• 2 pounds pork loin roast (boneless)
  • 2 teaspoons olive oil
  • 2 teaspoons italian seasoning
  • 2 cloves garlic (crushed)
  • 1 cup balsamic vinegar
  • 6 ounces fontina cheese (Or mozzarella cheese, sliced)
  • 1 bell pepper (large, cut into rings)
  • 6 submarine rolls
  • 1 focaccia bread


  1. 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. Reserve a cup of juices. Slice pork and portion onto sandwich rolls or focaccia, top with cheese and pepper rings. Drizzle each sandwich with some of the reserved juices.
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