Ingredients
Pork Shoulder roast 3-5 lbs.
1 onion, chopped into large pieces
3 carrots, cut into large pieces
14.5 oz can low sodium chicken broth
1/2 cup brown sugar (light or dark)
1/2 cup apple cider vinegar. topped with Uncle Louie Sauce, roasted peppers and sharp provolone cheese.
Preparation
Dry the pork roast with paper towels, then sprinkle liberally with salt and pepper. In a large skillet, brown the roast on all sides in hot oil. Place the roast into the slow cooker. Place the onion and carrots into the skillet; saute until onions are softened, about 5 minutes. Add the chicken broth, brown sugar and vinegar. Bring to a boil. Add this mixture to the slow cooker. Cover and cook on low for 5-7 hours until the meat shreds easily with two forks. Service on sandwiches topped with Uncle Louie Sauce, roasted peppers and sharp provolone cheese.
