How about instead of cold cuts, we use stupendously juicy, ridiculously easy, and sinfully delicious pulled pork in a hot and cheesy, Italian hoagie-inspired sub sandwich. So, get out the slow cooker, load it up, and get ready for the magic to happen for these Italian Hoagie Pulled Pork Subs.
So let me start by saying, that I love this Italian Hoagie Pulled Pork Subs recipe so much. This pork …and I have made my share of pulled pork recipes …this one was SO FREAKING TASTY. My personal theory is that the vinegar from the peperoncini peppers is absolutely key. BUT it’s not just that … I added umami and depth of flavor with Dijon mustard and sun-dried tomatoes because I didn’t want too tangy pork. Literally, when I got home and checked how this turned out, I could not have been happier. The pork fell apart perfectly, loads of juice, and the flavor was so rich and balanced. Love love love love love.
And then there is the final assembly. I picked up sub rolls in the bakery section at my grocery store. Then I assembled with intention: layer first cheese (because I didn’t want all the juice from the pork to make the bread fall apart), then pork, then more peppers, then, of course, more cheese. Put under the broiler to make it all toasty and melty and perfect, and you have yourself a DELICIOUS sub.
So that’s it folks. Watch your grocery store for sales on Boston butt, then throw some in the freezer to be able to make recipes like Italian Hoagie Pulled Pork Subs on a whim. That’s how this one happened. Really really tasty, 7 year old – approved even (along with the rest of the family). This is a must try!
Italian Hoagie Pulled Pork Subs
For the pulled pork:
- 3-4 lb Boston butt pork roast
- kosher salt
- fresh cracked pepper
- 1-1/2 cups whole peperoncini peppers sliced into rings and stems discarded
- 1 Tbs hot hoagie spread see Notes
- 1 Tbs Dijon mustard
- 1/2 large white onion cut into thin slices
- 1/4 cup julienne sun-dried tomatoes in oil
For the subs:
- 4 fresh sub rolls sliced but not all the way through
- 8 slices mozzarella cheese
- banana pepper rings see Notes
- 8 slices provolone cheese
For the pulled pork:
In the morning, season the pork roast with salt and pepper and put in the slow cooker. Add the remaining ingredients for the pulled pork, set the cooker to low, and let it go 8 to 10 hours.
For the subs:
Heat the oven broiler to high.
On a rimmed bake sheet, lay out the sub rolls cut side up. Layer in each roll: 2 slices mozzarella, pulled peperoncini pork, and 2 slices provolone. Put under the broiler for a couple minutes just until cheese is melty and lightly golden around the edges. Yields 4 servings.
Hoagie spread is found with the condiments in the grocery store. Mine is the same brand as the peppers and assorted olives, relishes, and such. It is really spicy and I have kids, so I only added 1 tablespoon (and they LOVED these subs). BUT if it were just adults, I would add 2 tablespoons HUZZAH.
So I cooked the pork with peperoncini but used banana pepper rings at the end? Well, I had a jar of already sliced banana pepper rings, and since I made this on a weeknight, it was just easier to do that at that point. And I was out of peperoncini peppers anyway by then. Peperoncini and banana peppers are very close in flavor, so just do what you like ....either/or.
Leave me a comment! Don’t you LOVE slow cooker weeknight dinners?