Andrew Zimmern

"It’s the pork that really steals the show – order it with aged provolone and get ready: slow-roasted pork butt, sliced paper-thin, in “gravy” with spicy greens on a real torpedo roll. It is sandwich perfection."

Jane & Michael Stern

"The slices of pale, sweet meat are shockingly tender, forked from a drippy trough and piled into a superb Carangi Bakery seeded roll, then preferably supplemented by clumps of spinach sautéed in olive oil with plenty of garlic. While the tonic shot of spinach is a welcome addition, I would recommend forgoing optional cheese toppings which, in my opinion, only detract from the essential piggy richness of the pork itself."

Food & Wine

"Come here for one of the best pork sandwiches you will ever eat, with tender pieces of slow-roasted pork butt sliced thin and served on a long roll with rabe and provolone."

Craig LaBan

"Again, John's is the standard-bearer, a juicy pan of its thin-sliced meat infused with garlic and rosemary simmering at the back of the stove."

Andrew Knowlton

"We split the eponymous sandwich (with provolone, onions, and long hots). One of the finest ever created."

Laura Siciliano-Rosen

"If you have access to a car, you can try other contenders for best roast pork, both in South Philly, like John’s Roast Pork, where spinach is your only greens options (order your sandwich large, as the small comes on an inferior kaiser roll)."

Dan Myers

"Their roast pork sandwiches — made with an old family recipe and house-roasted daily — are the stuff of legend."

Alan Richman

"The 10 Best Cheesesteaks in Philadelphia: John's Roast Pork - The sandwiches are big and hearty, less refined than most, and most cheesesteaks aren't refined at all."

Dan Myers

"It is essentially a perfect cheesesteak. It starts with a soft and crusty seeded roll which has some of its insides scooped out before being loaded with a full 12 ounces of thin-sliced loin tail."

Philadelphia Magazine

"Experience John’s warm slices of house-roasted, deeply spiced pork stacked on a kaiser roll whose doughy interior is made soft and gooey by the pork’s jus, the tangy spinach, and heady, barely melted provolone. Yeah, time to take a sick day."