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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

  • 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

Directions

  • 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.

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