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
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 Pork, The Other White Meat.
