Italian Pork Sandwiches
This pork sandwich is a take on the Windy City’s favorite—Italian beef. As it cooks, this pork roast sends tantalizing aromas. If you’re lucky enough to have leftovers, this keeps well in the refrigerator for 3 days; frozen for 2 months.
1 (3 1/2-pound) pork sirloin roast
1 (12 to 16-ounce) jar Italian giardiniera (pickled vegetables, hot or mild, drained
1 (12 to 16-ounce) jar pepperoncini (pickled peppers)
1 (1-ounce) package Italian salad dressing mix
1 (14.5-ounce) can beef broth
6 to 8 sandwich buns
- Place pork in a 3 1/2 to 4-quart slow cooker. Mix together all other ingredients except buns and pour over pork. Cover and cook on Low for 10 to 12 hours.
- Remove pork from slow cooker; roast should easily fall apart but slice if necessary for sandwiches (it should fall apart).
- Serve pepperoncini and giardiniera alongside sandwiches.
Makes 6 to 8 servings.
Recipe provided courtesy of National Pork Board.