Porchetta Sandwich In The Slow Cooker - cooking recipe

Ingredients

5 tablespoons olive oil, divided
3 tablespoons garlic, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
2 teaspoons kosher salt
1 teaspoon fennel seeds or 1 teaspoon ground fennel
1/2 teaspoon red pepper flakes
3 lbs bone in pork shoulder, trimmed
1/2 cup chicken broth
1/2 cup dry white wine
1 onion, sliced
1 green bell pepper, seeded and sliced
1/2 cup sun-dried tomato packed in oil, sliced
1 loaf ciabatta, horizontally sliced and toasted
8 ounces fresh mozzarella cheese, sliced

Preparation

Puree 4 Tbs olive oil, garlic, rosemary, oregano, salt, fennel seed, and pepper flakes in a food processor.
Rub mixture over pork.
Sear meat on all sides in a saute pan over medium heat.
Place pork in a slow cooker.
Deglaze the pan with the chicken broth and wine then add to the crockpot. Cover and cook on high for 4 hours.
Shred meat when its cool enough to handle.
Saute onion, bell pepper, and tomatoes in the remaining 1 Tbs oil in a skillet over medium heat until begetables are softened, about 5 minute.
Serve pork on ciabatta with mozzarella and onion-pepper mixture.