PB&J Pork Sandwiches

I came up with this recipe for one of my daughters who loves peanut butter and pork! The result has become a favorite, and kids and grown-ups alike often request it for dinner.

INGREDIENTS:

• 3 to 4 pounds boneless pork shoulder butt roast
• 1/4 cup packed brown sugar
• 1/4 cup finely chopped onion
• 1/4 cup cider vinegar
• 3 tablespoons Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 cup creamy peanut butter
• 3/4 cup apricot preserves
• 2 tablespoons butter, melted
• 6 ciabatta rolls, split
• Coleslaw, optional

INSTRUCTIONS:

1. 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.
2. Preheat broiler. Remove roast; cool slightly. Shred pork with 2 forks. Return pork to slow cooker; heat through.
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