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.
Explore reviews fromour online community
The apples cooked completely down. Pork was actually very bland. I strained the liquid from crockpot after completed cooking. Reduced on slow heat top of stove, then thickened with cornstarch slurry. The resulting sauce, very tasty.
Make the most of apple season by putting apples in everything, from breakfast muffins to sandwiches and crostini.