SLOW-COOKER ROAST PORK SANDWICHES
Inspired by Italian roast pork sandwiches we've had in Philadelphia, this weeknight version uses a slow cooker to develop loads of flavor and create meltingly tender meat. The sandwich is then quickly built with provolone, arugula for a peppery bite and Giardiniera for that extra pickle-like punch to cut through the rich roast pork.
Provided by Food Network Kitchen
Categories main-dish
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 750, Fat 43 grams, SaturatedFat 13 grams, Cholesterol 134 milligrams, Sodium 1289 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 45 grams, Sugar 4 grams
GREEK PULLED PORK
A co-worker shared this recipe with me. This is another one of my favorite slow cooker comfort foods. I don't know how I survived without this recipe in my life. I am glad I don't have to, and neither do you! I like to serve this on a hoagie or roll with chips and dip. Cook on High for 4 hours or on Low for 8.
Provided by 6ela
Categories World Cuisine Recipes European Greek
Time 4h10m
Yield 8
Number Of Ingredients 3
Steps:
- Place pork tenderloin into a slow cooker, sprinkle meat generously with Greek seasoning, and pour the jar of peperoncini peppers with their juice over the pork. Cook 4 hours on High.
- Shred the pork using 2 forks and allow to cook 10 to 15 more minutes.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 3.7 g, Cholesterol 63.2 mg, Fat 4.6 g, Fiber 0.9 g, Protein 21 g, SaturatedFat 1.6 g, Sodium 1135.1 mg
SLOW-COOKER PULLED PORK SANDWICHES
Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
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.
SLOW-COOKER PORK PITA SANDWICHES WITH TZATZIKI
Enjoy these slow-cooker pulled pork sandwiches, inspired by souvlaki-Greek lemon and herb-flavored kabobs served with tzatziki.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h45m
Yield 12
Number Of Ingredients 16
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. Place onion in bottom of slow cooker. Top with pork. In small bowl, mix lemon juice, oregano, pepper, 1/2 teaspoon salt and the garlic. Pour and spread lemon mixture over pork. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 4 to 5 hours or until pork is very tender.
- Meanwhile, in medium bowl, mix Tzatziki ingredients. Refrigerate until serving time.
- Remove pork to cutting board; pull into bite-size pieces. Pour juices and onions into small bowl. Place pork back in slow cooker. Sprinkle with 1/2 teaspoon salt. Using slotted spoon; remove onions from juices, and place in slow cooker with pork; gently mix. Add juices back to pork 2 tablespoons at a time until desired moistness is reached. Discard remaining juices.
- To serve, fill each pocket flatbread half with spinach leaves, 3 tomato slices, and about 1/2 cup pork mixture. Top with tzatziki and a squeeze of lemon juice.
Nutrition Facts : Calories 370, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 6 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 5 g, TransFat 0 g
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