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Shaved Pork Roast Sandwiches are absolutely delicious, seared on the stovetop and then roasted in the oven with onions that get crispy and caramelized! The thin shaved pork roast is piled on toasty hoagie buns slathered with garlic honey butter. Shaved pork makes great leftovers too!
We love a good sandwich night, and these Shaved Pork Roast Sandwiches are excellent to add to the rotation! They feed a large family or are great to repurpose the leftovers throughout the week.
This simple method of searing on the stovetop in a cast iron skillet and then transferring to the oven to finish cooking is my favorite way to cook skillet chicken breast or simple perfect beef roast too! The onions bake to a caramelized crispy deliciousness and the honey garlic butter brings it all together!
If you love sandwich night, try these Easy French Dip Sandwiches with Deli Roast Beef or these Italian Beef Sandwiches with Giardiniera!
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Ingredients
Cooking shaved pork is easy with simple ingredients and minimal prep time. Your oven does the work! The key is choosing the right cut of meat and a good bun!
- What is the best cut for Shaved Pork Roast Sandwiches? - Use a Boneless Pork Loin Roast for this recipe. It may also be labeled "center cut pork loin roast." This is basically boneless pork chops before they are cut up. It's a lean cut of meat, usually with a layer of fat over the top. You don't need to cut the fat off. It will render down when cooked and make this otherwise lean cut of meat juicy. A pork loin roast is great for shaving thin for these sandwiches.
- I also use a this recipe and method when cooking a pork tenderloin, just reduce the cooking time by about half.
- You should not use a pork shoulder or pork butt for this recipe, which are tougher cuts of meat and should be braised all day or cooked in a crock pot. Try my One Pot Maple Pork Roast for a pork shoulder! Pork should be cooked to an internal temperature of 145°F.
- Seasonings - This pork loin roast is generously seasoned with salt and pepper before rubbing with a bit of brown sugar (try making your own homemade brown sugar!). This gives a delicious yet subtle flavor! I like to pre-measure these ingredients so you can really rub it over the meat without worrying about your hands touching the raw pork and the pepper grinder! Beware that the brown sugar is going to want to burn when you sear it! You want to flip your roast before the sugar burns.
- Onion - The humble onion gets major flavor by caramelizing in the oven along side the pork. As the pork slowly roasts in the oven, so does the onion. They are the best part and cook down considerably, so I say use a large onion or even two or three! Add more than you think you need, they melt down, crisp up, and their sugars develop into that gold brown caramelized flavor. I always wish there were more!
- Hoagie Buns - A good sandwich starts with the right bun! This is a hearty and substantial shaved pork sandwich so use a sturdy bun to hold it. I used hoagie buns but use whatever you think looks good, even a baguette would be great!
- Garlic Honey Butter - Taking these sandwiches over the top is the garlic honey butter! Originating in my Salmon with Garlic Honey Butter recipe, this quick compound butter is slathered on the buns before toasting in the oven, and any extra can be melted over the pork roast as it comes hot out of the oven. You can use all the butter or less if it feels like too much to you, extra can be frozen.
See recipe card for full ingredient list and quantities.
How to Cook Shaved Pork Roast
Step 1 - Preheat the oven AND a cast iron skillet. It's important to have your skillet hot before adding the pork so it gets a good sear on the outside.
Season the pork on all sides with the salt, pepper and brown sugar. Really rub it into every part of the meat. Slice the onions.
Step 2 - To cook pork loin roast, start by searing it in a hot cast iron skillet. This takes about 6 minutes total, be sure to sear all sides, even holding up the roast to get the sides and ends.
You want a nice golden color, but don't let it sear so long that the brown sugar begins to burn.
Step 3 - When the pork is seared on all sides, add the raw onion slices around the pork and season them with a pinch of salt.
Transfer the skillet to the oven. Cook about 40 to 50 minutes or until the internal temperature is 145°F (Check after 30 minutes, ovens can vary and roasting time can depend on how long the meat was seared).
Step 4 - After 20 minutes, about halfway, flip the meat and give the onions a toss.
If near the end you feel like your onions are burning and the meat isn't quite done, you can remove them to a bowl and continue cooking the pork.
Step 5 - Add all ingredients for the garlic honey butter to a small bowl and mix and mash to combine.
Slice the hoagie buns open and slather the inside with the flavored butter. Toast them in the oven a few minutes just before assembling.
Step 6 - When the pork is done, remove it from the oven and let it rest in the skillet for 10 minutes before slicing. This lets the juices redistribute and cool slightly so they stay in the meat when you slice it.
You can add the remainder of the garlic honey butter to the hot roast to melt over the top.
Step 7 - On a cutting board, thinly shave the pork with a sharp knife or serrated bread knife. Try to slice it as thin as you can so the slices are nearly falling apart.
Assemble your sandwiches on the toasted hoagies with the pork and crispy caramelized onions.
What to do with Leftover Shaved Pork
- Storage - Store leftover shaved pork sandwiches in the fridge and eat them the next day, cold or reheated. Shaved pork that is not assembled in a sandwich will keep in the fridge for 3 days or can be frozen for up to 3 months.
- Leftovers - Shaved pork sandwiches can be a weeknight meal for a larger family or give you great leftovers that can be used in different ways! You can make different sandwiches including paninis with melty cheese. You can make a variety of sandwiches or deli wraps by adding barbecue sauce for a different flavor. Shaved pork is great to transform into taco night or chopped over sheet pan nachos. It could be used for BBQ flatbread pizzas, or substitute it in Chicken Apple Potstickers or an Asian stir fry. Try it on rice bowls with black beans and corn, roasted broccoli, sunflower seeds, feta cheese, red onion and a drizzle of homemade pesto that is slightly watered down.
Recipe Tips
- Chose the Right Pork Roast - Use a boneless pork loin roast for this recipe, which is basically pork chops before they are sliced. Do not use a pork butt or pork shoulder, they require a much longer cooking time.
- Sear the Pork but Don't Burn It - Get your skillet hot and get a good color on the outside of the roast, BUT don't burn the brown sugar. If you smell the sugar begin to burn, flip the roast with tongs.
- Use a Thermometer - The best and safest way to check if your shaved pork loin roast is done is to use a thermometer and make sure the thickest part of the meat reaches 145°F. You don't want the pork to be underdone, but you definitely don't want it to be overdone either or it will dry out. Roasting until 140° and then letting it get that last 5 degrees as it rests is perfect.
- Use the Honey Garlic Butter Twice - First to slather on the buns before they are toasted, and the extra to melt down over the pork loin roast as it is hot from the oven. If this seems like too much butter to you, save some and freeze it.
- It's a Lot of Meat! - A 2 pound or slightly bigger pork loin roast is a lot of shaved pork! It will easily make 4 to 6 sandwiches and can be great for repurposing into other meals. I always plan on a pork roast lasting for 2 dinners for our family of 4.
What to Serve With Shaved Pork
Shaved Pork Sandwiches are a great main coarse with simple side dishes! Try it with my 24 Summer Salad Recipes or these other favorites:
- Simple Green Beans and Carrots with Butter
- Broccoli Salad
- Veggies and Parmesan Herb Dip
- Parmesan Kale Chips
- Grilled Veggies with Yogurt Sauce
- Green Bean Salad with Tomato and Feta
- Kale Apple Slaw
- Lemon Orzo Pasta Salad
- Kid Friendly Side Dishes!
- Potato Salad, Chips, Baked Beans or Refrigerator Pickles!
You could also serve the shaved pork without the sandwiches, maybe add bbq sauce! Pair it with:
Recipe FAQs
Yes! Though these shaved pork loin sandwiches have their own unique flavor with the caramelized onions and honey garlic butter, you can always add bbq sauce! BBQ and pork sandwiches go wonderfully together and shaved pork makes a great alternative to pulled pork.
I'm from Wisconsin, so the answer is always yes! These sandwiches would be delicious with provolone or white cheddar slices melted on the hoagie buns when you toast them.
The best way to cook shaved pork roast sandwiches is to sear a pork loin roast on the stovetop in a cast iron skillet and then transfer the skillet to the oven for 40 to 50 minutes to cook through. Cook to an internal temperature of 145°F. Let the meat rest 10 minutes before thinly slicing or shaving the pork with a sharp knife or serrated bread knife.
Yes! I follow this same recipe when cooking a pork tenderloin, you just bake it for less time. Since it is a small and thinner cut of meat, sear it on the stovetop and then start with roasting it for 25 minutes in the oven. Use a thermometer to check that the internal temperature is 145°F, it not, continue cooking and rechecking every 5 minutes.
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Shaved Pork Roast Sandwiches
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Print Pin RateIngredients
- 2 to 2.5 pound boneless pork loin roast
- 1½ teaspoons kosher salt
- 10 grinds fresh black pepper
- 1 Tablespoon brown sugar
- 1 Tablespoon olive oil
- 1 to 2 large onions sliced
For the Honey Garlic Butter
- 2 Tablespoons butter at room temperature
- 1 clove garlic minced
- 1 teaspoon honey
- 1 teaspoon fresh parsley, chives or scallions chopped
- 5 to 6 hoagie rolls
Instructions
- Preheat the oven to 375°, convection bake. Preheat a cast iron skillet or large oven safe fry pan over medium to medium high heat. Rub the pork on all sides with salt, pepper, and brown sugar. Add oil to the hot skillet and sear the pork until golden brown on all sides, including the sides and ends (hold it up with tongs), about 6 minutes. The brown sugar will want to burn, flip it just before it does!
- Add the raw sliced onions to the skillet around the pork and season them with a pinch of salt. Transfer the skillet to the oven and roast for about 40-50 minutes. Take it out half way through, flip the pork and give the onions a toss.
- After 30 to 40 minutes, use a thermometer to check the internal temperature has reached 145℉. If it hasn't, continue to cook and recheck every 5 minutes. The roasting time can vary depending on the size of the roast, the oven, and how long the meat was seared, so begin checking after 30 minutes. If the onions are starting to burn before the meat is done, you can remove them to a bowl with tongs. If the onions aren't done, remove the meat to a cutting board and let them keep cooking.
- Meanwhile combine all ingredients for the garlic honey butter and mix well with a fork. Slice open your hoagie rolls and slather on some of the butter. Let them toast in the oven a few minutes as the pork is almost done. (If you love the flavored butter, consider doubling the amounts!)
- When the internal temperature reaches 145°, remove the pork from the oven and let it rest in the skillet for 10 minutes before slicing. You can add the rest of the honey garlic butter to melt down over the pork roast.
- With a sharp knife or serrated bread knife, slice the pork as thin as possible, shaving it thin so it is falling apart a bit. Pile on the toasted hoagies and top with the crispy caramelized onions.
Notes
- The roast that I used was 2.15 pounds and was labeled "boneless pork loin roast." This is basically pork chops that are not cut up. The roast has a layer of fat over the top. You do not need to cut this off, it renders down and flavors the otherwise lean meat.
- A pork tenderloin will also work for this recipe, but does not need to be cooked as long, depending on size. Season and sear it the same way, then start with 25 minutes before checking that the internal temperature is 145℉ with a thermometer. Continue to roast longer if it isn't.
- The onions will cook down a lot, so use more than you think you need. One very large onion or even 2 or 3 smaller onions is good. The onions are so delicious, I always wish I had added more!
- The garlic honey butter can be made ahead of time and kept in the fridge or frozen for later use. It's great on roasted salmon, steak, chicken, pasta, or bread. You can use all of it for this pork roast or even double the amounts if you like more, or if that seems like too much to you, save some for later!
Nutrition
Food Safety
- Cook pork to a minimum temperature of 145 °F.
- Do not use the same tongs on the finished pork roast that previously touched the raw pork.
- Wash hands after touching raw meat.
- Pre-measure your salt, pepper and brown sugar to a separate bowl before rubbing the pork to season to avoid cross contamination.
- Don't leave food sitting out at room temperature for extended periods.
Andrea says
This recipe is delicious, I just think there are some instructions that need to be updated. The first time i made this I followed the directions exactly. Second time it was better lol.
My suggestions only:
1. Triple the seasoning then add AT LEAST 1tsp more sea salt/kosher salt. The meat will have zero flavor otherwise.
2. Pat the meat dry with paper towels before searing it.
3. Sear on med-high instead of medium. Medium took too long for each side to actually brown which means it cooked way too much in the pan instead of oven.
4. Use at least 3 medium size onions. They cook down A LOT and trust me, that’s the best part of the dish!
4. Start your timer to check the temp for 30 mins to start. Because it sat in the pan browning for so long the first time, it was over cooked even at 30 mins. and the onions weren’t nearly cooked enough by then.
5. Double the butter spread or you will be skimping a lot on the buns and not have any left to go over the pork at the end. Also, add some salt to the spread if you didn’t use salted butter.
This is a favorite of ours now with some tweaks.
Meryl Downing says
Thank you for your feedback Andrea, I really appreciate your comments! I made some adjustments to the recipe based on your suggestions. Glad you like the sandwiches, thank you!