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Slow Cooker Italian Pulled Pork Sandwiches

Slow Cooker Italian Pulled Pork Sandwiches

Tender pork shoulder cooks low and slow with italian herbs, pepperoncini, garlic, and onions until it shreds easily for hearty sandwiches. Serve the juicy pork on toasted rolls with provolone for a comforting dinner with classic italian-american flavor.

Prep: 20 min · Cook: 490 min · Total: 510 min · Serves: 6

Ingredients

  • 1 tbsp olive oil
  • 1 large yellow onion (thinly sliced)
  • 3 lb boneless pork shoulder roast (trimmed of excess surface fat)
  • 0.25 cup pepperoncini brine
  • 6 rolls hoagie rolls (split)
  • 6 slices provolone cheese
  • 1.5 tsp kosher salt
  • 5 cloves garlic (minced)
  • 0.25 tsp crushed red pepper flakes
  • 1 cup pepperoncini peppers (sliced)
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 2 tsp italian seasoning
  • 1 tsp black pepper (freshly ground)
  • 1 cup low-sodium chicken broth
  • 1 leaf bay leaf
  • 2 tbsp fresh parsley (chopped)

Instructions

  1. Place the pork shoulder on a rimmed baking sheet, pat it dry with paper towels, and season all sides evenly with 1.5 tsp kosher salt and 1 tsp black pepper; keep the raw pork separate from the rolls, cheese, and parsley, then wash your hands, cutting board, and any surfaces that touched the raw meat.
  2. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering, about 1 minute.
  3. Add the pork shoulder to the hot skillet and sear it with tongs until deeply browned on all sides, 3-4 minutes per side and about 12-15 minutes total; transfer the browned pork to a 6-quart slow cooker.
  4. Reduce the skillet heat to medium, add the sliced yellow onion, and cook with a wooden spoon until the onion softens and begins to brown at the edges, 4-5 minutes.
  5. Add the minced garlic and 2 tbsp tomato paste to the skillet and cook over medium heat until fragrant and brick red, about 1 minute.
  6. Pour 1 cup low-sodium chicken broth into the skillet and scrape the browned bits from the bottom with a wooden spoon for 1-2 minutes, then pour the onion-broth mixture over the pork in the slow cooker.
  7. Add 1 cup sliced pepperoncini peppers, 0.25 cup pepperoncini brine, 2 tsp Italian seasoning, 1 tsp dried oregano, 0.25 tsp crushed red pepper flakes, and 1 bay leaf to the slow cooker, distributing the seasonings around the pork.
  8. Cover the slow cooker and cook on low heat for 8 hours, or until the pork is very tender, shreds easily with a fork, and registers at least 145°F (63°C) in the thickest part; for best shredding texture, the pork will usually be 195-205°F (91-96°C).
  9. Transfer the pork to a clean rimmed baking sheet or large bowl, tent it loosely with foil, and let it rest for 10 minutes so the juices settle before shredding.
  10. Remove and discard the bay leaf from the slow cooker, then skim excess fat from the surface of the cooking liquid with a large spoon while the liquid stays warm on the low setting.
  11. Shred the rested pork with two forks into bite-size pieces, discarding any large pieces of fat, then return the shredded pork to the slow cooker and stir it into the warm cooking liquid for 5 minutes so it absorbs the sauce.
  12. Arrange the split hoagie rolls cut-side up on a rimmed baking sheet and toast them under a broiler on high, 6 inches from the heat, for 1-2 minutes until lightly golden; watch closely so they do not burn.
  13. Pile the hot shredded pork onto the toasted rolls, top each sandwich with 1 slice provolone cheese, and return the open sandwiches to the broiler for 1-2 minutes until the cheese melts and bubbles.
  14. Sprinkle the sandwiches with 2 tbsp chopped fresh parsley, close the rolls, and serve immediately while the pork is hot and juicy.

Nutrition (per serving)

  • Calories: 688
  • Protein: 48 g
  • Fat: 34 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Sugar: 7 g
  • Sodium: 1450 mg

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