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170 MINS
Prep Time: 20 Minutes
Cook Time: 150 Minutes
Serving Size: 4
  • 1 Hatfield® Tuscan Herb Roast Pork
  • 1 Tbsp olive oil
  • 1 tsp garlic, minced
  • 1 lemon wedge
  • 1 (6 oz) bag baby spinach
  • 1 (28 oz) can roasted red peppers, cut into strips
  • 8 slices sharp provolone cheese
  • 1 baguette
  • Place roast in slow cooker and set temperature to low. Add ½ cup of water to bottom of slow cooker for additional juiciness.
  • Cook for 6-7 hours or to an internal temperature of 160°F (or 200ºF for shredding).
  • Take roast out of slow cooker and let rest 5 minutes before shredding.
  • Preheat oven to 350°F.
  • In a medium sauté pan over medium heat, add oil, garlic, and spinach. Add a pinch of salt and pepper. Sauté until spinach wilts.
  • Pull cooked pork apart with fork. Set aside remaining juice for sandwich dip.
  • Slice baguette and place shredded pork, spinach, roasted red peppers, and sharp provolone inside.