Italian Pork Sandwiches from the Crock Pot
Transform your weeknight dinners with these crave-worthy Italian Pork Sandwiches from the Crock Pot—a slow-cooked masterpiece brimming with bold Italian flavors. Made with tender, juicy boneless pork shoulder seasoned with garlic, Italian herbs, and a hint of red pepper flakes, this recipe delivers restaurant-quality flavor right at home. Slow-cooked with roasted red peppers and onions, the pork becomes irresistibly succulent and shreds effortlessly after 8 hours of hands-off cooking. Pile the savory shredded pork onto buttery, toasted sandwich rolls, top with melty provolone cheese, and garnish with fresh basil or parsley for a satisfying meal that will wow your family or guests. Perfect for busy weeknights or casual gatherings, these easy Crock Pot Italian pork sandwiches are destined to become your new go-to comfort food!
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Recipe Information
Ingredients
- 3 pounds boneless pork shoulder
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 0.5 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 12 ounces jarred roasted red peppers, drained and sliced
- 6 pieces sandwich rolls or hoagie buns
- 6 pieces provolone cheese slices
- 2 tablespoons butter, melted (for toasting rolls)
- 2 tablespoons fresh basil or parsley (optional garnish)
Instructions
Trim excess fat from the pork shoulder and place it in the Crock Pot.
Layer the thinly sliced onion and minced garlic over the pork.
Sprinkle the Italian seasoning, red pepper flakes (if using), salt, and black pepper evenly over the pork and onions.
Pour the chicken broth around the pork, making sure not to wash away the seasoning on top.
Add the sliced roasted red peppers on top of the pork and close the lid on the Crock Pot.
Set the Crock Pot on low heat and cook for 8-10 hours, or until the pork is very tender and shreds easily with a fork.
Once the pork is done, use two forks to shred it directly in the pot, mixing it with the juices and roasted red peppers.
Preheat your oven's broiler. Brush the inside of each sandwich roll with melted butter and place them under the broiler for 1-2 minutes, or until golden and toasted.
Spoon the shredded pork mixture onto each toasted roll and top with a slice of provolone cheese.
Optional: Place the assembled sandwiches back under the broiler for 1-2 minutes to melt the cheese.
Serve immediately, garnished with fresh basil or parsley if desired.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 7598 mg | 330% | |
| Total Carbohydrate | 317.6 g | 115% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 46.0 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1667 mg | 128% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1571 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
