1 2-pound boneless pork loin roast 2 teaspoons olive oil 2 teaspoons Italian seasoning 2 cloves garlic, crushed 1 cup balsamic vinegar 6 ounces sliced Fontina or Mozzarella cheese 1 large bell pepper, cut into rings 6 Italian submarine rolls, split, or 1 10-inch round focaccia bread, cut horizontally in half and into wedges.

Sprinkle pork with Italian seasoning and garlic; 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. Reserve a cup of juices. Slice pork and portion onto sandwich rolls or focaccia, top with cheese and pepper rings. Drizzle each sandwich with some of the reserved juices.