This pork sandwich is a take on the Windy City’s favorite—Italian beef. As it cooks, this pork roast sends tantalizing aromas. If you’re lucky enough to have leftovers, this keeps well in the refrigerator for 3 days; frozen for 2 months.


  • 3 1/2 pounds sirloin pork roast
  • 16 ounces giardiniera (Italian, pickled vegetables, hot or mild, drained)
  • 16 ounces pepperoncini (pickled peppers)
  • 1 ounce italian salad dressing mix
  • 14 1/2 ounces beef broth
  • 8 sandwich buns


  1. Place pork in a 3 1/2-4-quart slow cooker. Mix together all other ingredients except buns and pour over pork. Cover and cook on Low for 10-12 hours. Remove pork from slow cooker; roast should easily fall apart but slice if necessary for sandwiches (it should fall apart). Serve pepperoncini and giardiniera alongside sandwiches.
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