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The roast pork Italiano sandwich is a study in flexibility and democracy. You can get Roberto Donna's fancy Italian chef take on it, with a fancy bread and the pork cut coarsely on the spot off a fresh roast. You can sit in comfy sports bar digs at Tony Luke's and leisurely savage their delicious, moist take on it, along with a good basket of cheese fries. Or you can go back to its roots and grab a pork Italiano at John's Roast Pork, which means it will be double-wrapped in papered foil and bagged, so you can take it back to your jobsite/dock/shipyard, or sit down at one of the picnic benches out front where, bundled up against the cold, you'll dig into this addictive heap of dripping-wet thinly-sliced pork on a slightly crusty seeded long roll. There are cheese choices, but you need the sharp provolone. There is no broccoli raab, only spinach, but I liked the effect even better. The meat rests soaking in its juices in a quarter pan on one corner of the grill, as do the greens, and they go onto the bread fairly wet. Soggy or not, I couldn't stop myself from hoovering the entire sandwich. Is it better than Tony Luke's? That's hard to say because they're both really satisfying, but yeah, I don't think I've ever torn into a pork sandwich as ferociously as the one from John's. Note that Snyder Ave. is currently closed for construction on the block immediately west of John's. You can still get there from the south, but if approaching from the west, you'll need to cut through the shopping center's two parking lots. Ω