Slow Cooker Italian Roasted Pork Sandwich (2024)

Made in a slow cooker, this roasted pork sandwich is a hearty recipe that’s perfect for a weeknight meal or a big Game Day. Flavored with a quick homemade Italian style and topped with greens and cheese, the sandwich comes together quickly. And the best part is that the slow cooker does most of the work, so you can simply set it and finish it up later.

Why this recipe works.

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 maintain during the cooking time. Giardiniera with the pickling brine and herbs are 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.

Everything you’ll need to make this recipe.

• 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 compliments 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.

Here’s how to make this recipe.

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.

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 to 8 hours.

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 to 8 minutes until toasted and golden.

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 itself. 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.

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.

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 to 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.

These pro tips will make this recipe a success.

• 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 when 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 about this recipe.

Try these other Game Day recipes as well.

• Sweet corn guacamole
• Classic sloppy Joes
• Crowd pleaser ham and cheese sliders
• Pulled pork sheet pan nachos
• Slow cooker short ribs
• Tropical guacamole
• Stadium nachos
• Butternut squash cheese dip

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