Pork Pot Roast Sandwich

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

A pork pot roast sandwich is the ultimate grab-and-go meal. Warm, tender pot roast flavored with carrots, onions, celery, and seasonings, nestled between two soft buns.

Are looking for the perfect handheld comfort food? Imagine a slow-cooked pork pot roast that’s been simmering in a savory broth for hours combined with carrots, celery, and onions.

When seasoned with thyme and garlic it makes for the ultimate sandwich meat. Kim and I originally published this recipe in February of 2016.

However, we felt it was time for a make-over. If BBQ is more your thing, then checkout our BBQ pulled pork shoulder, Slow Cooker Country Style Pork Ribs or our slow cooker shredded BBQ beef.

The first post utilized a beef pot roast, but this time we wanted to show the recipe would work with a pork roast as well. The meat turned out flavorful and juicy.

We know you can’t wait to make this one yourself.

Pork pot roast sandwich on a white plate.

Instructions:

First, preheat your crockpot or slow-cooker and gather all your ingredients while you wait.

Next, drizzle the olive oil into the cooker and then add the pork pot roast, salt, pepper, and thyme

Pork roast, celery, carrot, onion, garlic, thyme, broth used for pork pot roast.

After letting the pork pot roast cook for a few minutes, put in the onions, carrots, celery, and garlic. Don’t add the beef broth yet, let everything for a minute or two.

Then slowly pour the broth into the cooker. Once the broth is added, put the lid on the slow cooker and walk away.

Now, cook on high for about 5-6 hours, low for 7-8 hours, or until meat breaks apart with a fork.

Shredded pieces of pork pot roast in a pan with tongs.

Separate the Broth from Your Pork Pot Roast:

Once the roast is completely cooked, I separate it from the liquid.

Next, the liquid is strained placed it into a stock pot. This is optional, but it is a good idea to reserve some liquid for reheating the roast.

Warming the roast in a couple spoonfuls of liquid will keep it from drying out. Also, it makes a great dip for the sandwich!

Pork pot roast sandwich stacked on a white plate.

Build Your Sandwich:

Now that the roast and liquid are separated you can build your sandwich.

Simply cut open your hoagie and place the meat inside.

Tips:

  • Once you’ve strained the broth, cook it down in a saucepan over high heat for 5-minutes to create a flavorful dipping sauce.
  • Although we haven’t tried it, you could substitute the roast for 2-lbs. of chicken breast and substitute chicken stock for the beef stock to make a low-fat option.
  • To keep the pork pot roast from drying out in your fridge, pour enough of the broth in the container to cover the roast in about a 1/2-inch of liquid.
Port pot roast sandwich stacked.

Pot Roast Sandwich

5 from 8 votes
Print Pin
Author: Kimberly from Berly’s Kitchen
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8 Servings

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds pork roast, or beef
  • Salt and pepper, to taste
  • 6 to 8 fresh thyme sprigs
  • 2 medium carrots, roughly chopped
  • 1 celery rib, roughly chopped
  • 1 medium onion, roughly chopped
  • 3 to 4 garlic cloves, roughly chopped
  • 32 ounces low-sodium beef broth

Instructions
 

  • Turn slow cooker on and allow to heat.
  • Drizzle olive oil in slow cooker.
    2 tablespoons olive oil
  • Add roast and season with salt, pepper, and thyme.
    2 pounds pork roast
    6 to 8 fresh thyme sprigs
  • Add carrots, celery, onion, and garlic.
    2 medium carrots
    1 celery rib
    1 medium onion
    3 to 4 garlic cloves
  • Cook roast until a crust forms.
  • Add beef broth.
    32 ounces low-sodium beef broth
  • Place lid on slow cooker.
  • Cook on high for 5 – 6 hours or low for 7 – 8 hours. Meat will break apart easily with a fork when done.
  • Reserve liquid to reheat roast or to use as a dipping sauce.
  • Place pot roast in warmed hoagie rolls and serve immediately.
  • Can be stored in the refrigerator for 3 – 4 days.
  • Enjoy!

Suggested Equipment

Notes

*Calories do not include bread or bun.

Nutrition

Serving: 0.25cup | Calories: 162kcal | Carbohydrates: 3g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 391mg | Potassium: 452mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2069IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
Get Our Dip Recipes Ebook!More details here ➡️ FREE EBOOK!

11 Comments

    1. Hi Sybil!

      Yes, it can! We have two posts that give some information on how to cook similar recipes in an Instant Pot. This one can easily be adapted.

      This post –> Instant Pot Pulled Pork with Homemade BBQ Sauce uses the same size pork butt/shoulder and has a dry rub and homemade sauce. The dry rub and sauce can be adjusted/omitted if desired. If you don’t use the sauce, you’ll need to replace it with about 1-2 cups of broth or water depending on the size of your Instant Pot. It has the correct cook time listed for the size of pork.

      This post –> Instant Pot Pot Roast with Vegetables uses beef roast instead of pork. I thought I’d mention this one, too, because it explains how to add vegetables in case you wanted that. Hope this info helps! Have a great day! 🙂

5 from 8 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating