Made in a slow cooker, this roasted pork sandwich is a hearty recipe that’s perfect for a weeknight meal or a big Game Day. Flavored with a quick homemade Italian style and topped with greens and cheese, the sandwich comes together quickly. And the best part is that the slow cooker does most of the work, so you can simply set it and finish it up later.

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Skip ahead:

00:00 Intro
01:20 Preparing the spices
03:02 Preparing the pork
05:29 Toasting the bread
06:44 Shredding the meat
08:19 Preparing dressing and greens
10:04 Assembling the sandwich
13:34 Tasting the sandwich

INGREDIENTS

For the pork shoulder:

– 1 ½ tsp fennel seed ground
– 1 tsp dried thyme
– ½ tsp dried oregano
– 1 tsp black pepper
– 2 tsp kosher salt
– 1 head garlic
– 2 lb pork shoulder
– 1 tbsp Worcestershire sauce
– 1 12-oz jar giardiniera (reserve 2 tbsp brine for dressing)

For the sandwich:

– 1 loaf French bread
– 2 tbsp olive oil
– ¼ tsp kosher salt
– ¼ tsp black pepper
– 6 oz fontina cheese shredded
– sliced pepperoncini

For the dressed greens:

– ½ tsp dried oregano
– ¼ tsp red chili flakes
– ¼ tsp dried thyme
– ½ tsp kosher salt
– ¼ tsp black pepper
– 2 tbsp giardiniera brine
– ¼ cup olive oil
– 3 cups loose greens

INSTRUCTIONS

For the pork shoulder:

– Grind the fennel seeds using a mortar and pestle or spice grinder.

– In a small bowl, combine the ground fennel, dried oregano, dried thyme, salt, and black pepper. Set the prepared shoulder in a 4-quart slow cooker and rub the mixture all over the pork shoulder. To the slow cooker, add the head of garlic, Worcestershire sauce, and the giardiniera with the brine, reserving 2 tbsp of the brine for the dressing. Set the slow cooker and cook until the meat is tender and falls apart easily, 6-8 hours.

– Once the meat is cooked, shred it into small pieces and return to the slow cooker with the liquid.

For the dressed greens:

– In a medium bowl, combine the dried oregano, red chili flakes, dried thyme, salt, black pepper, reserved giardiniera brine, and olive oil. Whisk to combine and add the greens, tossing to combine.

For the sandwich:

– Preheat the oven to 375°F.

– Slice the loaf of French bread in half horizontally. Place the halves cut side up on a parchment-lined baking sheet. Drizzle the bread with olive oil, and sprinkle with salt and black pepper. Toast in the preheated oven until the bread is beginning to brown and slightly dry, 6-8 minutes.

– Once toasted, remove the bread from the oven and add the desired amount of meat to the bottom half of the bread. Sprinkle the meat with half of the shredded cheese and sprinkle the top half loaf of the bread with the remaining shredded cheese. Return the sandwich to the oven until the cheese is melted, 6-8 minutes.

– Remove the sandwich from the oven and top it with the dressed greens and sliced pepperoncini. Place the top half of the loaf on top, creating the sandwich. Then slice and serve immediately.

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