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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

1. 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.

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