Ingredients
3 to 4 pounds boneless pork shoulder butt roast1 teaspoon salt1/2 teaspoon pepper1 can (14-1/2 ounces) reduced-sodium chicken broth1 cup creamy peanut butter3/4 cup apricot preserves1/4 cup packed brown sugar1/4 cup finely chopped onion1/4 cup cider vinegar3 tablespoons Dijon mustard1 garlic clove, minced2 tablespoons butter, melted6 ciabatta rolls, splitColeslaw, optional
Preparation
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.
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.
