype? In the words of one customer: “Goddamn right it is. There’s nothing like it on Earth.”
Visit John’s Roast Pork at 14 E Snyder Ave, Philadelphia, PA—open Monday–Saturday, 6:00 AM–3:00 PM. Cash only!
