Pulled pork and peaches, two Southern favorites, team up in this knockout barbecue sandwich. Your slow cooker does all the heavy lifting for you in this dish--all you have to do is assemble a few ingredients and walk away. Serve this sandwich at picnics or cookouts along with pasta salad and oven fries. This pork sandwich is a real crowd pleaser.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
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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