Slow Cooker Pulled Pork Sandwiches
Votes: 1
Time: 7 hours 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 750, total fat 43 G., saturated fats 13 G., proteins 45 G., carbohydrates 42 G., fiber 4 G., cholesterol 134 mg, sodium 1289 mg, sugar 4 G.
Calories 750, total fat 43 G., saturated fats 13 G., proteins 45 G., carbohydrates 42 G., fiber 4 G., cholesterol 134 mg, sodium 1289 mg, sugar 4 G.
These delicious, succulent sandwiches are made with boneless pork shoulder, braised for several hours with fennel, rosemary, bay leaf, garlic, and extra-virgin olive oil in a slow cooker. The flavor is rich and intense, and the meat is tender and melts in your mouth. Tear the pork shoulder with forks and arrange it on bread along with cheese, fresh arugula, and giardiniera, a traditional Italian marinated vegetable. The remaining juices can be poured into cups and served on the table for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g boneless pork shoulder, cut into 4 pieces
- 1 tbsp fennel seeds, coarsely ground
- 1 small sprig of rosemary
- 1 bay leaf (preferably fresh)
- 4 cloves garlic, crushed
- 5 tablespoons extra-virgin olive oil
- 1 large loaf of Italian or French bread
- 8 thin slices provolone cheese (about 110 g)
- 1 cup chopped giardiniera + a little brine to drizzle over
- 8 canned pepperoncini peppers, thinly sliced
- 2 cups fine arugula
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Recipes with similar ingredients: pork shoulder, pork, provolone cheese, jardiniere, peperoncino pepper, fennel seeds, bay leaf, rosemary, arugula
Cooking the dish according to the recipe:
- Season the pork generously with salt and black pepper and rub with fennel seeds. Transfer to a 6-8 quart slow cooker and add rosemary, bay leaf, garlic, and olive oil.
- Cover and cook over low heat until meat is browned in spots and tender, 7 hours.
- Using tongs or two large forks, shred the pork. Discard any fat, rosemary, and bay leaf. Toss the shredded meat with the sauce and season with salt and pepper to taste.
- Cut the bread crosswise into 4 pieces and cut each piece in half on the sides. Toast the bread, if desired. Spread the cheese on the bottom halves, top with the meat, reserving the juices in the slow cooker. Top the sandwiches with giardiniera and drizzle with brine, then top with pepperoncini and arugula.
- Strain the slow cooker juices into a liquid measuring cup, then ladle into small cups and serve with sandwiches for dipping.
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