Ingredients
- 4 lb Boneless Pork Shoulder Roast
- 2 tsp Cento Fine Sicilian Sea Salt
- Cento Ground Black Pepper, to taste
- 3 tbsp Bellino Minced Garlic
- 1 Onion, diced
- 1 can Cento Certified San Marzano Tomatoes (28 oz), hand crushed
- 3 tbsp Cento Double Concentrated Tomato Paste Tube
- 2 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- ¾ cup Brown Sugar
- 1 cup Cento Organic Raw Unfiltered Apple Cider Vinegar
- 1 cup Red Wine
- Italian Bread
- Provolone Cheese
- Cento Sliced Pepperoncini, as desire
Directions
In a large bowl, combine all ingredients except the bread, cheese, pepperoncini to make the sauce. Whisk until well combined. Place pork in crock pot and add your sauce mixture over top. Cover and cook on low for 8 hours. Once pork is finished cooking, pull apart the meat with a fork, until well shredded. Spoon out the desired amount of meat and add to the roll. Top with provolone cheese and pepperoncini. Serve and enjoy.
