Italian Pork Sandwiches From The Crock Pot Food

TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)

Steps:

• Turn crock pot on high setting.
• If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
• Mix the next 6 ingredients in a bowl.
• Spread the pork roast out on a clean surface.
• If there are any large thick sections of meat, score them with a knife.
• Rub 3/4 of the mixture over all exposed surfaces.
• Roll the roast back up and place back in netting.
• (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
• Place the roast in the crock pot and cook at high for 20 minutes.
• Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
• Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
• Return to juices which have accumulated in the crock pot.
• For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
• Cut the florets off the top and set aside.
• Bring 3qts salted water to a rolling boil.
• Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
• Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
• In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
• Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
• Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
• (This should look a little soupy).
• Assemble: Toast sliced roll if desired.
• Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!

PORCHETTA - ITALIAN MARKETPLACE PULLED PORK SANDWICH (CROCK POT)

Steps:

• Rub the roast all over with the olive oil, then rub with the seasonings. Place roast in bottom of crock pot, and top with the bay leaves and chopped onion.
• Cover and cook on HIGH for 1 hour, then reduce heat to LOW and cook 10-12 hours more until meat is falling apart, yet tender, and done.
• Remove to a large cutting board and let cool slightly, then use two forks to pull apart the meat into chunks, discarding the bay leaves.
• Stuff into warmed and buttered Italian ciabatta rolls, and dig in!

CROCK POT ITALIAN PULLED PORK SANDWICHES

Steps:

• Place your pork in your crock pot
• Cover and cook on low for 7-9 hours, it should be very tender and 145 degrees with a meat thermometer
• Take your roast out of your crock pot and shred with two forks or an electric mixer, set aside
• Add your seasonings to your cooking liquid and mix well
• Put your shredded pork back in your crock pot and stir until all of your pork is evenly coated in the seasonings
• If you need more liquid, as a little bit of water at a time and stir until you reach your desired consistency and taste
• Serve on buns as is or with cheese and/or barbecue sauce

SLOW-COOKER ROAST PORK SANDWICHES

Steps:

• Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours.
• Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper.
• Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula.
• Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.

SLOW-COOKER PULLED PORK SANDWICHES

Steps:

• Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
• Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
• Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
• Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
• Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
• Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
• Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
• Each time you add the water, pour some over the roast, so the top does not get too dry.
• Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
• Trim all visible fat from roast and discard.
• Slice roast very thin, in the pan if possible, so you don't lose any juices.
• If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
• Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
• Enjoy!

CROCK POT PORK SANDWICHES

Steps:

• Place the pork in a 3 to 4 quart crock pot.
• Sprinkle with seasonings, pour tomatoes over pork.
• Cover and cook on low for 8 to 10 hours.
• Remove the meat from crock pot, place on cutting board and shred using 2 forks, discarding the bones.
• Return meat to crock pot and mix well.
• Using a slotted spoon to remove pork mixture from cooker and fill each roll with 1/2 cup meat mixture.
• Top with cheese and condiments as desired.

ITALIAN PULLED PORK SANDWICHES

Steps:

• In a small bowl, combine the fennel seed, steak seasoning and cayenne if desired. Cut roast in half. Rub seasoning mixture over pork. In a large skillet, brown roast in oil on all sides. Place in a 4- or 5-qt. slow cooker. Add the peppers, onions and tomatoes; cover and cook on low for 7-9 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each bun.

ITALIAN PORK SANDWICHES FROM THE CROCK POT

Steps:

• In large skillet heat olive oil over medium-high heat. Brown pork on all sides. Sprinkle pork with Italian seasoning and garlic.
• Place in 4-quart slow cooker and pour vinegar over. Cover and cook on low heat setting for 6-8 hours, until pork is very tender.
• Slice pork and put it back in the pot with the juices for 30 minutes.
• Put pork slices on rolls. Top with cheese slice and pepper rings. Drizzle each sandwich with some of the juices from the pot.