Easy. Different. Crockpot. Delicious.
3 lb bonesless port shoulder roast (Boston butt)
2 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28 oz) can crushed tomatoes
1 (18 oz) bottle barbeque sauce
1 (14 oz) can chicken broth
1 (9 oz) package frozen baby lima beans, thawed
1 (9 oz) package frozen corn, thawed
6 Tbsp brown sugar
1 tsp salt
1. Trim roast, and cut into 2 inch pieces. (I had some stew meat in our freezer, so I opted to just use that instead. It was beef, not pork, and still tasted great.) Stir together all ingredients in a 6 qt. slow cooker. (I didn't thaw my veggies, either. They had plenty of time to cook, and stayed a little crunchier that way...)
2. Cover and cook on LOW 10 hours or until potatoes are fork-tender. (My crockpot only took about 6 hours.) Remove pork with a slotted spoon, and shred well with two forks. Return shredded pork to slow cooker, and stir well. Ladle into stew bowls.
Thank you, "Southern Living Slow- Cooker quick fixes." You've yet to disappoint!