Pb&J Pork Sandwiches

• 3 to 4 pounds boneless pork shoulder butt roast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 cup creamy peanut butter
• 3/4 cup apricot preserves
• 1/4 cup packed brown sugar
• 1/4 cup finely chopped onion
• 1/4 cup cider vinegar
• 3 tablespoons Dijon mustard
• 1 garlic clove, minced
• 2 tablespoons butter, melted
• 6 ciabatta rolls, split
• Coleslaw, optional

1. Sprinkle roast with salt and pepper; transfer to a 5-qt. slow cooker. In a large bowl, whisk broth, peanut butter, preserves, brown sugar, onion, vinegar, mustard and garlic; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.
2. Preheat broiler. Remove roast; cool slightly. Shred pork with 2 forks. Return pork to slow cooker; heat through. Brush butter over cut sides of rolls. Place rolls, buttered side up, on an ungreased
3. . Broil 3-4 in. from heat 30-60 seconds or until golden brown. Using a slotted spoon, spoon pork mixture onto roll bottoms; top with coleslaw if desired. Replace tops.

pork shoulder butt roast, salt, pepper, chicken broth, peanut butter, apricot preserves, brown sugar, onion, cider vinegar, mustard, garlic, butter, ciabatta rolls

Taken from www.tasteofhome.com/recipes/pb-j-pork-sandwiches/ (may not work)