 | | Directions |
- Place the pork roast in the bottom of the slow cooker.
- Pour the chicken broth over the roast.
- Sprinkle the Lipton Onion Soup Mix over the top of the roast.
- Place the onion slices on top of the meat and cover the slow cooker.
- Allow it to cook for 7 to 8 hours on low or cook for 1st hour on high and then turn down to low and cook for 5 to 6 more hours.
- Remove from slow cooker and trim excess fat. Drain juice from the slow cooker but do not discard.
- Pull the pork into shredded pieces and place back into the slow cooker. After all the pork has been placed back in the slow cooker, pour some of the juice back in over the pork to help keep it moist. Add just enough to moisten the meat. Do not have more than 1/4 inch of juice sitting on the bottom.
- Cover and reheat; serve on buns with favorite toppings.
Note: Once you have the pork shredded and juices added, it can be refrigerated or frozen and then reheated for use at a later date. |
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Prep Time: 10 minutes
Cook Time: 6 or more hours
Container: 6 quart slow cooker
|  | | Ingredients | | - | | 7 pounds Boston butt roast |
| - | | 1 cup chicken broth - canned or made from chicken bouillon |
| - | | 1 package Lipton Onion Soup Mix |
| - | | 1/2 onion - sliced and separated into rings |
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