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Tangy Slow-Cooker Pickled Pepper Pork Melts

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  • Prep 15 min
  • Total 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.
By Cindy Ensley
Updated Dec 16, 2014
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  • 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
Make With
Progresso Broth


  • 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 from the Betty Crocker Kitchens

  • tip 1
    If you want, serve the sandwiches dip style with the liquid from slow cooking the pork.
  • tip 2
    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.
  • tip 3
    You could use pork shoulder (butt) in place of country-style pork ribs. Either will work beautifully for slow cooking.


Nutrition Facts are not available for this recipe
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