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Trying to replicate DiNics in Philly roast pork sandwich on the, BGE anyone have ideas to share?

westernbbq
westernbbq Posts: 2,490
edited January 2019 in EggHead Forum
It looks like they use whole raw boneless tied hams,  roast them in Italian spices. Don't know temp and time, and then they cool them off, slice chilled meat thin and then put in the heated pan juices with provolone broccoli rabe,   sublime

What I'm looking for is a recipe and time and temp guide, and am not looking for pulled pork but SLICED pork recipe, I checked online and pork shoulder roasts are used, I'd prefer the raw ham, and a lot of recipes call for pulled rather than sliced....and I'm looking to see how long and at what temp that gets cooked to...before you chill it down and slice the next day....

Any ideas out in egg nation?
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Comments

  • thetrim
    thetrim Posts: 11,387
    I’ve done it Pulled.   Rubbed w an Italian spice blend w a little red wine vinegar.  Start on the smoker at 250-275 for a few hours.  then move to a pan for the last several hours.  You can add some chicken stick to add liquid to it.  

    Broccoli rabe I added to boiling water for only a few minutes then into an ice bath then dry out thoroughly with paper towels. 

    I used Publix hoagie rolls. Six w sesame and six plain.  

    The roast was approx 8 lbs and made 12 sandwiches.  


    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,387


    If i can work out the logistics, I’d like to make this for butt blast.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    No experience, but NC folk chop at 180 ish. I’d say you could slice after reaching any safe temp you like. 
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  • thetrim
    thetrim Posts: 11,387
    https://eggheadforum.com/discussion/1211632/italian-pork-w-broccoli-rabe

    Here’s an old post I had.  I did you some sharp provolone too.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    @westernbbq  Maybe when I am there on Sunday I will bring my thermapen and grab the temp of those they have resting on the counter.  :wink:

    @thetrim   Keep me updated on the possibility of doing this at BB.  If things work out and I make it down, I can bring a few dozen Amaroso rolls.


    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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