PB&J Pork Sandwiches
TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 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
Ingredients
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3 to 4 pounds boneless pork shoulder butt roast
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1 teaspoon salt
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1/2 teaspoon pepper
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1 cup creamy peanut butter
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3/4 cup apricot preserves
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1/4 cup packed brown sugar
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1/4 cup finely chopped onion
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1/4 cup cider vinegar
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3 tablespoons Dijon mustard
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1 garlic clove, minced
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2 tablespoons butter, melted
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6 ciabatta rolls, split
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Coleslaw, optional
Directions
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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.
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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.
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