If you love Italian seasoning, then this Crock Pot Italian Pulled Pork Sandwiches recipe is the recipe for you! It is literally the easiest recipe to put on in the morning!
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Aunt Lou here.
I have only recently started cRockin’ it up with Italian seasoning packets, and let me tell you, I am hooked! I love how flavorful it makes a dish! This Crock Pot Italian Pulled Pork Sandwiches recipe from Gooseberry Patch’s Busy-Day Slow Cooking is no different! Delizioso!
Crock Pot Italian Pulled Pork Sandwiches Notes:
- The original recipe called for a pork roast. I used a pork loin, and it turned out great! So you have a bit of leeway if you find a pork loin or roast on sale or have one in your freezer!
- So I finally figured out a name for my 2.5-quart crock pot! From here on out, she will forever be known as Lil’ Bit. 🙂 So now that we have that out of the way, I am sure you have already guessed that I used Lil’ Bit for this recipe. You can use your favorite 2.5-4 quart crock pot.
- This is seriously the easiest recipe to prep in the the morning. All you have to do is put your pork in your crock pot, cover and turn it on! So, if you are a person who doesn’t have time to throw on a recipe in the morning, this recipe is for you!
- I wasn’t so sure about the barbecue sauce on the sandwich with all the other seasonings mixed in with the meat, but it is phenomenal! I highly recommend giving it a try!
Crock Pot Italian Pulled Pork Sandwiches
- 2.5 lb pork roast or pork loin
- 1 oz pkg ranch salad dressing mix
- 0.6 oz pkg Italian salad dressing mix
- sandwich buns split
- Optional:barbecue sauce cheese slices
- Place your pork in your crock pot
- Cover and cook on low for 7-9 hours, it should be very tender and 145 degrees with a meat thermometer
- Take your roast out of your crock pot and shred with two forks or an electric mixer, set aside
- Add your seasonings to your cooking liquid and mix well
- Put your shredded pork back in your crock pot and stir until all of your pork is evenly coated in the seasonings
- If you need more liquid, as a little bit of water at a time and stir until you reach your desired consistency and taste
- Serve on buns as is or with cheese and/or barbecue sauce
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Rachel Caltabellotta says
Hi Aunt Lou,
I wanted to let you know that I made this recipe last night but made one little adjustment. After placing the pork loin in the crock pot, I pierced the entire top of it , I then sprinkle both dressing mixes over it and added 1/2 cup of water and then set it to cook on low for almost 9 hours. OMG it was awesome. My entire family went crazy over it.
Aunt Lou says
I will have to try it that way! I’m so glad you and your family loved it!
The Better Baker says
Yum oh Yum! Looks wondermous! This recipe grabbed our attention at Weekend Potluck and is being featured this week. Thanks so much for sharing with us faithfully. http://thebetterbaker.blogspot.com/2016/07/peach-breakfast-cake-weekend-potluck-233.html
Lori Coleman says
why do you add the seasonings after you cook the roast? Why not add them 1st?
Aunt Lou says
I was trying out a new recipe and followed what they said. If you want to try it differently, I’d love to hear how it goes! Enjoy!
That’s what I was thinking. The flavor would cook into the meat. That’s how I’m going to try it.