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- 1 3 - 4 pound boneless pork shoulder roast
- 3 medium onions, cut into wedges
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cloves garlic, minced
- 2 12 - 16 ounce packages frozen peaches
- 1 cup ginger ale
- 1 28 ounce can diced tomatoes with basil, garlic, and oregano, drained
- 20 hamburger buns, split
- Lettuce leaves (optional)
- Sliced Peaches (optional)
1. Trim fat from meat. If necessary, cut meat to fit a 5- to 6-quart slow cooker. Place onions in cooker. Transfer meat to cooker. Sprinkle with salt and pepper. Add garlic, peaches, and ginger ale.
2. Cover. Cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours.
3. Remove meat to cutting board, reserving remaining mixture in cooker. Using two forks, pull meat apart into bite-size pieces. Return meat to cooker. Add drained tomatoes. Stir to combine. Keep warm on warm setting, if available, or low setting.
4. Line buns with lettuce leaves. Use a slotted spoon to spoon meat mixture on buns. Top with additional sliced peaches. Makes 20, 1/2-cup (plus bun) servings.
- Servings Per Recipe 20,
- cal. (kcal) 339,
- Fat, total (g) 14,
- chol. (mg) 48,
- sat. fat (g) 5,
- carb. (g) 36,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 14,
- pro. (g) 17,
- vit. A (IU) 340,
- vit. C (mg) 36,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 517,
- Potassium (mg) 312,
- calcium (mg) 101,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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