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Slow Cooker Italian Pork Sandwiches

One of my favorite freezer cooking blogs is called Freezer-Friendly Moms, and I’m excited to share one of their recipes today: Slow Cooker Italian Pork Sandwiches!  It’s a simple and delicious meal that your whole family will love.  Toss all of the ingredients in your slow cooker or freeze them ahead of time for a busy weeknight.

Slow Cooker Italian Pork Sandwiches

Guest Post from Angela @ Freezer Friendly Moms

This recipe for Slow Cooker Italian Pork Sandwiches is a super easy and ridiculously delicious dinner sandwich that is perfect for busy weeknights, easy-going Saturdays, and Sunday Funday football game get-togethers. Not only can you assemble all of the ingredients in a baggy and freeze for later, but you can freeze the rolls too!

When I go to the supermarket I am usually shopping for the month or at least two weeks because I am a meal planning mamma.  I like to buy my meat in bulk, cut it into smaller portions, and freeze it for later.

For this meal, I bought a 9.5 lb boneless pork loin and cut it into 3 pieces. I used one to make these Slow Cooker Italian Pork Sandwiches and froze the other two – They would be great in Kelly’s Slow Cooker Cranberry Pork Roast or Spicy Dr. Pepper Shredded Pork.

Slow Cooker Italian Pork Sandwiches

Buying in bulk, meal planning, and freezer cooking has been such a life-saver for me! It keeps more money in my family’s wallet, less dirty dishes in the sink at night, and most importantly, more time to spend with my family.

Slow Cooker Italian Pork Sandwiches

Yields: 12 sandwiches


  • 2.5lb boneless pork loin
  • 1 tsp. ground black pepper
  • 1 tsp. onion powder
  • 1 tsp. red pepper flakes
  • 1 tsp. garlic powder
  • 16 oz. jar of banana peppers, undrained
  • 1 Italian salad dressing seasoning packet (I used Good Seasons)
  • 1 dozen good Italian sandwich rolls *not needed until day of cooking


  1. Add all ingredients to slow cooker (except rolls).
  2. Cover, and cook on “low” setting for 6-8 hours.
  3. Shred meat and stir to combine.

To Freeze and Cook Later

Label a gallon-sized plastic freezer bag with the name of the recipe, use-by date, and cooking instructions.  Add all ingredients to freezer bag, except rolls.  Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw overnight in refrigerator.  Place ingredients in slow cooker and cook on low for 6-8 hours.  Shred meat and stir.

Serve on fresh Italian rolls with provolone cheese and additional banana peppers and roasted red peppers (if desired).  Yum!

Hi, I11e4c7ac7ed84e2d7d1e74d92a5d4aa3‘m Angela!  I am a wife, mother to a handsome toddler boy, and lover of the kitchen! I run the blog Freezer Friendly Moms with my friend Meghan.  You can also find our favorite freezer recipes on Facebook, Instagram, and Pinterest.


  • Donna says:

    This looks so good! Are the banana peppers and red peppers drained before adding to the slow cooker? Thanks!

  • Angela says:

    Hi Donna! Glad you are interested in the recipe! There is a mistake that I will ask kelly to correct actually. The red peppers are just for garnish and yes it is the entire contents of the banana peppers jar, juice and all!!! Enjoy

  • Donna says:

    Crazy auto-correct: My mouth’s already watering!

  • Emily says:

    This is a keeper! My entire family loved it.

  • Donna says:

    This recipe wonderful-can’t be easier, and so flavorful! I predict this will become a family favorite in no time. Thanks so much for this!

  • Kris says:

    I have a general question to your recipes. For what size of the crockpot are the quantities and cooking times calculated?

    • Kelly says:

      All of the recipes should work in a 4-7 quart crockpot. I usually cook meals 4-6 hours in my 6-quart crockpot or 8-10 hours in my 4-quart.

  • Karen says:

    Made this yeasterday after searching your site for pork tenderloin recipe. This was fabulous! (Used tenderloin and not porkloin roast). My entire family loved it husband, 3 teenagers and one tween). Couple suggestions: it was a tiny bit too spicy w the crushed red pepper so you could reduce the amount that goes in or eliminate. Since I made mine according to the recipe,I had to figure out a way to cool down the spicy heat (didn’t have roasted red peppers –maybe that help cool it down?). I made a quick apple-slaw and served it on top of the sandwiches (1 Granny Smith apple, 2-3 cup shredded red (or free) cabbage, 1/8-1/4 cup apple cider vinegar, 1-2Tsp sugar or honey, 1/2 tsp dijon mustard, whisk in 2-3 Tbs olive oil, 1-2 scallions chopped).taste–adjust seasonings if needed. Turned out awesome. Used chinstrap rolls, toasted. Will definitely make this again.

  • Karen says:

    Oops, some typos in my post: should say ‘green’ cabbage (not free)
    Should say ‘ciabatta rolls’ not chinstrap (lol!)
    For slaw -Peel apple if desired(still good w skin) and cut into dice or matchsticks

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