Crockpot Porchetta Subs au Jus

Pulled pork meets the French dip with this crockpot porchetta sub served with savory jus.


  • 2 tablespoons dried oregano
  • 2 tablespoons fresh rosemary
  • 4 sage leaves
  • 1 tablespoon fennel seeds
  • 6 garlic cloves
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red chili flakes, plus more to serve
  • 3 pounds pork tenderloin
  • 2 tablespoons olive oil
  • 1/2 cup white wine
  • 1 onion, roughly chopped
  • 1 pound broccoli rabe
  • 4 Italian sub rolls
  • 4 slices sharp provolone cheese


  1. In the bowl of a food processor fitted with the blade attachment, combine oregano, rosemary, sage, fennel seeds, garlic, salt and chili flakes. Pulse into a spice rub. Spread the rub on the pork, cover with plastic wrap and let rest for 4 hours.
  2. In a large, heavy-bottom skillet, heat the olive oil. Add the pork and brown on all sides.
  3. In the bowl of a slow cooker, add wine, chopped onion and broccoli rabe. Place the pork on the bed of vegetables, cover and cook on high for 4 hours. Remove the pork from the slow cooker, and shred the meat. Remove the broccoli rabe and set aside. Strain the remaining liquid.
  4. In a small sauce pan, heat the cooking liquid on high until reduced by half.
  5. Prepare the sub rolls with slices of provolone and toast to melt. Add broccoli rabe, pork and a sprinkle of crushed red chili flakes to taste. Serve with jus for dipping.