Ingredients
3 bone-in pork loin chops (7 ounces each)4 Italian sausage links (4 ounces each) 1 can (28 ounces) whole plum tomatoes, undrained1 can (6 ounces) tomato paste1 teaspoon Italian seasoning3 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1 large onion, halved and sliced1 large sweet red pepper, cut into strips1 large green pepper, cut into strips1 jar (16 ounces) mild pickled pepper rings, drained 8 submarine buns, split1 cup shredded Italian cheese blend
Preparation
Place pork chops and sausage in a 5- or 6-qt. slow cooker. Place tomatoes, tomato paste, Italian seasoning, garlic and pepper flakes in a food processor; pulse until chunky. Pour over meats. Cook, covered, on low 4 hours.
Add onion and peppers to slow cooker. Cook, covered, on low 2-3 hours longer or until pork is tender, a thermometer inserted in sausages reads 160°, and vegetables are crisp-tender. Remove pork chops and sausages from slow cooker. Remove pork from bones; discard bones. Shred meat with two forks and cut sausages into 2-in. pieces; return to slow cooker. Serve on buns with cheese.
