Recipe #4: Italian Roast Pork Sandwiches (Crock Pot)

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Provided by Brian


  • 1 Pork Tenderloin or Pork Shoulder (ideal choice, just takes longer in crock pot)
  • *I have been using tenderloin lately because it is just naturally more tender than the shoulder, but if you have the time to slow cook a shoulder, it is very tasty too!*
  • Half white onion
  • 1/2 cup of water
  • 1/4 cup of olive oil (enough to coat the pork)
  • 5-6 Long Hot Peppers
  • 2-3 TBSP of Minced Garlic (I am lazy and buy the big jar of pre-minced so it is easier to use)
  • Seasonings – these can vary to your taste by what you use and the amount, but I usually grab Salt, Pepper, Garlic Powder, and Chili Powder
  • 1/2 pound of provolone cheese
  • 6 good sandwich roles (you can choose your preference of hoagie or kaiser style roles)


  • First I will season the pork really well with the seasonings listed above on all side
  • I will add the water to the crock pot and get some of the olive oil on the pork and put in the crock put
  • Add the 1/2 chopped onion into the water too spread out and a tbsp or two of the minced garlic (this is optional, but I like the way they cook down and add flavor to the liquid in the crock pot)
  • You can set crock pot to low or high (low would last 6+ hours, high you could be done in 4 – a tenderloin will cook faster and be more tender than the shoulder, so allow for more time with a shoulder)
  • Once the pork, water, onions are in, I will seal the crock pot and cook my long hots.
  • Put all of your long hots in a large skillet or pan with a little bit of olive oil – cook them until they soften up rotating them frequently so they don’t burn too much
  • Once they are cooked down, I slice them up and remove the seeds (this is a little tedious, but it allows for the peppers to have a nice little kick still, but not be too harsh – if you are brave by all means leave them in!)
  • I cut each pepper into smaller pieces
  • I add the cut peppers into a container and pour in some olive oil and minced garlic and mix around then seal it. I let them soak in the fridge until we are ready to eat.
  • Once this step is done, you can really just wait, checking on the pork periodically to stir it around a little and make sure it is getting tender (sometimes I will add in a little more seasoning along the way – it is all to taste, so if you prefer one of the other don’t be shy to be heavy handed)
  • Once the pork is done, you are ready to make your sandwich
  • I take the role and put a piece of cheese on each side first to help hold in a little bit of the liquid so the bread does not get too soggy. Add your pork, your long hots, and enjoy!