Ingredients
3 pounds boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28-ounce) can crushed tomatoes
1 (18-ounce) bottle barbecue sauce
1 (14-ounce) can chicken broth
1 (9-ounce) package frozen baby lima beans, thawed
1 (9-ounce) package frozen corn, thawed or (cream corn)
6 tablespoons brown sugar
1 teaspoon salt
Directions
Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker. Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well.
