Big Game Italian Pork Sandwiches

CategoryDifficultyIntermediate

Yields6 Servings
Total Time9 hrs 30 mins

RECIPE AND PHOTO COURTESY OF: Iowa Pork Producers Association

This game-day meal calls for a touchdown dance. If you are hosting a watch party for your favorite team, these pork sandwiches will satisfy any fan, whether their team is dominating or not!

For Italian Pork:
 1 pork loin roast (around 3 lbs.)
 1 packet of dry Italian dressing mix
 1 tsp seasoned salt
 ½ tsp ground black pepper
 ¼ cup Italian dressing
 6 tbsp cold butter (cut into 1 tbsp chunks)
 ½ cup chicken stock
For Peppers & Onions:
 2 tsp vegetable oil
 1 tbsp butter
 1 yellow onion (cut into 1/2" rings, then cut rings in half)
 2 bell peppers of various colors (cut into 1/2" strips)
 ¾ tsp garlic salt
 ¼ tsp black pepper
To Complete Sandwiches:
 6 sturdy hoagie rolls
 2 tbsp butter (for spreading onto rolls)
 ¾ lb provolone or pepperjack cheese (grated)

For Pork:
1

Remove pork loin roast from packaging, set on a plate or cutting board.

2

Combine the dressing mix, seasoned salt, and black pepper. Rub into the roast, and place in the slow cooker.

3

Pour Italian dressing over roast and place tablespoon-sized pats of butter on top of the roast. Add chicken stock around sides of the roast.

4

Cover and set the slow cooker on LOW setting for 6-8 hours, or high for 3-4 hours until roast shreds.

For Peppers & Onions:
5

In a large skillet over medium heat, add vegetable oil, butter, and onions. Cook until onions begin to soften, 3-4 minutes. Add pepper strips, garlic salt, and black pepper. Cook, stirring often, until onions and peppers are tender, but not mushy, 5-7 minutes. Remove from heat, set aside.

To Assemble:
6

Shred and chop pork loin roast into bite-sized shards. Return pork to slow cooker and stir pork in the remaining liquid.

7

Butter and toast hoagie rolls, if desired. Fill rolls with ample amounts of pork and onion/pepper mixture. Top with grated cheese. Bake at 450 degrees until cheese is melted and golden; about 5-10 minutes. Place 6 rolls into a 9×13 baking dish.

8

Note: It is important to have a hearty bun, because of the juiciness of the sandwich. If your bun is light, fluffy, and soft, the juices may soak right and you’ll have a soft sandwich. Toasting the buns helps keep them sturdy too. Depending on the size of the hoagie buns you get, you may have to snip the ends of them off to fit nicely in a 9×13 pan.

Ingredients

For Italian Pork:
 1 pork loin roast (around 3 lbs.)
 1 packet of dry Italian dressing mix
 1 tsp seasoned salt
 ½ tsp ground black pepper
 ¼ cup Italian dressing
 6 tbsp cold butter (cut into 1 tbsp chunks)
 ½ cup chicken stock
For Peppers & Onions:
 2 tsp vegetable oil
 1 tbsp butter
 1 yellow onion (cut into 1/2" rings, then cut rings in half)
 2 bell peppers of various colors (cut into 1/2" strips)
 ¾ tsp garlic salt
 ¼ tsp black pepper
To Complete Sandwiches:
 6 sturdy hoagie rolls
 2 tbsp butter (for spreading onto rolls)
 ¾ lb provolone or pepperjack cheese (grated)

Directions

For Pork:
1

Remove pork loin roast from packaging, set on a plate or cutting board.

2

Combine the dressing mix, seasoned salt, and black pepper. Rub into the roast, and place in the slow cooker.

3

Pour Italian dressing over roast and place tablespoon-sized pats of butter on top of the roast. Add chicken stock around sides of the roast.

4

Cover and set the slow cooker on LOW setting for 6-8 hours, or high for 3-4 hours until roast shreds.

For Peppers & Onions:
5

In a large skillet over medium heat, add vegetable oil, butter, and onions. Cook until onions begin to soften, 3-4 minutes. Add pepper strips, garlic salt, and black pepper. Cook, stirring often, until onions and peppers are tender, but not mushy, 5-7 minutes. Remove from heat, set aside.

To Assemble:
6

Shred and chop pork loin roast into bite-sized shards. Return pork to slow cooker and stir pork in the remaining liquid.

7

Butter and toast hoagie rolls, if desired. Fill rolls with ample amounts of pork and onion/pepper mixture. Top with grated cheese. Bake at 450 degrees until cheese is melted and golden; about 5-10 minutes. Place 6 rolls into a 9×13 baking dish.

8

Note: It is important to have a hearty bun, because of the juiciness of the sandwich. If your bun is light, fluffy, and soft, the juices may soak right and you’ll have a soft sandwich. Toasting the buns helps keep them sturdy too. Depending on the size of the hoagie buns you get, you may have to snip the ends of them off to fit nicely in a 9×13 pan.

Big Game Italian Pork Sandwiches

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