Summer #7: Chipotle Pork Sandwiches

This was so amazing and my house smelled so good…we used Chicken and I made our new simple sourdough bread which was simple and so delicious as the bread…

Chipotle Pork Sandwiches

2½ pounds pork shoulder or arm roast, cut into 4 pieces
1 red bell pepper, sliced
1 poblano pepper or green bell pepper, sliced
1 medium onion, sliced
1 cup reduced sodium chicken broth
¾ cup ketchup
Chipotle Pulled Pork Slow-Cooker Sauce Mix **
4 hoagie buns
4 slices pepper jack or Monterey jack cheese

**order at:  www.SimplyKimberS.com
Cooking Methods:
Slow Cooker
directions

Serve tonight:
Place roast, peppers and onions in a 4-quart or larger slow cooker.
In small bowl, combine chicken broth, ketchup and Chipotle Pulled Pork Slow-Cooker Sauce Mix. Pour over roast.
Cook on HIGH 5-6 hours or LOW 8-10 hours. Shred pork. Place pork, peppers and onions on hoagie buns. Top with cheese. Serve with cooking sauce for dipping, if desired.
Makes 4 servings + 2 leftover servings. Serve with Salsa Bean Salad (see recipes area for recipe).
Note: This is a moderately spicy recipe; adjust amount of Chipotle Pulled Pork Slow-Cooker Sauce Mix use according to personal preference.
For remix Chipotle Pork & Bean Soup recipe: Reserve 1 cup cooked pork, peppers and onions and 1½ cups cooking sauce. Refrigerate, covered until ready to use, up to 2 days.
Make ahead & freeze: Place roast, peppers and onions in a gallon resealable freezer bag. Combine chicken broth, ketchup and Chipotle Pulled Pork Slow-Cooker Sauce Mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
;
Freeze for later: Combine all ingredients in a gallon resealable freezer bag, Seal well, label and freeze .Thaw completely. Prepare as directed above

 

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