Dinner today was an experiment and it was a great tasting experiment! So I did not have any roasts in my freezer but I did have ribs…so I followed the recipe but subbed the ribs for the roast…I used our Onion Onion instead of sliced onions and did not add the peppers. I cooked some pasta al a dente and added it the last half hour…this was so delicious…a little on the spicy side but give it a try!! Enjoy!!
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
1 packet Chipotle Pulled Pork Slow-Cooker Sauce Mix
4 hoagie buns
4 slices pepper jack or Monterey jack cheese
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.