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.
Italian Pork
Sandwiches
- 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 1/2-ounce) can beef broth
6 to 8 sandwich buns
- Place pork in a 3 1/2-4-quart
slow cooker. Mix together all other ingredients except buns and
pour over pork. Cover and cook on Low for 10-12 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.
Nutrition Facts
Calories 500 calories
Protein 51 grams
Fat 13 grams
Sodium 2790 milligrams
Cholesterol 125 milligrams
Saturated Fat 5 grams
Carbohydrates 43 grams
Recipe provided courtesy
of Pork, The Other White Meat.
