Italian Pork Sandwiches From The Crock Pot

1. In large skillet heat olive oil over medium-high heat. Brown pork on all sides. Sprinkle pork with Italian seasoning and garlic.

2. Place in 4-quart slow cooker and pour vinegar over. Cover and cook on low heat setting for 6-8 hours, until pork is very tender.

3. Slice pork and put it back in the pot with the juices for 30 minutes.

4. Put pork slices on rolls. Top with cheese slice and pepper rings. Drizzle each sandwich with some of the juices from the pot.

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Nutrient	Quantity
Total fats	84.5255 g
Protein	194.7326 g
Carbohydrates	43.4265 g
Energy	1809.0301 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4402 g
Water	830.8849 g
Aspartic acid	18.9222 g
Calcium, Ca	132.4068 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.3083 g
Fatty acids, total saturated 22:0	0.0116 g
Niacin	50.4652 mg
Hydroxyproline	0.4987 g
Vitamin A, RAE	18.1334 g
Fatty acids, total trans-polyenoic	0.1541 g
Arginine	12.8747 g
Riboflavin	1.6411 mg
Tocopherol, beta	0.0099 mg
Fatty acids, total polyunsaturated 15:0	0.0181 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3536 g
Fatty acids, total saturated 20:1	0.5176 g
Glutamic acid	30.8902 g
Sodium, Na	484.9643 mg
Fatty acids, total saturated 16:1 undifferentiated	1.6814 g
Total lipid (fat)	84.5255 g
Manganese, Mn	0.3975 mg
Fructose	18.819 g
Proline	7.8246 g
Fatty acids, total saturated 16:0	16.4385 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	8.024 g
Choline, total	519.5482 mg
Fatty acids, total polyunsaturated 18:1 t	0.4805 g
Sugars, total	38.1225 g
Serine	8.3686 g
Fatty acids, total saturated 10:0	0.0363 g
Fatty acids, total saturated 18:0	8.5081 g
Fatty acids, total saturated 20:4 undifferentiated	0.3808 g
Vitamin B-6	6.5099 mg
Selenium, Se	240.2672 g
Ash	9.7382 g
Vitamin D	190.4004 IU
Fatty acids, total saturated 18:1 undifferentiated	34.7567 g
Pantothenic acid	6.5461 mg
Phenylalanine	8.1328 g
Copper, Cu	0.574 mg
Betaine	28.1157 mg
Thiamin	3.8624 mg
Retinol	18.1334 g
Methionine	5.3312 g
Iron, Fe	6.6917 mg
Carbohydrate, by difference	43.4265 g
Phosphorus, P	2006.8544 mg
Fatty acids, total polyunsaturated 18:2 t,t	0.2539 g
Tocopherol, gamma	0.0747 mg
Alanine	11.3606 g
Cholesterol	580.268 mg
Valine	10.1094 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0363 g
Fatty acids, total saturated 18:2 undifferentiated	9.1565 g
Glycine	8.7131 g
Glucose (dextrose)	19.3035 g
Fatty acids, total saturated 14:0	0.8885 g
Zinc, Zn	15.8894 mg
Isoleucine	9.52 g
Fatty acids, total saturated 12:0	0.0272 g
Fatty acids, total polyunsaturated	6.8495 g
Fatty acids, total saturated 14:1	0.0091 g
Fatty acids, total polyunsaturated 17:1	0.0203 g
Leucine	16.4832 g
Vitamin A, IU	45.3334 IU
Tryptophan	2.04 g
Phytosterols	19.89 mg
Fatty acids, total polyunsaturated 18:1 c	27.8619 g
Fatty acids, total saturated 20:0	0.1098 g
Tyrosine	7.3622 g
Vitamin B-12	4.896 g
Vitamin K (phylloquinone)	5.418 g
Fatty acids, total saturated	15.7313 g
Histidine	8.3595 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0091 g
Fatty acids, total monounsaturated	23.4396 g
Threonine	8.6859 g
Fatty acids, total polyunsaturated 17:0	0.2196 g
Vitamin D (D2 + D3)	4.5333 g
Vitamin D3 (cholecalciferol)	4.5333 g
Vitamin E (alpha-tocopherol)	2.3795 mg
Fatty acids, total trans	0.4533 g
Fatty acids, total trans-monoenoic	0.2992 g
Magnesium, Mg	248.2005 mg
Lysine	17.943 g
Potassium, K	3531.564 mg
Cystine	2.2304 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	6 slices	0	0	0
Olive oil	2 teaspoons	79.56	0	9
Balsamic vinegar	1 cup	224.4	43.4265	0
Italian seasoning	2 teaspoons	0	0	0
Garlic Clove	2	0	0	0
Bell Pepper	1	0	0	0
pork loin roast	2 lbs	1505.0701	0	75.5255
italian submarine sandwich bread	6	0	0	0