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Tangy Slow-Cooker Pickled Pepper Pork Melts

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Tangy Slow-Cooker Pickled Pepper Pork Melts
  • Prep Time 15 min
  • Total Time 6 hr 15 min
  • Servings 6
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Skip a trip to the deli, and slow cook a batch of tangy, spicy pork for a cheesy sandwich that's packed with irresistible flavors and textures.

Ingredients

3
lb boneless country-style pork ribs, cut into large chunks
1
teaspoon salt
1/2
teaspoon pepper
1/2
onion, sliced
2
cloves garlic, smashed
1
cup pickled peppers (such as a mixture of jalapeños and sweet cherry peppers)
1/3
cup pickled pepper liquid (again, a mixture is nice)
1/3
cup Progresso™ unsalted chicken broth (from 32-oz carton)
1
teaspoon dried oregano leaves
6
to 8 sandwich rolls, split
6
to 8 slices pepper Jack cheese

Directions

  • 1 Season pork with salt and pepper; place in slow cooker. Add onion, garlic, pickled peppers, pickled pepper liquid, chicken broth and oregano. Cover and cook on Low heat setting 6 hours.
  • 2 Set oven control to broil. Toast split sandwich rolls with tops 4 to 6 inches from heat until golden.
  • 3 Cut cheese slices in half diagonally. Pile each roll with pork mixture, and top with 2 halves of cheese. Broil until cheese is melted. Serve warm.
Tips  

If you want, serve the sandwiches dip style with the liquid from slow cooking the pork.

I used a mix of spicy jalapeño peppers and sweet cherry peppers for this; use whatever ratio you like, depending on how much heat you prefer.

You could use pork shoulder (butt) in place of country-style pork ribs. Either will work beautifully for slow cooking.

Nutrition Information 
No nutrition information available for this recipe
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