1 (3-pound) pork shoulder butt roast
1 1/2 teaspoons kosher salt
1 teaspoon pepper
4 medium (6 cups) tart apples, peeled, cored, cut into large wedges
1 large (2 cups) white onion, sliced
2 tablespoons firmly packed brown sugar
1 tablespoon pureed chipotle in adobo sauce
Leftover pork can be shredded for pulled pork sliders. Serve on dinner rolls with slices of Land O Lakes® Deli American.