I like making this recipe ahead and tossing it in the freezer for later. I even freeze the rolls if it’s going to be a short enough time before I make it.
Freezing instructions are at the end. I highly suggest a Foodsaver for freezing. It vacuums out the air and prevents frost and freezer burn.
Regular Ziplock freezer bags and a straw work well, too. I’ve had to use that method recently since my Foodsaver isn’t working correctly anymore.
- 2 pounds ground pork
- 1 15-oz can tomato sauce
- 1 1/2 cup chopped onion
- 1 8-oz can pizza sauce
- 3 cloves garlic, minced
- 2 Tablespoons vinegar
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon fennel seed
- 2 Tablespoons Italian seasoning
- 1 Tablespoon hot pepper sauce
- hard rolls
- 3 to 4 cups shredded mozzarella cheese
- Brown ground pork and drain well. Transfer to slow cooker.
- Stir in tomato sauce, onion, pizza sauce, garlic, vinegar, Worcestershire sauce, salt, fennel, Italian seasoning and hot pepper sauce.
- Cover and cook on low for 8 to 10 hours.
- Fill hard rolls with pork mixture and sprinkle with shredded mozzarella.
- Freeze Ahead:
- You can have fresh Italian Pork Sandwiches anytime by freezing. Just cook the pork and cool. Mix the rest of the ingredients (not the rolls and cheese of course) and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
- When you’re ready to make Italian Pork Sandwiches, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag. Cook on high for 1 hour, then turn it to low for 7-9 additional hours. I forgot to cook it on high for an hour the last time I made it, but it was fine after 9 hours cooking it straight from frozen.
- Make sure to taste the mixture as soon as it’s hot. If the spices have dulled in the freezer, try adding a pinch or two of additional spices until it tastes like it should.
- And don’t forget the hard rolls and mozzarella cheese!