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