TUSCAN PORK SANDWICH
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TUSCAN PORK SANDWICH
170 MINS | 4 servings
Ingredients:
- 1 Hatfield® Tuscan Herb Roast Pork
- 1 Tbsp olive oil
- 1 tsp garlic, minced
- 1 lemon wedge
- 1 (6 oz) bag baby spinach
- 1 (28 oz) can roasted red peppers, cut into strips
- 8 slices sharp provolone cheese
- 1 baguette
Preparation:
- Place roast in slow cooker and set temperature to low. Add ½ cup of water to bottom of slow cooker for additional juiciness.
- Cook for 6-7 hours or to an internal temperature of 160°F (or 200ºF for shredding).
- Take roast out of slow cooker and let rest 5 minutes before shredding.
- Preheat oven to 350°F.
- In a medium sauté pan over medium heat, add oil, garlic, and spinach. Add a pinch of salt and pepper. Sauté until spinach wilts.
- Pull cooked pork apart with fork. Set aside remaining juice for sandwich dip.
- Slice baguette and place shredded pork, spinach, roasted red peppers, and sharp provolone inside.