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Italian Pork Sub Sandwiches


Loin or Roast

Stuffed Bacon Rolls


  • 1 2-pound Salmon Creek Farms Natural Pork Boneless Pork Loin Roast

  • 2 teaspoons olive oil

  • 2 teaspoons Italian seasoning

  • 2 cloves garlic, crushed

  • 1 cup balsamic vinegar

  • 6 ounces sliced Fontina or Mozzarella cheese

  • 1 large bell pepper, cut into rings

  • 6 Italian submarine rolls, split, or 1 10-inch round focaccia bread, cut horizontally in half and into wedges


  1. In large skillet heat olive oil over medium-high heat; brown pork on all sides.

  2. Sprinkle pork with Italian seasoning and garlic; place in 4-quart slow cooker and pour vinegar over.

  3. Cover and cook on low heat setting for 6-8 hours, until pork is very tender. Reserve a cup of juices.

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

  5. Serves 6

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