Italian Pork Roast Large Family Freezer Meals and ITALIAN PORK SANDWICHES

This recipe makes four freezer meals with 2-5 servings.

Shopping List
Two 3 lb pork roasts
Two packs of Zesty Italian dry dressing
2 cups olive oil
1 cup fresh parsley (you can substitute other herbs such as basil, or rosemary for some of the parsley)
3-4 one-quart freezer bags (depending on whether you are freezing all of them or whether you are cooking one or more tonight and freezing the rest.)

In each labeled freezer bag combined the following:
1 1/2 lbs pork roast (cut each pork roast in half)
1/2 pack of Zesty Italian Dry Dressing
1/2 cup olive oil
1/4 cup fresh chopped parsley

SLOW COOKER COOKING DIRECTIONS:

For the slow cooker just set out 1-2 Zesty Italian Pork Roast bags the night before to defrost in the refrigerator.

The next day pull your Zesty Italian Pork Roast out of the freezer bag(s). Place in slow cooker and cook for 8-10 hours on low until meat can be shredded easily with a fork.

Source: Large Family Table

Use leftovers to make these sandwiches the next day for lunch.
ITALIAN PORK SANDWICHES

Combine in a Large Bowl:
4 tablespoons balsamic vinegar
3  Tablespoons sun-dried tomato oil or Olive oil
2 Tablespoon chopped sun-dried tomatoes
1/2 teaspoon black pepper
2 garlic cloves, minced

Stir in:
4 cups shredded cooked chicken breast
1 cup chopped tomato (about 1 medium) 1/2-1 cup (2 ounces) grated Asiago cheese
1/2 cup thinly sliced fresh basil

Line each of 6 (6-inch) pitas halves with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

Source: Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette