Pulled Pork and Peaches
Ingredients
- 1 3- to 4-lb. boneless pork shoulder roast
- 3 medium onions, cut into wedges
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 6 cloves garlic, minced
- 2 12- to 16-oz. pkg. frozen peaches
- 1 cup ginger ale
- 1 28-oz. can diced tomatoes with basil, garlic, and oregano, drained
- 20 hamburger buns, split
- Lettuce leaves (optional)
- Sliced Peaches (optional)
Directions
- Trim fat from meat. If necessary, cut meat to fit a 5- to 6-quart slow cooker. Place onions in cooker. Transfer meat to cooker. Sprinkle with salt and pepper. Add garlic, peaches, and ginger ale.
- Cover. Cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours.
- Remove meat to cutting board, reserving remaining mixture in cooker. Using two forks, pull meat apart into bite-size pieces. Return meat to cooker. Add drained tomatoes. Stir to combine. Keep warm on warm setting, if available, or low setting.
- Line buns with lettuce leaves. Use a slotted spoon to spoon meat mixture on buns. Top with additional sliced peaches.
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