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Why I Love This Sandwich
When a recipe uses a slow cooker, there is an unspoken rule that the recipe is easy. This recipe embraces the slow cooker mentality and allows the cooker to do most of the work.
Choosing the correct cut of meat is what gives success in the long cooking time. A pork shoulder is a slightly tough meat with a good amount of fat, making it ideal for a long, slow cooking process. During the time in the slow cooker, the fat bastes the meat and melts, giving way to a tender and fall-apart texture.
The next step is flavor. With a long cooking time, seasonings and flavor can fade. Strong flavors are important, so they are maintained during the cooking time. Giardiniera with the pickling brine and herbs is the key to giving a full flavor that works with the meat.
The result is a tender roast that is well seasoned, with the cooking time being completely hands-off. This is what slow cookers were meant to create.
Roasted Pork Sandwiches Ingredients
- Pork roast can either be a shoulder roast or a butt roast. Both are tough cuts of meat and need a long cooking time to be tender.
- Giardiniera is a mixture of chopped vegetables that are pickled in a sweet-sour brine. The sharpness of the brine helps cut through the fatty meat and gives a bright flavor that complements the meat.
- Worcestershire sauce is a way to add a depth of flavor that seems like a lot more work and ingredients were added to a dish than actually were. The sauce can never be picked out, but you will notice if it is missing.
- French bread is an American soft white bread sold in grocery stores as french because of the shape and style of the loaf. You can make your own homemade version using my French bread recipe, or use store-bought buns for a quick option.
- Greens are dressed in a quick homemade Italian dressing-style vinaigrette for a bit of crunch and texture in the sandwich. Use small leafy greens such as arugula or a young spring mix.
The full amount of each ingredient can be found in the recipe card below.
How to Make Roasted Pork Sandwiches
Step 1: Prepare the spices – In a mortar, add the fennel seed, and grind it using a pestle until it is a fine powder. Pour the ground fennel into a small bowl and add the dried thyme, dried oregano, black pepper, and salt. Mix all of the herbs and spices together until well combined.
Step 2: Prepare the pork shoulder – Add the pork shoulder to the slow cooker and sprinkle the spice mixture all over, turning the roast to coat each side. Slice off the top stem of the head of garlic and throw it into the slow cooker alongside the pork without removing the peel. Pour the Worcestershire sauce and giardiniera all over the top of the pork. Place on the lid of the slow cooker and cook for 6-8 hours.
Step 3: Toast the bread – Slice a loaf of French bread in half and place both halves on a parchment-lined baking sheet. Drizzle each half with olive oil and sprinkle with salt and black pepper. Place the bread in the preheated 375°F oven and bake for 6-8 minutes until toasted and golden.
Step 4: Shred the meat – Once the meat has fully cooked in the slow cooker, remove it and place it on a cutting board. Using a knife or two forks, shred the meat into pieces, allowing it to separate. Fish out the head of garlic from the liquid still in the slow cooker and squeeze it on top of the meat. Without removing any of the liquid in the slow cooker, place the meat back into the canister and mix it to incorporate the meat with the juices. Allow the meat to marinate in this liquid while finishing the sandwich components.
Step 5: Prepare the dressing and greens – In a medium bowl, add the dried oregano, red chili flakes, dried thyme, salt, black pepper, giardiniera brine, and olive oil. Use a whisk to mix all of these ingredients together. Add the greens and toss them in the dressing until lightly coated.
Step 6: Assemble the sandwich – On one half of the toasted French bread, add the meat. Sprinkle both halves of the bread with the shredded cheese. Then place the bread back in the oven and toast for 6-8 minutes until the cheese is melted. Once melted, remove the bread from the oven and top it with the greens and other desired toppings. I recommend pepperoncini and more giardiniera. Place on the top half of the bread and slice into any desired serving size. Serve immediately.
Recipe Tips
- When adding the spice rub to the pork shoulder, make sure to use your hands to really massage the granules into the meat. The most flavor will be achieved when all four sides of the meat are coated, and the spices are worked into the crevices as well.
- The pork can be prepared the night before or the morning of the day it will be served. Simply load up the slow cooker with the meat ingredients and choose the time of day when you want to cook it.
- While shredding the meat, remove and discard any fat. Some cuts of pork can have a fat cap, which can be removed before cooking. But once cooked, the fat cap can be extremely easy to remove and separate from the meat.
Frequently Asked Questions
Shoulder and butt pork roasts both benefit from a long cooking time. These cuts of meat are tough, with a higher ratio of fat that needs a long time to break down.
Yes, you could use a cast-iron skillet (or something else substantially heavy) and crush the fennel seed on a wooden cutting board. A spice ground can also be used to achieve the same result.
When purchasing a roast, the weight will vary and could be larger or smaller. The leftover meat will be perfect for leftover sandwiches, made into soup, enchiladas, or frozen for future use.
Leafy greens that are smaller-sized work well on the sandwiches. Arugula or a mix of small leaves works well.
Once assembled, the sandwiche/s should be served immediately. The juices from the meat will slowly soak into the bread over time and are best enjoyed fresh.
Fontina is a nice-flavored cheese that melts easily. Mozzarella and provolone can also work well.
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Slow Cooker Italian Roasted Pork Sandwich
Ingredients
For the pork shoulder
- 1 ½ tsp fennel seed ground
- 1 tsp dried thyme
- ½ tsp dried oregano
- 1 tsp freshly ground black pepper
- 2 tsp kosher salt
- 1 head garlic
- 2 lbs pork shoulder
- 1 tbsp Worcestershire sauce
- 1 12-oz jar giardiniera (reserve 2 tbsp brine for dressing)
For the sandwich
- 1 loaf French bread
- 2 tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 6 oz fontina cheese shredded
- sliced pepperoncini
For the dressed greens
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 tbsp giardiniera brine
- ¼ cup olive oil
- 3 cups loose greens
Instructions
- Prepare the pork: In a small bowl, combine the ground fennel, dried oregano, dried thyme, salt, and black pepper. Set the prepared shoulder in a 4-quart slow cooker and rub the mixture all over the pork shoulder. To the slow cooker, add the head of garlic, Worcestershire sauce, and the giardiniera with the brine, reserving 2 tbsp of the brine for the dressing. Set the slow cooker and cook until the meat is tender and falls apart easily, 6-8 hours. Once the meat is cooked, shred it into small pieces and return to the slow cooker with the liquid.1 tsp dried thyme, ½ tsp dried oregano, 1 tsp freshly ground black pepper, 2 tsp kosher salt, 1 head garlic, 2 lbs pork shoulder, 1 tbsp Worcestershire sauce, 1 12-oz jar giardiniera (reserve 2 tbsp brine for dressing), 1 ½ tsp fennel seed
- Prepare the greens: In a medium bowl, combine the dried oregano, red chili flakes, dried thyme, salt, black pepper, reserved giardiniera brine, and olive oil. Whisk to combine and add the greens, tossing to combine.½ tsp dried oregano, ¼ tsp red pepper flakes, ¼ tsp dried thyme, ½ tsp kosher salt, ¼ tsp freshly ground black pepper, 2 tbsp giardiniera brine, ¼ cup olive oil, 3 cups loose greens
- Preheat the oven to 375°F.
- Prepare the sandwich: Slice the loaf of French bread in half horizontally. Place the halves cut side up on a parchment-lined baking sheet. Drizzle the bread with olive oil, and sprinkle with salt and black pepper. Toast in the preheated oven until the bread is beginning to brown and slightly dry, 6-8 minutes.2 tbsp olive oil, ¼ tsp kosher salt, ¼ tsp freshly ground black pepper, 1 loaf French bread
- Once toasted, remove the bread from the oven and add the desired amount of meat to the bottom half of the bread. Sprinkle the meat with half of the shredded cheese and sprinkle the top half loaf of the bread with the remaining shredded cheese. Return the sandwich to the oven until the cheese is melted, 6-8 minutes.6 oz fontina cheese
- Remove the sandwich from the oven and top it with the dressed greens and sliced pepperoncini. Place the top half of the loaf on top, creating the sandwich. Then slice and serve immediately.sliced pepperoncini
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I’m going to make this for an Italian themed party I am hosting. This looks amazing!
Made this sandwich with little variation using a pork loin left over from a big box store. Using provolone cheese instead of fontina and I got a 5 star rating from my family. Great recipe and I will continue to cruise through your YouTube website for more delicious ways to enjoy the food we harvest.
This recipe was so simple, so easy and SO delicious!! My whole family loved it, I will definitely be making this again!
We had the pork sandwich with your German potato salad, both were delicious, we couldn’t decide which one we liked better. Keep up the good work Kaleb!
I have made this recipe a couple times. Absolutely delicious. The best sandwich in Philadelphia is a Roast Pork Sandwich from DiNic’s in The Reading Terminal Market. This is a very, very close second to that excellent sandwich – which is saying a lot.