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Take-Out Fake Out: Slow-Cooker Pickled Pepper Pork Melts

By Cindy Rahe
Created January 10, 2017
Who says you have to pay big bucks for big deli flavors? Crock-cooked boneless pork ribs and tangy pickled peppers give these sammies heft; melt-y pepperjack makes them pop.

Slow-cooked pork is a dish we make often in our house. It’s flavorful, versatile and best of all, typically requires minimal effort. This particular recipe fits that bill to a tee, combining pork with tangy sweet and spicy pickled peppers in the crock, along with onions, garlic and seasonings. The outcome is a super-tender sandwich filling that tastes out-of-the-world piled high on toasted rolls with melted cheese. Ready in just a few simple steps, here’s how it’s done!

First, gather your ingredients. You’ll need boneless country-style pork ribs seasoned with salt and pepper (pork shoulder will also work wonderfully!), plus sliced onion, crushed garlic, pickled peppers, oregano and chicken broth. (You’ll find a complete, detailed list of ingredients in the recipe below!) I used Progresso Unsalted Chicken Broth, but you could you use regular Progresso chicken broth too, just use a light hand when seasoning the pork to avoid over-salting.


Place the seasoned pork in the slow cooker and add the onion, garlic, pickled peppers, pickled pepper liquid, chicken broth and oregano. Cook on low for about six hours until pork is fall-apart tender.


When the meat is ready, set your oven to broil and toast split sandwich rolls until they are golden. Pile each roll with pork mixture and top with two halves of cheese. Broil four to six inches from broiler until cheese is melted. Serve and enjoy immediately!