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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 1 |
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Cooking on LOW heat for a long time makes the meat extremely tender, so it shreds easily; HIGH heat yields a less tender product. Ingredients:
3 pounds boneless pork shoulder roast (boston butt) |
3 medium-size new potatoes, peeled and chopped |
1 large onion, chopped |
1 (28-ounce) can crushed tomatoes |
1 (18-ounce) bottle barbecue sauce |
1 (14-ounce) can chicken broth |
1 (9-ounce) package frozen baby lima beans, thawed |
1 (9-ounce) package frozen corn, thawed |
6 tablespoons brown sugar |
1 teaspoon salt |
Directions:
1. Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
2. Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.
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