Save on Pinterest

PB&J Pork Sandwiches

Total Time

Prep: 15 min. Cook: 6 hours


6 servings

I came up with this recipe for one of my daughters who loves peanut butter and pork! The result has become a favorite—kids and grown-ups alike often request it for dinner. —Jill Cox, Lincoln, Nebraska
PB&J Pork Sandwiches Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 3 to 4 pounds boneless pork shoulder butt roast
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup creamy peanut butter
  • 3/4 cup apricot preserves
  • 1/4 cup packed brown sugar
  • 1/4 cup finely chopped onion
  • 1/4 cup cider vinegar
  • 3 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 2 tablespoons butter, melted
  • 6 ciabatta rolls, split
  • Coleslaw, optional


  1. Sprinkle roast with salt and pepper; transfer to a 5-qt. slow cooker. In a large bowl, whisk broth, peanut butter, preserves, brown sugar, onion, vinegar, mustard and garlic; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.
  2. Preheat broiler. Remove roast; cool slightly. Shred pork with 2 forks. Return pork to slow cooker; heat through. Brush butter over cut sides of rolls. Place rolls, buttered side up, on an ungreased baking sheet. Broil 3-4 in. from heat 30-60 seconds or until golden brown. Using a slotted spoon, spoon pork mixture onto roll bottoms; top with coleslaw if desired. Replace tops.

Nutrition Facts

1 sandwich: 862 calories, 49g fat (15g saturated fat), 145mg cholesterol, 1207mg sodium, 59g carbohydrate (32g sugars, 3g fiber), 51g protein.

Recommended Video