This Pennsylvania Deli Looks Ordinary Until You Try The Roast Pork Sandwich
Tucked inside Philadelphia’s bustling Reading Terminal Market sits a humble counter that doesn’t scream for attention.
Tommy DiNic’s looks like any other market stall, with its simple signage and no-frills setup. But locals know better, this unassuming spot serves what many consider the best roast pork sandwich in America.
One bite of their legendary creation, piled high with tender meat, sharp provolone, and broccoli rabe, will make you understand why people wait in long lines for a taste of Philly perfection.
A Normal Stall Hiding A Philly Icon
Walking past Tommy DiNic’s, you might not give it a second glance. The counter looks plain, squeezed between other food vendors in the crowded market. There are no fancy decorations or Instagram-worthy backdrops here.
But that’s exactly what makes this place special. Sometimes the best food hides in the most unexpected spots. The lack of pretension means all the focus goes where it belongs—on crafting incredible sandwiches.
Regulars love that DiNic’s hasn’t changed its vibe despite winning national awards. The humble setup keeps things real and the prices reasonable. First-timers often walk right by, only to circle back when they smell that irresistible roasted pork aroma drifting through the market aisles.
Meet The Legend
This isn’t your average deli sandwich—it’s a masterpiece between bread. Thick slices of slow-roasted pork shoulder arrive fall-apart tender, practically melting on your tongue. Sharp provolone adds a tangy punch that cuts through the richness perfectly.
Then comes the broccoli rabe, slightly bitter and garlicky, providing that essential green kick. Everything gets piled onto a Sarcone’s Italian roll that somehow holds together despite being soaked in meat juices. Each component plays its part without stealing the spotlight.
The combination sounds simple on paper, but executing it this well requires serious skill. Many have tried copying this formula across the city. Nobody quite nails it like DiNic’s does, day after day.
From Butcher Roots To Market Royalty
DiNic’s butcher roots trace to 1918 in South Philly; by 1954 the family was selling roast pork and beef sandwiches—the foundation of today’s DiNic’s. The DiNic family knew meat inside and out, literally cutting and preparing it themselves for neighborhood customers. That expertise became the foundation for something much bigger.
When they moved into Reading Terminal Market, they brought those old-school butcher techniques with them. Knowing exactly how to select, season, and roast pork made all the difference. Their reputation grew from word-of-mouth recommendations among locals who recognized quality.
Today, the fourth generation runs the operation, still honoring grandfather Tommy’s original recipes. They’ve earned national recognition, including Adam Richman declaring it America’s best sandwich. Not bad for a family that started out just trying to serve their neighborhood well.
Why It Works
Magic happens when all those cooking juices soak into the roll. DiNic’s doesn’t hold back—they ladle that porky goodness generously, letting it seep into every crevice of the bread. The seeded roll isn’t just decoration; those seeds add texture and a subtle nuttiness.
But here’s the secret: the roll stays sturdy enough to handle the moisture without falling apart in your hands. That’s why they’re particular about their bread supplier. Cheap rolls would disintegrate into mush within seconds.
The gravy ties everything together, adding another layer of savory depth. Some folks order extra on the side for dipping. Others think the standard amount is perfect as-is, creating just the right balance of wet and solid.
How To Order Like a Local And Skip Rookie Mistakes
First rule: know what you want before reaching the counter. The line moves fast, and hesitation marks you as a tourist. Order the roast pork with sharp provolone and broccoli rabe—that’s the classic combo everyone raves about.
Don’t ask for modifications unless absolutely necessary. These folks have perfected the recipe, so trust their judgment. If you must skip the broccoli rabe, at least try it once before deciding it’s not for you.
Grab extra napkins without being asked. Seriously, take a whole stack because you’ll need them when those juices start running down your wrists. Eating this sandwich gracefully is impossible, so embrace the mess and enjoy every dripping, delicious bite of Philly’s finest creation.
The Reading Terminal Market Effect
Reading Terminal Market buzzes with energy that makes waiting in line almost entertaining. Tourists snap photos while locals chat about their favorite vendors. The aroma of a dozen different cuisines mingles in the air around you.
Yes, you’ll wait—sometimes twenty minutes, sometimes longer during lunch rush. But watching the crew work is part of the experience. They move with practiced efficiency, slicing meat and assembling sandwiches at impressive speed.
That first bite makes every minute of standing worthwhile. People often close their eyes in appreciation, savoring flavors they’ve traveled miles to taste. The surrounding market energy adds to the satisfaction, reminding you that great food brings communities together in the best possible way.
Beyond The Sandwich
Tommy DiNic’s earned the title of Best Sandwich in America on the Travel Channel, and they’re not shy about displaying that honor. But they haven’t rested on those laurels. The menu includes other stellar options worth exploring on return visits.
Their brisket sandwich rivals the roast pork for tenderness and flavor. Meatball subs come smothered in sauce that’ll have you licking your fingers. The current menu skips turkey—stick to staples like brisket, meatballs, sausage, roast beef, Italian pulled pork, and (of course) roast pork.
Holiday seasons bring special traditions, with locals ordering whole roasts for family gatherings. The DiNic family still treats customers like neighbors, remembering regulars and their usual orders. That personal touch, combined with consistently excellent food, keeps generations coming back.