A new slow cooker recipe! This recipe idea stems from a sandwich I recently devoured at a new local restaurant. We had heard good things about the place, so we popped in one evening to check it out. After scanning the menu, I noticed that they had a french dip sandwich made with shredded pork. I was like, ooh! That’s different. So of course I ordered it, and I’m SO glad I did! It was awesome – and totally inspired me to create my version of slow cooker shredded pork french dip sandwiches at home!
Side note : this restaurant is officially the home of my FAVORITE (favorite. favorite. favorite.) fried chicken sandwich, as I discovered upon a return visit. Now I can’t wait to go back and try, like, EVERYTHING on their menu. And then attempt to recreate it all at home. 🙂
[Just for the record, I have already attempted to replicate the fried chicken sandwich. Said attempt did not go well.]
The slow cooker shredded pork french dip sandwiches, however, turned out just like I wanted! It’s another one of those quick, easy, slow cooker recipes. Set it in the morning, come home to it after work, and your delicious dinner is nearly served for you. Don’t you just LOVE those kinds of recipes?
I truly do not take advantage of them enough.
My version of slow cooker shredded pork french dip sandwiches starts with pork top loin. If you want to use pork shoulder, please do. I opted for the leaner cut, as I have enjoyed this same cut in my pork carnitas tacos. THAT recipe will always be one of my favorites, too. Pork shoulder will give you a bit more fat, which of course directly translates to more flavor, so I do urge you to use it if you want!
For this recipe, it’s a very similar (and simple) process as the pork carnitas tacos. Wash and dry the top loin, then season it with a few spices. Place the pork in the slow cooker, add liquids and herbs, then leave it to cook. I REALLY don’t know how it gets any easier.
If you want to send these sandwiches over the top, you’ve got to broil the provolone cheese. The bubbly, browning cheese not only makes them look incredible, but it only enhances the amazing flavor of the sandwich. Plus, I can’t get enough of cheese that looks like this. (Can you tell?) I seriously stare through the glass on the oven door and watch the cheese bubble. Is that normal? Maybe I should have kept that little gem to myself.
I’ve made this recipe half a dozen times now, and I normally use fresh garlic and onion. However, I simplified this version and just used seasonings. Because when it comes to slow cooker recipes, I do like to keep things simple. Plus, this way it offers a no-frills au just that comes directly out of the slow cooker. So easy!
I plan on using my leftover shredded pork for fried rice soon, so be sure to check back for that one. 🙂 Oh – and you can always click here to save this to pinterest for later! Don’t forget to follow me on pinterest for all the other drool-worthy recipes I pin!
- 2 lbs. pork top loin (or pork shoulder)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 tsp. black pepper
- 1/4 tsp. mustard powder
- 1/4 tsp. salt
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 Tbsp. worcestershire
- 1/2 Tbsp. soy sauce
- 1 cup beef broth
- 1 1/2 cup beer (I used an American Lager)
- 1/2 cup water
- 4 slices provolone cheese (or a couple of extra slices if you want it really cheesy!)
- 4 bakery buns (use egg buns, hoagies, or your preference)
- Set the slow cooker on "low". Whisk together seasonings (garlic powder, onion powder, paprika, mustard powder, salt and pepper) in a small bowl.
- Rinse the pork loin in cold water, then dry off completely. Rub the combined seasonings over every surface of the pork, coating all sides. Place seasoned pork directly into slow cooker.
- Pour in Worcestershire, beef broth, beer, soy sauce, and water. Add bay leaf and fresh thyme sprigs to the liquid. The pork loin should be almost entirely submerged in liquid.
- Cover and cook for 7 hours. Remove lid from slow cooker, and shred the pork. Turn heat to "keep warm", and allow the shredded pork to absorb some of the liquids for thirty minutes.
- Divide shredded pork into desired serving sizes (at least one cup each). Place each portion on a greased baking sheet (or a baking sheet lined with a silicone mat), and form the shredded pork to fit your bread (circular to fit a bun, oval if you're using a hoagie). Cover pork with provolone cheese. Broil on low for a few minutes, until cheese is browning and bubbling.
- Remove from oven and use a large spatula to transfer each pile of pork directly onto the bottom buns. Serve hot with au jus on the side.