Shaved Pork Roast Sandwiches

4.25 from 4 votes

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!

Prep Time5

Cook Time50

Resting Time10

Total Time1 5

Course: Dinner

Cuisine: American

Servings: to 6

Calories: 515kcal

Author: Meryl Downing

Ingredients

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!

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