Ingredients

The following ingredients have 4 Servings
  • 3 to 4 lb boneless pork shoulder roast, trimmed
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup pure maple syrup
  • 1 teaspoon Dijon mustard
  • 2 cups sliced yellow onions
  • 1 medium unpeeled Fuji or Gala apple, cored and thinly sliced
  • 3 tablespoons cornstarch
  • 3 tablespoons apple cider vinegar
  • 1 cup shredded Gruyère cheese, if desired
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves
  • 1 tablespoon chopped fresh thyme leaves

Instruction

  • Spray 5-quart slow cooker with cooking spray. Rub pork with salt and pepper. In 12-inch skillet, melt butter over medium heat; cook pork in butter 2 to 4 minutes on each side or until browned. Transfer pork to slow cooker.
  • In large bowl, beat broth, maple syrup and mustard with whisk. Stir in onions. Pour mixture over pork. Cover; cook on Low heat setting 7 to 9 hours or until pork is tender.
  • Carefully transfer pork to cutting board; let stand about 5 minutes or until cool enough to handle. Shred pork, discarding any pieces of fat and cartilage.
  • Meanwhile, add apple to slow cooker. In small bowl, beat cornstarch and vinegar with whisk; stir into liquid in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until liquid thickens. Stir in pork; heat through. Serve pork topped with parsley, thyme leaves and cheese, if desired.