Serve pork roast for dinner one night and use the leftovers for pulled pork sliders the next.
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1 (3-pound) pork shoulder butt roast
1 1/2 teaspoons kosher salt
1 teaspoon pepper
1/4 cup Land O Lakes® Butter
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
Pat pork roast dry using paper towels; sprinkle with salt and pepper. Melt butter in skillet over medium-high heat until sizzling. Add pork; cook 6-8 minutes or until browned on all sides. Remove from heat.
Combine apples, onions, brown sugar and chipotle in bowl; mix well. Place apple mixture into bottom of 5-quart slow cooker; top with pork, fat-side up, and drippings from pan. Cover; cook on High heat setting 4-6 hours, or Low heat setting 8-9 hours or until pork is fork tender.
Leftover pork can be shredded for pulled pork sliders. Serve on dinner rolls with slices of Land O Lakes® Deli American.
Make the most of apple season by putting apples in everything, from breakfast muffins to sandwiches and crostini.